I have over five years of experience in managing food service operations, including overseeing kitchen staff, ensuring food safety standards, and optimizing menu offerings. My role involved detailed planning and coordination to meet customer expectations and budget constraints. I successfully implemented a new inventory management system that reduced waste by 20% and improved overall efficiency.

I believe in addressing customer complaints promptly and professionally. My approach involves active listening to understand the issue, offering immediate solutions where possible, and following up to ensure complete satisfaction. I also analyze complaint trends to identify areas for improvement in our service delivery.

I prioritize regular training for staff on food safety protocols and maintain strict adherence to health regulations. I conduct frequent inspections of storage and preparation areas to prevent contamination. Additionally, I work closely with suppliers to ensure the quality of ingredients meets our high standards.

I utilize advanced inventory management software to track usage and forecast demand, which helps in ordering the right quantities. I also negotiate with suppliers for better pricing and explore cost-saving measures without compromising on quality. This strategic approach has consistently resulted in cost savings and reduced food waste.

I successfully coordinated a large-scale corporate event that required meticulous planning and coordination of a diverse menu. I managed a team of 20 staff, ensured timely delivery of high-quality food, and received positive feedback from over 300 attendees. This project highlighted my ability to manage complex logistics and deliver exceptional service under pressure.