In my previous role, we experienced a sudden power outage during a busy dinner service. I quickly organized a backup plan, redistributed tasks among the staff, and ensured we continued serving high-quality meals using gas stoves and manual prep. This experience taught me the importance of staying calm under pressure and effectively communicating with the team to maintain service standards.

I implement a rigorous training program for all staff on food safety protocols, including proper handwashing, temperature control, and cross-contamination prevention. Regular audits and inspections are conducted to ensure compliance with health regulations. Additionally, I foster a culture of accountability where staff are encouraged to report any potential issues immediately.

I believe in leading by example and fostering a collaborative environment where everyone feels valued. I set clear expectations, provide constructive feedback, and recognize individual achievements. Regular team meetings and open communication channels help address any concerns and ensure everyone is aligned with the goals. Encouraging creativity and innovation also keeps the team motivated and engaged.

I start by analyzing sales data and customer preferences to create a balanced menu that maximizes profitability. I work closely with suppliers to negotiate favorable prices and ensure timely deliveries. Implementing a just-in-time inventory system helps reduce waste by minimizing excess stock. Regular reviews and adjustments to the menu based on seasonal availability and trends further optimize costs.

I believe in a hands-on approach to training where new staff are paired with experienced team members for shadowing and practical learning. I provide comprehensive training manuals and conduct regular workshops on new techniques and industry trends. Setting clear performance benchmarks and offering continuous feedback helps in their development. I also encourage participation in external courses and certifications to enhance their skills.