I have over five years of experience in managing dietary services, primarily in healthcare settings. My role involved overseeing meal planning, ensuring compliance with nutritional guidelines, and managing a team of dietary assistants. I successfully implemented a new menu system that improved patient satisfaction scores by 20% and reduced food waste by 15%.

I believe in open communication and active listening. When conflicts arise, I encourage team members to express their concerns and work together to find a solution. For example, when there was a scheduling conflict, I facilitated a meeting where everyone's needs were addressed, leading to a fair and workable schedule.

I adhere strictly to HACCP principles and conduct regular training sessions for my team. We maintain detailed logs of temperature checks and cleaning schedules. Additionally, I regularly review customer feedback to identify any quality issues and promptly address them.

I regularly attend industry conferences and webinars, and I am a member of several professional associations. This keeps me informed about the latest dietary trends and regulatory changes. I also subscribe to several industry publications to ensure I am always up-to-date.

In my previous role, I was responsible for managing a budget of $500,000 annually. I implemented a cost-saving measure by renegotiating contracts with suppliers, which resulted in a 10% reduction in costs. I also introduced a more efficient inventory management system, reducing waste and saving an additional 5%.