I have over 10 years of experience managing large-scale food service operations, including overseeing dining halls with up to 500 daily customers. My role involved coordinating with kitchen staff, ensuring food safety standards, and managing inventory to optimize costs. I also implemented a customer feedback system that improved overall satisfaction by 20%.

I address staffing issues by fostering a positive work environment and providing regular training and development opportunities. For high turnover, I conduct exit interviews to identify root causes and implement changes. For underperformance, I offer one-on-one coaching and set clear performance expectations, providing support to help employees meet those standards.

I ensure food safety by adhering to HACCP principles and conducting regular staff training on food handling and hygiene. I also implement a robust quality control system where food samples are regularly checked for taste, temperature, and presentation. Additionally, I maintain a clean kitchen environment and ensure all equipment is regularly serviced.

I manage budget constraints by conducting thorough cost analysis and negotiating with suppliers for better rates. I also optimize inventory management to reduce waste and implement cost-saving measures without compromising quality. For example, I introduced a seasonal menu that uses locally sourced ingredients, which not only reduced costs but also enhanced the dining experience.

In a previous role, a customer complained about food poisoning. I immediately investigated by reviewing food logs and interviewing staff. I found a lapse in food storage procedures. I apologized to the customer, provided medical support, and implemented stricter storage protocols. This incident highlighted the importance of continuous training and vigilance in maintaining food safety.