I have over five years of experience in managing dining services, including overseeing daily operations, staff management, and customer satisfaction. In my previous role, I successfully increased customer satisfaction ratings by 20% through improved menu planning and staff training. I also implemented cost-saving measures that reduced operational expenses by 15% without compromising quality.

I prioritize clear communication and fairness in staff scheduling, ensuring that all team members have a balanced workload and time off. For conflict resolution, I listen to all parties involved, identify the root cause, and facilitate open dialogue to find a mutually agreeable solution. My approach has consistently resulted in a more harmonious work environment and increased team productivity.

I adhere to strict food safety protocols, including regular staff training, frequent kitchen inspections, and maintaining detailed records of food handling practices. I also work closely with suppliers to ensure high-quality ingredients and conduct regular taste tests to guarantee consistent menu quality. These strategies have consistently met or exceeded health department standards.

I use a combination of direct feedback, such as comment cards and surveys, and indirect metrics like repeat customer rates and online reviews to gauge customer satisfaction. Based on this feedback, I make targeted improvements, such as adjusting menu items, enhancing service training, and personalizing customer experiences. This data-driven approach has led to a 15% increase in positive customer feedback.

In a previous role, we faced a sudden kitchen equipment failure during peak hours. I quickly mobilized the team to prioritize high-demand items and coordinated with neighboring restaurants to cover overflow orders. I also ensured transparent communication with customers about the situation, offering discounts and apologies. This proactive approach minimized customer dissatisfaction and maintained our reputation for reliability.