In my previous role, we experienced a sudden power outage during a busy dinner service. I quickly organized staff to serve guests by candlelight, ensured that all orders were taken and delivered accurately, and communicated with the kitchen to prioritize hot dishes. I also made sure to keep guests informed and entertained, which helped maintain a positive atmosphere despite the unexpected disruption. This experience taught me the importance of staying calm and being a strong communicator in high-stress situations.

When handling guest complaints, I always start by listening attentively to understand the issue fully. I then apologize sincerely and take immediate action to rectify the situation, whether it's offering a complimentary item, adjusting the bill, or providing additional service. I make sure to follow up with the guest to ensure their satisfaction and ask for feedback. My goal is to turn a negative experience into a positive one, which often results in guests leaving with a better impression of the establishment.

During peak hours, I focus on effective staff management and communication. I ensure that each server knows their sections well and is prepared with all necessary tools and information. I also coordinate with the kitchen to anticipate delays and manage guest expectations. By maintaining a calm and organized environment, I help reduce stress for both staff and guests, ensuring that service remains efficient and enjoyable.

I believe in leading by example and fostering a positive team culture. I provide regular training sessions that focus on both technical skills and soft skills like communication and empathy. I also recognize and reward good performance, which motivates the team to strive for excellence. By creating an environment where everyone feels valued and supported, I ensure that my team is not only motivated but also confident in delivering exceptional customer service.

My approach to inventory management involves regular audits and forecasting based on historical data and current trends. I work closely with the kitchen and purchasing team to ensure that we have the right amount of supplies without overstocking. I also implement a just-in-time system for non-perishable items to minimize waste and storage needs. By staying organized and proactive, I ensure that the dining room is always well-stocked and ready to meet guest demands.