With over 10 years of experience in the hospitality industry, I have managed dining services for a 500-seat restaurant, ensuring high standards of food quality and customer satisfaction. My role involved overseeing kitchen operations, menu development, and staff training, which significantly improved our service efficiency and customer retention rates.

I implement a comprehensive training program that focuses on both skills development and employee engagement. By fostering a positive work environment and recognizing achievements, I have successfully reduced turnover rates. For underperformance, I conduct regular performance reviews and provide targeted coaching to help staff improve and meet our service standards.

I prioritize food safety by establishing strict protocols for storage, preparation, and serving of food. Regular training sessions for staff on health regulations and frequent audits of our practices ensure compliance. Additionally, I maintain a strong relationship with local health inspectors to stay updated on any new regulations and ensure continuous improvement.

Success is measured through various metrics including customer satisfaction scores, repeat business rates, and financial performance indicators like profit margins. I also conduct quarterly reviews to assess operational efficiency and make necessary adjustments. Feedback from customers and staff is invaluable in identifying areas for improvement and innovation.

During a foodborne illness outbreak linked to our restaurant, I quickly implemented a full-scale investigation, coordinated with health authorities, and temporarily closed the facility for deep cleaning. I communicated transparently with the public and staff, which helped restore trust and ensured a swift return to normal operations.