I have over five years of experience in managing dining services, including overseeing daily operations, staff scheduling, and inventory management. I've successfully led teams of up to 30 staff members, ensuring high standards of customer service and food quality. My experience includes implementing efficient workflow processes and training staff to meet health and safety regulations.

I approach conflict resolution by first understanding the perspectives of all involved parties. I facilitate open communication to identify the root cause of the issue and encourage collaborative problem-solving. My goal is to maintain a positive work environment by ensuring that conflicts are resolved fairly and promptly, without compromising team morale or service quality.

I prioritize customer feedback and regularly review service standards to ensure they meet customer expectations. I implement training programs that focus on enhancing staff skills in customer interaction and service delivery. Additionally, I encourage a culture of continuous improvement, where staff are motivated to innovate and exceed customer expectations in every interaction.

I use a combination of software tools and manual checks to monitor inventory levels and manage stock efficiently. I negotiate with suppliers for the best prices and quality, and I analyze sales data to forecast demand accurately. This approach helps in reducing waste and controlling costs while ensuring that the dining service operates smoothly and meets its financial targets.

In my previous role, I implemented a new digital ordering system that significantly improved order accuracy and reduced wait times. I coordinated with the IT department to customize the system to our needs and provided comprehensive training to the staff. The successful implementation led to a 20% increase in customer satisfaction ratings and streamlined our operational efficiency.