I have over five years of experience in managing dining services, including overseeing daily operations, staff scheduling, and inventory management. I've successfully implemented new menu items based on customer feedback and streamlined processes to improve efficiency. My role involved ensuring high standards of food quality and service, which resulted in increased customer satisfaction and repeat business.

When dealing with customer complaints, I prioritize active listening and empathy to understand their concerns fully. I then take immediate action to rectify the situation, whether it's replacing a meal, offering a discount, or addressing staff behavior. I believe in following up to ensure the issue is resolved to the customer's satisfaction and using feedback to prevent future occurrences.

I would start by conducting a thorough analysis of current operations, including menu offerings, staff performance, and customer feedback. Based on this, I would recommend introducing seasonal menus, enhancing staff training, and implementing a more efficient reservation system. Additionally, I would focus on creating a welcoming atmosphere and improving communication with customers to enhance their dining experience.

I adhere strictly to local health regulations and industry best practices. This includes regular staff training on food handling and hygiene, conducting frequent inspections of kitchen areas, and maintaining accurate records of temperature checks and cleaning schedules. I also ensure that all staff wear appropriate protective gear and that any violations are addressed promptly to prevent health risks.

During my tenure at a previous establishment, we faced a sudden staff shortage due to illness. I quickly reassigned duties, provided additional training to available staff, and coordinated with a temp agency to fill immediate gaps. By maintaining open communication and setting clear expectations, we managed to keep operations running smoothly and minimize the impact on service quality.