In my previous role, a customer complained about the quality of their meal. I immediately apologized and offered to replace the dish. I also spoke with the kitchen to ensure the issue was addressed. By maintaining a calm and professional demeanor, I was able to resolve the situation to the customer's satisfaction, and they even left a positive review.

During peak hours, I prioritize tasks based on urgency and impact. I ensure that all tables are served promptly, manage any customer complaints immediately, and coordinate with the kitchen to maintain food quality and service speed. I also delegate tasks to my team to ensure smooth operations and customer satisfaction.

I believe in setting clear expectations and providing regular feedback. I also recognize and reward good performance to boost morale. For training, I conduct regular workshops and one-on-one sessions to ensure my team is up-to-date with service standards and new menu items. Encouraging open communication and fostering a supportive environment are key to motivating the team.

I regularly review inventory levels and order supplies based on historical sales data and current trends. I also monitor portion sizes and waste to control costs. By implementing a system of checks and balances, I ensure that we maintain optimal stock levels and minimize food waste, which helps in managing food costs effectively.

I ensure that all team members follow strict cleaning schedules and protocols. This includes regular sanitization of tables, chairs, and high-touch areas, as well as proper handling and storage of food items. I also conduct regular inspections and provide training on hygiene standards to maintain a clean and safe dining environment for our customers.