I have over 15 years of experience in managing large-scale food service operations, including overseeing multi-unit facilities with diverse dietary requirements. My approach involves strategic planning, efficient resource allocation, and fostering a collaborative team environment. I have successfully implemented cost-saving measures while maintaining high standards of quality and customer satisfaction.

Ensuring compliance with health and safety regulations is a top priority. I implement rigorous training programs for staff, conduct regular audits, and maintain detailed records of all inspections and corrective actions. I also stay updated on regulatory changes and adapt our protocols accordingly to mitigate risks and ensure a safe environment for both staff and customers.

I focus on incorporating a variety of nutrient-dense foods, such as whole grains, lean proteins, and fresh produce, into our menus. I also work closely with dietitians to develop balanced meal plans that cater to different dietary needs and preferences. Additionally, I promote transparency by providing detailed nutritional information to help customers make informed choices.

Handling budget constraints requires a strategic approach. I prioritize cost-effective sourcing of high-quality ingredients, negotiate favorable contracts with suppliers, and optimize inventory management to reduce waste. By analyzing operational data and making data-driven decisions, I ensure that we can deliver high-quality food and services without exceeding budget limits.

In a previous role, I encountered a conflict between two key team members that was affecting overall team morale. I addressed the issue by facilitating a private, constructive dialogue where each party could express their concerns and perspectives. I then worked with both individuals to find a mutually acceptable solution and reinforced the importance of teamwork. This approach not only resolved the conflict but also strengthened the team's cohesion.