With over a decade in the hospitality industry, I've managed diverse dining services operations, from upscale restaurants to large-scale catering events. My experience includes overseeing budgets, staff management, menu development, and ensuring compliance with health and safety regulations. I've successfully increased customer satisfaction and revenue by implementing innovative dining solutions and fostering a team-oriented environment.

I address staffing challenges by maintaining a robust recruitment strategy and fostering a positive work culture. This includes regular training sessions, clear communication of expectations, and recognition programs to boost morale. By understanding the strengths and weaknesses of my team, I can efficiently delegate tasks and ensure smooth operations during peak hours.

I prioritize food quality and safety through rigorous supplier vetting, regular quality checks, and staff training on best practices. Implementing a HACCP plan ensures critical control points are monitored, and I conduct frequent audits to maintain compliance with food safety regulations. Feedback from customers is also a key indicator of our performance, guiding continuous improvement.

I stay informed through industry publications, attending seminars and conferences, and networking with peers. Engaging with culinary professionals and participating in workshops helps me understand emerging trends and consumer preferences. This knowledge is crucial for innovating menus and service styles to meet evolving customer expectations.

In my previous role, I led a project to revamp our dining menu, focusing on local and sustainable ingredients. This initiative not only improved our environmental footprint but also boosted sales by 15% within six months. The project involved extensive market research, collaboration with local farmers, and training the kitchen staff to handle new recipes, ultimately enhancing our brand reputation.