With over 10 years in the food service industry, I have managed diverse dining operations, including upscale restaurants and large-scale catering services. My experience includes overseeing budgets, optimizing menu offerings, and ensuring compliance with health and safety regulations. I have successfully led teams of up to 50 staff members, improving service efficiency and customer satisfaction through strategic planning and hands-on management.

I prioritize cost-effective solutions without compromising quality by leveraging bulk purchasing, negotiating with suppliers, and reducing food waste. Implementing a dynamic menu that highlights seasonal ingredients also helps manage costs. Additionally, I focus on maximizing operational efficiency to ensure that every dollar spent contributes to enhancing the dining experience.

I enforce strict adherence to food safety protocols by conducting regular training sessions for staff and implementing a robust inspection system. Utilizing technology for real-time monitoring and reporting helps in quickly identifying and addressing any issues. Regular audits and feedback loops with suppliers ensure that all ingredients meet the highest standards.

I believe in leading by example and fostering a culture of open communication and mutual respect. Setting clear expectations, providing regular feedback, and recognizing achievements motivate the team. I also encourage professional development through training and cross-functional roles, which boosts morale and enhances team performance under pressure.

In my previous role, I introduced a farm-to-table initiative that significantly changed our sourcing and menu practices. This involved extensive collaboration with local farmers and chefs to create a seasonal menu that resonated with our clientele. The change not only improved our sustainability but also boosted customer satisfaction and revenue.