I have over 10 years of experience in managing large-scale food service operations, including overseeing multi-unit restaurants and catering services for events with over 1,000 attendees. My background includes implementing efficient kitchen workflows, ensuring compliance with health and safety regulations, and driving profitability through strategic menu planning and cost control measures.

I prioritize food safety and hygiene by maintaining strict compliance with local health codes and industry standards. I conduct regular audits, provide ongoing training for staff, and implement corrective actions immediately if any issues arise. My approach ensures a safe and hygienic environment for both customers and employees.

My approach to menu planning involves analyzing customer preferences, dietary trends, and cost efficiency. I collaborate with chefs to create innovative yet practical menus that cater to diverse tastes while maintaining profitability. Regularly updating the menu ensures we stay competitive and meet evolving customer expectations.

I manage budgets by closely monitoring food costs, labor expenses, and operational overhead. I use data-driven forecasting to anticipate demand and adjust inventory levels accordingly. Additionally, I negotiate with suppliers for better rates and implement waste reduction strategies to optimize costs without compromising quality.

I focus on delivering exceptional customer service by training staff to be attentive and responsive to customer needs. I also gather feedback through surveys and direct interactions to identify areas for improvement. By maintaining open communication and addressing concerns promptly, I ensure a positive dining experience that keeps customers coming back.