I have over 10 years of experience managing large-scale food operations, including overseeing multi-unit restaurants and corporate cafeterias. My role involved strategic planning, budget management, and ensuring compliance with health and safety regulations. I successfully implemented new menu offerings that increased customer satisfaction and revenue by 15%.

I prioritize cost-effective solutions without compromising quality by negotiating better rates with suppliers, optimizing inventory management, and reducing waste. For example, I introduced a 'farm-to-table' initiative that sourced local produce, lowering costs and enhancing freshness, which was well-received by both staff and customers.

I implement a robust food safety program that includes regular staff training, strict adherence to HACCP principles, and frequent audits. I also maintain strong relationships with local health inspectors to stay updated on regulatory changes and ensure continuous compliance. My teams have consistently achieved high scores in health inspections.

I foster a positive work environment by setting clear expectations, providing regular feedback, and recognizing achievements. I also encourage open communication and teamwork, which helps in managing stress and maintaining high performance. My leadership style is inclusive, and I ensure that every team member feels valued and motivated to contribute their best.

I led a project to revamp our corporate cafeteria's menu, focusing on healthier options and sustainability. We introduced a 'Meatless Monday' initiative and partnered with local farms for organic produce. This not only improved employee satisfaction but also reduced our carbon footprint. The project was highly successful, with a 20% increase in cafeteria usage and positive feedback from employees.