I have over five years of experience in food service management, primarily in fast-paced restaurant environments. I've successfully managed teams of up to 20 staff members, ensuring high standards of food quality and customer service. My experience includes menu planning, inventory management, and implementing cost-saving measures without compromising on quality.

I believe in addressing customer complaints promptly and professionally. My approach involves actively listening to the customer's concerns, offering a sincere apology, and providing a solution such as a replacement or refund if necessary. I also use feedback to improve service and prevent future issues.

My approach to food safety and hygiene is rigorous and proactive. I ensure all staff are trained in proper food handling techniques and are aware of current health regulations. Regular inspections and audits are conducted to maintain high standards, and any violations are addressed immediately to prevent health risks.

During busy periods, I motivate my team by setting clear expectations, providing regular feedback, and recognizing individual and team achievements. I also ensure that staff have the necessary resources and support to perform their tasks efficiently. Encouraging a positive work environment and fostering a sense of camaraderie helps maintain high morale and productivity.

To control costs, I implement strategic inventory management, negotiating with suppliers for better rates, and reducing waste through careful portion control and menu planning. I also monitor sales data to identify trends and adjust purchasing and staffing accordingly. These practices help maintain profitability while ensuring customer satisfaction.