I have over 10 years of experience managing large-scale foodservice operations, including overseeing multiple dining facilities with over 500 employees. My role involved strategic planning, budget management, and ensuring compliance with health and safety regulations. I successfully implemented new menu options that increased customer satisfaction by 20% and reduced food waste by 15%.

I address staffing challenges by fostering a positive work environment and providing regular training and development opportunities. For high turnover, I focus on employee engagement through regular feedback and recognition programs. For underperformance, I implement a structured coaching and mentoring program to help employees improve and meet performance standards.

I prioritize food safety and quality by implementing a robust HACCP (Hazard Analysis Critical Control Point) system and conducting regular audits. I also ensure that all staff are trained in food safety protocols and that we maintain strict temperature controls and hygiene standards. Additionally, I work closely with suppliers to ensure we receive high-quality ingredients.

I manage budgets by conducting thorough cost analysis and forecasting, and by negotiating favorable contracts with suppliers. I also implement cost-saving measures such as reducing food waste, optimizing portion sizes, and leveraging technology for inventory management. Regular financial reporting and stakeholder communication are key to ensuring budget adherence and cost control.

In my previous role, I led the implementation of a new point-of-sale system that improved order accuracy and reduced wait times by 30%. This change required extensive training for staff and coordination with IT to ensure a smooth transition. The project was completed on time and within budget, resulting in increased customer satisfaction and operational efficiency.