I have over five years of experience as a Kitchen Manager, where I successfully implemented and maintained HACCP protocols to ensure food safety. My role involved regular inspections of kitchen equipment and staff training on best practices, which significantly reduced foodborne illness incidents by 30%.

I utilize a robust inventory management system that tracks usage and waste, allowing me to forecast needs accurately and reduce costs. By analyzing sales data, I optimize ordering schedules and negotiate with suppliers for better rates, achieving a 10% reduction in food costs.

I focus on clear communication, regular feedback, and recognition of achievements to boost morale. Implementing a flexible schedule and cross-training staff helps maintain productivity and ensures a smooth workflow, even during peak hours.

I would first listen attentively to the customer's concerns, apologize for the inconvenience, and offer a replacement or refund. This approach not only resolves the issue promptly but also shows our commitment to customer satisfaction.

When I introduced a digital ordering system, I conducted thorough training sessions and provided ongoing support to ensure a smooth transition. This new system improved order accuracy by 25% and reduced wait times for customers.