I have over five years of experience leading food service teams in high-volume restaurants. My role involved managing daily operations, training new staff, and ensuring compliance with food safety standards. I successfully implemented new menu items and improved customer satisfaction scores by 20% through enhanced team coordination and quality control measures.

I prioritize customer satisfaction by actively listening to their concerns, offering a polite apology, and promptly addressing the issue. If the meal is unsatisfactory, I offer a replacement or a refund. I also follow up to ensure the customer is satisfied and use their feedback to improve future service.

I ensure all staff are trained in food safety protocols and regularly update their knowledge. I conduct regular inspections of the kitchen and storage areas, enforce proper food handling techniques, and maintain detailed records of all safety checks. By staying vigilant and proactive, I minimize risks and ensure compliance with health regulations.

I believe in clear communication, setting achievable goals, and recognizing individual contributions. I tailor my leadership approach to each team member's strengths and provide regular feedback. By fostering a positive work environment and encouraging teamwork, I motivate my staff to perform at their best and feel valued.

In a previous role, two team members had a disagreement over kitchen duties. I scheduled a private meeting with each, listened to their perspectives, and facilitated a resolution that addressed both their concerns. I emphasized the importance of teamwork and set clear expectations for future interactions, which improved team dynamics and productivity.