I have over 10 years of experience managing high-volume restaurants, including overseeing a team of 30 staff members and ensuring smooth operations during peak hours. My role involved coordinating with kitchen staff, managing reservations, and ensuring guest satisfaction. I have successfully implemented strategies to reduce wait times and improve service efficiency, leading to a 20% increase in customer satisfaction ratings.

I approach difficult situations with empathy and a calm demeanor. I listen to the customer's concerns, acknowledge their feelings, and work quickly to find a solution. For example, if a customer is dissatisfied with their meal, I would offer to replace it or provide a complimentary dessert. My goal is to turn a negative experience into a positive one, ensuring the customer leaves satisfied and likely to return.

I believe in continuous training and development for my staff. I conduct regular workshops and role-playing exercises to improve their skills and confidence. I also implement a recognition program where staff members are acknowledged for their hard work and achievements. This not only boosts morale but also encourages a culture of excellence and teamwork.

I have a detailed checklist that includes regular inspections of the dining room, ensuring that tables, chairs, and serving areas are spotless. I also conduct daily briefings with the cleaning staff to address any issues promptly. Additionally, I encourage my team to take pride in their work environment, fostering a sense of ownership and responsibility for maintaining cleanliness and presentation.

I once managed a wedding reception for 200 guests, which required meticulous planning and coordination. I worked closely with the kitchen to ensure the timely delivery of meals and coordinated with the event planner to manage seating arrangements. I also had a backup plan in place for any unexpected issues, such as a sudden influx of guests. The event was a success, with guests praising the seamless service and attention to detail.