I have over five years of experience in managing food nutritional services, including overseeing meal planning, ensuring compliance with dietary regulations, and managing a team of nutritionists and kitchen staff. I've successfully implemented new dietary programs that improved customer satisfaction and reduced food waste.

I ensure that all food served meets nutritional standards by working closely with registered dietitians to develop menus that are balanced and meet dietary guidelines. Regular audits and feedback from customers help us continuously improve our offerings.

To manage food costs while maintaining quality, I focus on strategic purchasing, efficient inventory management, and reducing waste. By analyzing consumption patterns and negotiating with suppliers, I've been able to keep costs down without compromising on the quality of ingredients.

I prioritize staff training and development by providing regular workshops on nutrition, food safety, and customer service. I also encourage continuous learning and offer opportunities for staff to gain additional certifications, which enhances their skills and improves overall service quality.

In a previous role, I faced a challenge when a new dietary regulation was introduced that required significant changes to our menu. I resolved this by collaborating with the team to quickly adapt our offerings, ensuring compliance without disrupting service. This experience reinforced the importance of flexibility and teamwork in managing such challenges.