I have over five years of experience in managing food service operations, including overseeing daily kitchen activities, managing inventory, and ensuring compliance with health and safety regulations. I have successfully led teams of up to 30 staff members, improving efficiency and customer satisfaction through streamlined processes and regular training.

I utilize a combination of automated inventory management systems and regular manual checks to ensure accurate tracking of stock levels. This approach helps in minimizing waste, predicting demand, and ordering supplies efficiently. I also conduct monthly audits to verify data accuracy and adjust ordering practices accordingly.

I implement rigorous quality control checks at every stage of food preparation and service. This includes regular training for staff on food handling and safety protocols, frequent inspections of kitchen equipment, and maintaining a clean and organized workspace. I also stay updated with the latest food safety regulations to ensure compliance.

During peak times, I focus on clear communication, setting realistic goals, and providing immediate feedback. I ensure that each team member understands their role and the importance of their tasks. Additionally, I recognize and reward hard work and achievements, which boosts morale and encourages teamwork.

Once, a customer complained about the quality of a dish. I immediately apologized, offered a replacement, and personally ensured the new dish met our high standards. I also followed up to confirm the customer was satisfied and used the feedback to improve our preparation methods, demonstrating our commitment to quality and customer satisfaction.