I have over five years of experience in managing nutrition and food services, primarily in healthcare settings. I've successfully led teams to implement dietary guidelines, ensuring compliance with health regulations. My role involved strategic planning, budget management, and quality control to enhance patient satisfaction and nutritional outcomes.

Conflict resolution is crucial for maintaining a productive team environment. I approach conflicts by first understanding the root cause, then facilitating open communication between parties. I encourage empathy and problem-solving, aiming for a resolution that respects everyone's perspective and contributes to team harmony.

Ensuring food safety and quality is paramount. I implement rigorous protocols such as regular staff training on hygiene practices, maintaining detailed logs of temperature checks, and conducting frequent audits. Additionally, I stay updated with the latest food safety regulations to ensure continuous compliance and improvement.

Budget management involves careful planning and monitoring. I start by setting clear objectives and priorities, then allocate resources accordingly. Regular financial reviews help identify cost-saving opportunities without compromising quality. I also engage with vendors for competitive pricing and negotiate contracts to optimize expenses.

In a previous role, I noticed inefficiencies in our ordering process, which led to waste and increased costs. I introduced a more streamlined ordering system based on historical data and seasonal availability. This not only reduced waste by 20% but also improved our inventory management, leading to better budget control and service delivery.