Summary
Overview
Work History
Education
Skills
Accomplishments
Certification
Timeline

Nancy Whedon

Kansas City,MO

Summary

A seasoned leader in the hospitality sector, I elevated dining experiences at JCCC and Dagwoods Diner And Pub by implementing innovative service standards and streamlining operations. My expertise in supplier management and Kansas Food Safety training, coupled with a talent for fostering team productivity and guest satisfaction, has consistently enhanced dining service quality and operational efficiency. Offering solid foundation in customer service and team collaboration, eager to learn and grow in dining services environment. Brings ability to quickly grasp food safety standards and effective team management techniques. Ready to use and develop communication and organizational skills in [Desired Position] role.

Overview

1
1

Over 27 years running dining operations

25
25
years of professional experience

Work History

Dining Services Supervisor

JCCC
01.1993 - 01.2015
  • Coordinated dining service with other departments.
  • Increased staff productivity by implementing comprehensive training programs and providing ongoing support.
  • Incorporated guest feedback to consistently improve the dining experience and adapt to changing preferences, resulting in a loyal customer base.
  • Developed new menu items to increase variety and cater to diverse dietary preferences of customers.
  • Controlled expenses and boosted profitability by managing food and labor costs.
  • Maintained a clean and efficient dining hall, ensuring compliance with health and safety regulations.
  • Followed OSHA, safety, health and sanitation guidelines.
  • Conducted regular inspections of equipment, ensuring proper maintenance for reliable performance during peak hours.
  • Evaluated employee performance, providing constructive feedback for continuous improvement.
  • Managed vendor relationships for cost-effective procurement of quality ingredients and supplies for the dining facility.

Owner

Dagwoods Cafe
05.1990 - 05.1995
  • Boosted team morale through recognition programs that rewarded exceptional work ethic and dedication to service excellence.
  • Followed OSHA, safety, health and sanitation guidelines.
  • Streamlined inventory management processes for more effective ordering and reduced waste.
  • Ensured all employees adhered to strict hygiene guidelines, protecting guests from potential health hazards related to food handling or preparation practices.
  • Spearheaded marketing initiatives to attract new customers and promote special events in the dining hall.
  • Coordinated dining service with other departments.
  • Increased staff productivity by implementing comprehensive training programs and providing ongoing support.
  • Maintained clean, safe and hazard-free work environment.
  • Maintained a clean and efficient dining hall, ensuring compliance with health and safety regulations.
  • Incorporated guest feedback to consistently improve the dining experience and adapt to changing preferences, resulting in a loyal customer base.
  • Collaborated with kitchen staff to ensure smooth operations between front-of-house and back-of-house teams.
  • Assisted with catering events, planning menus, coordinating food preparation, and supervising service staff.
  • Served as host for diners to drive pleasurable dining experiences.
  • Contributed to increased sales revenue by actively promoting menu specials and upselling additional items during guest interactions.
  • Developed new menu items to increase variety and cater to diverse dietary preferences of customers.
  • Managed vendor relationships for cost-effective procurement of quality ingredients and supplies for the dining facility.
  • Improved overall efficiency by implementing standard operating procedures for daily tasks in the dining area.
  • Enhanced customer satisfaction by focusing on quality service and timely food delivery in the dining area.
  • Evaluated employee performance, providing constructive feedback for continuous improvement.
  • Reduced labor costs through efficient scheduling practices, balancing staffing needs with budget constraints.
  • Conducted regular inspections of equipment, ensuring proper maintenance for reliable performance during peak hours.
  • Implemented innovative strategies to reduce wait times during busy periods while maintaining impeccable service standards.
  • Handled customer complaints professionally, resolving issues promptly to maintain high levels of satisfaction.
  • Communicated effectively with dining staff and guests alike to promote adherence to dining room policies and standard operating procedures.
  • Trained, managed and scheduled dining staff, distributing hours, and assignments to leverage strengths of individual team members.
  • Circulated throughout dining room to assess general satisfaction of guests and identify appropriate opportunities to ask guests about dining experiences.
  • Coordinated high-quality dining services to meet or exceed guest expectations, enforcing quality standards and facilitating smooth operations.
  • Maintained responsibility for food, beverage and kitchen equipment ordering, regularly assessing departmental needs and verifying sufficient stock levels.
  • Leveraged feedback gathered from guests to develop new initiatives, policies and strategies to improve satisfaction with services and menu.
  • Trained new hires in food handling and safety protocols to boost knowledge and performance.
  • Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
  • Monitored food inventory and supplies to prevent waste.
  • Monitored food preparation, production, and plating for quality control.
  • Scheduled and rotated staff for adequate coverage and fair distribution of workload.
  • Controlled food costs and managed inventory.
  • Directed food preparation and cooking activities to meet health and safety standards.
  • Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
  • Supervised food presentation and plating to enhance visual appeal.
  • Maximized team productivity by expertly delegating tasks to kitchen staff.
  • Served consistent portions following recipes and control standards.
  • Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
  • Planned and executed promotions and special events in close collaboration with management.
  • Controlled expenses and boosted profitability by managing food and labor costs.
  • Directed activities of team of skilled kitchen workers preparing and serving meals.
  • Set and oversaw weekly and special event menu plans.
  • Tracked kitchen performance metrics to monitor progress and identify areas for improvement.
  • Stayed current with industry trends and innovations to boost competitiveness and customer appeal.
  • Managed day-to-day business operations.
  • Negotiated contracts with suppliers for better pricing and terms, reducing overall costs for the business.
  • Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills.
  • Established a positive workplace culture that fostered employee engagement, collaboration, and loyalty.
  • Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
  • Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
  • Trained and guided team members to maintain high productivity and performance metrics.
  • Fostered strong relationships with clients to boost retention rates, conducting regular feedback sessions.
  • Assisted in recruiting, hiring and training of team members.

Education

None - Ceramics And Psychology

KC Art Institute, Kansas City, MO

None Just Certificates - Counseling Psychology

Kansas University, Lawrence, KS

Behavioral modification

Child Psychology

Family Teaching Model

Skills

  • Hiring and running College Dining Services
  • Attending and having employees attend Kansas Food Safety training
  • Training all employees
  • Working with suppliers/ ordering all food/drinks, paper goods, equipment,

Accomplishments

I helped design the new Food Court, chose the Food Companies to be Anchors. Worked with the President and board of directors of college to bring best choices to the student body and faculty . Assisted The International Club in finding American families for homestays. Housed students from 11different countries. Squired many certificates over 22 years.

Certification

Health Department Food Safety ( every 5 years)

Multiple college training certificates ( Being a good employer, Tips for good training procedures, Giving employees ownership of their positions, How to handle difficult customers, How to handle employee discipline, rewards, probity co-workers, and many more

Timeline

Dining Services Supervisor - JCCC
01.1993 - 01.2015
Owner - Dagwoods Cafe
05.1990 - 05.1995
KC Art Institute - None, Ceramics And Psychology
Kansas University - None Just Certificates , Counseling Psychology

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Nancy Whedon