Autumn Ryder

Autumn Ryder began with Ohio University dining as a student employee who was quickly promoted because she is organized, shows initiative and is enthusiastic.

Why Selected?

Rich Neumann, director of dining services at Ohio University, says: Autumn began with us as a student employee who was quickly promoted because she is organized, shows initiative and is enthusiastic. Autumn manages our largest dining hall and is responsible for day-to-day operations. Autumn is a key member of our safety team who put together a training program that reduced workers’ compensation claims by 56%.

Details

General Manager at Nelson Dining Hall, Ohio University, Athens, OH
Age: 28
Education: Associate degrees in human services, and corrections, adults and juveniles from Hawking College, Nelsonville, Ohio. B.S. in addiction studies from the University of Cincinnati
Years at organization: 10

 

Get to know

Q. What has been your proudest accomplishment?

Careerwise I’d have to say being general manager of Nelson Dining Hall. I’ve worked with a great group of people that have supported me. I’m very honored to be in my position.

Q. What would you say you excel at over more seasoned colleagues?

I try to have an open mind to new things and challenges. Sometimes it’s hard for people to accept changes that come their way. I try to take things on with a positive attitude.

Q. What's been the biggest challenge you've had to overcome?

Changing the perception of others that they had of young women in a leadership position. You have to earn their respect by showing that you can make things happen. I think just getting in there and actually working the jobs with them helps them respect you. Putting in the long hours and doing things to help others out makes them appreciate you.

Q. What's been your most rewarding moment?

It’s always rewarding when I have former students send me a card in the mail or a letter thanking me for what I’ve done to help them become a better person. Just hearing they appreciate that I pushed them to do their best, that’s definitely one of the best parts of working here.

Q. What would you like to accomplish in your career in the next two years?

We are part of a renovation project that’s going to start in August. I’d really like to continue to be a part of that project and open the new facility.

Q. What can you look back at now and laugh at?

People come into the dining hall, whether they are a customer or a worker, and they’ll ask, “Oh, are you a student?” And I always have to say, no, I’m the general manager of the dining hall. When people don’t think I’m a student anymore that’s when I’ll know I’m getting older.

Under 30

More From FoodService Director

Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

Sponsored Content
Pierce boneless wings

From Pierce Chicken.

Spicy chicken wings have taken off as an iconic American food since their debut at the Anchor Bar Restaurant in Buffalo, N.Y., in 1964. They reached a new milestone during Super Bowl 50 weekend in February, when more than 1.3 billion wings were consumed, according to the National Chicken Council.

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better. In fact, research shows that boneless wings complement traditional bone-in wings on restaurant menus, boosting the entire wing...

FSD Resources