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

Industry News & Opinion

Italian food hall chain Eataly is making plans for a 2018 initial public offering in its home country, according to a report this week in Financial Times.

The company plans to list shares on the Italian stock exchange in Milan “as early as next year,” Eataly Executive Chairman Andrea Guerra told Financial Times .

Eataly is eager to expand the presence of its massive Italian food emporiums in the U.S., which have helped spur the growing food hall trend . The company has five locations here, with two in New York City and one each in Chicago, Los Angeles and Boston. Financial...

Industry News & Opinion

Students staffing the foodservice department at Rutgers University will soon get an hourly pay bump, as the New Brunswick, N.J., university is raising its wage for student workers to $11 an hour, philly.com reports.

The increase will go in effect Jan. 1 and will impact 13,000 students.

The fight to raise wages at the school was spearheaded by student group United Students Against Sweatshops (USAS), which is continuing to push the university to increase student wages to $15.

The fight for a $15 wage for student workers has spread at schools throughout the country,...

Industry News & Opinion

After shutting down 265 schools due to ongoing wildfires, the Los Angeles Unified School District kept three schools open on Friday and Saturday to provide meals for students and their families, the Los Angeles Times reports.

At one of the schools, employees and volunteers handed out around 100 meals on Friday and 270 meals on Saturday. The meals included items such as dragonfruit punch, raisins, bananas, sunflower kernels, whole-grain cinnamon graham crackers, sunflower seed butter and fat-free chocolate milk.

Around 80% of students in the district come from low-income...

Sponsored Content
Breakfast chili

From Bush’s Best®.

While decadent plates of French toast and pancakes stacked high will always be breakfast favorites, it’s undeniable that savory breakfast items are on the rise in many foodservice operations. Menu items such as avocado toast and omelets aren’t new, of course, but consumers’ preferences for better-for-you food choices, along with their desire for global flavors, are driving this trend.

According to a recent Technomic Breakfast report, consumer demand for vegetarian ingredients has led to an increase of ingredients like soy, tofu, beans, lentils, seeds,...

FSD Resources