Emily Rhum

Emily Rhum is not afraid to tackle hard issues or problems.

Why Selected?

Elizabeth Poore, assistant director of operations, says: Emily is not afraid to take on new responsibilities and is first to volunteer to pilot a new project or be a test unit for a new idea or concept. She was a supervisor promoted to a unit manager in a very short time. Emily has a great attitude and work ethic and does what is necessary to make her unit a success. Emily is a confident manager and not afraid to tackle hard issues or problems. She is a true leader with her staff and has maintained their respect even though she is young in years as a manager. 

Details

Unit Manager, Ball State University, Muncie, Ind.
Age: 27
Education: B.S. in family and consumer science and hospitality and food management from Ball State University in Muncie, Ind.
Years at organization: 5

Get to know

Q. What has been your proudest accomplishment?

I would say being part of the team that opened a newly renovated food court on campus. We worked many long, busy days to open the food court and train a whole new staff, but it has been my most rewarding career experience.

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

I would say integrating technology into our daily operations. We were the first unit to use digital menu boards and the first unit to use a paperless temperature tracking system. 

Q. What's the best career advice you've been given?

The best advice is, it’s not what you say but what people hear you say. Communicating with employees and co-workers is so important, and knowing this has made me much more aware of how we communicate with each other.

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

I put a lot of pressure on myself to do everything perfectly. It has been a hard realization, but I have come to terms with the fact that I will make mistakes and I just need to learn from them and do better next time.

Q. What's been your most rewarding moment?

My most rewarding moment was being promoted to my current position. In less than five years I progressed through every management position from student intern to unit manager.

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

I would like to be the best unit manager that I can be. I have been in my current position for just under a year and I am always learning and gaining new experiences.

Q. What's been your funniest on-the-job disaster?

We had a new fryer and our employees were learning how to filter it. We managed to overflow the filter basin not once but twice. We ran out of the chemical absorbent after the first overflow and had to use oatmeal to soak up the oil the second time.

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

The number of times I obsessively checked my email when I first started as a unit manager. 

Under 30

More From FoodService Director

Industry News & Opinion

Dining hall workers at Stanford University in Stanford, Calif., have been asked to remove stickers worn in protest of working conditions at the school’s dining halls, The Stanford Daily reports.

School officials say that the stickers with the statement “Respect and a Fair Workload” go against a union-university agreement that states union members may not wear “insignia [with] any message that is vulgar, profane, or disparaging of Stanford, or that results in conflict or disruption in the workplace.”

In a conversation with The Daily, Seth Leibson, senior organizer for SEIU...

Industry News & Opinion

The School Nutrition Foundation has named its five School Nutrition Heroes for 2018.

The honorees were nominated by their peers and then selected by the SNF for helping end hunger for homeless and low-income students and their families.

Those chosen are:

Paula Angelucci, child nutrition director, Colonial School District; New Castle, Del. Anthony Terrell, culinary specialist, Shelby County Schools; Memphis, Tenn. April Laskey, director of school nutrition, Billerica Public Schools; Billerica, Mass. Lynne Shore, food service director, Willamina School District;...
Sponsored Content
spring desserts

From Bistro Collection® Gourmet Desserts.

Consumers and operators alike often associate seasonal desserts with pumpkin pie, gingerbread and candy canes—after all, winter is a season closely associated with indulgence.

But after the winter holidays, when people are hitting the gym and holding themselves to New Year’s Resolution diets, desserts don’t get as much attention. For operators, this can mean a lag in sales of sweets—but it’s not a lost cause. Updating springtime dessert menus to reflect the change in what diners are looking for can generate excitement and boost...

Industry News & Opinion

Sidney Central School District in Sidney, N.Y., has received $58,783 from the state to improve its farm-to-school program, The Daily Star reports.

The grant will be used to aid in appointing a farm-to-school coordinator and assistant who will help source local farm products for 10 districts in the region for NY Thursday, an initiative where cafeterias attempt to serve meals made entirely by local ingredients every Thursday.

The funding is part of a $12 million award spread among 12 districts throughout the state by Gov. Andrew Cuomo.

Read the full story via...

FSD Resources