Jeff Roache

Microssoft's Jeff Roache manages one of the top-performing locations on campus, and he does so by being resilient during tough situations.

Why Selected?

Derrick Aiona, district manager for Compass Group, says: Jeff leads a team of 18 associates, oversees payroll, inventory and overall profit and loss. Jeff was chosen to open one of Microsoft’s premier locations, and he and his team won second place for guest satisfaction. His café is one of our top-performing locations. He is resilient during tough situations and works hard to achieve results.

Details

Senior Director of Dining Services, Eurest Dining Services, Microsoft, Redmond, WA
Age: 24
Education: B.A. in hospitality business management, Washington State University, Pullman
Years at organization: 2

Get to know

Q. What has been your proudest accomplishment?

Being asked to be the director for a new Microsoft café. I am proud because it is one of the higher profile accounts, so I had to get people in who had a passion for making sure this place was successful.

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

Under-promise and over-deliver.

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

I think just learning to delegate. I had always been concerned that delegating tasks and adding additional work or responsibility to my employees would label me as a “lazy” manager. Yet, with the right staff in place, employees will be hungry to learn and they welcome the additional responsibility.

Q. What's been your most rewarding moment?

I was out of the office traveling for work and our executive chef was out on vacation, which left our sous chef and lead cashier in charge of the unit. The King County Health Department decided to do a surprise health inspection, and we scored 100%. I have also received e-mails from four customers letting me know how great of a staff we have at our café.

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

During my first restaurant job, our sous chef and two line cooks called in sick, leaving me as the only cook for the night when I had very minimal kitchen experience. We served 60 orders of my soup du jour, which I had created in the midst of the chaos. And yet, a customer soon brought to my attention the fact that I had forgotten to add pasta and beans to our normally very popular minestrone soup.

Under 30

More From FoodService Director

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources