Tyler Moser

When Tyler Moser was hired by Metz & Associates at The J.M. Smucker Company as a dishwasher it didn't take long for management to realize they could depend on him so he slowly started taking on more responsibility.

Why Selected?

Cavin Sullivan, general manager for Metz & Associates at The J.M. Smucker Co., says: I hired Tyler in March 2008 as a dishwasher. I interviewed him as a favor to his mom. It didn’t take long for me to realize that we could depend on Tyler in the dishroom, so we slowly started giving him more responsibility. As our business grew, I noticed Tyler had excellent computer skills and was into electronics. I promoted him to the office where he was taught to make daily signage and some of our register programming. Tyler is now in charge of all our signage, accounts payable, payroll, credit card transactions and does daily cash deposits.

Tyler has grasped everything that we’ve thrown at him and is well on his way to a promising future in foodservice. We will gradually get him more and more exposed to the food side of it.

Details

Office Administrator, Metz & Associates, The J.M. Smucker Company, Orrville, OH
Age: 22
Education: Certificate in electronics and computer technology from The Wayne County Schools Career Center, Smithville, Ohio
Years at organization: 3

Get to know

Q. What has been your proudest accomplishment?

When I was asked to help open another account. The account had just started, so I made all their signs for them, got them organized and set up their orders. They were starting from scratch so I helped with everything. It was great because out of all the people here, Cavin suggested me to go.

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

I’d say it’s easier for me to pick up on technology and computers.

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

Probably just to be myself and do what’s best for my future. A couple of weeks ago my hair was kind of long and my boss asked me to cut it. I did it, not that I wanted to, but I did for my job.

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

Earning my fellow coworkers’ respect since I am so young. That’s still a challenge, actually.

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

I’d like to get more involved in the culinary aspect of the job. I went from being a dishwasher to working in the office, so I don’t really have any culinary experience. I’d like to help out at each station and get a feel for everything.

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

When we worked in an older building we used to get soda deliveries on skids. We would have to take them to this other building and put them downstairs. One time I had a pretty big skid of soda and I was trying to get it off the elevator when it got stuck and all the soda came off the skids. That was a pretty big mess to clean up.

Under 30

More From FoodService Director

Ideas and Innovation
sandwich sub

At our corporate operation in the Kohl’s headquarters, two kinds of sandwiches are available daily—an artisan version and a more straightforward sub. While planning out a business model for the space, Kohl’s wanted something that was quality driven, but very sensitive to pricing for associates. Diners are comfortable spending about $6 to $7 for lunch.

Ideas and Innovation
usc asian remodel

With a prime location in Los Angeles, one of the nation’s foodie capitols, the University of Southern California has plenty of dining competition. So when Kris Klinger, assistant vice president of retail operations, discovered that students were heading off campus for sushi and noodle bowls, he knew it was time to take action. The construction of Fertitta Hall, part of the university’s Marshall School of Business, provided the opportunity.

Klinger and Gary Marschall, associate director of USC auxiliary services in hospitality, shared photos of both the new Fertitta Cafe and a...

Ideas and Innovation
sriracha bottles

Generally, I’m not one to make New Year’s resolutions. They tend to be grandiose and unrealistic—and why not just resolve to start doing/not doing that thing you’re not doing/doing right away instead of going hog wild until Jan. 1? (New Year’s Day also is my birthday, and if you can’t eat at your favorite Thai restaurant and sip bubbly then, well, when can you?)

I do, however, enjoy the raucous singing of “Auld Lang Syne” to ring in the new year, though I’ve never been quite sure whether you’re supposed to be remembering the year fondly or happily putting it out of mind. While I...

Managing Your Business
briggo coffee haus kiosk

Though diners’ appetites for coffee are seemingly bottomless, adding a full-service coffee shop to every corner of a facility probably isn’t in the playbook. Here’s a look at how two operators added coffee service with relatively small footprints—with one decidedly futuristic (robot barista, anyone?), and the other low-tech but nimble.

Specialty coffee vending at Dell

Dell has a full-service Starbucks on its Red Rock, Texas, campus, but the location isn’t always convenient for a quick coffee pickup. “Certain times, you go into the bistro, like 7 a.m. to 9 a.m., there’s quite a long...

FSD Resources