EXECUTIVE DIRECTOR OF DINING SERVICES
ROCHESTER INSTITUTE OF TECHNOLOGY
ROCHESTER, N.Y.
AGE 32
Top accomplishment this year:
Receiving the Rochester Institute of Technology’s President Award for Staff Excellence, along with a few other RIT personnel.
What would you say you excel at over more seasoned employees?
I pride myself in being versatile in any aspect of the foodservice business by being a student of the business. I try my best to be a “Swiss army knife,” whether it be strategic planning, foodservice design, technology, hands-on-operations experience or finance. It helps me to be a stronger resource for staff members, customers, colleagues and direct supervision.
What’s the biggest challenge you’ve had to overcome?
Growing up in the foodservice industry with high expectations. With each supervisor position I have obtained, I faced a different set of circumstances. I had to grow and mature quickly. I’m grateful for all the days—challenging days as much as the successful ones—as it has broadened my life and professional perspective. I understand the expectations that I face as a young professional in a leadership role are significant, and that understanding has helped me help others, regardless of our differences.
What's the one thing you wish you could change about the industry?
Our industry breeds creativity and it is constantly evolving as food becomes more diverse and customer expectations continue to rise. One thing I wish would change is for the industry to highlight the depth that exists in the noncommercial market. We have many talented, hardworking individuals with experience and offerings that are well beyond what the average person would think.
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