Rising Star Spotlight

Ryan Meliker
District Manager
Sodexo

In your Rising Star application, you talk about your background as a chef and in fine dining, as well as the hotel industry. How has this experience translated to the Workplace Hospitality field?

The transition from luxury hotel and fine dining operations to workplace hospitality has certainly demanded personal growth and continued education in many areas, however, there have been several cross-functional skills which I've been able to carry into the corporate environment, as measures of success mirror in many aspects from one industry to the other. Specifically, the immense attention to the smallest details, the focus on creating memorable experiences for guests and the importance of consistency and operational excellence have continued to be guiding principles in how I lead my teams. The greatest gift of the workplace hospitality industry is that unlike the hotel or restaurant industry where you have only a few nights or hours to create memories for guests, we have the opportunity to be part of the fabric of our guests' everyday routine, consistently building and fostering relationships which allow us to add value to their life at work.

Training is a major part of your role as a district manager, how does training your teams lead to success with your clients?

Training has always been incredibly important to me as someone who was raised by a teacher and an HR professional. Partnering with such a diverse portfolio of clients requires training to be flexible and dynamic while still maintaining a foundation, rooted in consistency and clear standards. It is not only important to adapt our training practices to exceed the evolving needs of our clients, but also to personalize the way we train in a curated fashion to ensure that those receiving the training find it impactful and gain value from the process. The ability to provide training that focuses on such a wide variety of goals and initiatives has allowed me to identify benchmarks and best practices which can benefit multiple teams and clients.

What do you enjoy most in your current role and what would you say to someone in an adjacent industry about joining Workplace Hospitality?

One of my favorite aspects of my role is the ability to be on the forefront of the constantly evolving workplace hospitality landscape. Having joined this industry in the middle of a pandemic has allowed me to live through moments of demanding and critical change alongside teams of like-minded leaders and has given us all opportunities to think about life at work in ways we never would have otherwise. I am constantly excited by the change and innovation constantly present in this environment, and know that the same passion for growth, pushing forward and elevating standards is a characteristic that exists strongly amongst several of our neighboring colleagues in the hotel and restaurant industry.

You have also mentioned finding a community within SHFM, how does that community enhance your role within your company?

SHFM has not only provided an encouraging space for education, growth and networking alongside the most progressive minds in our field, it has challenged me to bring the best of my knowledge and experience to contribute to the larger success of our industry as a whole. Learning and strategizing with fellow SHFM members has provided transferrable value to all of my teams and clients, as I have gained exposure and knowledge from the lived experiences and lessons of others who represent so many different aspects of our craft.

Finally, our traditional final question: What and where was the best meal you have ever had? 

It's incredibly difficult to identify one meal as the best of my life, as so many different memories sitting around the table with loved ones each have their own special meaning (and I will never say there is a better meal than my mother's holiday brisket). A recent favorite meal was last May in Copenhagen at the three Michelin star temple of seafood and precision, Jordnær. Power couple and icons of Nordic hospitality, Eric and Tina Kragh Vildgaard, welcomed us to an intimate table in the kitchen, where we watched a team put on a performance which I will never forget. The intentional focus, quality of product and quiet confidence presented in each and every course were only enhanced by one of the world's greatest wine lists a level of hospitality second to none. We arrived as acquaintances and left several hours later feeling like extended members of the family.