CDM, CFPP of the Month - December 2024

Name: Maryann Ritzel, CDM, CFPP

Job Title: Certified Dietary Manager, Certified Food Protection Professional

Employer: The Sharon at SouthPark

Job Location: Charlotte, NC

Years at Current Facility: 12 years

Years in Current Position: 10 years

CDM, CFPP Since: 2011

 

Why did you decide to become a CDM, CFPP?

 

I had been working at another senior community in independent dining and started to have interest in the healthcare area. I decided to go back to school and follow my passion.

What are your main responsibilities in your current position?

I have many responsibilities; oversight of all dietary staff which includes; hiring, scheduling, and training. Also, holding them accountable for all policies and procedures. I order supplies, create and distribute menus, temperature logs. I also fill in for the dietician if needed. 

How do you organize your time at work to make sure you accomplish all your responsibilities?

I prioritize my day and do the most important things first. I make a list if necessary and utilize my calendar.

What is an example of an innovative way you have made change at your facility and how did you implement it?

We moved into new dining spaces not too long ago and I had to start from scratch with a checklist, storage list, and organization. These lists help the staff stay focused and know what the expectations were. To implement it, we had meetings and asked for feedback.

What was your first job in the foodservice industry?

When I was in high school I worked in a supermarket. I started out as a cashier and left as the front end manager.

Who has been your biggest mentor in foodservice and how have they helped shape your career?

I have had many mentors since working in senior dining and they have all shown me different things to help me be the manager I am now. My first director, Roberto, gave me the space to grow and learn and be independent as a manager. My previous director, Milton, and my current director, Chad, have shown me how to push hard to better myself and find ways to be a more supportive manager to my team.

What are the biggest challenges you face in your position and how do you handle them? 

My biggest challenge is staffing. I just continue to interview and hopefully hire great people. When we have been in a pinch, we have used contract staffing to get us through.

What is your favorite part of your job?

I have 2 parts: the residents and my team. The residents are the reason I am here. Knowing that what I do has a big impact on their lives gives me joy and purpose. My team means the world to me. They all have such big hearts and you can see how much they care for each resident.

How do you stay up to date with current innovations and trends?

I read articles and go online. I read the articles in the Edge magazine as well as online articles. I also speak with other staff about possible ways to add new things that they may have heard about or residents have mentioned. If available, I attend a conference or view webinars about new ideas and approaches related to healthcare dining.

How do you envision the foodservice industry changing in the next few years?

I envision more technology being used. In our facility, we are adding technology right now. We are moving to a tablet ordering system as well as a web based online ordering platform for the residents and family members to use.

What is your advice to those just getting started in the foodservice industry?

My advice would be to learn as much as you can and really have a passion for what you are doing.