The three finalists for the vacant Dining Services Director position visited campus last week.

The first candidate, Shuja Shiddiqui, visited UW-Platteville on March 3. Shiddiqui earned his bachelor’s degree in organizational behavioral management and industrial organizational psychology in 1991 from the University of Houston. In 2000 Shiddiqui earned his master’s degree in management information systems with a focus on business re-engineering, business process modeling and systems designs from the College of Santa Fe.

Shiddiqui has been in the food service industry for 25 years, and started his career as a busboy at the University of Houston while working toward his degree. He eventually worked his way up and became the student manager and later the assistant manager of the dining hall.

After earning his degree, Shiddiqui became the assistant food services director at the University of Chicago. After one year there he became the director of dining services, and held that position for three years before becoming the director of dining services at Northwestern University. Shiddiqui stayed at Northwestern for less than a year before moving into the private sector. After making the move, he held four food management positions, and in 2002 became the president of Hai’s Group, Inc., where he monitored multiple restaurants’ earnings and employees.

Shiddiqui said that after eight years off campus, he wanted tobe back on a campus setting. That is why he applied for the job at UW-P.

“As soon as I walked on campus, I felt a warmth, and I knew I wanted to be part of this operation,” Shiddiqui said.

Shiddiqui said he would like to facilitate the university’s increased interest in recycling by implementing greater use of biodegradable materials and reducing packaging sizes.

With budget cuts affecting the entire state, Shiddiqui said it is important to let employees know they are appreciated even though they may be facing a pay-cut.

“People will only give their best if they feel valued and appreciated,” Shiddiqui said, “Value goes beyond money, people need to feel like they are a part of the process. It is important for a director to be selfless and look out for the people you are working with.”

If chosen as dining services director, Shiddiqui said he would implement a wider variety of options for students to eat and would try to bring more vegetarian and healthier meal choices to UW-P.

Mike Ernst
Mike Ernst, the only internal candidate in the process interviewed March 4.

Ernst received his bachelor’s degree in hotel and restaurant management from UW-Stout in 1990. After graduating from college, Ernst became the manager of Bennigan’s Restaurants in Naperville, Ill. and opened his own restaurant, Ernie’s Bar and Grill, in Muscoda, at the age of 23. This single restaurant expanded into a three-unit business that he owned for 14 years. While he owned his own business, Ernst was also the manager of Chili’s Bar and Grill in Madison.

Ernst came to UW-P in July of 2005 as a chef and food service manager, and said that he would not be happy anywhere else.

“This is where I want to be. This is what I want to do. This is a great place,” Ernst said.

When asked what he would do to build relationships during this time of budget cuts, Ernst said he would have open conversations with his employees and really take an interest in what each person has to say. Ernst said that problems need to be faced and dealt with when they are discovered, otherwise they cause bigger problems.

“We have great people here,” Ernst said.

Ernst said the best thing about working on a self-contracted campus such as UW-P is that the money stays on the campus.

“Everything we do is for the students, and all the money we make goes to students,” Ernst said.

Ernst said he wants to focus on what students want, and said he wants to bring more vegetarian options and 500-calorie meal options to campus.

If Ernst becomes the director of dining services, he would become the supervisor of people that he currently works with on a daily basis. Ernst does not believe this will be a problem.

“I have talked to my peers, and they are fine with the situation,” Ernst said, “[Leaders of dining services] have issues that they want to push forward, and they believe I am the person who can take them where they want to go.”

Timothy Meyer
Timothy Meyer interviewed March 5.

Meyer received his bachelor’s degree in home economics, and restaurant, hotel and institutional management from Purdue University. Meyer then earned his master’s degree in economics from Pittsburg State University.
From May until September of 1994, Meyer was the director of dining services at the University of Houston. He then became the regional food and beverage director for Coastal Mart Inc., in Houston from 1994 to 1995.

From 1995 until 2001, Meyer worked at different jobs in the food service industry, but made his way back to an academic setting in 2002 when he became the dining court manager at Purdue University. He served here until 2008. While at Purdue, Meyer renovated the food court and instituted six new restaurants.

Meyer left Purdue University and became food service director with Chartwells/The Compass Group from August 2008 until May of 2009. Meyer said he explored an opportunity, learned that the institution was not focused on the students, and then applied for the position at UW-P.

“Ever since I was introduced to dining services at Purdue, my goal and dream has been to be dining services director at an independent, self-operation,” Meyer said. “I enjoy working with students; they bring a vitality and freshness to the operation.”

Meyer said he is impressed by UW-P because the staff and students seem to be dedicated to and engaged in their campus. Meyer said the facilities at UW-P do not look out-dated, and he believes he can help UW-P stay ahead of the curve and current trends.