Associate Vice President of Auxiliary Services Kris Klinger announced this week that Jon Webster has been named to the position of Executive Director, Hospitality. The newly-created position will coordinate all hospitality needs for the Syracuse University community, including residential dining, catering, concessions, and retail operations.
Webster will begin his tenure on June 1, overseeing several Food Services departments transitioning from a year of pandemic-related restrictions and closures to an anticipated return to normal operations next August.
“We are excited to welcome Jon to our team,” says Klinger. “Jon brings a contagious energy and drive, a wealth of knowledge and experience, as well as a passion to build community and enhance the student experience in big and little ways.”
Jon will be charged with exploring new service venues, introducing new products to campus, and incorporating the latest trends in food service into the University.
One of his initial charges will be to continue Food Services’ work with Venue Hospitality Solutions, Athletics, and Stadium Operations to complete the upgrade of eight Stadium concessions stands. The renovated stands will aim to enhance the fan experience through faster checkout times, shorter lines, and new food and beverage options.
Webster comes to Syracuse from South Pasadena, California, where he had been the Resident District Manager for Bon Appetit at Universal Studios Hollywood and Dreamworks Animation Studios since February 2019.
Prior to his time with Bon Appetit, Jon worked for Dining Services at the California Institute of Technology for almost 15 years, advancing to the position of Senior Director. Webster has a bachelor’s degree from the College of Wooster and received his MBA from the University of Redlands.
Webster is ready to hit the ground running and anticipates using food as a way to create an unparalleled Syracuse University experience.
“I believe that food is the ultimate expression of one’s culture and a sociological tool that bridges those cultures to form larger communities,” Webster says. “I look forward to learning about the Syracuse University culture and determining how we can best utilize food to enhance the University’s educational mission and campus experience.”