News

Student Employment Goes Digital With New Time Clock Tool

The Office of Student Employment, in partnership with the Comptroller’s Office, is implementing a new tool for student employee time reporting called TimeClockPlus to enhance the payroll reporting process for students. Beginning July 1, all hourly student employees will transition to using this automated timekeeping online tool to record their hours worked.

“As student employment resources continue to evolve and modernize, we are pleased to implement a new tool for our students that enhances the process for time reporting and makes it easier for students to capture their hours using any device,” says Camille Donabella, director of student employment and operations.

Read the full story at Syracuse University News.

Effective July 1, All Dupli Orders Must Be Placed Via eProcurement

Dupli, Syracuse University’s preferred printing and mailing distribution center, has announced that effective July 1, 2021, all orders from Syracuse University buyers must be placed through the University’s eProcurement system. Dupli will be unable to process orders placed “offline”—via phone or email.

If you or your department place orders through Dupli, and currently do not have access to eProcurement via MySlice, contact the information coordinator in your department to submit a request to gain access.

Read the full story at Syracuse University News.

Tewksbury to Retire After 40 Years at Syracuse University

Associate Vice President of Auxiliary Services Kris Klinger announced today that Mark Tewksbury, director of residence hall dining and Dome operations for Food Services, will retire from Syracuse University, effective July 31.

Tewksbury has been a fixture at Syracuse since he stepped onto campus in 1980 as a first-year student in the College of Arts & Sciences. He has worked for Food Services for 40 years, beginning his very first semester on campus as a student employee in Brockway Dining Center.

“Mark has dedicated four decades of his life to serving the students, staff, faculty and visitors of his beloved alma mater,” said Klinger. “His willingness to do whatever it takes enhanced and impacted countless student experiences for generations. Mark Tewksbury embodies what it means to be Orange.”

Tewksbury was in the crowd at the first-ever football game at the new Carrier Dome, never expecting that in just a few years, he would be running the stadium’s concessions operations for the better part of his professional career.

He worked his way up through the ranks at Food Services – he was a student supervisor at Brockway, the student coordinator for all dining centers, and then took a job at campus catering after he graduated. After a year, he was assigned to catering operations at the Dome. After a short time away – he opened the Goldstein Student Center in 1990 – he was back to the Dome, where he’s been ever since.

His wildest Dome memory? A Rolling Stones concert, their 1989 “Steel Wheels” tour. Tewksbury was at home mowing his lawn when the University’s concessions manager peeled into his driveway. Another Dome manager was in the hospital, and in a time before cell phones, the quickest way to recruit Tewksbury to step into a managerial role on the night of concert was to drive to his house and tell him to get into the car. There were 40,000 people in the Dome that night.

“When I arrived in the kitchen, the wall was covered in function sheets [catering order forms]. I had never seen one before,” said Tewksbury. “I just had to jump in and figure it out.”

He’s been witness to decades of University history: historic concerts, games, triumphs, and community tragedies. After the Labor Day storm of 1998, the University’s facilities still had power, unlike tens of thousands of homes in nearby neighborhoods and the greater Central New York area. Then-Chancellor Shaw opened the University’s Food Services facilities to the entire community, instructing the staff to “feed everyone who came through the doors.” Tewksbury recalls pitching in and being told “Just cook something!” by the manager of the dining center. They would feed two or three thousand people at Shaw Dining Center each night until the area recovered, and power was restored. Tewksbury remembers feeling an incredible sense of pride at how the staff managed to make their way to campus and offered to help any way they could.

He experienced the same emotions in 2020. Once the effects of the COVID-19 pandemic took hold on campus, Mark and the Food Services team, essential workers all, were still preparing food and serving students every day, even as the campus emptied. He says it was one of the toughest years of his career.

“Those first few months were just – how do we keep our people safe? How do we keep them from getting sick? Our crew was expected to be here every day, and they just stepped up,” said Tewksbury.

As usual, Mark himself went above and beyond to meet the needs of students. He gave out his personal cell phone number to students entering quarantine or isolation in on-campus housing. They texted him at all hours of the day and night with their requests and meal orders. He and his team worked seven days a week to deliver meals and supplies, to ensure that a scary experience was not made more so by adding food uncertainty to the mix.

Looking Forward to Retirement

Syracuse University has had a profound effect on his personal life as well. Tewksbury met his future wife in his freshman year – she was a concessions student manager in the Food Services department. Their daughter is also an alumna of the University.

Though he will miss his daily interactions with students and the many colleagues he’s befriended over the years, Mark will look forward to spending his retirement with his family – his son in Syracuse, his daughter in Boulder, Co., and his mom in Boston. He also hopes to finally enjoy some time on his boat.

He’ll be greatly missed by his colleagues. His co-director, Sue Bracy, knows how difficult it will be to find someone else who cares as deeply about the University and its students.

“I love working with Mark,” said Bracy. “He is honest, kind, and hard-working. He came here in 1980 as a student and is leaving here forty years later as a respected colleague and friend.”

University Fringe Benefit Rates for Fiscal 2022

Syracuse University has negotiated new fringe benefit rates with the federal government for fiscal year 2022 (July 1, 2021 through June 30, 2022). These rates will be used for charging both sponsored (funds 13 and 91) and non-sponsored restricted (funds 15 and 16) chartstrings.

The University has also established the fringe benefit rates to be used for unrestricted chartstrings (funds 11 and 14) under RCM for fiscal year 2022.

The University’s fringe benefits expense is distributed to responsibility centers, Syracuse Abroad administration, facilities, and administration and technology units as a percent of actual payroll expense.  Fringe benefit rates were established considering the cost of the benefits available to employees in each classification (i.e., regular, summer, part‐time faculty union, graduate assistant and temporary wages) as a percent of the payroll in the same classification.

Should you have any questions concerning how these rates are charged to your chartstrings, please call:

                    Office of Sponsored Accounting at x2059 for funds 13 and 91;

                    Restricted Accounting at x2522 for funds 15 and 16;

                    Office of Budget and Planning at x4214 for funds 11 and 14.

Drumlins Celebrates Grand Opening of Bistro 1926

On Thursday, June 3, Drumlins Country Club will celebrate the grand opening of its new restaurant, Bistro 1926. In a nod to the club’s nearly 100-year history, the name of the restaurant is a reference to the year the club opened.

The opening marks the start of an exciting new era at Drumlins. A new chef, Scott O’Connell, was brought on board in early May to revamp the menus for the club’s restaurant, catering and refreshment stand. He has brought an elevated new-American cuisine to Drumlins, offering a variety of sandwiches, pasta dishes and entrees on the menu.

Read the full story at Syracuse University News.

Jon Webster Joins Auxiliary Services as Executive Director, Hospitality

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.”

BFAS Staff Members Among Those Honored During National Student Employment Week

National Student Employment Week is an important recognition of all that students contribute to the campus community. Every year there are over 6,000 student employees in a variety of positions from the Barnes Center at The Arch, Food Services, Syracuse University Libraries and more. Students use these opportunities not only for financial assistance but to gain professional skills and competencies that will assist them in their professional careers.

In recognition of National Student Employment Week, the ’Cuse Works team organized a variety of events to acknowledge and celebrate the hard work and dedication of student employees. Part of those activities included awarding students that went above and beyond within their roles. Nominations were reviewed and winners chosen by the Student Employment Recognition Committee.

Business, Finance and Administrative Services (BFAS) staff members were among those honored: Eric Nemier from the Department of Public Safety was named Student Employment Supervisor of the Year. The Student Employment Department of the Year was the Syracuse University COVID-19 Project Management Office (PMO), which contained two members from the BFAS division – Joe Hernon,  Director of Emergency Management in Campus Safety and Emergency Services, and Urvashi Bhattacharya, BFAS Director of Strategic Initiatives and Project Management.

Read the full story at Syracuse University News.

WAER Wins Two New York State Broadcasters Association Awards

WAER has received two awards from the New York State Broadcasters Association in their 55th annual Awards for Excellence in Broadcasting competition. The awards will be presented to the station in September, at the association’s regional award luncheon.

The first award-winning story was produced by WAER News Director Chris Bolt and aired in February 2020 on a Cornell University program that educates children and young adults about the dangers of vaping. The story can be read and listened to on WAER’s website.

The second story was produced by student journalist Gil Gross ’21 and examined efforts by a local sports columnist to urge the University to retire a jersey worn by a female athlete. Overdue: Retire a Woman’s Jersey can be heard on WAER’s SoundCloud page.

Read the full story at Syracuse University News.

May 2021 Construction Update

Vice President and Chief Campus Facilities Officer Pete Sala released the May 2021 campus construction update today, with information about the summer projects the Campus Development and Facilities Operations team will be undertaking this summer.

Campus Planning, Design and Construction (CPDC) will begin new projects and continue to work on others that are ongoing to improve the student experience and academic facilities.

The full update is available on our website here.

BFAS Offers Training on University Financial Systems

In an effort to build a broad knowledge base among financial systems users across the University, four departments within Syracuse University’s Business, Finance and Administrative Services (BFAS) division are teaming up to offer a series of training sessions for University staff members. The Office of Budget and Planning, the Comptroller’s Office, the Treasurer’s Office and Internal Audit will present their first session on Wednesday, May 12.

While the initial targeted audience members are budget and finance managers in University departments, the presenting staff members view these sessions as good building blocks for new employees, administrative staff, and any other staff members who interact with the University’s various financial systems.

“Our first session in particular will include a broad overview of the University’s financial departments,” said Victoria Budnik, training specialist in the Office of Budget and Planning. “Later sessions will include deeper dives into each of those departments and the policies and processes for which they are responsible.”

Budget managers have received an invite to sign up for the upcoming session. They are encouraged to share the invitation with any other interested members of their staff.

Interested staff members with questions should contact the Office of Budget and Planning at bfastraining@syr.edu.