Over the summer, Auxiliary Services and Campus Planning, Design, and Construction overhauled the dining area at the Goldstein Student Center on South Campus. Now christened Goldstein Food Hall, the brightly-lit new space reopened to customers on Sunday, Sept. 3.
Read the full story at Syracuse University News.
Sitrus on the Hill, located within the Sheraton Syracuse University Hotel & Conference Center (801 University Ave.), will continue to be home to the Syracuse University faculty center for the upcoming academic year.
Located to the left of the lobby within the hotel’s main entrance off of University Ave., Sitrus features a chic atmosphere replete with luxurious seating and table service. Beginning Monday, Aug. 28, from 11 a.m. to 1:30 p.m. Monday through Friday, faculty and their guests are invited to congregate while enjoying an exclusive, updated menu.
Read the full story at Syracuse University News.
On Wednesday, July 12, Auxiliary Services welcomed Chef Jeff Dover to its Campus Dining team as the unit’s first-ever Associate Director of Athletic Dining. Dover comes to Syracuse after a lengthy career at Pennsylvania State University, which saw him rise from student-athlete to chef to general manager.
Chef Dover will be based in the John A. Lally Athletics Complex, which is currently undergoing a multi-phase renovation to create a state-of-the-art academic and athletics village for the University’s 600 student-athletes. After the completion of the complex entranceway in February 2023, the next phase of construction, already underway, will include a new football operations center and a “One Team” Olympic sports center.
When construction is complete, student-athletes will have access to new fueling and performance nutrition spaces, alongside a new cafeteria and dining center, greatly expanding the footprint of dining and nutrition at the Lally Complex.
“This is the perfect moment to develop and launch a new, focused athletic dining program” said Cheryl Fabrizi, associate vice president of Auxiliary Services. “As new facilities come online at the Lally Complex, Athletic Dining, led by Chef Dover, will provide a comprehensive, next-level dining program for all of our student-athletes.”
Dover will work closely with the performance nutrition team in the Athletics Department. Under his direction, Athletic Dining will craft menus based upon the different nutritional needs, tastes, and preferences of individual student-athletes and their coaches, trainers, and teams throughout the year – in-season, training, and pre- and post-game. Dover will strive to incorporate food industry trends and the latest in nutrition research to deliver food that supports the daily needs and demands of student-athletes’ physical and mental health.
“Athletic Dining has an incredible opportunity to integrate our work with that of our partners in Athletics,” said Dover. “I am excited to enhance Syracuse’s Division 1 student-athlete experience by supporting their overall wellness and performance in the classroom and on the field.”
At Penn State, Dover’s studies in kinesiology focused on athletic performance, sport biomechanics, and nutrition, and he was able to apply this knowledge when competing in cross country and indoor and outdoor track for the Nittany Lions.
In his post-graduate career, Dover ascended to sous chef for Penn State Hospitality Services, where he was responsible for restaurant operations at two campus-based hotels, as well as large-scale banquet services, and off-premises catered events.
From 2013-2019, as chef of Penn State’s 16,000-seat on-campus arena, Bryce Jordan Center, Dover re-established a direct link with the Athletic Department, providing training tables for the men’s and women’s basketball teams, as well as crafting menus and event themes for Athletic administration, big-name concert and touring acts, as well as the Mount Nittany Club, a 4,000-seat capacity club located at Penn State’s Beaver Stadium, one of the largest college football venues in the country.
Dover originally hails from Northeastern Pennsylvania and is an avid culinarian who enjoys exploring food destinations that further inspire his personal and professional cuisine creations. He also considers himself a college sports historian, and the Syracuse men’s basketball battles of the 1980s (particularly against then-Big East foe Georgetown) represent his very fondest memories of the pinnacle of college sport and competition.
Syracuse University Food Services, along with Parking and Transportation Services and stadium events staff, is hosting a job fair on Tuesday, July 18, from 10 a.m. to 3 p.m. at Sadler Hall Dining Center (1000 Irving Ave.), located just below the JMA Wireless Dome. Don’t miss this opportunity to learn more about Syracuse University’s dynamic, diverse workforce.
Read the full story at Syracuse University News.
’Cuse Scoops at Drumlins Country Club is a new ice cream shop that features a wide variety of delicious Hershey’s ice cream flavors and sundaes, including classic favorites and unique creations.
Officially opened to the public on May 26, ’Cuse Scoops has since provided the Drumlins, Syracuse University and local communities with a convenient and delicious location to enjoy with family and friends.
Read the full story at Syracuse University News.
Cheryl Fabrizi has been named associate vice president of auxiliary services at Syracuse University. She has more than 15 years of experience in collegiate hospitality, food services, strategic and capital planning, and undergraduate/graduate student marketing communications, and has spent the last five years as assistant vice president of Housing and Food Services for The Pennsylvania State University. Additionally, she has held leadership roles with many globally recognized brands, including Sodexo, QVC, State University of New York (SUNY), Caesars/Starwood, and Gentex Corporation. Fabrizi will begin her tenure with Syracuse University on May 8, and will report to John Papazoglou, Senior Vice President and Chief Operations Officer.
In this role, Fabrizi will oversee a wide range of mission-critical services aimed at enhancing campus life for students, faculty, staff and guests, Auxiliary Services provides a comprehensive list of services supporting faculty, staff, students, alumni and guests, including dining services, housing, meal plans, lodging, Syracuse University Campus Store, and more.
“I am thrilled Cheryl is joining us here at Syracuse University,” said Papazoglou. “She is the perfect choice to lead Auxiliary Services onward and upward. Her track record of enhancing the experiences of students and the extended university community though technology and innovation are well known by our peers. We cannot wait for her to get started.”
During her time at Penn State, Fabrizi oversaw a nearly $300 million annual housing and food services budget and a $21 million annual capital deferred maintenance plan, in one of the largest collegiate housing and dining programs in the U.S. and the largest in Pennsylvania. Her portfolio also includes supervision of the $780+ million East Halls/Pollock Halls capital renovation project. She provided leadership and vision for the housing and dining portfolio that employed over 700 full-time employees and more than 1,800 student employees serving 21 campuses across Pennsylvania.
Fabrizi also spearheaded such initiatives as Auxiliary & Business Services talent acquisition/hiring events which led to significant boosts in staffing, the development and expansion of the Housing and Dining brand, LiveOn (liveon.psu.edu), and the development, execution, and management of LiveOn Grants — four-year undergraduate student need- based room and board financial aid awards to address housing and food insecurity needs at 12 Penn State residential campuses.
“I’m excited to the join the Syracuse University community and leverage the breadth and depth of my professional experiences to pursue excellence in service,” Fabrizi said. “I aim to create synergies that positively touch hearts and shape lasting memories of on- and off-campus customers, guests and visitors.”
Fabrizi earned her M.Sc. of Direct and Integrative Marketing from Mercy College, and holds a bachelor’s degree in Journalism from Penn State. She also served as an adjunct faculty member throughout her career, teaching courses in entrepreneurship and marketing at SUNY Binghamton, Broome Community College, and Mercy College. Fabrizi has earned recognition from the National Association of College Auxiliary Services (NACAS), the National Association of College and University Food Services (NACUFS), the Association of College & University Housing Officers – International (ACUHO-i), and served as a Big10 Senior Housing Officer.
She is a native of Northeastern Pennsylvania, and resided in Binghamton, New York, prior to her leadership role at Penn State. Fabrizi and her husband, Jim, and daughter, Anya, are excited to join the Syracuse University community where they can explore, experience, and learn more about the campus and Central New York.
Syracuse University Food Services announced today that Claire O’Boyle Downey has joined the hospitality team as the department’s new Director of Catering. She began her tenure at the University on February 16, 2023. Claire brings advanced education and years of experience from all areas of the hospitality industry. She studied at the Dublin College of Catering in Dublin, Ireland and relocated to the United States in 1988. Locally, Claire owned and operated her own catering business, “The Secret Ingredient,” serving the greater Syracuse area from 2005-2015. Additionally, Claire has served as the Director of Advancement at Bishop Grimes Jr./Sr. High School, the Director of Development at Most Holy Rosary School, and was most recently the Director of Catering for the Sherwood Inn in Skaneateles.
“I am ecstatic that Claire has chosen to lead the Syracuse University catering department,” says Eamon Lee, Executive Director of Hospitality. “Her dedication to grow and develop the team, oversee the onboarding of new catering and customer relationship management software, and refine operational processes — all while bringing her ‘hospitality first’ philosophy to each campus partner relationship — will help her to elevate catering services to new heights in the years ahead.”
Claire will spend this semester familiarizing herself with catering stakeholders, facilities, events, operations, and production. Long term, Claire’s focus will be on building strong campus relationships while aligning every aspect of campus catering with Food Services’ goals for hospitality excellence.
Claire will report to Executive Director of Hospitality, Eamon Lee, and will be based at the Campus Catering office at 201 Ainsley Drive.
Chancellor Kent Syverud today announced the appointment of John A. Papazoglou to the position of chief operations officer (COO). In this role, Papazoglou will be responsible for multiple on- and off-campus operations, including dining, housing, hospitality and food services. Papazoglou comes to Syracuse from Pennsylvania State University and begins his tenure on Wednesday, Feb. 1. The Executive Committee of the Board of Trustees will be asked to approve his appointment at its next meeting.
Read the full story at Syracuse University News
Roger Hailstork and Tara Venditti, co-interim leaders of Auxiliary Services, announced today that Drumlins Country Club’s Operations Manager, Randy King, has been promoted to the position of Director as of November 15, 2022. King has served in this position in an interim capacity since July, 2022.
Operationally, King will ensure that the club’s members, guests, visitors, and neighbors who play golf or tennis, enjoy the pool, dine at Bistro 1926, or host an event, tournament, or camp will enjoy a first-rate experience.
“We will continue to add value to our members and guests by incorporating new amenities and facilitating necessary upgrades, all while focusing on improving the experience we offer to SU students, faculty, and staff,” said King. “It is paramount that we keep our club up-to-date and current with member expectations, while preserving its traditional warmth and heritage.”
Internally, King aims to build a team that is dedicated to member services, Drumlins’ amenities, and best-in-class hospitality.
“I am a firm believer in providing people with purpose, engagement, and empowerment to thrive and feel happy while performing at a high level,” King said.
A Central New York native, King spent the last 20 years in leadership positions focusing on sales and hospitality throughout the country, including stops in Denver and Ft. Lauderdale. He held the role of Operations Manager at Drumlins since his arrival at the club in April 2022.
An interim team of leaders has been named to lead the Auxiliary Services division.
Tara Venditti, Director of Budget and Finance for Auxiliary Services, will assume the role of Interim Director of Finance for the division. Tara joined Syracuse University in August 2022 from Onondaga County, where she had spent the last ten years as the Deputy Director of Budget Administration. Tara brings over 19 years of experience in fiscal matters focusing on organizational management, finance, budget administration, debt and capital project management, financial oversight, and analysis.
Roger Hailstork, Director of the Campus Store, will assume the role of Interim Director of Operations for the division. Roger has been with Syracuse University for eight years. During that time, Roger has led the Campus Store through restructuring, multiple capital improvement projects and remodels, and the replacement of a 20-year-old enterprise system.
The division is also fortunate to have Denise Dyce, Associate Vice President for Labor and Employee Relations, as part of the interim management team to provide guidance on human resources and labor relations issues.
