Transcript Employee Orientation - Home | ASC Cortland: Auxiliary

Employee Orientation
Pierre Gagnon, Executive Director
Michelle Brackin, Assistant Executive
Director
William McNamara, Director of Dining
Services
7/18/2015
Welcome to the ASC Family!
7/18/2015
What is “ASC”?
 ASC = Auxiliary Services Corporation
 ASC is a 501(c)(3) non-profit corporation
serving the SUNY Cortland
 Certificate of Incorporation filed in NYS
 Governed by Board of Directors (3/3/3)
 Bylaws
 SUNY Guidelines
 Renewable contract
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ASC continued….
 SUNY developed the
independent Auxiliary Services
model in the 1950s
 to administer enterprise activities
 to isolate NYS from liability exposure
 to streamline the procurement process
for essential goods and services
(food and books for students)
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ASC continued …
 Chartered in 1952 (operating for 59 years)
 Management and Organizational Structure
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Board of Directors
Executive Director
Divisional Directors/Managers
Unit Managers & Supervisors
Approximately 175 unionized F/T employees
and 300 student employees
ASC Overview
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Dining Services ($12 million)
College Stores ($4 million)
Raquette Lake ($200,000)
Ancillary Services ($300,000)
Administration
What do all of these divisions have in
common ?
All provide hospitality and services …
ASC Supports the Campus
Community
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Rent, Utilities, Leasehold
Improvements
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Program Grants
College Foundation
General “5764” Support
Coke Royalties & Sponsorship
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Vision or Values can be
inserted here
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ASC Organizational Chart
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Auxiliary Service Corporation
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Service – if it is in the name it is
important
Everyone at ASC is here to serve
How do we do that?
It is all in the “C”
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Customer
Cavort, Cheerful and Celebration
Care
Communication
Countenance
Consistent
Crabby, Cross and Cranky
Customer Service
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To meet or exceed the customers
expectation
Who are our customers
Cavort, Cheerful, Celebration
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Seattle’s Pike’s
Place Fish Market
Be there
Choose your
attitude
Play
Make their day
Care
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Count survey results
Choose an attitude – we care
Communication
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Call them by name
Courtesy – hello, please, thank you
Can I assist you?
Web site, telephones, signage,
brochures
Countenance
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Contact with your eyes
How you carry yourself - body
language
Consistent
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Cold Food Cold
Clean
Change
Constraints - Policy
Crabby, Cross, Cranky
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Calm
Contrite – I’m sorry
Clarify – explain why
Correct
Call co-worker
Remove them from the
Crowd
Contact University Police
Customize
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Customer service is special to you
and your work
Make it special
It is all about the “C”
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Customers
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Be There – communicate/countenance
Make their Day – consistence
Play - customize
Choose your attitude – We care
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Employee Services
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Open Door Policy
Employee Assistance Program
Job Openings
Campus Newsletter - The Bulletin
Employee Services
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Training
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On-Campus
Off-Campus
Mandatory
Voluntary
College Credit Courses
Athletic Services
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Pool and Ice
Arena
Fitness Facilities
Aerobic Classes
Child Care Center
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On-Campus
Financial Assistance available for
SUNY Cortland Students
Open to 72 children
Open year round 6:30 am - 5:30
pm
Library
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Check out books
Computers with
Internet Access
Campus ID
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Identification Purposes
Privilege Accounts
Campus Uses
– Library
– Athletics
– Cultural Events
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Employee Benefits
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Payroll Services
– Direct Deposit
– Benefit Time Accruals
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Uniforms
– Sizing issues
– ASC Property
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Employee Benefits
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Health,Dental and Vision Insurance
PPO, HMO, HSA
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Claims issues
Coverage questions
Life Changes
COBRA
Employee Benefits
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Off-the-Job Disabilities
On-the-Job Disabilities
Pension Plan
– questions
– withdrawals
– beneficiaries
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Employee Benefits
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Family Medical Leave Act
– After one year and 1250 hours
– 12 weeks unpaid leave
– Serious medical condition of employee,
spouse, parent, or child
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Personal Leave
– Less than one year of service
– 4 months after FMLA
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Unpaid Leave of Absence
– 3 years of service
– Discretion of the Executive Director
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Employee Benefits
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Life Insurance – group and voluntary
– Life Changes
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Flexible Spending Plan
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Pre-Tax Medical Reimbursement
Pre-Tax Daycare Reimbursement
Pre-tax Insurance Premiums
Life Changes
Food Sanitation
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Servsafe
Food Temperatures
Hand Washings/ Glove Use
Food Allergies
Cross Contamination
Safety
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Safety is everyone’s responsibility
Safety Committee
Emergency Procedures
Accident Reporting
Common Hazards
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Cuts
Burns
Lifting injuries
Blood borne contamination
Slips, trips and falls