University Dining Employee Handbook - 2020

EMPLOYEE INFORMATION

PHONE NUMBERS TO KNOW All student employees are hired with the expectation that they work all scheduled hours throughout the entire semester. Listed below are the phone numbers that all phone calls should be directed to in the event that you have questions on your schedule, become ill, or are otherwise not able to work a scheduled shift.

Student Center- Dining Service Office Student Center - Dining Service Scheduler Student Center - Catering Services Harvey Express / Concessions Price Commons - Student Managers North Point Dining - Student Managers

715-232-1482 715-232-3463 715-232-1576

715-232-1377 or 715-232-2502 715-232-1377 or 715-232-2502 715-232-2159

We will not accept any “sick calls”or shift-change requests through e-mail. You must call your work unit and speak with a manager when you are too sick to report for work or need to change a shift.

Other Dining Staff Numbers: Service Managers

Commons North Point Student Center Commons North Point Student Center Student Center Admin Office Admin Office

715-232-2502 715-232-1582 715-232-1094 715-232-2380 715-232-1616 715-232-2480 715-232-3463 715-232-2134 715-232-1800

Unit and Service Manager Unit and Production Managers

Executive Chef Catering Manager Director of Dining Services Associate Director of Dining Service

PERSONAL STUDENT E-MAIL ACCOUNT University Dining Service uses various methods to communicate with employees including e-mail Your management team may use your personal e-mail account to remind you of any job-related meetings, orientatio, training sessions, weekend shifts, other job- openings, or extra-hour availability. This e-mail system allows managers to distribute information more quickly and efficiently. The e-mail address is checked by many different managers, therefore, it is used on a “reply to” basis, that is, Dining staff will e-mail you and specify if a reply is needed. Should you need to send a message to this address, expect a reply in one to three business days.

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