Jason Austin Email and Phone Number

I currently supervise a staff of 55 AFSCME employees in 18 different buildings.Handle disciplinary issues w/ staff up to and including dismissal from the University.Interview and hire staff.Give evaluations to temporary and permanent employees based on work performance.Administer QA reports to the staff and submit them to my Area Manager.Check on a daily basis if any work orders have been posted to my shop through FMS. If they have, make plans to have the projects done by the completion date given.Handle all time keeping issues including the scheduling of vacations.Conduct monthly meetings on safety topics.Inventory and place supply orders on a monthly basis. Always keeping in mind the budget assigned to custodial supplies.Train staff on new equipment and set up other training the staff may need to complete their jobs.Call in work orders to FSC to fix anything that needs fixing.Call EHS in case any hazardous chemicals have been spotted on the floor or countertops. Always keep the safety of my staff first and foremost.Mediate issues between staff.Investigate and report accidents and incidents between staff with accuracy and attention to detail.

Office of the PresidentInglis House & Presidents HouseResponsible for day to day operations of events and overseeing the needs of special guests and friends of the university and president, as well as maintenance needs at presidential residence, Inglis House Work independently, without director supervision, with ability to make sound decisions. Also able to work as a team member and ability to prioritize tasksAbility to greet, interact, and assist diplomatic visitors and high level guests of the president, (including government officials, diplomats, high level donors, corporate leaders), always maintaining strict discretion and confidentialityCoordinate with Development Manager (UDE), and implement and manage set up for various events, including seating, table preparation, as well as presentation and A/V and electronic needs. Work effectively and establish good relations with caterersMaintain venue site to the highest standard, ensuring site is fully prepared and safe for events and guestsInteract and coordinate with Department Public Safety (DPS) as needed, and also interact with Secret Service personnel. (For example, during diplomatic visits, and high-level corporate leaders). Use high degree of discretion and confidentialityCoordinate work orders for any maintenance/service needs and complete necessary paperwork to initiate serviceMaintain various inventories of stock and supplies, including liquor usage at events Following events, take a data inventory and replenish stock accordingly On-site liaison for guests at Inglis House, accommodating special needs and requests. (For example, coordinate ground transportation and other requests, and ability to assist guest with special needs.) Also closely coordinate with sponsoring school or college liaison/contactDeveloped comprehensive spreadsheets to track and maintain inventory/stock and subsequent usageUnlock, disarm alarm, set alarm and lock up after shift

of Food and Nutrition ServicesSupervision of both Union and Non-union employees Prepare and reconcile all month end billing Forecast food and labor cost and keep it as low as possibleCoordinate and direct manager meetingsCompile State and Federal sales reportsAdminister and delegate the Washtenaw County Summer Feeding programSet up and attend meetings with brokers and contracted servicesDevelop menu’s with regards to pricing and nutritional analysisAssist in the training of staff with regard to GFS Experience as well as understanding the commodity program that we are involved in with GFS and Great Lakes CoopMenu development and billing of our summer feeding programPrepare and send out bids as mandated by the stateFollow all state and federal regulations with regard to safety, sanitation, and the daily operations of a food and nutrition business

Project production needs for all 9 facilitiesDirect and maintain strict safety and sanitation standards in all food service areas as required by local, state and federal regulations and policiesTrain staff in the operation of production equipment Receive, stock, distribute and inventory all perishable and non-perishable foodsCompile and maintain appropriate records for federal, state and local regulations and reportsCoordinate labor and production needs for facilities including events Supervise staff in daily activities, report performance concerns to the director or assistant directorProvide information to the director pertinent to staff performance appraisals