Bill Connor of Holyoke became Westfield State’s new director of dining last spring, two weeks prior to its transition to remote learning due to the coronavirus (COVID-19) pandemic. He immediately implemented changes to his department’s operations to ensure the safety of students, faculty, and staff.
Connor, who previously served in a similar position at Johns Hopkins University in Maryland, used his extensive professional background in food service as his guide.
“For me it was an opportunity. I had to learn the Westfield way,” said Connor, a Salix, Penn., native who earned a bachelor’s degree in public administration and a master’s degree in organizational development and leadership at Shippensburg University. “Then, I had to step back and change it to adapt to COVID-19. We have very strict standards when it comes to operational maintenance.”
Westfield State Dining Services must follow higher education health and safety standards as well as proper health and safety protocols for restaurants. Staff underwent extensive training on COVID-19 and spent one week focusing on virus spread, sanitation, and cleaning.
“Our dining staff, as restaurant employees, are required to complete a self-check every day prior to coming to work to verify they have no symptoms of COVID-19,” Connor explained.
The pandemic has taught Connor and his staff that they are able to quickly pivot to meet the needs of students as well as faculty and staff. For example, at the beginning of the pandemic, Dining Services created a temporary grocery program for employees to use during the pandemic as shopping alternative.
“The transition into any new role can be challenging, but Bill dove right in,” said Mary Reilly, executive chef of Westfield State Dining Services. “When we started to adjust to the new normal at the end of last semester, it was clear he would be an invaluable addition to the team.”
Connor is happy working for Westfield State and appreciates that the dining hall is located at the heart of campus, a spot that is convenient for people who want to use the new GET app for remote campus dining orders, which is a safer option to dining in at this time.
“The GET app is really easy to use,” said Aniello Russo, a Westfield State senior. “The food this year is absolutely delicious, and there are many options.”
Connor believes in having a solid relationship with local vendors to ensure high-quality ingredients for Westfield State residential and commuter students.
“We have really good relationships with great vendors,” said Connor. “We are proud to serve delicious, high-quality food at Westfield State.”
He also attributes Dining Service’s success to the talented and diverse staff.
“We are working on a project now where our employees may share a recipe that represents them and their family tradition,” said Connor. “I want to include those recipes on the dining menu.”
Connor looks forward to the day when students will again gather around a table in the University’s Dining Commons to share a meal.
“It feels like my new home,” he said. “Providing the dining table for students to meet new people is the most impactful part of my job.”