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Syracuse University COO begins Feb. 1

John Papazoglou begins his new duties as Syracuse University’s chief operating officer (COO) on Feb. 1, the university announced on Jan. 9. Papazoglou has served as associate VP of auxiliary and business services at Penn State since July 2017. (PHOTO CREDIT: SYRACUSE UNIVERSITY NEWS WEBSITE)

SYRACUSE, N.Y. — Syracuse University’s chief operating officer is set to start his new duties on Feb. 1. In this new role, John Papazoglou will be responsible for multiple on-campus and off-campus operations, including dining, housing, hospitality and food services, Syracuse University said in a Jan. 9 announcement. Papazoglou comes to Syracuse from Pennsylvania State […]

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SYRACUSE, N.Y. — Syracuse University’s chief operating officer is set to start his new duties on Feb. 1.

In this new role, John Papazoglou will be responsible for multiple on-campus and off-campus operations, including dining, housing, hospitality and food services, Syracuse University said in a Jan. 9 announcement.

Papazoglou comes to Syracuse from Pennsylvania State University.

“John’s extensive experience in higher education combined with his deep understanding of hospitality and customer service will make him an immediate asset to Syracuse University,” Chancellor Kent Syverud said.

Papazoglou, a New Jersey native, has served as associate VP of auxiliary and business services at Penn State since July 2017. In that role, he’s been responsible for multiple administrative units including housing and food services, the Bryce Jordan Center (a multi-use facility for academic programs and entertainment and sports events), hospitality services, transportation services, multimedia and print center, campus mail, and the University Park Airport.

He also served as the primary liaison for the Penn State Bookstore contract and the university’s pouring-rights contract.

As Syracuse COO, Papazoglou will oversee the non-academic units that interact most frequently with students and guests on campus, including housing, retail operations, catering and the commissary.

Eric Reinhardt