Financial & Business Operations
The Wethersfield Public Schools Department of Business and Financial Services oversees all financial needs of the school district, including financial planning and budget preparation/presentation/implementation; accounts payable; payroll; administration of grants; student activities, escrow, and foodservice accounts; and capital improvement planning.
The Department of Business Services is an active partner in effectively managing taxpayer dollars. As with other departments within the Town of Wethersfield, all Board of Education budgeting is processed for presentation on Tyler Systems’ MUNIS software, and expenditures are closely monitored to ensure that they follow budget guidelines and support the fiscal needs of the district.
Matthew Kozaka, Business Manager 860-571-8117 Fax: 860-571-8136
Kristine Ivers, Accounting Supervisor 860-571-8215
Shana Saccullo, Administrative Secretary to Business Manager
Free and Reduced Lunch Program 860-571-8163
Jo-Ann Formica, Accounts Payable Clerk 860-571-8118
Donna Quinn, Escrow Clerk 860-571-8114
Monika Snow, Payroll Specialist 860-571-8129
Jamie Davies, Director, Chartwells Food Service 860-571-8222
The Accounts Payable division handles all payment of bills and fees due to vendors and contractors of the Wethersfield Public Schools, and is responsible for the final approval of purchase orders, processing of invoices, and preparation of end-of-year tax forms.
The Payroll division is responsible for the execution of employee compensation; accounting for Teacher’s Retirement Board, pension, and tax-shelter annuity contributions; withholding for Social Security and state and local income tax.
School Dining Services are provided to all schools within the Town of Wethersfield, including five public elementary schools, Silas Deane Middle School, Wethersfield High School, CREC Discovery Academy, Corpus Christi School, and CREC SoundBridge.
The Department of Business Services is responsible for contract negotiation and oversight of contract execution and facilities management by the vendor who provides food service management; compliance with state and federal reimbursement and nutritional guidelines; triennial cafeteria fund audits; and processing, certification, random audit and appeals for free and reduced lunch applications.