Office of Business Services
Wethersfield Board of Education
127 Hartford Avenue
Wethersfield, CT 06109
The Wethersfield Public Schools Business 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.
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.
Kristine Ivers, Accounting Supervisor 860-571-8215
Monika Snow, Payroll Coordinator 860-571-8129
Paula Birmingham, Accounts Payable & Revenue Coordinator 860-571-8118
Michelle Conlan, Transportation Coordinator/NSLP Determining Official860-571-8115
Joanne McPhee, Building & Facilities Use Coordinator860-571-8116
Robert Schultz, Director, Chartwells Food Service 860-571-8222 | Fax: 860-571-8226
Budget Workshop dates:
Saturday, Jan. 18th 9-12pm
Thursday, Jan. 30th 6-8pm
Saturday, Feb. 1st 9-12pm
Wednesday, Feb. 5th 6-8pm
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.
Forms Policies & Procedures - Manual and Forms
Request for Proposal
School Dining Services
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.