Benefits:

401(k) matching

Competitive salary

Paid time off

GENERAL: The Food Bank Manager oversees the fast-paced food bank, which provides food directly to clients 5 days/6 times per week. The Food Bank Manager manages the storeroom staff, sorter/picker, and volunteer stockers. The manager will collaborate daily with the Executive Director managing the operations of the food bank.

QUALIFICATIONS:

· Three to five years related experience managing a food pantry, grocery store, or other related retail outlet.

· Strong background and understanding of food and food products.

· Passion to help the food insecure and compassion for those in need.

· Strong organizational, communication, and time management skills including decision making and big picture thinking.

· Experience managing hourly workers.

· Ability to work independently and as part of a team.

· Ability to work Thursday evenings.

· Familiarity with Microsoft Office, Google, and comfortability with learning new technology is needed.

· Must be comfortable answering phone calls from clients, volunteers, and associates.

· Willingness to work with diverse, racial, ethnic, and social groups.

· Ability to lift a minimum 35+ pounds.

· Valid driver’s license required.

· ServSafe certificate a plus.

· Bilingual (English/Spanish) a plus.

SPECIFIC DUTIES:

1. Organize and manage the daily food distribution including organizing the pantry for distribution, scheduling pick-ups, and deliveries.

2. Manage storeroom workers to ensure that daily tasks are accomplished. Must have the ability to see what needs to be done and assign or complete the task in a timely manner.

3. Must be comfortable managing a diverse group of coworkers including older workers.

4. Order food and personal care items in a fiscally sound way.

5. Manage product inventory assuring products are used in a timely manner, following set directives.

6. Along with volunteer coordinator, manage food pick-ups with retail-recovery stores.

7. Coordinate with individuals, companies, and churches holding food drives.

8. Monitor and record the daily temperature of refrigerators and freezers.

9. Ensure the maintenance of the Food Bank equipment.

10. Ensure accurate weighing, documentation, noting of Best By dates, storage, and rotation of all purchased and donated food.

11. Manage staff and volunteers as designated by Executive Director.

12. Assist with intake of clients when needed. Must be comfortable learning food-pantry specific software and interacting with clients during the intake process.

13. Prompt reporting of any issues within the food pantry operations including food, clients, volunteers, and equipment to the Executive Director.

14. Respond to emails and phone calls in a timely manner.

15. Strong problem-solving skills and ability to manage multiple ongoing projects at the same time.

16. Uphold the food bank’s mission by interacting thoughtfully and respectfully with pantry clients and volunteers.

17. Perform additional duties as may be assigned by the Executive Director.

18. Report the inability to be available for scheduled work to the Executive Director at least 2 weeks prior to that day or for last-minute absences, at least 1 hour prior to start time.

WORK SCHEDULE AND BENEFITS:

1. This is a salaried, exempt full-time position.

2. Annual benefits include 13 paid holidays, 15 PTO days and matching 401K plan.

ASCENDING LEVEL OF AUTHORITY: Executive Director