Operations Manager

Department of Aging and Disabilities
Position:
Operations Manager
Program:
Senior Nutrition Programs

Hours:

8:00 AM
-4:30 PM (Full-time)
Pay: $26.25 per hour with limited benefits

The Operations Manager oversees the day-to-day operations of the Congregate Meal Program (CMP) within the Senior Nutrition Program, ensuring efficient site operations and service delivery. The Operations Manager will also lead quality assurance initiatives for both the CMP and Home-Delivered Meals Program (HDM), ensuring adherence to nutrition standards, health regulations, and service excellence.
The Operations Manager will work closely with the Program Director to maintain high standards across all program activities and will assist with staff training and development, data management, and inventory control for the CMP.
The Operations Manager will report directly to the Program Director and provide regular updates on CMP operations, staff performance, and quality assurance outcomes for both CMP and HDM.

• Oversee day-to-day operations of congregate nutrition sites to ensure consistent, efficient service delivery and compliance with program requirements, policies, and applicable health and safety standards.
• Respond to participant complaints, service concerns, and routine operational issues, escalating significant or unresolved matters to the Program Director as appropriate.
• Build and maintain effective working relationships with participants, departmental staff, senior center staff, vendors, and community partners.
• Ensure service quality standards are maintained across nutrition program operations.
• Support the implementation of County, Department, and Nutrition Program initiatives, policies, and procedures and ensure that operational changes and expectations are effectively communicated to program staff.
• Coordinate operational needs for special meals, special events, and other Nutrition Program activities.
• Assist with continuity of meal service during weather events, staffing shortages, vendor disruptions, equipment failures, delivery issues, and other unexpected operational challenges.
• Evaluate day-to-day operational processes and recommend improvements to workflows, staffing practices, and service delivery to improve efficiency, consistency, and participant experience.

• Assist with the day-to-day management and supervision of CMP staff, including Site Managers and Site Aides, and provide operational direction and support to volunteers.
• Coordinate day-to-day scheduling, direction, and coverage of CMP staff, including routine call-outs, vacancies, and other staffing needs.
• Assist the Program Director with employee performance evaluations, performance improvement, and corrective action, as appropriate.
• Coordinate and conduct ongoing staff training on Nutrition Program policies and procedures, food safety, documentation requirements, customer service, and operational expectations.
• Coordinate the orientation and onboarding of new CMP staff to ensure they understand program procedures, job responsibilities, safety requirements, and performance expectations.
• Participate in the recruitment, interviewing, selection, and development of CMP staff in accordance with County and Department policies and procedures.
• Promote a cooperative and accountable work environment that supports teamwork, staff development, productivity, and positive morale.

• Conduct regular monitoring visits and inspections of CMP and HDM operations to assess compliance with program requirements, food safety standards, and established service quality expectations.
• Identify service or compliance deficiencies and assist with developing, implementing, and monitoring corrective action plans to ensure identified concerns are resolved.
• Monitor CMP and HDM operations for compliance with applicable federal, state, local, County, and program requirements, including requirements established under the Older Americans Act.
• Assist the Program Director with developing, reviewing, and updating quality assurance protocols, operational procedures, and monitoring tools for CMP and HDM.
• Monitor food safety, sanitation, meal handling, storage, temperature control, and other applicable food service practices across program sites.
• Maintain ongoing readiness for program monitoring, regulatory inspections, and audits by ensuring required operational and compliance documentation is current and available.
• Maintain a…