Food Bank Project Manager

The Food Bank Project Manager is responsible for overseeing all aspects of the FCCAA Foodbank. This position reduces food insecurity in Fayette County by managing and ensuring safety, compliance, operations, delivery, storage, donations, purchases, distributions, volunteer engagement, community engagement, and support to pantries to sustain program operations. This role will include direct service activity.

Essential

Job Duties and Responsibilities Manages the FCCAA Foodbank in accordance with funding, agency, and regulatory requirements.

Manages Food Bank inventory and orders to ensure adequate stock

Ensures donated food is processed and distributed before expiration dates

Liaisons with local markets and farmers to identify opportunities to add produce products to distributions

Coordinates with the Planning and Development Department to ensure on-going advertising, marketing, and communication via social media and other local media channels, including monthly newsletters to pantries

Organize and schedule trainings and technical assistance for food pantry sites/volunteers

Plan, organize and conduct special events to address hunger and encourage contributions to the food bank Recruits and manages volunteers, overseeing volunteer vetting, scheduling, task management, and reporting and coordinates an Annual Volunteer Dinner Prepare and complete reports and participate in trainings/meetings as required

Manage purchasing and receipt of product

Conducts regular inspections of space, equipment and vehicles to ensure compliance with agency standards and guidelines and document damage, cleanliness, functionality, needed repairs, and issues

Operates equipment and vehicles as necessary to facilitate the pickup and delivery of product as needed

Ensures cleanliness of the facilities, equipment, and vehicles, and manages relevant inspections

Cultivates positive relations with program participants, partner agencies, staff, donors, volunteers, and other constituents

Promotes collaboration and communication among all staff to ensure ongoing program operations

Maintain a working knowledge of regulations, standards, processes, policies, and safety to ensure the facility operates in compliance with all applicable requirements

Controls programmatic expenditures in accordance with the program budget and develops strategies to maximize earned income and limit expenses

Represent the Food Bank at regional meetings and other events relevant to the programs.

Performs other related duties as assigned

Education/Experience Bachelor’s Degree or combination of five or more years of management experience

Program or Project Management experience preferred

Demonstrated customer service skills

Experience managing nonprofit contracts and financial reporting

Strong ability to network and communicate well via e-mail, telephone, and events

Ability to plan and organize work and staffing schedules

Knowledge of property management preferred

Computer Skills Intermediate MS Office skills including Word, Excel, and Power Point Experience  using customer relations systems preferred

Additional Requirements Must possess and retain a valid driver’s license and a clean driving record

Must be able to pass and maintain DOT physical certification and certification requirements to operate facility vehicles and forklift as a condition of employment

Ability to successfully pass and retain acceptable Federal and State criminal background check and State of Pennsylvania Child Abuse screening

Key Performance Measures Meets project goals relating to number of clients served and quality of services delivered

Timely delivery of product to pantries

Delivers services within program scope and within projected budget and timelines

Physical Requirements Ability to sit stand for prolonged periods of time in either an office or warehouse setting as needed. Ability to lift up to 40 pounds to move and stock items. Some lifting, carrying, pushing, or pulling required to stock facilities and manage storage and kitchen spaces. Exposure to cold and hot conditions including freezer spaces to manage cold storage and frozen items.

Manual dexterity to perform contract, office, and computer functions. Ability to see hazards within the warehouse while operating equipment.