Pantry Manager Catholic Charities Diocese of Arlington

Alexandria, VA, United States

Primary Office: 4725A Eisenhower Ave, Alexandria, VA 22304

Hours per Week: 40

Staff Supervisor: SLP Program Director (PD)

*Telework Available: On site required

Exempt annual Salary : $47,861- $50,380

Position Description:

The St. Lucy Food Project Pantry Manager is responsible for organization’s operational leader, overseeing all of the day-to-day logistics that are essential to the pantry’s effectiveness, including the acquisition and distribution of food to pantry clients. This includes donated food and The Emergency Family Assistance Program (TEFAP)/United States Department of Agriculture (USDA) food. Manage food, contracts, staff, and volunteers. The Pantry Manager works closely with our Program Director and Associate Program Director to develop and implement plans that sustain, diversify and/or expand the operations of our pantry in accordance with client needs, the organization’s mission, and strategic objectives.

This position will be required to work up to two Saturdays a month and occasional evenings.

Position Responsibilities and Duties

Inventory Procurement and Management includes but is not limited to:

Manage the Alexandria Food Pantry food distribution program, staff, and volunteers. To includes tracking food purchases, weighing, logging, and reporting all food pounds and monetary donations, and maintain a minimum of three-monthly food reports using Excel spreadsheets and Food Bank distribution database.

Manage food distribution statistics using a Food Bank database in weekly log sheet.

Maintain adequate perishable and non-perishable food supplies for clients. Ensure order of food deliveries from Manassas Warehouse (MW) and coordinate with warehouse on regular food deliveries in conjunction with volunteer assistance for unloading and proper storage.

Manage all warehouse pantry related operations and volunteers including scheduling and unloading of SLP food deliveries, arranging local Parish Food Drives, safely storing all foods, client services and distributions, and equipment requirements.

Maintain and purchase pantry and business supplies. Prepare vouchers and credit card reconciliation work sheet as required for payment and verification.

Facilities Management includes but is not limited to:

Ensure safety checklists are processed, monitor, and manage food pantry facility maintenance, vendors, and contracted service providers.

Report to Program Director or Facility Manager any facility issues or needed repairs or use landlord reporting system coordinating with Facility Manager and Program Director on major repairs.

Responsible for meeting all Food Bank contract requirements including food safety and food handling. Ensure the accuracy of the Food Bank database.

Community outreach for increase pantry awareness and food donations

Client Distribution Management includes but is not limited to:

Responsible for supplying yearly budget inputs for all budget lines and managing the budget within approved budget authorization.

Manage food distribution statistics using a Food Bank database in weekly log sheet.

Responsible for client experience.

Coordinate implementation of the “Healthy Living” program with demonstrations, food offerings and educational material to clients for increase nutritional eating habits.

Volunteer Management includes but is not limited to:

Conduct quarterly training meetings to include safety and client-oriented information review and updates for all volunteers.

Collaborate with the Christ House Volunteer Coordinator on availability of Christ House garden harvested produce for use during client distribution.

Pursue maximum food independence through local community support and expanding donation relationships.

Work closely with the pantry Volunteer Coordinator to ensure scheduling volunteers for daily pantry coverage, safeguarding of best practices/CCDA policies, quarterly training meetings, and volunteer appreciation program.

Resource for Program Director includes but is not limited to:

Ensure the timely submission of vendor invoices (vouchers), completion of donation reports, and gift card donations as a few examples.

Prepare multiple monthly SLP reports including food distribution/donations and Capital Area Food Bank TEFAP (The Emergency Food Assistance Program)/USDA required reports and inventory of foods. Reports are due to the PD no later than 5 business days of the following month.

Manage and track donated gift card inventory and usage in reporting tool.

Meet with PD on a weekly basis to provide feedback, receive guidance and direction, and make recommendations related to the overall St. Lucy Food Project.

Assist PD with writing grants to secure funding as needed.

Build good relationships with current and potential donors, including local farmers and food vendors, with letters of gratitude, recognition, etc.

Required Qualifications & Skills

Bilingual: Spanish/English or Pashtu/Dari/English highly preferred

Strong interpersonal and communication, both written and oral, skills and the ability to multi-task in a fast-paced work environment

Ability to work in a team setting and to work independently with minimal supervision.

Strong planning and prioritization skills with ability to work strategically.

Able to leverage social media to communicate pantry events and needs.

Must have valid Virginia driver’s license with good driving record and proof of 3 years of driving experience in the USA.

Ability to build confidence with the Catholic Charities organization, priests and parishes. Knowledgeable and willing to uphold Catholic moral and social teaching.

Highly proficient in MS Word, Excel, Outlook, Power Point, and other software applications. Experience with database data entry required.

Education and Experience

Undergraduate degree preferred with at least 5 years of supervisory experience.

Minimum 5 years of food industry experience with supervised or administered experience in food pantry functions. 2 years in a supervisory role.

Key experience in the customer service leadership, food service or route sales operations is highly desirable.

Prior experience designing and implementing operational processes and procedures.

Strong interest in helping underserved populations is a plus.

Experience working with and coordinating volunteers.

Benefits

Vacation, Sick, Paid FML, 16 paid holidays in 2024, Medical, Dental, Vision, Pension, Employee Assistance Program, Diocesan School Tuition Reimbursement K-12 . Closed between Christmas and New Years.

Physical Demands

The employee is required to lift 40 pounds using such items as hand trucks, dollies or carts.

Must be able to stand, walk, use hands and fingers to use a computer keyboard and handle food; reach with hands and arms and talk or hear. Required to stoop, kneel, or crouch and climb a step ladder.

Specific vision abilities required include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

#J-18808-Ljbffr