A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
Food Pantries Manager Community Cooperative - 3.6 Fort Myers, FL Job Details Full-time From $45,000 a year 17 hours ago Benefits Health insurance Dental insurance Paid time off Vision insurance 403(b) Flexible schedule Qualifications Customer communication Box truck Management Heavy lifting Driver's License Leadership Electric pallet jack Flexibility Time management Full Job Description
JOB TITLE
Food Pantries Manager
REPORTS TO
: Food Programs Director
POSITION TYPE
: Full-Time, Exempt
POSITION SUMMARY
The Food Pantries Manager serves as the operational leader for the Community Market, Mobile Pantries, Mobile Hot Food, and Food Rescue programs within the Growing Healthy Kids and Families Department. This position is responsible for the overall success, operational effectiveness, compliance, staffing, inventory management, volunteer engagement, and service delivery of assigned programs in support of Community Cooperative's mission to eliminate hunger and homelessness in Southwest Florida. The Food Pantries Manager provides direct leadership to staff and volunteers, exercises independent judgment in day-to-day operational decisions, and ensures programs are operated safely, efficiently, and in compliance with organizational, USDA, and Harry Chapin Food Bank standards. This position is responsible for achieving program objectives through effective leadership, resource management, staff development, and continuous operational improvement.
KEY RESPONSIBILITIES
Leadership & Operational Accountability Accountable for the overall success, operational effectiveness, and continuous improvement of the Community Market, Mobile Pantries, Mobile Hot Food, and Food Rescue programs. Uses independent judgment in managing daily operations and is authorized to make decisions regarding staffing coverage, employee and volunteer assignments, inventory management, service delivery, workflow prioritization, and operational problem-solving to ensure program goals and organizational standards are consistently achieved. Responsible for ensuring continuous program operations and service delivery through effective staffing, scheduling, volunteer coordination, and operational planning. Establish and maintain departmental priorities, workflows, and operational standards that support organizational goals. Analyze operational challenges and implement corrective actions to improve efficiency, compliance, safety, and overall program performance. Participate in strategic planning and departmental initiatives designed to improve service delivery and organizational effectiveness. As an exempt management position, work schedules may vary based on operational demands, special events, emergency response activities, staffing shortages, volunteer shortages, or other organizational needs. Provide direct operational support and leadership as necessary to ensure continuity of services and achievement of program objectives. Operational Management Directly oversee and execute the daily logistics of the Community Market, Mobile Pantries, Mobile Hot Food, and Food Rescue programs. Ensure efficient program operations and a high level of customer service for clients receiving assistance. Monitor inventory levels and distribution activities to maximize resource utilization and minimize food waste. Ensure compliance with all Community Cooperative, USDA, Harry Chapin Food Bank, food safety, and regulatory requirements. Maintain accurate program records, temperature logs, mileage logs, and other required documentation. Conduct weekly vehicle inspections and ensure vehicles, equipment, and program resources are maintained in safe working condition. Report accidents, safety concerns, vehicle issues, regulatory concerns, or operational deficiencies promptly to the Food Programs Director. Promptly code invoices and maintain accurate records in SIMC, MealConnect, and other operational tracking systems. Participate in disaster response, emergency food distribution efforts, special events, and community outreach activities as assigned. Leadership, Staffing & Team Development Supervise, train, coach, mentor, and develop program staff and volunteers to ensure operational excellence and compliance with organizational standards. Conduct employee training, performance evaluations, coaching discussions, and ongoing development activities. Hold employees accountable for performance expectations, attendance, productivity, safety practices, and adherence to organizational policies and procedures. Address employee performance concerns through coaching, corrective action, and performance improvement measures in partnership with Human Resources and organizational leadership. Participate in recruitment activities including interviewing, candidate selection recommendations, onboarding, and workforce planning. Recommend disciplinary action, promotions, recognition, and other employment-related decisions to leadership as appropriate. Recruit, train, engage, retain, and recognize volunteers to ensure adequate staffing and operational effectiveness. Assist in coordinating volunteer groups and special projects. Foster a positive, collaborative, mission-focused culture among employees, volunteers, donors, community partners, and clients. Financial, Inventory & Compliance Management Accountable for inventory accuracy, food waste reduction, resource stewardship, and compliance performance across all assigned programs. Collaborate with the Food Programs Director to monitor expenses, control operational costs, identify efficiencies, and ensure responsible use of program resources. Assist in the development and monitoring of departmental budgets and identify opportunities for cost savings and operational improvements. Monitor program performance metrics and implement corrective actions when operational, inventory, safety, or compliance concerns are identified. Ensure accurate inventory tracking and accountability for food products, supplies, equipment, and program resources. Assist in maintaining compliance with all applicable organizational, grant, food bank, safety, and regulatory requirements. Qualifications Minimum two years of supervisory or management experience in a fast-paced operational environment preferred. Demonstrated experience leading employees, volunteers, or teams while managing multiple priorities and operational demands. Proficient computer skills, including Microsoft Outlook, Word, Excel, Teams, and electronic data management systems. Strong leadership, organizational, communication, problem-solving, and time-management skills. Ability to prioritize multiple responsibilities and make sound operational decisions with minimal supervision. Ability to effectively lead, motivate, coach, and develop employees and volunteers. Valid driver's license with an acceptable driving record. Ability to work effectively with diverse populations, volunteers, community partners, and staff. Ability to work in a drug-free workplace. Physical Requirements The physical demands described here are representative of those required to successfully perform the essential functions of this position. While performing the duties of this position, the employee regularly: Stands and walks for extended periods. Bends, stoops, squats, kneels, twists, and reaches. Pushes and pulls carts, pallets, food products, and equipment. Lifts and carries materials weighing up to 30 pounds independently and participates in team lifts exceeding 50 pounds. Loads and unloads food products, supplies, and equipment. Enters/exits vehicles multiple times throughout the day. Operates agency vehicles and travels between program locations. Performs repetitive hand, wrist, and arm movements associated with computer work, inventory management, food handling, and documentation. Works both indoors and outdoors and may be exposed to varying weather conditions, including heat, humidity, rain, and cold temperatures. Occasionally works evenings, weekends, or extended hours to support operational needs, special events, emergency response activities, or staffing requirements.
Pay:
From $45,000.00 per year
Benefits:
403(b) Dental insurance Flexible schedule Health insurance Paid time off Vision insurance
