The Food Bank of Eastern Michigan serves as a common solicitor, storehouse and distributor of food on behalf of its Partner Agencies which are non-profit, charitable organizations serving those in need.

Today the Food Bank of Eastern Michigan provides over 40 million pounds of food each year to those in need through more than 700 partner agencies. Partner Agencies consist of local soup kitchens, shelters, and food pantries who strive to feed the more than 300,000 people in eastern Michigan who are food insecure. The excellent relationships established within the Food Bank’s 22 county service area and throughout the state has allowed for numerous programs and initiatives to help fight hunger.

JOB SUMMARY

The Director of Operations is responsible for the overall coordination, management and supervision of the Food Bank’s total warehouse operations in addition to developing and facilitating multiple relationships related to the warehouse including all Food Bank departments, member agencies, volunteers, transportation and all other aspects of internal and external relations as appropriate along with the ability to understand and comply with Feeding America & AIB/ Safe food Handling Practices & procedures. This position will ensure superior customer service to all internal team members and other stakeholders of the organization. All activities will support the organization’s mission, culture, and strategic plan objectives.

ESSENTIAL FUNCTIONS

• Create and maintain a positive work environment in alignment with the company core values.

• Responsible for developing and ensuring effective and efficient warehouse operations and processes related to product receiving, storage and distribution. Ensures the highest level of successful inventory management and warehouse operations. Conducts warehouse operations in accordance with the Food Bank of the Eastern Michigan policies, guidelines, and standards.

• Direct supervision of Warehouse, Safety/Compliance, Volunteer Coordinator, Inventory and Facilities of all three (3) buildings. Delegates duties and responsibilities as necessary, establishes annual goals and objectives and conducts annual performance reviews/evaluations. Responsible for maintaining accurate and timely personnel reports and works in collaboration with Human Resource Director to ensure effective personnel management.

• Directs and coordinates with Warehouse Manager the warehouse’s physical inventory system as it relates to the perpetual (computerized) inventory (Ceres) management system. Determines and coordinates reporting, record keeping, data collection and information management. Communicates with Senior Administration and appropriate department leadership any variances or breaches of internal controls/procedures.

• Provides accurate and timely reports and documentation as required and/or requested by federal and state representatives/contractors, Feeding America, Senior Administration and Board of Directors and all other management staff members in the Food Bank.

• Develops and maintains/coordinates complete and accurate warehouse records including cleaning, safe food handling, safety & sanitation, temperature & pest control schedules and logs and other record keeping necessary to maintain the highest quality facilities.

• Responsible for overall coordination and management of all donated food and grocery product acquisitions through Feeding America and other local, regional, statewide donors. Collaborates with Agency Services Manager/staff to determine product storage, distribution, and fiscal capabilities for all programs to ensure maximum utilization of donated food network.

• Responsible for coordination of “dumping” spoiled, outdated and/or undeliverable food product.

• Oversees the acquisition and determination of food items, available poundage, distribution sites and coordination of delivery.

• Responsible for communicating and overseeing maintenance concerns of warehouse buildings and equipment including annual safety and standards review.

OTHER DUTIES AND RESPONSIBILITIES

• Assists with all Food Bank Special Events

• AIB Audit along with end of year Inventory audit, USDA inspections • Other duties as assigned.

MINIMUM REQUIREMENTS EDUCATION

• Bachelor’s degree in supply chain management, Business or related field preferred along with minimum 5 years’ experience working in warehouse and facility management or in lieu of degree, over 10 year’s hands-on leadership and warehouse/operations experience with demonstrated success in overhauling systems for improved efficiency.

• Must have valid MI Driver’s License

• Fork Truck Trainer certification is highly preferred.

• OSHA Certified

• AIB, Serv Safe, Civil Rights Knowledge highly preferred.

WORK EXPERIENCE

• Prior experience in a leadership role in warehouse operations,

• Policies & procedures, with standardization of processes required.

• Prior experience with inventory management systems preferred.

KNOWLEDGE, SKILLS, ABILITIES:

• Self-starter with the ability to multi-task with competing priorities.

• Dependable with a high level of organizational skills.

• Excellent leadership skills.

• Highly developed oral, written, and advanced computer skills

• High level of proficiency in Microsoft Office including Work, Excel, and Outlook

• Excellent planning and organizational skills

• Ability to delegate duties.

• Ability to handle multiple priorities and work independently.

• Ability to work in partnership with other staff members.

• Must have attention to detail, excellent interpersonal skills.

• Outstanding phone and customer service skills that incorporate a cooperative and friendly attitude.

• Genuine appreciation of FBEM’s mission and the ability to communicate it.

• Sensitivity, tact, diplomacy, and the ability to honor confidentiality.

WORKING CONDITIONS:

The work environment is situated in a warehouse setting, characterized by extensive walking on concrete surfaces. Depending on the season, employees may experience very hot temperatures during summer months and very cold temperatures during winter months. Additionally, they may frequently enter and exit freezers and coolers, encountering extreme temperature fluctuations. The workspace can be dusty at times and occasionally noisy due to the movement of motorized vehicles within the facility. On occasion, employees may be required to work outdoors, potentially exposed to various weather conditions.

Furthermore, the nature of the job exposes employees to spoiled food and sharp objects due to working with damaged products. The tasks primarily involve the movement of boxes requiring employees to lift 25 to 30 pounds, bend, stoop, and manage objects up to 75 pounds using warehouse equipment. Manual pallet jacks are used, necessitating the ability to push or pull pallets over 1,000 pounds.

Employees may be required to work evenings and weekends, especially for special events, other projects or during the busy seasons.

The above statements are intended to describe the general nature and level of work being performed by people assigned to this job. They are not intended to be an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. The Food Bank of

Eastern Michigan is an Equal Opportunity Employer