TITLE: Manager, Inventory Operations

BENEFITS: Yes

DEPARTMENT: Kitchen, Operations

STATUS: Full-Time, Exempt

REPORTS TO: Director, Inventory and Distribution Operations

CLASSIFICATION: First/Mid-level officials and managers

LOCATION: 730 Polk Street, San Francisco

SUPERVISES: Inventory Operations Coordinators, Kitchen Operations Coordinators

SALARY RANGE: $66,152.00 To 72,750.00 Annually

POSITION SUMMARY:

The Manager, Inventory Operations supervises and coordinates functions related to the receiving, tracking, storing and movement of all food products produced in our commercial kitchen. This customer-service oriented leader is an essential part of our Operations team that supports the production of meals with love every day for seniors and vulnerable neighbors in the Bay Area. The Manager, Inventory Operations directly supervises staff and volunteers who receive, stock, count, pack and distribute nutritious meals for clients. This position is ideal for an ambitious, meticulously organized, experienced warehouse manager with excellent communication skills looking to manage the inventory aspects of large-scale meal production in a professional and mission-driven environment. To perform successfully, our employees must not only have the qualifications and abilities to perform each of the essential functions of this position, but also must continually strive to meet or surpass the Project Open Hand objectives and exacting standards.

QUALIFICATIONS REQUIRED:

• A commitment to Project Open Hand’s mission and operating principles

• 3 years of supervisory experience in high volume, commercial or industrial warehouse setting

• 3 years demonstrated ability to manage and lead a team dedicated to inventory control, tracking, policies and procedures

• Proficient in MS Office Suite tools and ability to manage inventory software programs, Computrition preferred

• Ability to maintain contract terms for, and communicate directly with, external catering partners

• Desire to be a part of a cohesive team and demonstrated ability to train, answer questions and clarify processes while working alongside and overseeing tasks of staff and volunteers

• Ability to take direction, give feedback, lead by example, teach others and take responsibility for actions

• Ability to speak, read and write in English to facilitate communications with volunteers, peers and leadership in a fast-paced food service environment

• Ability to maintain pallet jack and forklift certification