COO - Chief Operations Officer

About Second Harvest Food Bank of Central Florida
SHFBCF is a member of Feeding America – the largest charitable domestic hunger-relief organization in the United States. SHFBCF secures and distributes food and grocery products to approximately 550 local nonprofit feeding programs throughout Central Florida.  Last year, with the help of numerous donors, volunteers and a caring, committed community, the food bank distributed nearly 64 million pounds of grocery products – the equivalent of more than 53 million meals – to partner programs such as food pantries, soup kitchens, women’s shelters, senior centers, day care centers and Kids Cafes. On average, more than 55,000 people per week are assisted with food collected by SHFBCF. 

Principal Duties and Responsibilities:
 

1. Operations

a. Supervise assigned staff in their overall management of product handling and transportation 
among all facilities including Branches, SDO’s and off site storage.
b. Oversee the maintenance program that will ensure all vehicles, equipment and facilities are 
adequately maintained.
c. Oversee the implementation of a safety program for staff and volunteers. Develop a tracking 
and reporting mechanism for the safety program.
d. Design and implement a system to provide performance metrics for all areas of operations.
e. Focus on process improvement for systems and procedures for receiving, distributing, 
transferring, storing and processing inventory among all facilities.
f. Oversee operational aspects of the Branches.
g. Ensure SDO’s are in compliance with Feeding America, USDA, and DOH standards through 
annual monitoring process.
h. Oversee Product Sourcing and Purchase activities to ensure that additional sources of product 
continue to flow through the Food Bank and goals are met or exceeded.
i. Oversee the management of the affiliate Choice System and provide status reports to the 
President/CEO.
j. Responsible for coordination of all operational activities on preparation of and during disaster 
relief and recovery.
k. Manage, motivate and develop staff. Conduct performance appraisals, coach staff in the 
development and execution of plans.
l. Work on special projects related to operational areas as assigned by the President/CEO.
m. Collaborate and coordinate with outside organizations during disaster relief activity.
n. Ensure that Kitchen operations meet or exceed plan in catering and production.
o. Ensure that Food Bank technology (IT) is updated and properly maintained.

2. Planning and Evaluation
a. Assists the President/CEO in long range planning.
b. Leads facility planning, design and project management.
c. Coordinates annual organization, department and individual staff goal planning and periodic 
evaluation processes. Advises staff and President/CEO on goal achievement.

3. Administration
a. Ensures compliance with organization policies and procedures.
b. Ensures compliance with Federal, State, County, OSHA laws and Feeding America standards.
c. Consults with VP of Finance/Administration to enable coordinated management of financial 
operations and contracted service relations.
d. Establish and maintain department budgets.
e. Advises President/CEO (for authorization) on non-budgeted activity.
f. Provides justification for capital expenditures.
g. Attends Board Meetings.
h. Serve as member of the Management Team and participate in Food Bank planning.. Coordinate efforts and work effectively with all departments.
j. Inform the organization of issues involving Operations.

4. Personnel and other Support Services
a. Plans for organizational structure and staff position functions.
b. Works closely with HR to ensure compliance with regulations governing employment.
c. Advises and authorizes department Manager’s discipline and termination procedures with 
performance problem staff.

5. External Community Relations
a. Represents the Food Bank in various community meetings.
b. Participates in the Feeding America Food Bank Network and other affiliations concerning 
national, regional, state and local issues by attending meetings and carrying out committee 
assignments, when appropriate.

6. Leadership
a. Demonstrates a clear understanding of internal and external customers by listening and 
responding to their needs in a timely manner. Be an outstanding customer service role model 
for customer service.
b. Ensure that the responsibilities and accountability are defined and understood.
c. Establish goals or objectives for each department member, monitor progress and provide 
necessary coaching and guidance to enable them to meet these goals.
d. Create a positive work environment where two-way, open communication and strong sense of 
trust is established.
e. Clearly communicate the goals and objectives of the Food Bank so everyone is clear on the big 
picture.
f. Recognize employees who meet or exceed performance expectations by positive 
reinforcement.
g. Ensure each team member is fully trained on the skills necessary for them to succeed.

7. Training
a. Develop training programs for direct reports.
b. Personally participate in an annual professional development activity.

Job Specifications
1. Commitment to understanding and supporting the Food Bank mission.
2. Bachelors Degree or degree in Business Administration and /or Operations/Logistics Management.
3. Minimum of 15 years managerial responsibility in operations/distribution/logistics
4. Emphasis on proven analytical ability.
5. Proficient planner and highly organized.
6. Proven success in motivating employees. Experience managing an hourly workforce.
7. Proven success in leading the development and implementation of process improvements.
8. Excellent written and oral communication skills.
9. Proficient in Word and Excel.
10. Excellent Leadership qualities.
11. Ability to travel locally to perform position responsibilities.

Competencies
 Analytical Ability 
Readily synthesizes complex or diverse information 
Separates “assumptions” from “hard evidence” in gathering data 
Categorizes information into groups having similar qualities or attributes
 Coaching Ability
Encourages people to set improvement targets, and helps individuals reach them
Finds ways to guide people in a language and way that they will understand
Makes themselves freely available for counseling or coaching support when needed 
 Communication
Takes time to walk around and listen to employees
Uses multiple channels to get messages across to people
Is effective at determining the underlying meaning in a communication
 Decision-Making Abilitystablishes priorities decisively for themselves and others
Works positively and effectively in highly confused or ambiguous circumstances
Quantifies the influence that major decisions are likely to have
 Leadership Ability
Likes to encourage people to come up with their own conclusions
Helps and encourages people to take on tasks and goals that will challenge them
Gives people plenty of room to stretch themselves and learn different skills
 Planning and Organizing
Sets aside time for thinking, planning, and action
Designs flexible time into their day to re-schedule or re-prioritize
Paces themselves so they can meet goals or deadlines
 Results Focus
Is quick to identify and put a stop to wasted effort or effort that does not produce valuable results
Encourages people to think about whether all of their efforts are adding value
Demonstrates consistent enthusiasm for achieving results
 

Teamwork Ability
Builds “bridges” with other teams to maximize cooperation and consistency
Invites opinion from people who have different experiences or perspectives
Builds effective and balanced teams that are based on capability and potential

Working Conditions
Office, distribution center and travel environments.

Disclaimer
The above statements are intended to describe the general nature and level of work being performed by people 
assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, 
duties and skill required of personnel so classified.

Please submit Resume and Cover letter below - Deadline: August 1, 2014