NUTRITION SERVICES OPERATIONS MANAGER

POSITION PURPOSE:

NHA’s Nutrition Services Operations Manager reports to the Senior Nutrition Services Manager.  The Nutrition Services Operations Manager is responsible for operational support of Nutrition Services through overseeing meal delivery fleet, staff, facility repairs and maintenance, and security of the Nutrition Services Facility.  The Nutrition Services Operations Manager manages 10+ Transportation staff and serves as a support and back-up to the Nutrition Services Manager to oversee the culinary operation.  This position is also responsible for preparing, distributing, and maintaining various detailed and auditable administrative documents, such as those related to the Child and Adult Care Food Program (CACFP).

DESIRED MINIMUM QUALIFICATIONS:

Knowledge of:

Principles and practices of supervision and leadership;
Human resources policies and procedures;
Standard operational food service, fleet, and facility management policies and procedures;
Applicable federal, state, and local laws and regulations, such as California Departments of Social Services and Transportation, and local health, sanitation, and safety, fire regulations, procedures, and guidelines;
USDA Child Nutrition programs such as CACFP

Ability to:

Communicate effectively up, down, and laterally, using the chain of command;
Exercise sound independent judgment within the area of responsibility;
Motivate staff to meet schedules and timelines;
Operate kitchen tools and equipment and large commercial delivery vehicles
Proficiently use a computer and applications such as Microsoft Word, PowerPoint, Excel, and CBORD-Horizon; 
Write and speak professionally and effectively, and in a courteous manner with people of various educational, socio-economic, and cultural backgrounds;
Provide excellent customer service to teammates and clients; exercise tact, objectivity, sensitivity, strategy, and judgment in dealing with staff and clients;
Read and interpret documents such as governmental regulations, safety rules, operating and maintenance instructions, and procedure manuals;
Establish and maintain effective working relationships with other NHA management, site staff and others.

Soft Skills:

Good listener
Critical thinking
Leadership
Positive and energetic attitude
Strong work ethic
Stress management

Experience and Training:

Graduation from a university or college with a bachelor’s degree in operations or hospitality management, or related field highly desired.  Must have 4-5 years’ experience managing operations, preferably in a food service or transportation setting of five or more staff; or an equivalent combination of training and experience. Fleet Drivers will be evaluated by NHA’s insurance provider and may be excluded from the auto policy if they meet any of the following criteria:

More than two moving violations and/or accidents (or a combination of the two) within the past three years
A major violation(s) during the past 5 years.  They include (but are not limited to):
Driving while intoxicated or under the influence (DWI/DUI/OWI/OUI)
Leaving the scene of an accident (hit and run)
Careless or reckless driving
Manslaughter/homicide or assault through use of a motor vehicle
Fleeing/eluding a police officer
Commission of a felony
More than 3 vehicle related suspensions/reinstatements over a three-year period. Count these separately from the other violations.
Drivers who currently have a suspended, expired or revoked license.
Any other violation acknowledged by the insurance carrier.
 

LICENSES, CERTIFICATIONS, & SPECIAL REQUIREMENTS:

Must possess valid California Driver’s License at the time of appointment; H6 DMV printout must be attached to application for further consideration; San Diego County Food Handler’s Card required; ServSafe certification must be obtained within 6 months of hire.  This position’s candidate will be placed in the Employer Pull Notice (EPN) and undergo random drug testing and must also consent to drug testing following a vehicle accident. Upon hire must show proof of COVID 19 vaccination.

PHYSICAL AND MENTAL DEMANDS:

The physical and mental demands described here are representative of those that must be met by employees to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Physical Demands:

While performing the duties of this job, the employee is regularly required to stand for long periods; bend, walk, stoop and crouch; use hands to finger, handle, feel or operate kitchen tools and equipment, drive a large commercial vehicle, and to engage in repetitive movement; reach with hands and arms; taste and smell, and lift, move or push up to 40 pounds. Specific vision abilities required by this job include close vision, distance vision and the ability to adjust focus.

Mental Demands:

While performing the duties of this job, employees are regularly required to use basic mathematical ability; perform work under intensive deadlines; communicate orally; and interact with those encountered in the course of work.

EXAMPLES OF ESSENTIAL DUTIES:

The duties listed below are intended only as illustrations of the various types of work that may be performed. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to this position.

Directly supervises 10+ Driver team members, including supervisory or lead staff; Responsible for the packaging, quality assurance, and transportation of 6,000+ meals daily to 60+ meal delivery sites and is a liaison to site staff for resolving matters related to deliveries;
Interviews, trains, leads, inspires, evaluates, and disciplines employees;
Provides backup support to Nutrition Services Manager in leading the culinary operation and backfills for staff in meal production and food delivery as needed;
Participates in and/or leads and executes new menu development, caterings and other events, and new business contracts;
Monitors and conducts quality assurance inspections for various aspects of the operation to ensure compliance with CACFP, contracts, local, state, and federal rules and regulations, etc;
Ensures the fleet is operationally ready at all times, that vehicles have a professional appearance, and proactively schedules repairs and maintenance;
Leads the effort to transition fleet from gas/diesel to electric;
Creates and maintains daily schedules for deliveries, cleaning, maintenance, etc., and coordinates these schedules with clients;
Ensures facility and surrounding property are safe and maintained to the standard;
Conducts site visits to observe and enhance meal deliveries and customer service satisfaction from clients; 
Enters data and produces various documents in Excel, Word, or meal production software
Participates in creating annual budget, monitors expenses, and implements methods to reduce costs;
Uses semi-complex mathematical skills to complete detailed work;
Works closely with cross-functional teams to ensure that activities remain compliant and safe;
Oversees and monitors contracts and holds vendors accountable for contractual deliverables;
Oversees and monitors orders, deliveries, supplies, and inventory;
Seeks out new funding or business opportunities and writes proposals, reports and other high-level documents;
Supports managerial reporting, information flow and management, business process and organizational planning.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The employee regularly works in an inside and outside environment where noise can vary from quiet to loud; working inside and outside the central kitchen facility and food service locations; driving a vehicle to conduct work in various weather and traffic conditions.