POSITION SUMMARY

Reporting to the Site Manager, the Assistant Site Manager assists in managing a nutrition site location. The Assistant Site Manager leads daily production, and is responsible for assisting the Site Manager in completing weekly and monthly tasks and reports.

KEY ROLES AND RESPONSIBILITIES

 Leads daily meal production to ensure meal counts and route packing is accurate and ensures food production and meal delivery operations are in compliance with MOWHC policies and procedures

 Assists with supervising a team of staff/volunteers and helps to provide ongoing training and support as needed

 Attend all in-service trainings and other professional development opportunities as required by Client Services Department

 Understand the process for following up on client concerns, including changes in condition, incident reports, and make BEAS reports, and assist with these as directed

 Maintain thorough and current knowledge of appropriate community resources that may benefit clients

 Acquire and maintain in-depth knowledge of ServTracker and necessary functions

 Lead team meetings in absence of the Site Coordinator to provide timely communication to all team members

 Assist with managing information dispersed to clients including, but not limited to: menus, surveys, flyers, and nutrition education

 Assist with completing weekly and monthly reports/paperwork as directed

 Assist with completing weekly meal order, supply orders, meal evaluations, and other designated tasks as directed

 Assist with wellness calls/process when a client is not home at the time of delivery or if site experiences an unexpected closure as needed

 Work in collaboration with site team and Director of Client Services regarding routes, route analysis and restructuring to build capacity

 Assist with employee and volunteer recruitment, retention and ongoing training

 Ensure site is operating in accordance with health, sanitation and safety regulations

 Perform other duties as assigned

SKILLS AND COMPETENCIES REQUIRED

 Quality/Compliance: Achieving a standard of excellence with our work processes and outcomes across all nutrition sites that maintain compliance with agency policies and all regulatory requirements

 Customer focus: Striving for high customer satisfaction and engagement, taking initiative to communicate both in gaining feedback and providing information about training and programs

 Communication: Balancing listening and speaking, clearly and accurately writing and speaking to others as well as influencing and keeping others up-to-date through deliberate conversations

 Collaboration: Being engaged in culture, being team oriented and approachable, while building strong working relationships and a positive work environment

 Initiative: Being accountable of our work, being curious and doing what is needed without being asked and following things through

 Efficiency: Planning and anticipating the needs of workforce and agency, managing time and workload well, being on time, managing budget well and thinking outside the box

 Coachability: Being engaged in own professional development, receptive to feedback, willing to learn new things and championing continuous improvement

 Leadership: Setting clear expectations, receiving and providing feedback by meeting regularly to review progress, provide guidance and hold people accountable

EDUCATION, TRAINING AND EXPERIENCE

 High school graduate or equivalent, Bachelor’s degree preferred

 Previous supervisory experience

 Must acquire and maintain ServSafe certification

 Intermediate/advanced knowledge and proficiency in Microsoft Office Suite

 Ability to maintain sensitive and confidential information

 Ability to communicate verbally and in writing with a high degree of skill and discretion

 Self-motivated with excellent attention to detail and organization skills

 Ability to manage time and multitask effectively

 Ability to work independently and within a strong team environment

 Strong work ethic and judgment, flexibility, and a good sense of humor

 More than any particular experience, must have a strong desire to contribute to the mission of Meals on Wheels

 Must have and maintain a vehicle that has current registration and safety inspection

 Ability to lift up to 30lbs and climb stairs

 Must have a valid driver’s license, and proof of automobile insurance with a minimum of liability coverage of no less than $100,000 per person and $300,000 per occurrence required

HOURS, WAGE & BENEFITS

 Part time position, 25 hours, non-exempt

 Holidays

 Vacation

 401k with 4% employer match after 1 year

Meals on Wheels of Hillsborough County promotes diversity in its workforce and is an Equal Opportunity Employer and encourages applications from qualified persons of every race, ethnicity, national origin, religion, sex, age, veteran status, sexual orientation, gender identity and disability.

Job Type: Part-time

Pay: From $16.00 per hour

Expected hours: 25 per week

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Vision insurance

Schedule:

• Monday to Friday

License/Certification:

• Driver's License (Required)

Work Location: In person