Food Bank Manager

Job Description

Job Description

Job Title: Food Bank Manager

Prepared By: Human Resources

Reports To: Executive Director

Prepared Date: August 2026

Department: Food Bank

FLSA Status: Non-Exempt, Full-Time

Compensation: $32.00 to $35.00 per hour

Summary: Serves the St. Vincent de Paul (SVdP) Council and the community through primary responsibility for the Georgetown Food Bank, including daily operations, planning, public awareness, and communication with community groups and resource agencies.

Essential Duties and Responsibilities include the following. Other duties may be assigned.

• Create all policies and procedures for the Food Bank Program employees and volunteers.
• Recruit, train, manage, and organize Food Bank employees and volunteers.
• Oversee receipt and recording of all donations made directly to the Food Bank.
• Monitor facility to maintain safety and intervene with clients when needed.
• Maintain a safe, supportive environment within the Food Bank that is welcoming and easily accessible.
• Ensure positive relationships with food donors.
• Treat clients in a culturally sensitive manner.

• Promote the Food Bank to community groups and businesses for donations and distribution purposes.
• Attend and participate in organizations that assist the Food bank (e.g., Seattle Food Committee).

• Establish operational procedures for all Food Bank activities.
• Prepare and manage departmental budget accordingly.
• Inspect physical condition of the Food Bank and equipment (including truck), and maintain physical condition of program workspace and equipment.
• Prepare work orders for repairs and requisitions for replacement of equipment.
• Confer with department heads to ensure coordination of Food Bank activities with other department activities.
• Direct salvage of damaged donations.
• Attend and participate in all manager training programs as required.
• Work with proper attitude that exemplifies the Society’s Statement of Values.

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education/Experience

Associates degree from a two-year college or university degree in related field. Three years of job related experience is preferred. Experience working with a diverse population with sensitivity to differences in culture, religion, sexual orientation, race, age, physical and mental illness and homeless population.

Language Ability

Requires excellent written and verbal communication skills, including ease in addressing large groups and communicating with diverse workgroups. Ability to read, analyze, and understand Society Guidelines, donor & Health Department food regulations, safety manuals, and food handling regulations. Ability to write reports, business correspondence, and procedure manuals. Excellent communication and organizational/planning skills preferred. Strongly prefer bilingual English/Spanish speaking ability.

Math Ability

Basic skills.

Reasoning Ability

Ability to solve practical problems quickly and in situations where limited standardization exists. Ability to interpret a variety of instructions in written, oral, diagram, or schedule form.

Ability to interact with clients, volunteers and co-workers with diverse ethnic and cultural backgrounds and treat each individual with respect, dignity and compassion.

Computer Skills

Must be able to develop and maintain regular activity reporting via computer database and email. Computer proficiency using Microsoft Office software and familiarity with inventory-based software.

Certificates and Licenses

Washington State Driver’s License required.

Food Handler Permit required or willing to obtain after hire date.

CPR and First Aid training required or willing to obtain after hire date.

De-escalation training preferred.

Supervisory Responsibilities

Food Bank Supervisor

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.

While performing the duties of this job, the employee is frequently exposed to work near moving mechanical parts and must navigate through aisles or walkways. The work environment is a warehouse environment and the employee is occasionally exposed to outdoor weather conditions. The employee must be able to work effectively in a constantly changing environment, and occasionally respond to emergency and crisis situations. The noise level in the work environment is usually moderate.

Physical Demands:

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

While performing the duties of this job, the employee is frequently required to stand, walk, sit, use hands to finger, handle, or feel, reach with hands and arms and talk or hear. The employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 30 pounds.

Benefits

• Health insurance
• Retirement plan
• Paid time off
• Vision insurance
• Dental insurance
• Life insurance
• Employee assistance program

St. Vincent de Paul is an Equal Opportunity Employer that supports equality and diversity.