Job description

Since November 2010, BSFC has worked to provide healthy, sustainable, and affordable food for the East Bay community. A volunteer-run grocery collective, BSFC is a local hub for leadership development and food-related education for its members. In the past 3 and a half years, our revenue has almost quadrupled, over 300 member volunteers have affected change in our organization, and we have developed a number of educational and affordable food programs. We work in a fast-paced, friendly, fun, and foodie environment!

Job Description
The Operations Manager is the only paid employee of BSFC and their job is to ensure that the Collective remains productive and solvent. They are charged with ordering inventory, overseeing day-to-day operational tasks at the storefront, and assisting member volunteers as needed. This person should be passionate for sustainable food systems and cooperative values and have experience working with point-of-sale systems. They should be willing to commit at least 18 months, ideally 2-5 years, to this position. They must be detail-oriented, organized, efficient, and exceptional with communicating with customers, volunteers, and the Board of Directors.

The Operations Manager is hired and supervised by BSFC’s Board of Directors. They are an ex-officio Director required to attend all Board meetings and to report productivity to the Board.

Required Tasks
Board & Member relations:

• Work with Board to ensure adequate planning of finances and goals
  
• Attend most Board meetings, staff meetings, & retreats
  
• Empower member volunteers to work on small business, education, & food justice-related projects
  
• Oversee & train member volunteers in cashier, storefront, and food prep chores
  

Financial:

• Support Finance Committee in preparing all budgets and financial projections
  
• Collect, archive, & pay all invoices from all vendors
  
• Create invoices for all bulk orders and oversee invoices made by Food Events, Produce, and Events Committees
  
• Promptly bring financial problems to the Board’s attention & assist in executing financial solutions
  
• Alongside Finance and Fundraising Committees, develop proposals for grants & loans as needed
  
• Ensure that the safe & cash drawer have adequate cash change
  
• Price goods according to desired Cost of Goods Sold ratios
  

Operations:

• Ensure compliance with all applicable laws, licenses, permits, insurance, health regulations, employment, etc.
  
• Complete bulk orders for customers
  
• Advise the Policy Committee and Board on store policies and procedures
  
• Train cashiers to operate the POS, handle cash, and in opening/closing tasks
  
• Ensure that shipments are received & stocked
  
• Accurately track Cost of Goods Sold and spoilage
  
• Ensure the orderliness of retail areas
  
• Advise Board and the Storefront Committee on negotiations for real-estate, equipment, personnel, or other major agreements
  

Human Resources:

• Alongside Human Resources Working Group, supervise member volunteers in all chores & address staffing needs during orientations
  
• Maintain & update Cashier Binder and Storefront and Food Prep Chore Lists
  
• Schedule all volunteers and enforce sign in and out procedures
  
• Address performance problems immediately and ensure that cashier, storefront, and food prep chores are completed as necessary
  
• Empower members to engage with projects aligned with BSFC’s mission
  

Pricing, Purchasing, and Merchandising:

• Alongside the Product Committee, evaluate potential suppliers base on Real Food Challenge purchasing policy, costs, & BSFC needs
  
• Track inventory
  
• Work with suppliers to order and schedule deliveries
  
• Continually update the POS system to reflect up-to-date product prices
  
• Work with Food Prep & Food Events Committees to determine needs for food prep and special events and to ensure adherence to health and safety codes
  

Storefront:

• Read & understand all relevant equipment manuals
  
• Organize product so that all health and safety codes are adhered
  

Desired Skills and Qualifications

• At least one year of food and sales experience
  
• Basic bookkeeping knowledge
  
• Experience managing a team of people
  
• Excel in a fast-paced environment
  
• Ability to attend late meetings and to cover night and weekend shifts
  
• Passion for sustainable food systems and cooperative work environments
  
• Readiness to gain a lot of hands on experience operating a non-profit and small business
  

Compensation
$16/hr for 40 hours a week with opportunities for overtime pay

Desired Start Date
Training April 28, 2014
Full-time May 5-May 16, 2014

Compensation

this position is:

Application instructions

Deadline

April 15, 2014