CARLA SCHROYER

Operations

• Oversees all operational aspects of pantry programs.

• Implemented a comprehensive system for accurate inventory management of acquired goods.

• Maintain the pantry facility and operations in a manner consistent with the licensing requirements of the Health Department.

• Provide oversight of, and distribute food products to, Pantry partners, CAN Outreach offices, and eligible neighbors.

•Fosters a compassionate and respectful environment for clients facing economic challenges.

Supervision

• Personnel oversight includes recommendations to hire, promote, demote, and terminate employees.

• Works cooperatively and effectively with volunteers, maximizing the volunteers’ experience and community engagement while meeting the needs of the programs.

• Communicates effectively and conducts regularly scheduled meetings.

• Enhances operational performance by guiding team members through tailored training and mentorship.

Partnerships and Development

• Maintain the Food Pantry facility and operations in a manner consistent with the contractual relationships with, and regulatory requirements of, the Maryland Food Bank, Baltimore County Government, and other funding agencies.

• Develop new partnerships, and cultivate relationships with new donors to increase offerings to the community served.

• Increase funding for pantry initiatives and programs through grant writing.

Administration

• Conducts regular reporting to facilitate support functions.

• Ensures accuracy of client database entry and management.

• Streamlines processes for continued improvement of customer relations.

• Responsible for fiscal management and accountability for the department. Implement systems and controls to achieve financial performance as established by the departmental budget including in-kind costs, labor costs, and food costs.

• Responsible for the ongoing evaluation of programs, operations, training, purchasing, personnel performance, and cost accounting to maintain excellence.

• Exemplifies positive role modeling by adhering to top-tier professional conduct.

• Supervises everyday functions of Baltimore's prominent non-profit food assistance program.
• Supervises team of over 15 employees and volunteers.
• Managed the organization of community food distribution initiatives.
• Establishes collaborations with donors, volunteers, local businesses, and non-profits.
• Adheres to strict quality standards by continually monitoring food handling.
• Collaborates with local and state political leaders to address constituent needs.
• Oversaw project management duties for transitioning the CAN pantry to a client choice system.
• Utilizes strong conflict management abilities to maintain excellent customer experiences.
• Ensures adherence to health and fire codes through meticulous food storage, preparation, and cleaning processes.
• Managed scheduling for incoming shipments, verifying accuracy upon arrival.
• Kept office files current each day and maintained orderly records.
• Partners effectively with the team to address everyday requirements and oversee demanding projects.
• Introduces new strategies for optimized workflows.
• Maintained timely task completion independently.

• Conducted training sessions on proper cooking methods, safety regulations, and performance techniques.
• Identified and resolved operational issues related to inventory waste and theft to maintain optimal business performance.
• Realigned team assignments based on monitored demand to guarantee effective service.
• Executed food prep activities.

• Provided direct one-on-one support to students with a variety of intellectual disabilities, behavioral issues, and mental health issues.
• Supervised students at worksites within the community off of the school campus.
• Student crisis de-escalation.
• Supervised students, and maintained security throughout school buildings and on field trips.
• Modeled and taught basic and advanced social skills, conflict management techniques, and study approaches to students.

• Developed weekly schedules and job assignments based on individual employee strengths, and expected demand levels.
• Inspected incoming supplies to verify conformance with material specifications and quality standards.
• Completed opening and closing duties to facilitate business operations.
• Assisted store management with meeting standards of service and quality in daily operations.
• Cash disbursement.
• Established solid working relationships with peers, senior management, and the restaurant owner through effective communication.