Developed and maintained detailed records of food inventories and orders, resulting in a 17% reduction in food waste
Managed a diverse team of 10 staff and 5 volunteers, providing training, guidance, and support to ensure smooth day-to-day operations
Created and maintained a budget of $1000, ensuring proper allocation of resources and reducing operational costs by 33% through effective financial oversight and cost-saving initiatives
Monitored and evaluated program outcomes, adjusting strategies to improve service delivery and ensure alignment with organizational goals and community needs
Answered phone inquiries from clients and community members, providing information about food distribution schedules, eligibility requirements, and available resources