Institutional Safety & Operations Manager
Minimum Qualifications
Education: Academic course work, which clearly relates to the knowledge and abilities listed. Normally, these courses would include business/public administration, hotel management and hospital administration.
Experience: Any combination of experience, which would provide an opportunity to acquire the knowledge and abilities, listed. Normally, four years of supervisory and/or management experience in facility operations in institutional settings such as hospitals, hotels, or detention facilities, and two years experience with large procurement operations managing the people and systems necessary to accomplish such would meet this requirement.
License: Possession of a valid driver's license at the appropriate level including necessary special endorsements, as required by the State of California to perform the essential job functions of the position.
Knowledge, Skills, and Abilities
Considerable knowledge of: management principles and practices involving facility operations; the principles and practices of supervision and human resource utilization; the methods and techniques of work flow analysis, employee motivation, and performance evaluation; storekeeping and warehousing principles, including inventory management and stock control techniques; modern cleaning procedures, including principles, practices and techniques of sanitation and disinfection, supplies and equipment used in janitorial work; methods employed in laundry, including effective equipment utilization; cost containment measures related to institutional food service.
Working knowledge of: the basic principles and practices of accounting, budget evaluation, record-keeping and information management; safety inspections and general safety issues as they relate to large facility operations; small retail store operation which involves basic retail management, bookkeeping and preparation of accounting reports, product requisition, stocking, inventory control and sale of goods.
Ability to: plan, coordinate and direct the procurement, storekeeping, warehousing, janitorial, laundry, food service, inmate commissary, inmate welfare and reading program of the Sheriff’s Adult Detention Division; establish and maintain effective working relationships with subordinates, inmates, supervisors and uniformed personnel; understand and effectively implement correctional institution procedures and security measures; prepare and justify budget estimates and to control expenditures; efficiently manages food service related costs whether with self operation or a food service vendor; prepare and maintain accurate statistical records and write reports as required.