Senior Program Manager at St. Columba

• Oct 2020 - Present

Program Manager at St. Columba

• Aug 2018 - Oct 2020

Assistant Program Manager at St. Columba

• Oct 2016 - Aug 2018

• Provide and document individual supervision of all Support Staff.• Schedule and provide training for all support staff and substitutes.• Facilitate monthly support staff meetings.• Responsible for the general oversight of all medication monitoring activities, including medication procurement, documentation, and tracking/reporting medication errors.• Oversee a designated case load of about five of St. Columba’s most “difficult” cases, working with assigned residents to identify needs and establish goals and objectives.• Assist the Volunteer Coordinator with on-site volunteer management and in-kind donations.

Director of Men's Programs

• Mar 2011 - Oct 2016

Program Management • Coordinate services for multiple operations at a 250 bed men’s shelter, including afaith-based recovery program, emergency shelter, and commercial kitchen. • Coordinate with Development and Business Offices to grow a culture of servant hood while pushing for outcomes based results. • Assure guest wellbeing through development of safety and security policies. • Create monthly accountability reports for Board of Directors and CEO. Case Management • Personally engage with guests and Case Managers to form individualized client recovery plans. • Create a contextual, faith-based, in-house system for client case management. • Oversee case management and volunteer mentoring programs. • Foster a team-based approach to case management among staff chaplains through weekly meetings and training sessions. • Develop systems to improve attendance and success rate of recovery program. • Coordinate scheduling of Education Center classes for life skills development. Community Engagement • Partner with volunteers from over 50 Philadelphia churches and ministries. • Facilitate ongoing relationships with community organizations for client referrals. • Mentor and supervise Social Work interns from local universities and seminaries. Food Service Management • Ensure food safety through the implementation of an SOP/HACCP manual as well as staff training in ServSafe Certification. • Budget and order food and supplies for approximately 500-600 daily meals. • Cultivate a culinary arts training program for long-term and recovery program residents.