Leadership in a Food Pantry

While this blog focuses on hunger and food pantries, Ieadership must also be involved if we expect any results. Most of my “staff” are volunteers, although WAFER has six half-time employees. Here are three lessons learned about leadership in a food pantry, though most apply to leadership in any type of organization, from a simple project to an international corporate setting.

1. Let people do their work. You might know how to do someone’s job better than they can, but they are with you to do that job, so let them. Correct them only if what they are doing is detrimental to the success of the project. In other words, do not micromanage.
For the most part, people take pride in the work they do, but that pride suffers if they are constantly supervised. If you have a weekly volunteer who stocks the shelves, let them determine where items should go. There’s no need for a manager or a leader to get involved.

2. Mind your own business. I have a colleague who, if I leave the office for another part of the pantry, finds a reason to be where I am. This person suddenly needs to check on something or something where I happen to be. Minding your own business is a follow up to letting people do their work. If you do not need to be involved, stay out. This does not mean complete laissez faire, as it is important you know what is going on in your organization. However, it does not mean you need to know the result of every phone call or interaction.

3. Respect your clients or customers. Many of those coming to a food pantry do so as a last resort; there is no reason for them to be happy, or even grateful. While it is fun to help someone who thanks you, not all clients can vocalize their thanks. Some are mad simply because they’ve been reduced to needing a food pantry’s help. Instruct your staff, volunteers or paid, to treat each client on an individual basis, as if that client were the only one of the day. Some clients need more time than others and, unless the line of clients waiting is extremely long, make eye contact (unless culture prevents this), avoid shouting, even if it means more legwork, and thank the client for coming to your pantry.

This list reflects the very basics of good leadership in a food pantry setting. For more information, read books by Peter Drucker, John Kotter, and successful CEOs like Meg Ryan.