Discuss a time when you discovered a problem in your team's or individual position's operational structure. How did you address the problem and overcome it?

Why the Interviewer Asks This Question
How to Answer
1st Answer Example
2nd Answer Example

Nonprofits often require employees to take on many roles and additional responsibilities not outlined in the job description. The interviewer wants to see that you are able to identify gaps where they exist and fill them strategically for greater efficiency in your work.

If you were in a position of leadership and were able to hire an employee to help you in the operational structure of your team, share that as an example. If you were not in a position to hire, discuss a time when you took the initiative to alter operations related to your own position. Talk about how you identified the need and what steps you took to address it.

"When I worked as a director of continuous improvement for a small nonprofit, I wore many hats. One of those required me to manage the social media accounts for the organization since we didn't have a dedicated communications manager. As such, I believed our social media accounts did not have the following they could have since I had prioritized more urgent projects that directly resulted in funding for the organization. However, I also believe in the importance of leveraging social media to diversify our strategies for gaining new supporters. Therefore, I worked with the HR manager to create a position solely dedicated to social media. This increased public awareness of our work and increased support for our cause."

"I worked as the food services coordinator at a local soup kitchen for seven years. My role required me to manage kitchen staff, develop menus, oversee food rotations, and uphold cleanliness and safety standards. We received a number of small donations from churches, school groups, and individuals from around the city. However, we were hardly able to cover our operating costs while simultaneously delivering nutritious and quality meals to our clients. I realized that if we adjusted how we operate in terms of raising funds, we would be able to not only increase our service numbers but also provide better meals that people enjoyed eating. Therefore, I allowed a regular volunteer to take on the task of developing menus so that I could focus on developing strategic partnerships with corporations and larger universities to sponsor meals for a specific length of time and also provide in-kind donations in the form of updated kitchen equipment and unused, non-perishable food items."