TITLE: Site Manager Trailside Activity and Dining Center
QUALIFICATIONS:
Education/Training: High School Diploma is required. Associate’s, Bachelor’s degree, and/or
equivalent work experience is preferred. Education or course work related to Activities Professional,
Program Manager, Adult Education, or Creative Arts is preferred.
Experience: Minimum 1-year supervisory experience is required. Must have knowledge and skills
working with the older adult population. Experience with development, implementation and
coordination of programs preferred.
Job Requirements:
• Strong organizational and leadership skills
• Communication skills – verbal and written
• Excellent customer service and interpersonal skills
• Computer skills – Word, Excel, Outlook, Publisher
• CRM experience, Salesforce software experience
• Reliable automobile and valid driver’s license and auto insurance
• Ability to lift up to 40 lbs.
• Basic Life Support/CPR certification or willing to obtain
• Basic Food Safety/ServSafe Food Handler certification or willing to obtain
JOB GOAL: To oversee, develop, and manage a dynamic Center designed to meet the social,
recreational, educational, and nutritional needs of participants.
REPORTS TO: Center Services Manager
PERFORMANCE RESPONSIBILITIES:
1. Site Operations & Management
a. Oversee day-to-day operations of the Center, ensuring cleanliness, safety, and
functionality.
b. Coordinate facility needs and supplies to ensure a safe, welcoming, and efficient
environment.
c. Enforce policies and regulations as required with assistance of the Center Services
Manager, the Food Service Manager and the Nutrition Program Director.
d. Act as a liaison for reporting and addressing Center maintenance needs, promptly
communicating with the facilities team.
2. Program Development
a. Design and implement new programs informed by participant feedback, advisory board
recommendations, and independent professional judgment.
b. Coordinate activities and special events including menu changes with Center Services
Manager and other departments as necessary
c. Plans and coordinates entertainment, creative theme days, parties, and other activities
based on participant interests and requests, in collaboration with instructors, speakers, and
community partners.
d. Serve as liaison to Center advisory council.
e. Review and monitor Center budget monthly.
f. Advertise activities and programs utilizing Senior Services and community resources.
g. Be available to present information regarding the Center services to local community.
3. Communication
a. Interact with participants at the Center, ensuring positive customer service techniques.
b. Coordinate with the Lead Cook, Food Service Manager, and other kitchen staff to provide
daily meal counts, special dietary requests, headcounts for scheduled events or classes,
and to discuss menu needs.
c. Make announcements and review calendar with participants at the Center prior to meals.
d. Review education needs with volunteers.
e. Use proper phone etiquette.
f. Maintain a positive attitude and professionalism with all communications.
4. Data Collection and Reporting
a. Prepare and maintain accurate daily and monthly reports for Center/Congregate meals,
volunteer meals, and Adult Day Health Services participant meals, including Center
activities and finances.
b. Prepare and maintain reports as needed for Center volunteers.
c. Administer participant surveys.
d. Collect input from seniors regarding meals, activities and programs that will be helpful to
the participants, Center, and Senior Services. Communicate to Center Services Manager,
Food Service Manager and Nutrition Program Director.
5. Supervision
a. Train and supervise Center volunteers.
b. Follow through participant issues as needed to ensure that all older adults feel welcomed
at the Center and the Code of Conduct is maintained.
c. Oversee Book Nook and Corner Pocket Lounge operations while providing assistance with
organization, reservations, and other related tasks as needed.
6. Training and In-Service
a. Take part in in-service trainings focused on kitchen operations and cleaning procedures.
b. Provide education/orientation for Center volunteers about food safety and Center rules.
7. Quality Assurance
a. Comply with food temperature controls and safety standards.
b. Manage meal services logistics including serving and clean-up procedures.
8. Confidentiality
a. Maintain confidentiality of all participant information.
b. Maintain confidentiality of all employee records and information.
c. Maintain confidentiality of all organization financial information.
9. Other
a. Adhere to the mission of the organization as well as guidelines, regulations and policies.
b. Perform other tasks and assume other responsibilities as assigned.
c. Attend meetings, trainings and in-services as directed.
