Buffets Assistant Manager

Essential 

• Experience in a high-volume food service environment 
•  Supervisory or team leadership experience 
•  Strong organisational and communication skills 
•  Understanding of food safety and hygiene standards 
•  Ability to work in a fast-paced environment
•  Good problem-solving skills 
•  Flexible to work shifts including evenings and weekends   

Desirable 

• Experience in holiday parks or resorts 
• Food safety qualification (Level 2/3) 
• Personal licence (where applicable) 
•  Experience managing rotas and staffing levels 
• Cash handling and stock control experience 

To support the day-to-day management of a high-volume resort food court in the hotel dining section, ensuring safe, efficient and high-quality service across multiple outlets.

The Hotel Dining Assistant Manager helps lead teams, maintain standards, control costs and deliver a positive guest dining experience in line with brand and operational expectations

• Guest satisfaction scores
• Service speed and efficiency
• Food safety audit results
• Labour cost vs budget
• Team retention and engagement
• Stock and waste control
• Cleanliness and presentation standards

Operational Management

• Support daily operation of the hotel dining and all outlets within it.
• Ensure service areas are fully prepared and staffed for trading periods.
• Monitor service flow and step in to resolve operational issues.
• Maintain high standards of cleanliness, presentation and food safety.
• Support peak service periods and high guest volumes.
• Assist with queue management and guest flow to enhance experience.
• Coordinate with kitchen and outlet teams to ensure smooth service.

Team Leadership

• Supervise and support supervisors and team members on shift.
• Lead shift briefings and ensure clear communication.
• Support rota planning aligned to demand and budget.
• Coach team members to deliver excellent service and efficiency.
• Support recruitment, onboarding and training.
• Address day-to-day people issues and escalate where appropriate.
• Promote a positive, inclusive and safety-first culture.

Guest Experience

• Ensure a welcoming and efficient service for all guests.
• Handle guest queries and complaints professionally.
• Support improvements based on guest feedback.
• Maintain accessible and family-friendly service standards.
• Be visible and proactive on the floor during service.

Financial & Stock Control

• Support labour cost control and efficient staffing.
• Assist with stock ordering, control and rotation.
• Monitor waste and support cost-saving initiatives.
• Ensure accurate cash handling and compliance.
• Support delivery of promotions and upselling opportunities.

Health, Safety & Compliance

• Ensure compliance with food safety and hygiene standards.
• Support allergen and dietary requirement processes.
• Ensure safe systems of work are followed.
• Support audits and inspections.
• Maintain accurate records and checks.
• Ensure all team members hold required training and certifications.

Collaboration

• Work closely with other F&B venues, kitchens and operations teams.
• Support resort-wide events and peak periods.
• Liaise with cleaning, maintenance and supply teams.
• Deputise for the Food Court Manager when required.