Assistant Manager

• Experience managing or supervising a restaurant or high-volume F&B venue
• Strong team leadership and people management skills
• Experience managing rotas, labour and budgets
• Strong understanding of food safety and compliance
• Excellent guest service skills
• Ability to work in a fast-paced environment
• Strong organisational and communication skills

• Experience in holiday parks, resorts or high-volume venues
• Personal licence holder
• Food safety qualification (Level 3 or above)
• First aid training
• Experience managing multi-outlet operations

• Guest satisfaction/NPS 
• Revenue and spend per head 
• Labour cost vs budget 
• Food safety audit scores 
• Speed of service 
• Team engagement and retention 
• Stock/waste control 

The Assistant Manager supports in the leadership and management of the day-to-day operation of a resort restaurant or QSR environment, ensuring a safe, efficient and high-quality food and beverage experience for guests. The Restaurant and QSR Assistant Manager will support with team leadership, financial performance, compliance and delivery of excellent guest service in line with brand standards.

You will:

• Lead the team on the floor to deliver fast, friendly, safe service and consistent product quality.
• Implement operational and commercial plans provided by the Manager to support venue performance.
• Support stock controls, cellar routines, product care and compliance standards.
• Use available insight (NPS, SPH, guest flow, team performance) to guide real time decisions that maintain great performance.
• Demonstrate strong on floor leadership, modelling behaviours and coaching the team in the moment.

Operational Delivery

• Manage the daily operation of the venue, ensuring smooth and efficient service.
• Deliver a high-quality, consistent guest experience.
• Ensure the venue is fully prepared for service, including staffing, stock and presentation.
• Monitor service flow and resolve issues quickly.
• Work closely with kitchen teams to ensure timely and accurate food delivery.

Team Leadership

• Recruit, lead, coach and develop the team.
• Create rotas aligned to occupancy, demand and budget, ensuring maximum productivity.
• Set clear expectations and manage performance effectively.
• Conduct briefings and ensure team communication is clear.
• Manage employee relations issues in line with policy.
• Promote a positive, inclusive and high-performance culture.

Guest Experience

• Ensure excellent service standards and guest engagement.
• Handle guest queries and complaints professionally.
• Monitor feedback and implement improvements.
• Ensure accessibility and family-friendly service standards.
• Be visible on the floor during key service periods.

Financial & Commercial Management

• Manage labour costs in line with daily budget and forecast.
• Monitor sales performance and identify opportunities to grow revenue.
• Control stock levels, waste and ordering processes.
• Support delivery of promotions, upselling and revenue initiatives.
• Ensure accurate cash handling and financial compliance.

Health, Safety & Compliance

• Ensure compliance with food safety and hygiene regulations.
• Maintain high standards of cleanliness and presentation.
• Ensure all risk assessments and procedures are followed.
• Manage allergen processes and guest safety.
• Ensure licensing and legal requirements are met.
• Support audits and inspections.

Planning & Collaboration

• Work closely with Retail, Entertainment and Operations teams.
• Support resort-wide events and peak periods.
• Plan for seasonal changes and occupancy levels.
• Coordinate with suppliers and central teams.
• Support new menu or concept launches.

Desirable