QSR Satellites Manager - Days
Department: Restaurants & QSR
Employment Type: Permanent - Full Time
Location: Skegness
Reporting To: Eleanor Nash
We’re looking for a dynamic leader to take the helm of our Restaurants & QSR venues on the resort. This role is for someone who thrives in a fast‑paced environment and wants to play a pivotal part in our resort’s commercial and service success. You will lead a highly engaged, service‑led team dedicated to delivering excellence in every transaction.
Your Impact
* Ensure every guest on the resort receives a seamless, top‑tier dining experience through safe, efficient service and uncompromising product standards.
* Drive the bottom line by mastering cellar routines, stock yield, and strategic upselling designed to capture the unique resort market.
* Navigate your venue’s success using a suite of data‑including SPH, guest flow, and team performance metrics—to elevate the resort’s overall standards.
* Lead from the front, setting the gold standard on the floor. Spend your time coaching your team and interacting with guests to ensure our resort hospitality is second to none.
* Own the full guest experience within the Restaurant or QSR venue, ensuring speed, quality and friendliness of service during all trade patterns.
* Actively manage guest flow to reduce queue times and maintain a lively, well‑organised environment.
* Ensure consistency of product delivery across all categories.
* Use NPS trends and guest comments to improve service points, product mix, and bar layout where possible.
* Be highly visible during peak trading to support, coach, and solve issues in real time.
Commercial, Stock & Business Performance
* Full accountability for stock results, including stock yield performance, line checks, waste reduction, stock rotation & product care, cash variances.
* Use stock reports to identify patterns, risks or opportunities and implement action plans to improve yields and reduce loss.
* Contribute ideas to increase sales: premiumisation, product placement, seasonal activation, and upsell training.
* Work with the productivity team to support labour plans aligned to forecasted demand, improving productivity without compromising service.
* Complete rotas in SAM 3 weeks ahead and ensure accuracy in payroll closing.
* Drive profitability of the venue through margins, SPH, ATV, and effective promotions.
Team Leadership, Culture & Development
* Create clear, measurable objectives for Assistant Managers that drive performance in revenue generation, queue management, profit protection, compliance, guest experience, and team experience.
* Lead and develop a positive, high‑performing team through coaching, recognition, and hands‑on guidance.
* Ensure all team members are fully trained in product knowledge, pouring standards, cellar safety and responsible alcohol retailing.
* Conduct meaningful 1:1s, PDPs, performance reviews and use real‑time feedback to support development.
* Model Butlin’s values and leadership behaviours at all times.
* Build a multi‑skilled team capable of flexing across the resort to meet guest volume and business need.
* Improve team retention through recognition, support, development opportunities and open communication.
Operational Excellence, Safety & Compliance
* Ensure complete compliance with licensing legislation, including Challenge policies, refusals logs, trading hours and responsible retailing.
* Oversee cellar management to guarantee safety, product quality, proper changeover, gas system handling and hygiene.
* Maintain full audit readiness across bar cleanliness and organisation, food safety, H&S and COSHH, security, cash handling and stock holding, brand standards.
* Lead venue opening/closing routines and complete daily operational checks.
* Escalate risks appropriately and own corrective actions.
Cross Resort Collaboration & Leadership
* Build strong relationships with leadership teams and peers across all resorts to share ideas and improve performance.
* Support other venues and departments when operational needs shift.
* Champion Butlin’s team‑member plus modelling optimisation labour alongside other resort leaders.
KPIs
* Guest NPS (overall, speed of service, quality of serve)
* NPS & team engagement
* Stock yield %, stock loss, line variances, waste & compliance
* Revenue growth, SPH, Bserve volumes & category sales mix
* P&L delivery vs. budget
* RPRPRT – Right People, Right Place, Right Time
* Audit & compliance results (H&S, licensing, food safety, cellar management, cash & stock controls)
* Team retention & development progress
Skills, Knowledge & Expertise
* Demonstrable leadership experience within a high volume hospitality environment.
* Strong understanding of F&B, stock controls and food quality standards.
* Proven commercial acumen delivering stock yield targets and improving financial performance.
* Experience working with multi‑skilled teams in fast‑paced, high‑volume operations.
* Strong coaching ability, able to upskill teams in service, product knowledge and operational excellence.
* Skilled in rota planning, forecasting and managing labour to demand.
* Confident communicator who can influence, motivate and adapt quickly to changing needs.
* Strong problem‑solving ability, staying calm and leading during pressured trading periods.
* Experience managing performance, coaching teams, delivering training, setting standards, problem‑solving and providing feedback.
* Communicate business goals and objectives and support teams to achieve these targets.
* Able to manage multiple priorities and adapt quickly to changing requirements.
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