Buffet Restaurant Manager

Butlin's; Bognor Regis; On-site; GBP 25,000 - 35,000; Full time

Job summary

Join a leading resort as a Buffet Restaurant Manager, where you'll lead a team to create memorable dining experiences. Your role focuses on guest satisfaction, team development, and maintaining high standards in a vibrant environment. Flexibility is key as you adapt to varying demands and ensure exceptional service.

Qualifications

• Prior experience in volume catering or a food environment.
• Strong guest-facing skills and experience handling queries and complaints.

Responsibilities

• Lead team to provide breakfast and dinner in self-service restaurants.
• Drive standards and ensure high levels of hygiene and cleanliness.
• Analyze KPIs and facilitate team training.

Skills

Leadership

Guest Service

Coaching

Job description

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Buffet Restaurant Manager

Department: Buffets

Employment Type: Permanent - Full Time

Location: Bognor Regis

Description

About the Role

We're looking for a passionate leader to join us at our Bognor Regis Resort as part of our Buffets department as a Venue Manager.

As a Venue Manager, you'll play a vital role in creating memorable experiences for our guests by leading our team responsible for providing breakfast and dinner in our self-service restaurants daily.

You should enjoy developing people and be passionate about delivering exceptional guest experiences through nurturing, training, and coaching your team in a fun-filled environment.

You will drive standards and lead your team to excellence, incorporating all brand standards and Butlin's ways of working.

Reporting to the Senior Manager, you'll thrive in a busy environment and will ensure high levels of hygiene and cleanliness are maintained.

You should be able to uphold consistent brand standards while being guest-obsessed and operating efficiently. The role involves analysing KPIs, facilitating and monitoring team training, and adhering to food safety and health & safety policies.

You should have a passion for leading by example and inspiring others to deliver delightful guest experiences. Supporting your team's development through regular 121s and PDP discussions is essential.

Flexibility is key, as no day is the same. You should enjoy thinking on your feet and prioritizing guest satisfaction above all.

Typical hours are 40 per week, spread over 5 days out of 7, with shifts between 7am - 9pm, including weekends, bank holidays, and Christmas.

About You

You should have prior experience in volume catering or a food environment, with strong guest-facing skills and experience handling queries and complaints.

You should be passionate about team leadership and development, supporting your staff through regular coaching and 121s.

Your focus should be on delivering exceptional guest experiences, continuously seeking opportunities for improvement.

You should have experience managing rotas based on fluctuating guest volumes and working with multi-skilled teams to support various areas based on demand. Demonstrated success in leading teams, managing performance, delivering training, setting standards, problem-solving, and adapting quickly to changing requirements is essential.