Safety jobs in Turkey

£60k+ excellent benefits including healthcare, wellbeing support, 23 days' annual leave plus bank holidays, life assurance, meals on duty, and more.

We’re looking for...

A Deputy General Manager at the NEC (Arenas) would oversee the day-to-day operations of the venue, ensuring seamless delivery of large-scale events and concerts. They would support the General Manager in driving operational excellence, team leadership, and customer satisfaction, while managing key stakeholder relationships and maintaining high standards in service, safety, and commercial performance.

We are Levy

Levy is about elevating experiences. We are a leading global hospitality partner, designing and delivering unforgettable guest moments that prioritise people and the planet.

Trusted by some of the world’s most iconic stadiums, entertainment venues, and major events – including Wimbledon, Twickenham, Tottenham Hotspur Stadium, Edgbaston, the SEC and ExCeL London – we bring experiences to life with passion and precision.

Our mission is to succeed the right way. From pioneering tech and seamless operations to show-stopping menus and exceptional service, we use insight and innovation to understand guests, improve the customer journey, reduce environmental impact, and support local communities.

We are a passionate, diverse team of venue specialists dedicated to making the planet better for future generations.

The Deputy General Manager will be responsible for assisting the General Manager with overseeing all aspects of our catering services, ensuring the highest standards of food quality, service, and client satisfaction. The role will be instrumental in driving business growth, managing financial performance, and fostering a positive working environment for the catering food and beverage teams.

• Collaboration – Frequent liaison with our client and General Manager to agree strategy and direction of travel, developing and monitoring tactical plans to deliver.
• Structured Approach – ensure that all activities have a clear purpose and measurable outcomes, with a disciplined and pacey approach to completion, including the review and application of lessons learnt.
• External landscape – keep abreast of competitor activity and market trends which may impact your operation and make suggestions to evolve to ensure you keep ahead of the curve and at the forefront of the industry.
• Projects – strong focus on collaboration with Client, Levy stakeholders and contractors to plan and deliver various capex and innovation projects.

• Ownership of the day-to-day delivery of consistent and exceptional product quality and service standards to achieve and ideally exceed department targets and grow our reputation for delivery legendary experiences.
• Hospitality – Drive our guest focus culture through consistently demonstrating an in-depth knowledge and appreciation of hospitality standards and client needs, that is infectious throughout your team.
• Consistency - Regular monitoring and development of each department to ensure that food quality, presentation, staffing reviews and consistent standards are maintained according to our Levy signature culture.
• Liaison with Compass procurement, 3rd party suppliers and contractors to underpin effective product quality, service delivery and cost-effective margins.
• Monitor and maintain the Health and Safety policy, process, and culture across the venue.
• Brand - Operate and further develop consistently high brand standards within each area.
• Communications - Directly liaise with client representatives and your Team Managers to ensure that communication and expectations are clear. Use structured, regular, and consistent meetings as a key tool.
• Guest Focus – Champion the guest focused culture, continually sharing and acting on client and customer feedback.
• Health & Safety – Lead the H&S culture and compliance across the venue.

• Build and maintain strong relationships with clients to understand their catering needs and preferences.
• Collaborate with clients to plan and execute successful events, meetings, and functions.
• Address client concerns promptly and work towards continuous improvement of services.
• To support with client with their wider initiatives / WITY criteria (related to catering)– including community engagement.

• Structure – work with the General Manager and People Business Partner to agree and sign off appropriate organisational structures to flex resourcing between fixed and variable workers across all departments and with appropriate factoring to address extended and weekend operating hours.
• Be the People Signatures owner for the Venue.
• Appoint, lead, and manage the permanent team to ensure consistent and effective operational delivery.
• Sourcing and deployment – ensure that effective and robust recruitment plans and processes exist to source and deploy large volumes of casual workers per differing event requirements.
• Culture - Work closely with the management team to develop and sustain a high level of team energy and engagement, focused on great food and hospitality.
• Review and Develop - Conduct regular performance reviews and talent management / succession planning activity, based on agreed and measurable GPI’s as part the Growth Performance Strategy (GPS).
• Oversee and drive the training plan and activity with your Heads of Departments.
• Communications - ensure effective team communication flows (in all directions) throughout the venue.
• Reward and recognise - Recognise and celebrate success. Ensure consistent and objective salary and bonus arrangements are in place.
• HR compliance – work closely with the HR team and HOD’s to ensure complete and consistently effective adherence to all legal obligations.

• Financially accountable for all costs and profitability of the venue, actively working with the Location Accountant to deliver accurate and timely forecasts, budgets, and P&L’s.
• Cost Management - Be in control of all operating costs, constantly looking for more efficient ways to operate. Implement cost‑control measures without compromising on quality and service.
• Data focus - Utilise data modelling created by E15 Insights, to monitor, challenge and drive systematic change, by driving efficiency and growth within your venue.
• Key analytics - frequent review of Growth Performance Scores to identify opportunities for growth/ remedial actions, with tactical plans in place to address.
• Commerciality - ensure competent levels of commercial understanding and awareness through Line Managers and their teams.

• Drive business growth by identifying and pursuing new catering opportunities.
• Work closely with the sales and marketing teams to promote catering services.
• Develop and maintain relationships with key clients to secure repeat business.

• Product development - Liaising with culinary and marketing specialist colleagues to implement continuous product development and drive increased spend per transaction.
• Stay current with industry trends, technology, and best practices to continuously innovate and elevate operational performance.
• Ensure menu compliance with dietary restrictions, health, and safety standards.

• Establish and enforce quality control measures for food preparation and presentation.
• Conduct regular inspections to maintain cleanliness, hygiene, and safety standards.
• Implement continuous improvement initiatives based on feedback and industry trend.

• Maintain a safe and compliant working environment by enforcing health and safety regulations and best practices.
• To personally demonstrate that you take responsibility for your own health and safety and that of others.
• To ensure that silver and gold HSE standards are delivered and maintained in your area of business.
• To comply with all Compass and Levy Health and safety documents and legislation.
• To attend and comply with any training for Health and Safety, Food Safety etc.

• A naturally confident leader, with senior management experience to inspire large operational teams to deliver results – min 5 years’ experience at F & B senior level.
• Confidently able to manage a mixed portfolio of outlets and business functions.
• Senior management presence to engage with Client, peers, and functional specialists.
• Passionate about people – building and developing teams.
• Positive and passionate focus on food – a natural flare for hospitality.
• Experienced in leading the implementation of projects and change programs.
• Comfortable working within brand guidelines to deliver results.
• Excellent communication skills – able to influence all stakeholder levels.
• Experience of working with a client group.
• Previous P&L accountability and evidence of commercial nous.
• Exudes confidence, energy, and charisma.
• Can effectively switch between being the leader and a team player according to the situation at hand.
• Structured approach but also demonstrates flexibility and agility.
• Calm and resilient. Not deterred by an’ unforeseen challenge.
• Problem solving skills.
• Willing to work evenings and weekends as required.

• Competitive salary with bonus and full company benefits.
• 23 days' annual leave plus bank holidays, your birthday off, and a holiday purchase scheme.
• Healthcare & wellbeing: Aviva Digicare, Medicash (dental, optical, therapy treatments).
• Mental health support: 24/7 Employee Assistance Programme.
• Family benefits: 2 days’ additional leave after returning from maternity leave, day off for your baby’s first birthday, enhanced family leave.
• Perks & discounts: Shopping, entertainment, and travel discounts, 20% off Nuffield Health and 10% off.