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Job Description
Buffets Assistant Manager - Hotel Dining
Department: Buffets
Employment Type: Permanent - Full Time
Location: Bognor Regis
Reporting To: Euan Sey
Description
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
Key Responsibilities
- 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
Skills, Knowledge & Expertise
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.
Job Benefits
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