QSR Satellites Manager - Days

Department: Restaurants & QSR

Employment Type: Permanent - Full Time

Location: Skegness

Reporting To: Eleanor Nash

Description

• Resort Excellence: Ensure every guest on resort receives a seamless, top-tier dining experience through safe, efficient service and uncompromising product standards.
• Commercial Growth: Drive the bottom line by mastering cellar routines, stock yield, and strategic upselling designed to capture the unique resort market.
• Informed Leadership: 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.
• Visible Mentorship: Lead from the front, setting the gold standard on the floor. You’ll spend your time coaching your team and interacting with our 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.

• 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.
• Working with the productivity team, support in the delivery of 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 the profitability of the venue through margins, SPH, ATV, and effective promotions.

• 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 (Challenge 25, refusals, licensing obligations).
• Conduct meaningful 1:1s, PDPs, performance reviews and use real time feedback to support development.
• Role-model Butlin’s Values and Leadership Behaviours at all times.
• Build a multiskilled team capable of flexing across the resort to meet guest volume and business need.
• Actively improve team retention through recognition, support, development opportunities and open communication.

• 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.

• 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
• Championing 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 with experience delivering stock yield targets and improving financial performance.
• Experience working with multiskilled 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 solver with the ability to stay calm and lead during pressured trading periods.
• Demonstratable experience of leading teams to success, this includes proficiency in: 
• Managing performance.
• Coaching team. 
• Delivering team training. 
• Setting standards and role modelling this behaviour. 
• Problem solving
• Providing feedback. 
• Communicate business goals and objectives and support team to achieve these targets. 
• Able to manage multiple priorities and can adapt quickly to changing requirements.