Overview of the role:
The Guest Catering Manager is accountable for the efficient restaurant operation as well as ensuring compliance with licensing, hygiene and health and safety policy and law.
To facilitate communication between the Front of house, and the kitchen making sure there is a strong relationship. Making sure they control payroll and consumable budgets while ensuring the team have enough tools for the job. Mentoring Duty mangers to progress to the next step. Duty shifts and communicating with resort about the progress of guest catering. Managing department in absence of HOD, including attending operations meetings.
Key areas of responsibility:
Building Guest Relationships
Ensure that our guest experience is the best that it can be in your venue and by supporting other venues that may need it.
Be present for the guests at all peak trading times (where feasible) – specific to your areas
Ensure the venue is always fit for purpose. Manage and monitor - all 5 senses and guest communication, repair and maintenance & health and safety
Review and manage guest feedback from internal questionnaires and social media reports to understand trends, areas for opportunity and implement action plans
Ensure our standards and expectations are always adhered to - service, cleaning, grooming.
Gain feedback from guests on the services and facilities provided within the venues
Responding to guest queries and feedback to the interest of the guest and the business
Deal effectively and efficiently with any guest queries or concerns following the company guidelines/best practice
Ensure that all guests are served correctly, quickly and in a pleasant manner that exceeds expectations
Responsible for the opening and closing of the venue whilst adhering to company procedures
Financials – adhere to budgets for both labour and food cost detail
Resourcing – ensuring the department is fully teamed. Right team in the right roles
Rostering - ensure that the venue roster is published in line with company budgets and continuously work towards multi-skilling our team.
Culture – role-model Butlins’ unique way of working in everything you do and create an environment in which your team can perform at their best
Team Welfare & Wellbeing – implement, manage and review processes for ensuring that our team are as fulfilled, healthy and supported as they can be whilst at work. Ensure that our team know what happens when they need support.
Drive team selection, recruitment and retention
Lead, train, coach & motivate all team members and role-model appropriate behaviours.
Adhere to all Health, Safety and Food Safety regulations and company policies
The successful candidate should:
Have experience in a similar role, within a food & beverage environment
Have experience of leading teams towards excellence
A good working knowledge of Health & Safety
Be innovative and imaginative
Strong communication skills
Be a committed team player including being flexible and enthusiastic
Be able to focus on the detail and prioritise to ensure the biggest positive impact is achieved
Be passionate about delivering exceptional customer service
Have a problem-solving attitude
This role offers competitive salary of £30000.00
We think working at Butlin’s is a pretty special place to be and here are just a few of the benefits for working with us:
Resort discounts on food and drink in our retail outlets.
Free use of many of the resort facilities for you, and significantly discounted rate for your friends and family.
Subsidised OFSTED Nursery facilities available on resort
Discounted Bourne Leisure holidays for you, your family and friends
Free parking on resort
Reward and recognition schemes including long service and team member of the month as well as lots of other team incentives.
If you think you have what it takes to come and be part of our team, we’d love to hear from you.
Upper Bognor Road, Bognor Regis, West Sussex PO21 1JJ GBR
6 April 2021
30 April 2021