QSR Satellites Manager – Days

QSR Satellites Manager – Days

Department: Restaurants & QSR

Employment Type: Permanent – Full Time

Location: Skegness

Reporting To: Eleanor Nash

We’re looking for a dynamic leader to take the helm of our Restaurants & QSR venues on the resort. This role is for someone who thrives in a fast‑paced environment and wants to play a pivotal part in our resort’s commercial and service success. You will lead a highly engaged, service‑led team dedicated to delivering excellence in every transaction.

Your Impact

• Ensure every guest on the resort receives a seamless, top‑tier dining experience through safe, efficient service and uncompromising product standards.
• Drive the bottom line by mastering cellar routines, stock yield, and strategic upselling designed to capture the unique resort market.
• 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.
• Lead from the front, setting the gold standard on the floor. Spend your time coaching your team and interacting with 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.

Commercial, Stock & Business Performance

• 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.
• Work with the productivity team to support 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 profitability of the venue through margins, SPH, ATV, and effective promotions.

Team Leadership, Culture & Development

• 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.
• Conduct meaningful 1:1s, PDPs, performance reviews and use real‑time feedback to support development.
• Model Butlin’s values and leadership behaviours at all times.
• Build a multi‑skilled team capable of flexing across the resort to meet guest volume and business need.
• Improve team retention through recognition, support, development opportunities and open communication.

Operational Excellence, Safety & Compliance

• 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.

Cross Resort Collaboration & Leadership

• 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.
• Champion 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 delivering stock yield targets and improving financial performance.
• Experience working with multi‑skilled 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‑solving ability, staying calm and leading during pressured trading periods.
• Experience managing performance, coaching teams, delivering training, setting standards, problem‑solving and providing feedback.
• Communicate business goals and objectives and support teams to achieve these targets.
• Able to manage multiple priorities and adapt quickly to changing requirements.

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