Bars Assistant Manager – Reds

Bars Assistant Manager – Reds

Department: Bars & Shops

Employment Type: Permanent – Full Time

Location: Skegness

The Assistant Manager supports the effective day-to-day operation of a WET trade venue, ensuring the consistent implementation of standards, processes and plans set by the Manager.

You will:

• Lead the team on the floor to deliver fast, friendly, safe service and consistent product quality.
• Implement operational and commercial plans provided by the Manager to support venue performance.
• Support stock controls, cellar routines, product care and compliance standards.
• Use available insight (NPS, SPH, guest flow, team performance) to guide real time decisions that maintain great performance.
• Demonstrate strong on floor leadership, modelling behaviours and coaching the team in the moment.

KPIs

• Guest NPS (overall, speed of service, quality of serve)
• ENPS & team engagement
• Stock yield %, stock loss, line variances, waste & compliance
• Revenue growth, SPH, Bserve volumes & category sales mix
• Labour productivity and deployment accuracy
• RPRPRT – Right People, Right Place, Right Time
• Audit & compliance results (H&S, Licensing, Food Safety, Cellar Management, Cash & Stock Controls)
• Team retention & development support

General Duties & Key Accountabilities

Guest Experience & Service Leadership (WET Focused)

• Lead the delivery of a great guest experience in line with venue standards set by the Manager.
• Manage guest flow on shift to reduce queue times and maintain a lively, well organised bar environment.
• Ensure consistent product quality across draught, spirits, cocktails, hot beverages and premium serves.
• Use guest feedback and NPS trends shared by the Manager to adjust real time service.
• Be highly visible during all peak trading periods, leading by example and supporting the team on the floor.

Commercial, Stock & Business Performance

• Line checks
• Stock rotation & product care
• Waste management
• Cellar standards
• Cash variance checking

• Help implement yield improvement actions set by the Manager.
• Support sales driving initiatives such as upselling, cross-selling, product placement, seasonal activation and driving Bserve adoption.
• Ensure labour deployment matches the plan and respond to live changes in guest volume.
• Ensure rotas created by the Manager are delivered effectively, with real time adjustments made when needed.
• Contribute to promotional activity by ensuring team awareness and strong execution.

Team Leadership, Culture & Development

• Lead the team day-to-day, ensuring clarity of expectations, strong communication and visible leadership.
• Deliver induction, on shift coaching and training to new and existing team members.
• Ensure team members are trained in product knowledge, pouring standards, cellar safety and responsible alcohol retailing.
• Conduct 1:1s, PDP support and provide performance feedback as delegated by the Venue Manager.
• Create clear daily and weekly objectives for Shift Managers to support operational delivery.
• Rolemodel Butlin’s Values and Leadership Behaviours at all times.
• Help build a multiskilled team capable of flexing across the resort through championing Team member plus.
• Support retention by fostering a positive, supportive and inclusive working environment.

Operational Excellence, Safety & Compliance

• Ensure full compliance with licensing legislation, Challenge policies, refusals logs and safe retailing expectations.
• Maintain cellar standards including safety, product quality, gas handling and hygiene routines.
• Ensure the venue remains audit ready at all times across

• Bar cleanliness and organisation
• Food safety (where applicable)
• H&S and COSHH
• Cash handling & stock holding.
• Brand standards

• Lead opening/closing routines and complete daily checks, escalating risks immediately.
• Take full accountability for safe operations in the absence of the Manager.

Cross Resort Collaboration & Leadership

• Support the Manager in liaising with Central teams on product range, promotions and yield objectives.
• Build strong working relationships with peers and resort leaders.
• Share best practice and support other venues when operational needs change.
• Support the optimisation of Team Member Plus and labour utilisation across the resort.

Key Knowledge/Experience & Qualification Requirements

• Experience in a Wet led bar, pub, nightclub or high volume hospitality venue.
• Understanding of cellar management, stock controls and licensing law (training will be provided where required).
• Strong service led leadership with experience coaching and supporting teams.
• Confident communication skills with the ability to motivate and guide others.
• Ability to remain calm, organised and effective during pressured trading periods.
• Experience leading shifts or supervising an F&B team is desirable.
• Strong problem solving ability with a proactive, hands on approach.
• Capability to manage multiple priorities and adapt quickly to change.

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