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 take accountability for leading the venue during the Manager’s absence and ensure that the team delivers exceptional guest experiences, strong commercial performance and safe, well executed operations.
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.
Guest NPS (overall, speed of service, quality of serve)- ENPS & team engagement
- Stock yield %, stock loss, line variances, waste & compliance
- Revenue growth, SPH, Bservevolumes & 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
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
- Support the Manager with all stock routines, including:
- 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.
- 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.
Did you know Billy Butlin was the first person to introduce dodgems to the UK? That's right, 'fun' is in our DNA, and we've been delighting guests for almost 90 years. Ask any of our team, past and present, and one of the best things they'll say about working at Butlin's is our culture.
As The Home of Entertainment, we pull out all the stops to provide our guests with an 'Altogether More Entertaining and Fun Break', from all-action family holidays to adult-only Big Weekenders, brought to life through our three mighty values. So, if you're looking for a role where you can Create Smiles, where you aren't afraid to Get Stuck In and where the team genuinely Care For Each Other, we think you'll fit right in!
