Chopstix/ Food Truck Manager

Department: Restaurants & QSR

Employment Type: Permanent - Full Time

Location: Bognor Regis

Description

• Deliver a brilliantly executed guest experience through fast, safe, friendly service and consistent product quality.  
• Champion commercial success by maximising stock yield, managing cellar and product controls, and driving sales through product mix, upselling, and activation.  
• Use insight (P&L, SPH, stock results, yield reports, NPS, team data, guest volumes) to make informed decisions that elevate performance.  
• Be highly visible on the floor, leading standards, coaching in real time, and interacting with guests to create memorable moments.

• 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

About You

• 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.