Buffets Assistant Manager

KPIs

• Guest satisfaction scores 
•  Service speed and efficiency 
•  Food safety audit results 
•  Labour cost vs budget 
•  Team retention and engagement 
•  Stock and waste control 
•  Cleanliness and presentation standards 

General Duties & Key Accountabilities

• Support daily operation of the food court and all outlets within it. 
• Ensure service areas are fully prepared and staffed for trading periods. 
• Monitor service flow and step in to resolve operational issues. 
• Maintain high standards of cleanliness, presentation and food safety. 
• Support peak service periods and high guest volumes. 
• Assist with queue management and guest flow to enhance experience. 
• Coordinate with kitchen and outlet teams to ensure smooth service. 

•  Supervise and support supervisors and team members on shift. 
•  Lead shift briefings and ensure clear communication. 
•  Support rota planning aligned to demand and budget. 
•  Coach team members to deliver excellent service and efficiency. 
• Support recruitment, onboarding and training. 
• Address day-to-day people issues and escalate where appropriate. 
• Promote a positive, inclusive and safety-first culture. 

• Ensure a welcoming and efficient service for all guests. 
• Handle guest queries and complaints professionally. 
• Support improvements based on guest feedback. 
•  Maintain accessible and family-friendly service standards. 
•  Be visible and proactive on the floor during service. 

•  Support labour cost control and efficient staffing. 
•  Assist with stock ordering, control and rotation. 
•  Monitor waste and support cost-saving initiatives. 
•  Ensure accurate cash handling and compliance. 
•  Support delivery of promotions and upselling opportunities. 

• Ensure compliance with food safety and hygiene standards. 
•  Support allergen and dietary requirement processes. 
•  Ensure safe systems of work are followed. 
•  Support audits and inspections. 
•  Maintain accurate records and checks. 
•  Ensure all team members hold required training and certifications. 

• Work closely with other F&B venues, kitchens and operations teams. 
• Support resort-wide events and peak periods. 
• Liaise with cleaning, maintenance and supply teams. 
• Deputise for the Food Court Manager when required. 

Key Knowledge/Experience & Qualification Requirements

• Experience in a high-volume food service environment 
•  Supervisory or team leadership experience 
•  Strong organisational and communication skills 
•  Understanding of food safety and hygiene standards 
•  Ability to work in a fast-paced environment
•  Good problem-solving skills 
•  Flexible to work shifts including evenings and weekends   

• Experience in holiday parks or resorts 
• Food safety qualification (Level 2/3) 
• Personal licence (where applicable) 
•  Experience managing rotas and staffing levels 
• Cash handling and stock control experience