Restaurant Assistant Manager - (Multi Venue) Job at Butlin's (Bognor Regis)

Multi Venue Manager

Areas of responsibility include Restaurants/Bars and Room Service, if applicable...

Location

United Arab Emirates , Dubai

Salary:

Not provided

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

High school diploma or GED
4 years experience in the food and beverage, culinary, or related professional area
OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major
2 years experience in the food and beverage, culinary, or related professional area

Job Responsibility

Supervises daily restaurant operations and assists with menu planning
Maintains sanitation standards and assists servers and hosts on the floor during peak meal periods
Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility
Determines training needed to accomplish goals, then implements plan
Supervises and manages employees
Manages all day-to-day operations
Maintains service and sanitation standards in restaurant, bar/lounge and room service areas
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met
Utilizes interpersonal and communication skills to lead, influence, and encourage others
advocates sound financial/business decision making

Fulltime

Beachcomber Inn Assistant Manager

The Assistant Manager supports in the leadership and management of the day-to-da...

Location

United Kingdom , Skegness

Salary:

Not provided

Butlin's

Expiration Date

Until further notice

Requirements

Experience managing or supervising a restaurant or high-volume F&B venue
Strong team leadership and people management skills
Experience managing rotas, labour and budgets
Strong understanding of food safety and compliance
Excellent guest service skills
Ability to work in a fast-paced environment
Strong organisational and communication skills
Experience in holiday parks, resorts or high-volume venues (desirable)
Personal licence holder (desirable)
Food safety qualification (Level 3 or above) (desirable)

Job Responsibility

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 satisfaction/NPS
Revenue and spend per head
Labour cost vs budget
Food safety audit scores
Speed of service

Fulltime

Executive Sous Chef

The Executive Sous Chef supports the Executive Chef in overseeing all culinary o...

Location

United States , Marathon

Salary:

Not provided

L'Ermitage Beverly Hills

Expiration Date

Until further notice

Requirements

Minimum of 5–8 years of progressive culinary experience in luxury hotels or resorts, preferred
Previous experience as a Sous Chef or Executive Sous Chef in a high-volume, upscale environment preferred
Formal culinary training or degree preferred
Strong leadership, communication, and organizational skills
Proven experience in multi-outlet kitchen operations
Ability to work flexible hours, including weekends and holidays

Job Responsibility

Assist in managing all culinary outlets, including fine dining restaurants, casual venues, banquets, room service, and special events
Assist with leading kitchen operations
Ensure consistent execution of menus, recipes, and plating standards across all outlets
Collaborate in menu planning, seasonal offerings, and innovative culinary concepts
Supervise, mentor, and train kitchen staff to uphold Hawks Cay's service and culinary standards
Monitor food quality, taste, portion control, and presentation
Manage food costs, inventory, purchasing, and waste control to meet budgetary goals
Ensure compliance with HACCP, food safety, sanitation, and health regulations
Coordinate with front-of-house and banquet teams to ensure seamless service
Support large-scale events, weddings, and VIP functions with precision and creativity

Fulltime

Executive Sous Chef

The Executive Sous Chef supports the Executive Chef in overseeing all culinary o...

Location

United States , Marathon

Salary:

Not provided

L'Ermitage Beverly Hills

Expiration Date

Until further notice

Requirements

Minimum of 5–8 years of progressive culinary experience in luxury hotels or resorts, preferred
Previous experience as a Sous Chef or Executive Sous Chef in a high-volume, upscale environment preferred
Formal culinary training or degree preferred
Strong leadership, communication, and organizational skills
Proven experience in multi-outlet kitchen operations
Ability to work flexible hours, including weekends and holidays

Job Responsibility

Assist in managing all culinary outlets, including fine dining restaurants, casual venues, banquets, room service, and special events
Assist with leading kitchen operations
Ensure consistent execution of menus, recipes, and plating standards across all outlets
Collaborate in menu planning, seasonal offerings, and innovative culinary concepts
Supervise, mentor, and train kitchen staff to uphold Hawks Cay's service and culinary standards
Monitor food quality, taste, portion control, and presentation
Manage food costs, inventory, purchasing, and waste control to meet budgetary goals
Ensure compliance with HACCP, food safety, sanitation, and health regulations
Coordinate with front-of-house and banquet teams to ensure seamless service
Support large-scale events, weddings, and VIP functions with precision and creativity

Fulltime

Market General Manager

Time Out Market is a global food and cultural market leveraging the editorial cu...

Location

United States , New York

Salary:

120000.00 USD / Year

Time Out Group Plc

Expiration Date

Until further notice

Requirements

Proven track record of leading large, diverse teams across multiple properties or business units
Ability to inspire, coach, and develop leaders (not just line staff)
Strong focus on organizational culture, retention, and employee engagement
Skilled in handling labor relations, conflict resolution, and workforce planning
Experience in multi-unit or regional management ideally within hotels, resorts, or large-scale F&B groups
Demonstrated success in P&L management, budgeting, forecasting, and cost control
Knowledge of market positioning, brand differentiation, and expansion strategies
Expertise in revenue management, sales, and marketing strategies to drive top-line growth
Strong grasp of guest experience standards and ability to scale quality consistently across properties
Familiarity with SOP development, compliance, and operational efficiency

Job Responsibility

Inspire and manage a diverse team across management, front office, finance, back office and administration
Develop skills of the management team in accordance with the succession planning goals set by the company
Develop and implement operating standards, policies, and procedures to be followed by the management team
Partner with Marketing Manager and Event & Sales Manager to ensure TOM activations and events are achieving or exceeding targets and executed to TOM standards
Assists and conducts conflict resolution, corrective actions and coaching
Oversee and ensure that employee performance appraisals are completed in a timely manner
Oversee in house accounting role. Ensure timely and accurate completion of all period-end financial statements and reports, and provide controls to ensure proper handling and accounting for all restaurant receipts
Full P&L responsibility for the market and achievement of agreed budgeted KPIs
Consistently monitor sales and expenses, approving all purchase orders before they are executed
Work closely with SVP Operations, TOM FD in establishing annual outlet budgets

What we offer

Competitive holiday, an extra day Birthday leave
Complimentary tickets to events and shows
Staff socials & happy hours
Hybrid working
Electric Car Scheme
Enhanced Maternity

Fulltime

Sous Chef

Under the direction of the Executive Chef, the Sous Chef is responsible for effe...

Location

United States , New York City

Salary:

70000.00 - 75000.00 USD / Year

Legends Global

Expiration Date

Until further notice

Requirements

Culinary degree or completion of a certified apprenticeship program
Minimum of 2–3 years of management experience in high-end restaurants or the food service industry (sports and entertainment venue experience preferred)
Experience managing in a union environment strongly preferred
Demonstrated leadership and management skills with a strong commitment to exceptional customer and client service
Excellent written and verbal communication skills
Ability to multi-task and prioritize effectively in a fast-paced, deadline-driven environment
Customer service–oriented with the ability to interact effectively at all levels of management
Flexibility to work extended hours, including late nights, weekends, and holidays, as required by business needs
Proven ability to work collaboratively and lead within a team environment
Proficiency with Microsoft Office Suite (Word, Excel, Outlook, PowerPoint)

Job Responsibility

Maintain high standards of sanitation and cleanliness within the kitchen
Support the Executive Chef in achieving and sustaining the highest possible Health Department rating
Assist with training initiatives related to food safety, sanitation, and accident prevention
Participate in recipe and technique development to ensure high-quality food preparation and presentation
Ensure consistency in food quality, both in preparation and presentation, by verifying recipes and methods are followed
Monitor and maintain kitchen equipment, reporting and documenting hazardous conditions or unsafe practices
Collaborate with the Executive Chef on food production, menu development, and menu specifications—including pricing
Check and taste food items prior to service or events to ensure quality standards are met
Work closely with sous chefs to ensure timely execution of dishes within required temperature guidelines
Oversee kitchen closing procedures, ensuring all duties are completed

What we offer

Medical, dental, vision, life and disability insurance
Paid vacation
401(k) plan

Fulltime

Club Utility

The Club Utility role is responsible for the delivery, maintaining, stocking, cl...

Location

United States , Bronx

Salary:

22.55 USD / Hour

Legends Global

Expiration Date

Until further notice

Requirements

Must be at least 18 years of age
Ability to interact with co-workers in order to assure compliance with company service standards
Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette
Ability to multi task in a fast paced, team orientated setting
Must be able to read, speak and write English in order to communicate with guests
Ability to lift and transport items weighing 10-30 pounds, occasionally 50 pounds
Ability to work all Venue events, including extended hours, nights, weekends, and holidays
Must have sufficient mobility to perform assigned production tasks including constant reaching, bending, stooping, wiping, pushing, and pulling for extended periods of time
Must have two (2) to three (3) years working in a fast paced bar, high-end club, or restaurant
Practice safe work habits, follow all safety policies and procedures and regulations, complete company-wide safety training and any additional job specific safety training.

Job Responsibility

Monitor stock levels, obtain supplies and equipment as requested per venue
Ensures that assigned areas are kept clean and orderly
Performs and assists with routine inventory on a daily basis of all required stock per area of responsibility
Ensures that requisitions are delivered in a timely manner
Understands the importance of prompt and efficient service and continually demonstrates this to the Bartenders, Servers, Concession Attendants and Leadership
Assist with emptying pallets and stocking storeroom and side stations
Assisting members in a timely, efficient and professional manner
Fulfill the assigned opening and closing duties
Set up and maintain a clean, neat and safe work area.

Parttime

Premium Catering Lead Cook

The Lead Cook will report to the Sous Chef and will be responsible for planning ...

Location

United States , Colorado

Salary:

25.25 USD / Hour

Legends Global

Expiration Date

Until further notice

Requirements

culinary degree or have graduated from a certified apprenticeship program
minimum of 2-3 years management experience in a fast-paced high volume restaurant or in the contract foodservice industry for a sports and entertainment venue
excellent written and verbal communication skills
ability to multi-task and prioritize in a deadline-oriented environment
strong commitment to delivering a high level of customer and client service
demonstrated initiative, leadership, and management skills
customer service oriented
ability to interact with all levels of management
flexible to work extended hours including late nights, weekends and holidays
able to remain standing for the entirety of the shift

Job Responsibility

report to the Sous Chef
responsible for planning and directing food preparation
create schedules for the kitchen staff
train new and existing staff on the preparation, arrangement, plating and pricing of dishes
ensure staff adhere to culinary standards and regulations
ensure product goes out in a timely manner at the required temperature
create recipe specs and standards
managing associates planning and scheduling of work assignments and performance development
administers Corrective Counseling process and training
plan menus

What we offer

eligible for Colorado sick leave and the 401k

Parttime

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Restaurant Assistant Manager - (Multi Venue)

Job Description

Job Responsibility

Requirements

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