Costa Assistant Manager

Responsibilities

• 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.

Operational Delivery

• Manage the daily operation of the venue, ensuring smooth and efficient service.
• Deliver a high-quality, consistent guest experience.
• Ensure the venue is fully prepared for service, including staffing, stock and presentation.
• Monitor service flow and resolve issues quickly.
• Work closely with kitchen teams to ensure timely and accurate food delivery.
• Recruit, lead, coach and develop the team.
• Create rotas aligned to occupancy, demand and budget, ensuring maximum productivity.
• Set clear expectations and manage performance effectively.
• Conduct briefings and ensure team communication is clear.
• Manage employee relations issues in line with policy.
• Promote a positive, inclusive and high-performance culture.
• Handle guest queries and complaints professionally.
• Monitor feedback and implement improvements.
• Ensure accessibility and family-friendly service standards.
• Monitor sales performance and identify opportunities to grow revenue.
• Control stock levels, waste and ordering processes.
• Support delivery of promotions, upselling and revenue initiatives.
• Support audits and inspections.
• Coordinate with suppliers and central teams.

Preferred

• Experience in holiday parks, resorts or high-volume venues
• Personal licence holder
• Revenue and spend per head
• Labour cost vs budget
• Food safety audit scores
• Team engagement and retention

Key Responsibilities

Team Leadership

Guest Experience

• Ensure excellent service standards and guest engagement.
• Be visible on the floor during key service periods.

Financial & Commercial Management

• Manage labour costs in line with daily budget and forecast.
• Ensure accurate cash handling and financial compliance.

Health, Safety & Compliance

• Ensure compliance with food safety and hygiene regulations.
• Maintain high standards of cleanliness and presentation.
• Ensure all risk assessments and procedures are followed.
• Manage allergen processes and guest safety.
• Ensure licensing and legal requirements are met.

Planning & Collaboration

• Work closely with Retail, Entertainment and Operations teams.
• Support resort-wide events and peak periods.
• Plan for seasonal changes and occupancy levels.
• Support new menu or concept launches

Skills, Knowledge & Expertise

• 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

Desirable

• KPI's
• Guest satisfaction/NPS
• Speed of service
• Stock/waste control