Burger King Manager

Key Responsibilities

• 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