Unit Manager / Assistant Unit Manager

About the Role

We are SSP The Food Travel Experts.

We are experts in creating and running food outlets in locations where people are on the move. Whether it’s jetting off somewhere more exotic, getting on a train or stopping off at a motorway service area, we will make sure the food and drink on offer is the ideal selection to meet the needs of the many different types of travellers.

Become a vital part of our SSP family!

We are looking for Team Leaders with a passion for great customer service. To be successful you will have some experience of leading a team in the past and feel confident to take responsibility for the day to day running of the business, you will work on shift with the team to create a positive and engaging atmosphere to bring the best out of your team.

A Team Leader plays an important role in the day to day running of the business supporting the management team with opening and closing and some financial aspects of the unit, also ensures best brand practise is followed and we are providing a safe and clean environment for our customers and team.

Diversity and Inclusion is a priority at SSP. We are an equal opportunities employer committed to engaging all of our people, so they feel valued and motivated; we champion diversity, promote inclusion, and ensure equality. We respect and protect human rights and prevent discrimination; and we positively impact our communities. We encourage and welcome applications from a diverse range of candidates regardless of background, gender, race, religious beliefs, disability, sexual identity and orientation.

Duties and Responsibilities

• Manage all kiosk / cafes day-to-day operations within budgeted guidelines according to brand standards.
• Preserve excellent level of internal and external customer service.
• Responsible for minus, purchase of goods and continuously conduct necessary change / improvement to enhance customer experience.
• Identify customers’ needs and response proactively to all their concerns.
• Lead F&B team by coaching, training and developing talented personnel.
• Align actions to achieve budget, KPI’s, schedules, policies and procedures.
• Provide a two-way communication and nurture an ownership environment with emphasis in motivation and teamwork.
• Comply with all statutory labour and health & safety regulations.
• Management reporting on Sales, COGS and Labour.
• Ensure all cashiering policies and procedure are followed.
• Ensure the daily product ordering are beyond the par level that had set in for restaurant.
• Any others task assigned by superior.

Requirements