Restaurant General Manager Butchers Block

The Restaurant General Manager of Butchers Block will be the face and ambassador of the restaurant leading the venues personality and soul. As General Manager you will work closely with the Chef de Cuisine for supervising the overall operation and service standards of the outlet to meet and exceed guests dining experience expectations. You will be expected to take ownership of the operations and to ensure that the business is optimised in line with the vision and financial projection set out by the management. In addition the General Manager will be expected to lead the team and to create a nurturing work environment for the team members to prosper and excel. We are looking for the right candidate to realise the aspirations to make Butchers Block one of Singapores most recognised and loved sustainable restaurant concept.

Main responsibilities include but are not limited to creating a F&B destination within Raffles Hotel Singapore maximising revenues achieving financial and quality targets marketing confirming required staffing levels conducting training and development of team members.

Primary Responsibilities

Requirements and Responsibilities

• Previous relevant experience with managing of a restaurant of similar standing and profile.
• Ability to work independently and with minimal supervision.
• Highly organised with strong analytic and communication skills.
• Excellent computer skills (incl. Microsoft Excel in a business environment) and ability to learn new programs/systems quickly.
• Ability to work under pressure and remain within all set deadlines.
• Identifies what needs to be completed and takes action to achieve a standard of excellence beyond job expectations.
• Understands embraces and integrates corporate values into everyday duties and responsibilities.
• Identifies and responds to current and future client needs by providing excellent genuine service to internal and external customers.
• Executes project management including research of equipment materials supplies and methods sourcing and negotiating with qualified suppliers or contractors reviewing contracts and quality control during all stages of the project.
• Resourceful team player that builds strengthens and maintains collaborative relationships with others inside and outside the organization.
• Maintains a productive climate and confidently motivates mobilizes and coaches employees to meet high performance standards and goals.
• Makes choices or reaches conclusions by establishing objectives gathering relevant information identifying alternatives setting criteria for the decision and selecting the best option.
• Systematically develops plans prioritizes organizes and manages resources in order to accomplish business goals within a specific time period.
• Able to establish review and adjust sequence of service if necessary.
• Prepares training manual and conduct departmental service training in coordination with Learning and Development Manager.
• Establishes colleagues working schedule in line with operational requirements and regulations issued by Ministry of Manpower and local union.
• Reviews simulation processes and update evaluation criteria for smooth opening.
• Creates simulation schedule menus and critique form in coordination with Chef de Cuisine.
• Establishes operating par stock for OS&E and beverage.
• Establishes menu pricing based on market knowledge and cost considerations.
• Creates restaurant Standard Operating Procedures.
• Creates bar recipe in Material Control.
• Establishes minimum/maximum for guest supplies.
• Creates a maintenance equipment check list to be conducted on weekly basis with Engineering and Housekeeping team.
• Establishes a monthly walkthrough with Hygiene Officer in coordination with Chef de Cuisine.

Oversees Daily Operations and Achieving Targets

• Forecasts sales covers and payroll costs.
• Supervises operation ensuring sufficient manning coverage for operations.
• Assigns the Assistant Manager Junior Assistant Manager and Supervisors with responsibilities and tasks that they are best suited for.
• Ensures that all duties tasks and services are carried out according to the required standards as prescribed by the hotel.
• Consistently adheres to timeline of deliverables.
• Maintains consistency in quality of food beverage and service above all else.
• Attends briefings and meetings held by the department and update all latest policies as needed.
• Possesses in depth and supervise knowledge of all food and beverage menus and its preparations and presentations. This includes in depth and supervise knowledge of bar and wine operations.
• Detailed knowledge and experience in establishing training and executing sales techniques and marketing plans.
• Ensures cleanliness and appearance of the restaurant and related areas at all times and take immediate action if needed or required.
• Familiarises self with the companys applicable processes software and technologies (e.g. Micros Avero Material Control etc.).
• Consistently present in the operation area during all key meal periods.

Provides a Leading and Consistent Guest Experience

• Promotes sales through direct guests contact. Constantly obtains customer feedback during operations to ensure satisfaction and building loyal following/return customer base.
• Handles guests complaint and comments competently and swiftly.
• Leads the service and culinary team to personalize guest experience and in accordance to Hotel Standards.
• Builds strong relationships with local guests and build loyal following as foundation for a successful operation.
• Maintains levels of confidentiality and discretion of the guest staff operator at all times.

Management and Leadership of Outlet

• Proactive innovative with in depth F&B and market knowledge.
• Executes handson leadership by actively engaging in colleague support and guest service during all major meal periods.
• Leads and supports the team to be consistent in service standards to be collaborative and enabling leadership style. Provide regular team meeting for training and arranges examinations for the staff to achieve higher standards and skills.
• Uses the performance review process to identify and develop talent for growth management performance issues and uses coaching styles.
• Be culturally affinity and show empathy to all team members.
• Reviews the work performance of all colleagues to make sure that established procedures and policies are followed.
• Performs staff appraisals/disciplinary actions if required.
• Assists in recruitment induct and train the team who are competent and confident.
• Ensures grooming and hygiene practices of colleagues are in line with Raffles Hotel Singapore and National Environmental Agency standards.
• Attends monthly departmental meeting and communicates with the team. Follow up on projects assigned if any.
• Checks daily opening and closing duties.

Marketing Plan and Revenue Management

• To be knowledgeable to represent the brand and promote the outlet. To be comfortable being a media personality subject to approval and supervision of the Management and Marketing Communications team.
• Implements appropriate and effective measures to improve control of costs expenses and labor.
• Submits regular forecast of the restaurant revenue.
• Submits monthly sales analysis with improvement action plan and uses revenue management tools to generate reports.
• Ensures all reports generated are accurate before submission.

Training Learning and Development of the Team

• Stream lines all training requirements and coordinates all arrangements for proper execution of instructions.
• Conducts regular on the job trainings for colleagues to develop their skills/new menu items.
• Guides the departmental orientation for new hires.

Other Responsibilities

• Coordinates all functions with Culinary Team Events Team and Service Team to ensure maximum efficiency.
• Ensures NEA rules and regulations are met and achieve.  
• Uses a Heartist approach makes the guests and colleagues Feel Welcome Feel Heartwarmed Feel Incredible and Belong.
• Ensures service standards and individual performances is aligned with Accor Values Guest Passion Trust Sustainable Performance Spirit of Conquest Innovation and Respect.
• Contributes to the hotels Corporate Social Responsibility and sustainability efforts. 
• Performs any other duties and responsibilities that may be assigned.

Qualifications :

Candidate Profile

Knowledge and Experience

• Bachelor Degree in Food & Beverage/Hospitality Management or extensive handson experience in similar restaurant concept.
• Minimum of 8 years of experience in the hotel or freestanding restaurant and bar environment minimum 2 years in similar position.
• Prior experience in celebrity chef restaurant in first tier city preferred.
• Prior experience in Michelin Star restaurant preferred.
• Prior work experience in Asia Singapore or Southeast Asia preferred.
• Accustomed to and comfortable with media exposure.
• Strong working knowledge of Microsoft Office.
• Oral & written fluency in English and an additional language.
• Involvement in reservations and understanding of Revenue Management processes.
• Thrive in attention to details and highest quality operation.
• Detailed knowledge of culinary trends.
• Strong understanding of sustainability.
• Familiar with LQA and Forbes standards.

Competencies

• Extroverted sociable and avid representing the outlet and the Raffles brand.
• Team player with outstanding interpersonal skills with ability to communicate with all levels of stakeholders.
• Service oriented with an eye for details passion and innovative for F&B.
• Ability to work effectively and contribute in a team across divisional borders.
• Good presentation and influencing skills.
• Able to work and thrive within a culturally diverse environment.
• Flexible and able to embrace and respond to change effectively.
• Ability to work independently and has good initiative in dynamic environment.
• Selfmotivated and energetic.
• Flexible and adaptable to different working locations.
• Inspires and people person.
• Commitment to professional values brand conscious.
• Visionary able to lead the team to continuous improvement.
• Innovates and set trends.
• Demonstrating sophistication humbleness clear personality charisma confidence professional etiquette and pride.
• Build strong rapport and coordinated approached with Chef de Cuisine.
• Good business acumen.

Additional Information :

Restaurant Profile

Butchers Block is an avantgarde woodfire dining experience expressing the elemental affinity and finesse of cooking with woodfire. Helmed by new Chef de Cuisine Jordan Keao who was born and raised in Hawaii where cooking fishing hunting and farming are a part of everyday life it exhibits the highest quality of produce meats and seafood sourced from around the world translated through fire. Feast your eyes on premium meats hanging in the Meat Vault and over 200 exciting wine labels including a good selection of natural wines in the Wine Library.

Benefits of Joining Raffles Hotel Singapore

• 5day Work Week.
• Duty Meals are provided.
• Colleagues Discount and/or Preferential Room Rates at worldwide Accor Hotels.
• Flexible Benefit Dental/Optical/Vacation Expenses/Childrens Education.
• Medical and Wellness Benefit.
• Comprehensive Insurance Coverage.
• Local/Overseas Career Development & Growth Opportunities.
• Holistic Learning and Development Opportunities.

Remote Work :

No

Employment Type :

Fulltime