Restaurant Manager, Butcher's Block

The Restaurant Manager of Butcher’s Block is responsible for supporting the Restaurant General Manager in supervising the overall operations and service standards of the outlet to meet and exceed guests’ dining experience expectations. As Restaurant Manager, you will step up in the absence of the Restaurant General Manager to fulfill the role as the “face” and ambassador of the restaurant, leading the venue’s personality and soul. You will take ownership of the operations and ensure that the business is optimized in line with the vision and financial projections set out by management. We are looking for the right candidate to realize the aspirations to make Butcher’s Block one of Singapore’s most recognized and loved sustainable restaurant concepts.

Main Responsibilities

1. Create a Food & Beverage destination within Raffles Hotel Singapore.
2. Maximize revenues and achieve financial and quality targets.
3. Conduct marketing and confirm required staffing levels.
4. Conduct training and development of team members.

Requirements and Responsibilities

• Ability to work independently and with minimal supervision.
• Highly organized with strong analytical and communication skills.
• Excellent computer skills (including Microsoft Excel) and ability to learn new programs/systems quickly.
• Ability to work under pressure and meet deadlines.
• Identifies what needs to be completed and takes action to achieve excellence beyond job expectations.
• Understands and integrates corporate values into everyday duties.
• Identifies and responds to current and future client needs by providing excellent service.
• Executes project management including sourcing and negotiating with suppliers, reviewing contracts, and quality control.
• Resourceful team player that builds and maintains collaborative relationships.
• Motivates and coaches employees to meet high performance standards.
• Communicates effectively with co-workers and others.
• Systematically develops plans and manages resources to accomplish business goals.
• Able to create a ‘Colleague Welcome Kit’ in coordination with Talent & Culture.
• Able to establish and adjust the sequence of service if necessary.
• Prepares training manuals and conducts departmental service training.
• Develops pre-opening training schedules.
• Establishes colleague’s working schedules in line with operational requirements.
• Creates maintenance equipment checklists and conducts monthly walk-throughs with Hygiene Officer.

Oversees Daily Operations and Achieving Targets

• Forecasts sales, covers, and payroll costs.
• Supervises operations, ensuring sufficient staffing coverage.
• Assigns responsibilities and tasks to Assistant Manager and Supervisors.
• Ensures all duties and tasks are carried out according to required standards.
• Maintains consistency in quality of food, beverage, and service.
• Attends briefings and updates on policies as needed.
• Possesses superior knowledge of food and beverage menus and preparations.
• Ensures cleanliness and appearance of the restaurant.
• Familiarizes with applicable processes, software, and technologies.
• Revises and updates outlet SOP annually.
• Is present during all key meal periods.

Provides a Leading and Consistent Guest Experience

• Promotes sales through direct guest contact and feedback.
• Handles guest complaints competently and swiftly.
• Leads the service and culinary team to personalize guest experience.
• Builds strong relationships with local guests.

Management and Leadership of Outlet

• Acts as a mentor and role model.
• Executes hands-on leadership during major meal periods.
• Conducts regular team meetings and provides training.
• Coaches and trains team members for growth.
• Drives the team to achieve common goals.
• Uses performance reviews to identify and develop talent.
• Enforces highest standards in discipline and motivation.
• Attends daily and monthly meetings, following up on projects.

Marketing Plan and Revenue Management

• Represents the brand and promotes the outlet.
• Attends to queries or feedback regarding the restaurant.
• Implements measures to improve control of labor and operating costs.
• Submits regular revenue and expense forecasts.
• Uses revenue management tools to generate reports.

Training, Learning and Development of the Team

• Arranges training for all colleagues.
• Conducts regular on-the-job training.
• Records and submits monthly training hours.
• Guides orientation for new hires.
• Ensures colleagues are aware of hotel rules and regulations.
• Ensures training on fire safety and hygiene.

Other Responsibilities

• Performs any other duties assigned by the Head of Department.
• Coordinates functions with Culinary, Catering Sales, and Service Teams.
• Ensures NEA rules and regulations are met.
• Uses a Heartist approach to make guests and colleagues feel welcome.
• Contributes to the hotel’s Corporate Social Responsibility efforts.

Candidate's Profile

Knowledge and Experience

• Bachelor Degree in Food and Beverage/Hospitality Management or extensive hands-on experience.
• Minimum of 5 years of experience in a hotel or restaurant, with 2 years in a similar position.
• Prior work experience in Asia preferred.
• Strong knowledge of Microsoft Office.
• Fluency in English and an additional language.
• Knowledge of culinary trends and sustainability.

Competencies

• Extroverted and sociable, with outstanding interpersonal skills.
• Service-oriented with an eye for detail.
• Ability to work effectively across divisions.
• Good presentation and influencing skills.

Restaurant Profile

Butcher’s Block is an avant-garde wood-fire dining experience, helmed by Chef de Cuisine Jordan Keao, offering the highest quality produce and meats sourced globally.

Benefits of Joining Raffles Hotel Singapore

• 5-day Work Week.
• Duty Meals provided.
• Colleagues’ Discount at Accor Hotels.
• Flexible Benefits.
• Medical and Wellness Benefits.
• Comprehensive Insurance Coverage.
• Career Development Opportunities.
• Learning and Development Opportunities.