Food & Beverage Manager - The Langham, Pasadena

Langham Hospitality Group•United States,

12d•$80,000 - $83,000•Onsite

About The Position

Langham Hospitality Group (LHG) is a wholly-owned subsidiary of Great Eagle Holdings, comprising distinctive brands like The Langham Hotels and Resorts, Cordis Hotels and Resorts, Eaton Workshop, and Ying’nFlo. With over 40 hotels and residences in operation or development, LHG has a global footprint across Asia, Europe, North America, Australasia, and the Middle East. The Langham Huntington, Pasadena, Los Angeles is situated in Pasadena, California, in an upscale residential neighborhood known for its historic landmarks and famous film locations. The hotel is conveniently located near Pasadena's vibrant shopping and entertainment district, offering theaters, boutiques, restaurants, and museums. It's also a short drive from attractions like the Rose Bowl stadium, The Huntington Library, Descanso Gardens, and Kidspace Children's Museum. This role assists in the effective management and direction of F&B operations, focusing on quality service, employee supervision, monitoring food production quality and consistency, cost control, and inventory. The manager oversees daily F&B shift operations, ensuring compliance with all F&B policies, standards, and procedures. They manage the day-to-day hotel F&B operations, verifying quality, standards, and customer expectations are met daily, while maintaining the operating budget and ensuring compliance with legal obligations.

Requirements

Strong knowledge of Food & Beverage operations and preparation techniques.
Knowledge of Beverage operations and wines.
Excellent mathematical abilities to determine and track inventory, controls, revenue productions, and other hotel financial statements.
Ability to work entire shift standing and moving about in restaurants and kitchen areas.
Ability to read, write, and communicate effectively in English language, to understand internal documents, reports, and to interact effectively with guests and employees.
Ability to effectively deal with internal and external clients.
Ability to work cohesively with all members of the Food and Beverage team.
Ability to ensure confidentiality of guests and all hotel data.
Positive, flexible, self-motivated, and energetic personality.
Strong analytical, organizational, and problem-solving skills.
Must be able to work early mornings and/or late nights, and weekends.
Considerable skill in math and algebraic equations using percentages.
Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact, and diplomacy to defuse anger, collect accurate information, and resolve conflicts.
2-5 years’ experience as a manager or assistant manager of restaurant or F&B operations.
Food Handler’s Certification required.

Nice To Haves

Degree in Hotel and Restaurant Management preferred.
CPR Certification and/or First Aid Training preferred.

Responsibilities

Assisting in managing day-to-day operations of the Food & Beverage division of the hotel.
Displaying a professional attitude and demeanor at all times, with the ability to communicate with guests and team members maturely and respectfully.
Demonstrating initiative and a desire to contribute to the overall success of the Food and Beverage Division.
Making decisions to ensure the proper service and execution of events.
Promoting a team environment by fostering respect, providing coaching and feedback, recognizing achievements, resolving employee concerns, and communicating effectively.
Supporting the development of team members through effective cross-training, deployment, and delegation of responsibilities.
Demonstrating thorough organization and time management skills to complete tasks efficiently within deadlines, with the ability to prioritize and multi-task.
Possessing a strong focus on completing responsibilities accurately.
Handling phone calls and inquiries courteously and professionally, displaying a positive nature and eagerness to support callers.
Overseeing additional departments based on business and coverage needs.
Assisting in the ordering of F&B supplies, cleaning supplies, and uniforms.
Supervising daily F&B shift operations and ensuring compliance with all F&B policies, brand standards, and standard operating procedures.
Supporting and supervising an effective monthly self-inspection program.
Supervising staffing levels to ensure guest service, operational needs, and financial objectives are met.
Performing weekly forecasting and scheduling based on business needs.
Driving covers and revenue.
Communicating with Sales and Conference Service to ensure proper closures and special events.
Updating WIGs and KPIs on a monthly basis to monitor progress of goals.
Developing specific goals and plans to prioritize, organize, and accomplish work.
Communicating areas that need attention to staff and following up to ensure understanding.
Coordinating the cleaning program in all F&B areas (following all Health Department and Steritech guidelines), identifying trends, and making recommendations for improvements.
Remaining readily available and approachable for all team members and guests.
Demonstrating knowledge of the brand-specific service culture.
Providing services that are above and beyond for customer satisfaction and retention.
Serving as a role model to demonstrate appropriate behaviors.
Managing day-to-day operations, ensuring quality, standards, and meeting customer expectations daily.
Managing weekly payroll responsibilities.
Taking proactive approaches when dealing with guest concerns.
Setting a positive example for guest relations.
Reviewing online surveys and guest satisfaction results with employees regularly.
Responding in a timely manner to customer service department requests.
Providing maximum levels of guest service while maintaining Langham Hospitality Group standards.
Being fully versed in all Forbes service standards, training, reinforcing, and ensuring the proper execution of those standards.
Performing other duties as assigned by the direct supervisor/manager.
Assisting other departments when necessary and/or as assigned.