Assistant Food & Beverage Manager - The Langham, Pasadena

About Langham Hospitality Group

A wholly-owned subsidiary of Great Eagle Holdings, Langham Hospitality Group (LHG) comprises a family of distinctive brands, including 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 that extends across Asia, Europe, North America, Australasia and the Middle East.

The Langham Huntington, Pasadena, Los Angeles is located in Pasadena, California, in the heart of an upscale residential neighborhood bursting with historic gems like Albert Einstein's former residence and famous film locations including the homes from Mad Men and Father of the Bride.

Just up the street you'll find Pasadena's vibrant shopping and entertainment district boasting theaters, boutiques, incredible restaurants and world-class museums. And the hotel is just a short drive from the rest of Pasadena's must-see spots including the Rose Bowl stadium, The Huntington Library, Descanso Gardens, Kidspace Children's Museum and much more.

Check out what’s nearby, or inquire with our concierge team for recommendations on what to see, eat, and do in Pasadena and nearby Los Angeles.

DEPARTMENT: Food & Beverage

JOB TITLE: Assistant Food & Beverage Manager

REPORTS TO: Assistant Director of Food & Beverage

SUPERVISES: n/a

PRIMARY OBJECTIVE OF POSITION:

To assist in the effective management and direction of F&B operations in reference to quality service, supervision of employees, monitor quality and consistency of food production, cost control, and inventory.

RESPONSIBILITIES AND JOB DUTIES:

• Assisting in Managing Day-to-Day Operations of the Lobby Lounge and Private Kitchen as primary focus.
• Ability to oversee additional department based on business and coverage needs. 
• Assists in the ordering of F&B supplies, cleaning supplies and uniforms.
• Supervises daily F&B shift operation and ensures compliance with all F&B policies, brand standards and standard operating procedures.
• Supports and supervises an effective monthly self-inspection program.
• Operates all department equipment as necessary and reports any malfunctions.
• Supervises staffing levels to ensure that guest service, operational needs, and financial objective are met.
• 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. 
• Update WIGs and KPI’s on a monthly basis to monitor progress of goals. 
• Develops specific goals and plans to prioritize, organize, and accomplish your work.
• Communicates areas that need attention to staff and follows up to ensure understanding.
• Coordinates cleaning program in all F&B areas (follows all Health Department and Steritech guidelines), identifying trends and making recommendation for improvements.
• Stays readily available/ approachable for all team members and guests.
• Demonstrates knowledge of the brand specific service culture.
• Provides services that are above and beyond for customer satisfaction and retention.
• Serves as a role model to demonstrate appropriate behaviors.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Takes proactive approaches when dealing with guest concerns.
• Sets a positive example for guest relations.
• Reviews online surveys and guest satisfaction results with employees on a regular basis.

• Responds in a timely manner to customer service department request.

   

PHYSICAL DEMANDS:

• Physical activities include walking, talking, seeing, hearing, standing, bending, stooping, squatting, reaching, stretching, fingering, feeling, grasping, holding, touching, lifting, crouching. Ability to stand and walk for long periods of time in fast paced environment. Considerable noise and interruptions throughout work day. 
• Ability to lift and carry objects weighing up to 25 pounds. 

SPECIAL SKILLS REQUIRED:

• Strong knowledge of Food & Beverage operations and preparation techniques.
• Knowledge of Beverage operations and wines.
• Excellent mathematical abilities in order 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 area.
• 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 customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts.

EDUCATION REQUIRED:

High School diploma required. Degree in Hotel and Restaurant Management preferred.

EXPERIENCE REQUIRED:

One to three years experience as a manager or assistant manager of restaurant operations.

LICENSES OR CERTIFICATES:

CPR Certification and/or First Aid Training preferred.

Food Handler’s Certification required.