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. Job Details Department: Food & Beverage Job Title: Food & Beverage Manager Reports To: 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. Manages daily Food and Beverage (F&B) shift operation and monitors compliance with all F&B policies, standards, and procedures. Manages the day-to-day hotel F&B operations verifying that the quality, standards and meeting the expectations of the customers on a daily basis. Maintains the operating budget, and verifies that standards and legal obligations are followed. Responsibilities and Job Duties Assisting in Managing Day-to-Day Operations of Food & Beverage division of the hotel. Display a professional attitude and demeanor at all times. Possess ability to communicate with guests and team members in a mature and respectful manner Demonstrate initiative and desire to contribute to the overall success of the Food and Beverage Division. Have the ability to make decisions to ensure the proper service and execution of events Promote a team environment by fostering respect, providing coaching and feedback, recognizing achievements, resolving employee concerns and communicating effectively. Support development of team members through effective cross training, deployment, and delegation of responsibilities. Demonstrate thorough organization and time management skills in order to complete tasks efficiently, in accordance with pre-determined deadlines. Exhibit ability to prioritize and multi-task Possess strong focus on completing responsibilities in an accurate manner Handle phone calls and inquiries in a courteous and professional manner, displaying a positive nature and eagerness to support callers 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. 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. Manages weekly payroll responsibilities. 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. Provide maximum levels of guest service while maintaining Langham Hospitality Group standards. Be fully versed in all Forbes service standards, train, reinforce and ensure the proper execution of those standards. Other duties as assigned by direct supervisor/manager Assist other departments when necessary and or as assigned 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 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. Education Required High School diploma required. Degree in Hotel and Restaurant Management preferred. Experience Required 2-5 years’ experience as a manager or assistant manager of restaurant or F&B operations. Licenses or Certificates CPR Certification and/or First Aid Training preferred. Food Handler’s Certification required. Salary Range $80,000 - $83,000 Annually Note This description excludes non-essential and marginal functions of the position that are incidental to the performance of the fundamental job duties. Moreover, the specific examples in each section are not intended to be all-inclusive. They represent typical elements and criteria considered necessary to perform the job successfully. Other related duties may be assigned by a supervisor. This description may change at the sole discretion of the Company and does not constitute an employment contract, implied or otherwise; each colleague remains an “at will” colleague. Equal Opportunity Employer Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities. The employer will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. #J-18808-Ljbffr