Restaurant General Manager - Langham Huntington 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.
  LHG's approach to hospitality centres on open and genuine interactions with guests, colleagues and the world around us. With dedicated colleagues across four continents, we foster an engaging and respectful workplace to nurture careers, delight guests, and embrace the company's vision to building great memories together.
  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:       Royce Restaurant

JOB TITLE:             Royce Restaurant Manager            

REPORTS TO:        Assistant Director of Food & Beverage

SUPERVISES:         Royce Restaurant Colleagues (FOH & BOH) 

 

PRIMARY OBJECTIVE OF POSITION:

To assist in the effective management and direction of the Royce restaurant operations in reference to quality service, supervision of colleagues, staff productivity, monitor quality and consistency of food production, cost control, and inventory.

RESPONSIBILITIES AND JOB DUTIES:

• Plans the functions of the Restaurant to meet the daily needs of the operation. 
• Manages and supervises food servers, server attendants, and other staff in reference to schedules, service standards, training, motivation, and safety.
• Represents Royce FOH & BOH Productivity & Cost planning and accountability of staff.
• Ensures restaurant complies with sanitation and safety standards for guests and employees. Check that all equipment is in working order.  Visually inspect and take action to ensure that facilities in restaurant look appealing and attractive to guests.  Follow up on work orders so repairs and maintenance of facility are completed on a timely basis.
• Monitor product quality and guest satisfaction in restaurant.  Ensure that food quality is consistent, appealing, and prepared to guest specifications.  Interact with guests to obtain feedback on quality of service and food in outlet.
• Document inventory forecast usage and monitor supply so that restaurant is stocked with linen, glassware, silverware, dishware, condiments, to provide fine dining service. 
• Participate in marketing efforts of restaurants, participate in menu planning, survey competition and report food trends, and assist in preparation of specials events such as themed dinners, pairings and special occasions.  Interact with customers to determine needs, satisfaction and resolve conflicts.
• Participate in Menu planning and recommendations based on sales metrics and guest feedback 

PHYSICAL DEMANDS:

• Physical activities include lifting, and carrying objects weighing up to 35 pounds. 
• Ability to grasp and hold objects. 
• Talking, seeing, hearing, holding, grasping, reaching. 
• Walk or stand for carrying lengths or time, sometimes for extended periods of time of 6+ hours.

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.