Jobs at The Langham Boston

• Restaurant Host (PM) (Food & Beverage)

  The Host is a member of the Food and Beverage team that assists in ensuring that Langham Hotel guest service and food and beverage standards are met. Hospitable, welcoming and friendly guest service, are essential requirements of the position.

• Housekeeping Houseperson (Housekeeping)

  The goal of the Housekeeping team is to impress the guests of The Langham, Boston with exceptional cleanliness, thoughtful service and extraordinary attention to details. The Houseperson is an essential part of this team and is tasked with setting the Housekeeping team up for success. The Houseperson ensures that Housekeeping team have linen, supplies and equipment, along with anything else necessary to ensure cleanliness and comfort of hotel guests. This job is not just about lifting and moving: the Houseperson has frequent interactions with guests as he/she delivers items to guest rooms. Every such interaction is an opportunity to create memorable experiences for guests by following FORBES and Langham service standards.

• Cook (Chefs/Kitchen)

  The Cook position is responsible for the preparation and cooking of food for the daily operations in accordance to the chef’s specifications and Langham standards. This position requires good attitude and determination to please the guest needs while working in a positive environment. The Cook must take pride in serving excellent food and confidently be able to accurately reproduce the menu. The Cook must showcase a team attitude and be versatile within the culinary operation.

• Restaurant Host (Food & Beverage)

  The Host is a member of the Food and Beverage team that assists in ensuring that Langham Hotel guest service and food and beverage standards are met.  Hospitable, welcoming and friendly guest service, are essential requirements of the position.

• Executive Steward (Chefs/Kitchen)

  The Executive Steward is to implement, supervise, and maintain the Langham Hotel standards and procedures within the Food and Beverage division by management of all stewarding duties and personnel. . The position requires educated knowledge of both Kitchen operations as well as Food and Beverage outlet operations. There is an emphasis on maintaining an immaculate record of sanitation while adhering to the guidelines set forth by the Massachusetts Health Department. The Executive Steward must also be well versed in motivating peers.

• Manager In Training (Food & Beverage) (Food & Beverage)

  The Food & Beverage Manager in Training will receive exposure to and provide support in all aspects of the food and beverage operation including floor coverage, clerical, administrative, marketing materials, and other duties to assist in the smooth operation of Food & Beverage. They are responsible for providing attentive, courteous and efficient service to all guests.

• Laundry Attendant (Housekeeping)

  The goal of the Housekeeping team is to impress the guests of The Langham, Boston with exceptional cleanliness, thoughtful service and extraordinary attention to details. As part of The Laundry team, The Laundry Attendant is tasked with providing an uninterrupted supply of clean linens for the entire hotel, through the process of sorting dirty linen, washing, ironing, folding and stacking.

• Bell Person (Guest Services)

  Provide exceptional and prompt service to ensure guests memorable stays while delivering all Forbes, Leading Quality, Brand standards and departmental procedures at all times. Through proficient knowledge of the standards and the ability to deliver anticipatory sincere service, increase guest loyalty 

• Concierge (Guest Services)

  Provide exceptional service to ensure memorable stays for all guests while delivering all Forbes, Leading Quality, Brand standards and departmental procedures at all times. Through proficient knowledge of the city, hotel, procedures/standards and the ability to deliver anticipatory sincere service, increase long term guest loyalty. 

• Sous Chef (Chefs/Kitchen)

  The Sous Chef is directly responsible for the daily supervision, management and direction of the outlet kitchens including Grana, The Fed, and Private Kitchen. The position requires practical creativity to develop a variety of innovative cuisine while working with the Executive Chef to maintain profit goals. A thorough knowledge of food handling and preparation techniques is essential. The Sous Chef is required to have a hands-on approach to assist in training of all culinary team members, in the importance of consistency in both production and presentation. Direct responsibilities include daily supervision of the food production schedule and staffing. Management of the variable kitchen operating costs including food and labor, culinary event staffing and inventory management, product ordering, sanitation and safety.

• Assistant Banquet Manager (Catering/Banquet)

  Assistant Banquet Manager is a member of the Food and Beverage team whose primary responsibility is to ensure the success of all banquet events, while maintaining a profitable operation, providing the highest levels of service.  Hospitable, welcoming and friendly guest service are essential requirements of the position.

• Room Attendant (Housekeeping)

  The goal of the Housekeeping team is to impress the guests of The Langham, Boston with exceptional cleanliness, thoughtful service and extraordinary attention to details. The Room Attendant is an essential part of this team and is tasked with servicing guest rooms. The Room Attendant ensures impeccable cleanliness and comfort of hotel guests by following FORBES and Langham standards.

• Public Area Attendant (Housekeeping)

  The goal of the Housekeeping team is to impress the guests of The Langham, Boston with exceptional cleanliness, thoughtful service and extraordinary attention to details. The Public Area Attendant is directly involved in keeping the guest and colleague common areas clean, responding to guest requests and supporting the Housekeeping team by following FORBES and Langham service standards.

• Banquet Cook (Catering/Banquet)

  The Banquet Cook is responsible for the preparation and cooking of food for the Banquets in accordance to the menu and Langham standards. This position requires good attitude and determination to nourish and interact with colleagues while working in a positive environment. The Banquet Cook must take pride in serving excellent food and confidently be able to accurately reproduce the menu. The Banquet Cook must showcase a team attitude and be versatile within the culinary operation.

• Senior Social Catering Sales Manager (Catering/Banquet)

  To be responsible for the development and promotion of the Social Catering Sales market at The Langham, Boston encompassing the following market segments: High volume social catering sales (with under ten guest rooms) handling primarily the wedding and social markets, including luxury social and event planners. Additional segments as needed could include SMERF (Social, Military, Educational, Religious and Fraternal) groups along with media/public relations and holiday party markets.

• Restaurant Host (AM) (Food & Beverage)

  The Host is a member of the Food and Beverage team that assists in ensuring that Langham Hotel guest service and food and beverage standards are met. Hospitable, welcoming and friendly guest service, are essential requirements of the position.

• Cook (Chefs/Kitchen)

  The Cook position is responsible for the preparation and cooking of food for the daily operations in accordance to the chef’s specifications and Langham standards. This position requires good attitude and determination to please the guest needs while working in a positive environment. The Cook must take pride in serving excellent food and confidently be able to accurately reproduce the menu. The Cook must showcase a team attitude and be versatile within the culinary operation.

Apply for these jobs at https://www.hospitalityonline.com/the-langham-boston/jobs