March 28, 2024
250 Franklin Street
Boston,
MA
02110
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.
The Langham Club, located on the 8th floor and overlooking Norman B. Leventhal Park, redefines the club concept with the ultimate in exclusivity, modern conveniences and attentive service. Guests will be able to enjoy an elevated experience by upgrading to a room or suite with Langham Club access that grants a wide range of privileges including all-day refreshments featuring five food and beverage presentations throughout the day.
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.
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.
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.
Promotes and implements Quality League in the Hotel, promulgates brand and globally-recognized luxury standards, quality management systems, facilitate process improvement, develop performance measuring systems, and administer the training/learning function in the Hotel for brand and service standards.
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.
The Pastry Cook position is responsible for the preparation and baking/cooking of food for the daily operations in accordance to the Pastry Chef’s specifications and Langham standards. This position requires good attitude and determination to meet and exceed guest needs and expectations while working in a positive environment. The Pastry Cook must take pride in serving excellent food and confidently be able to accurately reproduce the menu. The Pastry Cook must showcase value in a team setting and be versatile within the baking and pastry operation.
The Social and Corporate Meetings Manager (SCMM) will solicit, negotiate and confirm new and repeat business through various efforts (lead follow up, referrals, direct prospecting, etc.) to maximize revenues to meet/exceed individual revenue goals. The SCMM will handle social room blocks and group/transient inquiries assigned by DOS. In addition, prepare and execute sales contracts, banquet event orders and group resumes to ensure quality product delivery and customer satisfactions. The SCMM will serve and assist in coordinating all function details with clients to include but not limited to space requirements, meeting times, menus, billing, etc.
The Conference Services Manager is responsible for coordinating all aspects of assigned contracts booked through the sales and catering team. This individual plans, masterfully sells, and details all aspects of event orchestration for optimal guest experience, recurring sales opportunities, and sales goal revenue achievement.
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
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.
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.
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.
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