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Food & Beverage Manager in Training

The Langham, Boston
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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.

 

Position Overview

The Food & Beverage Manager in Training (MIT) program at The Langham, Boston, is designed to provide hands-on leadership experience across all areas of food and beverage operations, including front-of-house service, administrative support, and strategic project involvement. This role offers structured training to develop management skills, operational knowledge, and guest service excellence in a luxury hotel setting. The MIT will rotate through different F&B outlets, gaining exposure to restaurant operations, banquets, in-room dining, and administrative functions.

 

Essential Duties & Responsibilities

Operational Leadership:

  • Work across multiple food and beverage outlets including Grana, The Fed, Banquets, Stewarding, and Private Kitchen, supporting day-to-day operations and learning the intricacies of service, kitchen coordination, and guest engagement to ensure smooth, high-quality service delivery.
  • Maintain high service standards during service periods, ensuring smooth operations.
  • Collaborate with kitchen and stewarding teams to ensure seamless food preparation and timely service.
  • Oversee POS system management, including product updates and pricing adjustments.
  • Lead pre-shift briefings and contribute to team meetings to ensure business alignment.
  • Additional task assigned by Manager in specific rotations.

Administrative & Strategic Support

  • Maintain and update key operational documents, such as menu pricing, guest preference databases, and shift schedules.
  • Support with inventory tracking, ordering office supplies, and managing filing systems for F&B-related documents.
  • Manage the Big Four service-ware items: stock, inventory, maintenance, and sanitation.
  • Support the training and development all team members by ensuring alignment with service protocols and operational standards, performing other tasks as requested by management.
  • Provide clerical support, including menu editing, printing, and distributing menus, along with data entry and reporting from POS systems.
  • Support in compiling and distributing BEOs (Banquet Event Orders), ensuring communication across departments.
  • Track and manage department supplies and inventory, ensuring optimal stock levels.
  • Support with HR-related tasks such as staff scheduling, payroll reporting, and supporting recruitment.

Quality

  • Support in the proper sourcing of materials and products to align with sustainability goals, including working with the Sustainability Committee to update metrics.
  • Oversee HotSOS system entries, ensuring all service requests are logged, updated, and resolved promptly. MITs will help generate monthly reports to monitor open tickets and Support in coordinating follow-ups for status checks.
  • Support the Learning & Development team by Supporting with meeting room reservations for training sessions, preparing training materials, and ensuring accurate tracking of training hours.
  • Collaborate with the Quality Leader to review, update, and upload Standard Operating Procedures (SOPs), ensuring they align with guest satisfaction trends and operational needs.
  • Respond to guest feedback across various platforms and create cases for departments to follow up on low-rated responses, ensuring proper follow-through.
  • Ensure continuous enhancement of the guest experience by analyzing feedback and trends from various guest satisfaction channels (surveys, reviews, and direct interactions) and collaborating with departments to implement improvements.
  • Record meeting minutes for monthly F&B Quality Meetings, ensuring timely distribution and communication of follow-up actions.
  • Analyze inspection data reports from HotSOS, identifying trends, missed points, and areas for operational improvement.

Job Knowledge, Skills & Abilities

  • Strong understanding of luxury service standards and the ability to apply them across operational areas.
  • Proficiency in POS systems and Microsoft Office Suite (Excel, Word, Outlook).
  • Ability to work in a high-pressure, fast-paced environment while maintaining focus on guest satisfaction.
  • Strong leadership skills with the ability to motivate and engage teams.
  • Knowledge of food safety, sanitation protocols, and liquor laws.

 

Education & Experience

  • Required:
    • High school diploma or equivalent.
    • At least one year of experience in the hospitality or food & beverage industry.
    • Strong guest service experience in a hotel or fine dining environment.
  • Preferred:
    • Bachelor’s degree in Hospitality Management, Business Administration, or a related field.
    • Previous leadership experience in an F&B setting.

 

Certificates, Licenses & Registrations

  • ServSafe Food Handler Certification and/or TIPS Certification (preferred but not required).

 

Work Environment & Physical Demands

  • Must be able to stand, walk, and move for extended periods.
  • Ability to lift up to 25 lbs. as needed.
  • Flexibility to work early mornings, nights, weekends, holidays, and extended hours based on business needs.
  • MITs will have the opportunity to engage in scheduled self-development activities, including training sessions, leadership coaching, and cross-department exposure, to balance operational requirements with personal growth.

 

Program Structure & Career Path:

As part of the training, MITs will be mentored by senior leaders to strengthen their decision-making, problem-solving, and communication skills as they progress through various tasks and leadership responsibilities. This role is part of a structured development program aimed at preparing future food & beverage leaders within Langham Hospitality Group.

  • Training Duration: 12 months with rotations through various F&B outlets.
  • Performance Evaluations: Performance evaluations will occur regularly throughout the program, with formal feedback sessions from mentors to ensure continuous development and success.
  • Successful candidates would have the opportunity to apply for assistant management positions should they come available.