The Langham Hotel, Boston Restaurant Manager

The Grana Restaurant Manager serves as the strategic and operational leader of The Langham, Bostons signature restaurant. Grana is a vibrant, high-volume all-day venue that blends heritage with modern sophistication. The Restaurant Manager is responsible for the overall success of the outletincluding team leadership, service excellence, financial performance, and concept development. This leader sets the tone for a world-class dining experience that is polished, expressive, and deeply rooted in Langhams brand values.

RESPONSIBILITIES AND JOB DUTIES:

Operational & Service Excellence

• Oversee daily restaurant operations, ensuring consistent delivery of Forbes Five-Star service and LHG standards.
• Serve as the on-floor presence during peak periods to lead service flow, support colleagues, and engage with guests.
• Partner with the Executive Chef to ensure seamless culinary and service alignment.
• Maintain a visible leadership presence during service, including holidays and weekends.

Team Leadership & Culture

• Recruit, train, and develop an empowered, service-driven team that embodies The Langham ethos.
• Conduct regular coaching, performance evaluations, and career development planning.
• Foster a culture of mutual respect, accountability, and continuous improvement.
• Serve as a role model for hospitality, professionalism, and collaborative leadership.

Financial & Administrative Oversight

• Own Granas P&L: monitor labor, beverage cost, supplies, and other key metrics to drive profitability.
• Lead weekly scheduling, payroll accuracy, and staffing coverage to match forecasted demand.
• Approve all requisitions, manage inventory, and maintain par levels for supplies and product.
• Collaborate with the Director of Food & Beverage and F&B leadership on annual budgets and monthly forecasts.

Brand & Guest Experience Innovation

• Maintain deep knowledge of food, wine, spirits, and current trends; serve as a creative thought partner for evolving the restaurant concept.
• Lead menu innovation and programming with a keen eye for storytelling, seasonality, and guest appeal.
• Collaborate on guest experience initiatives including prix fixe menus, holidays, activations, and partnerships.
• Respond to guest feedback and service recovery issues with empathy, urgency, and poise.

Compliance & Standards

• Ensure adherence to all health, safety, sanitation, and liquor laws.
• Maintain impeccable cleanliness and presentation standards across all guest-facing and back-of-house areas.
• Monitor and respond to internal audit findings and implement corrective action as needed.
• Oversee POS systems, pricing updates, and check auditing procedures.

QUALIFICATIONS & EXPERIENCE:

• Minimum 35 years in a restaurant leadership role, preferably in a luxury hotel or high-end independent restaurant.
• Bachelors degree in Hospitality, Business, or related field preferred.
• Strong knowledge of wine, mixology, and current F&B trends; certifications such as WSET or TIPS a plus.
• Familiarity with Infrasys POS, OpenTable, and labor forecasting tools preferred.
• ServSafe Manager and Alcohol Certifications required.
• Availability to work a flexible schedule including nights, weekends, and holidays.

To apply, please send your resume to the email provided below or use the application link.