Langham Hospitality Group is a global hospitality brand portfolio, including The Langham, Cordis, Eaton, and Ying’nFlo, known for sophisticated service and inspiring design.
Hong Kong, SAR
A wholly-owned subsidiary of Great Eagle Holdings Limited, 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. The group takes its name from The Langham, London, Europe's first Grand Hotel. For over 150 years, this flagship property has been the pinnacle of sophisticated and gracious hospitality, a philosophy that is reflected group-wide through inspiring design, cutting-edge innovation, sincere service and an unwavering commitment to building great memories. With dedicated colleagues in more than 20 hotels located in major cities throughout four continents, we foster an engaging and respectful workplace to nurture careers, delight guests, and embrace the company's vision to be a global hospitality group that pursues excellence.
On-site
The Guest Experience Manager provides strategic leadership and operational oversight for all front-of-house departments to ensure an exceptional guest journey. They act as the Manager on Duty, resolving guest concerns and maintaining high service standards across the property.
On-site
The Station Chef is responsible for preparing food according to standardized recipes while ensuring safe food handling and sanitation practices. They also supervise kitchen staff, manage food production levels, and oversee the setup of culinary stations for outlets and banquets.
On-site
The Restaurant & Bar Manager oversees daily operations, service excellence, and financial performance for multiple food and beverage outlets. They lead, train, and develop outlet teams while collaborating with other departments to execute promotions and special events.
On-site
The attendant is responsible for providing exceptional banquet service and ensuring the cleanliness of service materials and equipment. They must also maintain organized coffee stations and assist guests with inquiries to ensure complete satisfaction.
On-site
The banquet cashier is responsible for selling tickets at catered functions and balancing cash receipts at the end of service. They must also provide excellent guest service, manage cash floats, and maintain accurate sales records.
On-site
The Catering & Conference Services Manager builds strong client relationships while coordinating group business and finalizing event details. They ensure successful execution of events by providing clear information to operational departments and maximizing hotel revenue.
On-site
The Housekeeping Floor Manager supervises room attendants and housepersons to ensure guestrooms and public areas meet hotel cleanliness and service standards. They are responsible for managing staff performance, coordinating room status updates in the Opera system, and ensuring safety protocols are followed.
On-site
The Bellperson acts as an ambassador for the hotel and city while providing efficient baggage handling services to guests. Responsibilities include welcoming guests, answering inquiries, and maintaining the cleanliness of the lobby and baggage storage areas.
On-site
The Assistant Front Office Manager provides leadership and direction to the front office team to ensure service standards and policies are met. They are responsible for daily operations, managing guest experiences, and coordinating staffing levels to maximize efficiency and revenue.
On-site
The Barista is responsible for crafting quality coffee and beverages while providing efficient, friendly service to guests at the Elm Tavern. This role also involves processing transactions, maintaining product presentation, and collaborating with other departments to ensure a high-quality guest experience.
