Service
Nikki Langworthy
General Manager | Perle Restaurant
Experience
2016 - 2020
Senior Recruiter & Team Leader
Angela Mortimer PLCNew York, NY & London, UK
2015 - 2016
Executive Assistant to Partner
Global Life DistributionLondon, UK
2014 - 2015
Assistant
Party Planners - Lady Elizabeth AnsonLondon, UK
2014 - 2014
Front of House Manager
The Georgian Restaurant at HarrodsLondon, UK
2013 - 2014
Host Manager
Bluebird Chelsea (D&D London)London, UK
Education
2023 - 2023
Introductory Sommelier
Court of Master Sommeliers, Americas
2012 - 2013
Foundation Degree – Acting
Arts Educational Schools LondonLondon, UK
2005 - 2012
4 A-Levels | 1 AS Level | 12 GCSEs
Kesteven and Sleaford Girls High SchoolSleaford, UK
Advice from Nikki Langworthy
Quotes about career path, skills, and teamwork from an industry leader.
Throughout my career, I have learned the importance of pivoting and adapting.
This industry is constantly evolving, and embracing change is critical for long-term success. Another key lesson is the significance of building strong relationships, both with guests and within my team. Whether it’s converting dissatisfied guests into loyal regulars or nurturing internal talent, relationships are everything in hospitality.
A piece of advice that has always resonated with me is, “Always be proactive, not reactive.” In this industry, anticipating needs—whether for guests or your team- it makes all the difference.
It’s advice I practice daily; I strive to stay one step ahead and be prepared for whatever challenges come my way.
When hiring, I look for a passion for hospitality, combined with a strong work ethic and a genuine desire to create memorable guest experiences.
I’ve learned that the best hires are those who bring both energy and a collaborative attitude to the team.
I believe communication is paramount, along with the ability to delegate effectively.
Being mindful of creating a well-rounded guest experience and ensuring employee satisfaction are also crucial.
I find inspiration in my peers and chefs around me.
The best part of the industry is its tight-knit community and camaraderie. I immerse myself in the restaurant scene and travel as much as I can within the US and Europe, valuing the opportunity to experience exciting food and wine cultures.
Carving out time for self-care is essential.
I actually schedule it into my week and make it non-negotiable. Having this time is beneficial because it sets me up for success in my working week.
I regularly listen to the podcast 'Table Manners' by Jessie Ware and read 'Pre-Meal,' an email newsletter from Will Guidara (Unreasonable Hospitality).
Working for Party Planners, led by the late Lady Elizabeth Anson, was a whirlwind introduction to event planning.
It offered valuable insight into the importance of the finer details — the ones you think people won't notice, but they do — and the necessity of meticulous organization. The tight-knit team was hyper-focused, moving synchronously to execute events to the highest standard for some truly remarkable clients.
I had a fantastic meal at Eleven Madison Park in 2015 while on vacation in New York (before moving there in 2018).
I was lucky enough to enjoy one of the courses in the kitchen after a tour, and it was a dinner I look back on fondly. At the time, I was on a hiatus from the industry, but I think it reignited my passion for hospitality. One of the standout courses was 'Eggs Benedict'—ham, asparagus, and egg with caviar, a dollop of hollandaise foam, and mini English muffins. It was served in a caviar tin, and I think they are responsible for my obsession with caviar!
Always being open to feedback and change has been key — it's important not to take things personally.
I made a point of consistently asking how I could help, which gave me the opportunity to learn from some amazing leaders and demonstrated my willingness and desire for career progression.
I look for team members who are genuinely hospitality-focused, who want to make diners feel like valued guests, not just customers, and who seek out creative ways to make that happen.
I also value those with a desire to continue learning and growing—there’s always more to discover, and it’s inspiring to see that kind of drive.
I have a strong desire to never stop learning, and I attend as many industry events as my schedule allows.
Most recently, I’ve been immersing myself in the world of wine and completed my Level One Court of Master Sommeliers exam in 2023. Industry events are invaluable for building friendships, finding mentors, and staying connected with the industry, allowing me to learn and grow alongside my peers.
I believe that fostering an open environment where no idea is a bad idea helps create a space for my team to share feedback and offer productive suggestions for improvement.
Empowerment and trust are vital in keeping the team engaged and ensuring everyone feels included.
I recently started using Provi more, it is a great tool to find which supplier carries and wine and/or spirit you're interested in.
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