Meet Malaika, our General Manager of Food & Beverage
How did you come to work at Lambert’s Cove Inn?
I stayed at the inn during the winter one year and admired how hospitable and attentive their team was, even during the slowest part of the season. A few years later, I accepted an opportunity to join the Front Desk Team and am now continuing my growth as General Manager of Food & Beverage.
What’s your favorite dish on Galen's menu at Restaurant Foster?
I love texture in my food and am always impressed with the colorful and nutritious salads presented by our heart of house, which is a dish that can often otherwise be overlooked but has so much possibility! I also love steak and scallops.
How would you describe our staff at the inn?
I’m still getting to know everybody a bit, but I’m loving it. There are a handful of folks who have been here since the beginning of Galen and Bridget's management who I am especially thankful for in regards to sharing their input and taking the lead when necessary as we grow. This is going to be a really great season.
What is your go-to cocktail or wine at the inn?
I am not paid to say this, but making the Lambert's Cove Sunset Spritz is a lot of fun.
What is your connection to the mermaid in the inn's new logo?
Being a Cancerian summer baby, my connection to the mermaid is through the water. We accept things as they come and change course when necessary, and we don't sweat, we glisten.
Where’s your favorite place to sit and relax at the inn?
I love to sit at the bar and answer emails or workshop new drinks. "Great steps, small distance" is a phrase I repeat from my grandfather and the idea is, if you're able to be in one space where you can give it your constant attention, there's a much better chance of making something grow. This includes refining your own processes and ideas.
How do you think about our guests and how you want them to feel?
My hope is to bring a moment of lightness to every guest that steps through our door, whether that be through a cold beverage, a few shameless laughs, or even just with open ears and mind. We live in a world that is starving for connection and there are opportunities before us everyday!
What excites you working in food and beverage?
I have a lot to learn about "The Biz", but from what I've seen so far, it's a great way to make friends and memories and eat lots of amazing food.
What do you think about when creating a new cocktail?
Sometimes I work backwards, often like songs, thinking about a title and trying to make its body fit. I wouldn't advise this because it doesn't always work out!
What's a new drink you've created for the inn?
I'll tell you in person when you come by to visit!