Sofitel Philadelphia is looking for an AM Server - Host/hostess
3 days (Saturday, Sunday and either Monday or Wednesday) per week AM server from 6.30 am to 2pm
2 days (Thursday and Friday) per week from 6am to 2pm Host/hostess
Qualified candidate will be responsible for greeting guests and seating them in our Breakfast Restaurant Chez Colette and in our Liberte Lounge for lunch, explaining the menu and taking food and beverage orders, taking phone reservations and calling guests to confirm their reservations S/He will serve the food and beverages according to Sofitel and AAA 4 Diamond standards maintaining current knowledge of all menu offerings, to include ingredients, preparation method, and presentation. Other responsibilities include setting up the Restaurant (mise en place).
We are seeking an ambassador that has a luxury state of mind: cordial, stylish, elegant, discreet, available, professional, respectful, and efficient, and will be willing to go out of his/her way to ‘wow’ our guests with personalized luxury service. Must have at least 1 year experience as a cocktail server or similar position.
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Liberté restaurant and lounge serves contemporary, French-inspired food and hand-crafted cocktails in an urban chic setting at Sofitel Philadelphia.
Bedecked in bold jewel tones of ruby and garnet and outfitted with dynamic, modern furniture, Liberté’s focal point is the stunning oval-shaped central bar where the mixologists shake, muddle and stir hand-crafted, artisanal cocktails. Guests can choose from seating in the cozy lounge alongside the working fireplace, or in the stylish dining area where Executive Chef Edward Hancock’s menu of simple-yet-delectable dishes expands the space’s appeal.
Guests can choose from seating at the sleek bar in the cozy lounge alongside the working fireplace, or in the stylish dining area, where Chef Hancock’s menu of simple-yet-delectable dishes expands the space’s appeal.
Did you know, The Roof top of the Sofitel Philadelphia is home to over 480,000 honey bees and over 3,000 lbs of soil where organic vegetables and herbs are planted each year.
Executive Chef – Edward Hancock – uses the honey and garden items to crate organic dishes that are featured on our Spring and Summer Liberté menus. In addition the honey is utilized in Liberté seasonal cocktails.