Lead Host

Sage Hospitality•Philadelphia, PA

2d•Onsite

About The Position

At Urban Farmer Philadelphia, everything we do celebrates the spirit of the city we call home. From the warm, modern-rustic design to the locally sourced ingredients on every plate, our restaurant reflects the energy and flavor of Philadelphia. As the city’s modern steakhouse, our menu highlights sustainable ingredients, simple preparations, and strong partnerships with local farms, ranches, and fisheries. Behind the bar, you’ll find Pennsylvania craft beers, cocktails made with local spirits, and a vibrant wine program featuring regional vineyards. Nine floors above the city, Assembly Rooftop Lounge offers one of Philadelphia’s most exciting views. Overlooking Logan Square and the Benjamin Franklin Parkway to the Philadelphia Museum of Art, this stylish rooftop pairs panoramic scenery with sparkling cocktails, champagne, and a lively, city-chic atmosphere. Our associates bring these experiences to life by anticipating guest needs, creating memorable moments, and supporting one another to deliver exceptional hospitality. If you have a passion for great service, a “make it happen” mindset, and enjoy creating experiences people remember, Urban Farmer Restaurant & Assembly Rooftop Lounge may be the perfect place for you. Maintains an efficient, clean and courteous restaurant operation by greeting arriving & departing guests; seating all guests; establishing meaningful rapports and assisting with restaurant service. As the departmental leader the associate oversees the completion of daily duties by all team members; communicates on a regular basis with management in regards to the successes/challenges of the host stand; and implements programs, as needed, to further Sage Hospitality’s ethos.

Requirements

High School diploma or equivalent
Previous experience of 3 months in a position with cash handling responsibilities and customer service exposure.
Must have high school graduate level mathematical aptitude.
Must have general knowledge of basic customer service skills, restaurant operations, and food service principles.
Must be fluent in oral and written English.
Must have vision ability to read written communiques, computer screens and print-outs, see colors and to survey entire room in dimly lit conditions.

Responsibilities

Meets arriving customers as they enter restaurant with cordial greeting and by last name when achievable.
Escorts to assigned tables, issues menus and solicits rapport in order to accommodate special needs or requests.
Assigns sections and notifies servers of new seats in their section to ensure the customers receive immediate and proper attention.
Maintains a highly visible appearance in restaurant during entire shift by remaining at the host station and periodically circulating through the restaurant in order to assist servers, to respond to any customer requests and to assess the efficiency of the operation for management.
Elicits feedback from departing customers on products and services in order to improve the operation to increase customer base and maximize revenues. Takes written notes in order to report comments to management.
Maintains a clean and attractive restaurant by assisting with vacuuming, sweeping, general cleaning and sidework duties.
Checks the proper set-up of tables and seating prior to opening.
Immediately reports in writing any maintenance or housekeeping discrepancies to management.
Exhibits a professional appearance and maintains a friendly, cheerful and courteous demeanor at all times.
Is responsible for the upkeep of all host documents, menus and supplies.
Provides a daily log of available menus and notifies management when more are needed.
Trains new employees to the department- training materials will be provided by management.
Oversees the maintenance and follow up with reservations.
Is responsible for personal, and departmental, competency with Open Table software.
Directs the successful flow of the restaurant by following provided seating guidelines.
Maintains professional composure at all times.
Performs other duties as assigned, requested or deemed necessary by management.