On-Call Banquet Server

Chihuly Garden & Glass•Seattle, WA

17d•Onsite

About The Position

Center Art LLC, managed by Space Needle LLC, partners with Chihuly Studio to operate the Chihuly Garden and Glass Exhibition in Seattle. Banquet Servers provide exceptional food and beverage service that exceeds guest expectations and creates memorable experiences. They follow service standards, demonstrate knowledge of event offerings and the Exhibition’s services, and work collaboratively with banquet staff and management. This is an on-call, hourly position with typical shifts of approximately 6–8 hours.

Requirements

At least one year of food-serving experience in a high-volume, full-service banquet environment.
Very good knowledge of food and beverage, including wine and food-pairing suggestive techniques.
Excellent communication skills.
Ability to organize and prioritize multiple tasks.
Valid Washington State Class 12 or Class 13 Alcohol Service Permit.
Valid Washington State Food Handler’s Permit.
Ability to remain professional and work well with others.
Ability to walk, stand, reach, and lift throughout the shift.
Ability to lift 25 pounds over one shoulder using a large oval tray.

Responsibilities

Follow service steps, timing guidelines, and proper server etiquette while interacting positively and courteously with guests.
Demonstrate full knowledge of food and beverage offerings for each event, including food and beverage service standards.
Meet engaging, merchandising, excellence and proficiency, and teamwork standards.
Complete event setup, including table detailing, under the direction of the Banquet Captain and Banquet Manager.
Serve food and beverages at the proper temperature and with correct presentation.
Ensure guest satisfaction throughout the dining experience and provide service recovery in guest and coworker interactions.
Maintain side work duties throughout the shift.
Assist with clearing and resetting tables and run food to tables in all sections to help prevent delays when turning rooms.
Complete closing duties and check out with the Director of Café & Banquet Operations and/or banquet captain at the end of the shift.
Adhere to company and departmental standards and follow Exhibition policies, procedures, and fire, safety, and life procedures.
Maintain reliable attendance and punctuality and use proper time-clock and sign-in/sign-out procedures.
Promote a positive and professional attitude toward internal and external guests.
Perform other duties deemed necessary by banquet management.

Benefits

Medical, dental, vision, life, and long-term disability coverage.
401(k) plan with a match of 50% of the first 6% contributed, equivalent to 3% of wages.
Potential deferred compensation into the 401(k) at company shareholder discretion; participation eligibility begins after one year of service, with an annual plan entry date of October 1.
Seven paid holidays per year.
Paid sick leave.
Vacation pay, with three weeks’ accrual after one year of service.
Tuition reimbursement of 50%, up to $2,500 per year.
New-child family leave of up to four weeks while on approved FMLA and enrolled in the company-sponsored medical plan.
35% discount on many purchases at Retail and F&B Experiences; discount does not apply to alcohol or admission tickets.
Four friends-and-family admission tickets per year.
Charitable contributions/matching gifts up to $500 per year.
$50 per month toward an ORCA card or parking.