On-Call Banquet Server

Center Art•Seattle, WA

1d•Onsite

About The Position

Center Art LLC, managed by the Space Needle LLC, partners with Chihuly Studio to operate the Chihuly Garden and Glass Exhibition on the Seattle Center grounds next to the Space Needle. Banquet Servers provide exceptional food service that exceeds guest expectations and create memorable experiences through excellent guest service. They are expected to understand and meet service standards, and to know the food, beverages, and services offered at the Exhibition. This is an on-call, hourly position. Typical shifts are approximately 6–8 hours. The hourly rate is $21.30, plus tips.

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 suggestion 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.
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 the steps of service and timing guidelines in the server manual, maintain proper etiquette, and approach guests positively and courteously.
Know the food and beverage offerings for each event.
Meet engagement, merchandising, excellence and proficiency, and teamwork standards.
Complete event setup under the direction of the Banquet Captain and Banquet Manager, including table detailing before opening.
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 other banquet servers with clearing and resetting tables and running food to tables in all sections.
Complete closing duties and check out with the Director of Café & Banquet Operations and/or banquet captain at the end of the shift.
Perform other duties deemed necessary by banquet management.
Adhere to company and departmental standards, maintain reliable attendance and punctuality, and follow time-clock and sign-in/sign-out procedures.
Know and follow Exhibition policies and procedures, including fire, safety, and life procedures.
Promote a positive and professional attitude toward internal and external guests.

Benefits

Medical, dental, vision, life, and long-term disability coverage.
401(k) plan with a company match of 50% of the first 6% contributed, equivalent to 3% of wages.
Deferred compensation into a 401(k) account at company shareholder discretion; eligible to participate 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 gift up to $500 per year.
$50 per month toward an ORCA card or parking.