Banquet Server

Tishman Speyer Properties; United States; On-site; USD 13,000 - 17,000; Part time

Job summary

Tishman Speyer Properties is hiring for a server position at the renowned Rainbow Room in New York. The role involves welcoming guests, managing guest checks, and ensuring top-notch service throughout their dining experience.

Ideal candidates will have at least 2 years of experience in fine dining, possess strong communication skills, and demonstrate professionalism and a positive attitude. The compensation starts at $13.36 plus gratuities.

Qualifications

• Required 2 years server experience in fine dining a la carte or banquets.
• Must be able to understand and communicate in English, both verbally and in writing.
• Highest level of professionalism and maintain a positive attitude.

Responsibilities

• Welcome guests with a smile and friendly greeting.
• Control guest checks and secure proper payment.
• Monitor cleanliness and organization of assigned station.

Skills

2 years server experience in fine dining or banquets

Excellent guest service

Ability to take direction

Open availability

Computer skills

Job description

Our History

The Rainbow Room, the quintessential New York venue, has been the site of some of the city’s most celebrated events since first opening in 1934.

Summary of the Position

Welcome and acknowledge each and every guest with a smile, eye contact, and a friendly verbal greeting, using the guest’s name when possible. Execute Banquet Event Order with the World Class Service the Rainbow Room is known for.

Key Responsibilities

• Control guest checks and secure proper payment.
• Have detailed knowledge and be able to discuss all menu items offered at our events and at a la carte to correctly answer guest questions.
• Have detailed knowledge of all proper glassware and garnishes associated with each drink.
• Set tables according to type of event and service standards, including properly placing the correct size and type of linens, glassware, plate/chinaware, and silver/flatware.
• Ensure place settings are appropriate and each guest has a napkin, clean silverware, and any other item that is part of the standard place setting.
• Communicate with guests, other employees, or departments to ensure guest needs are met and they are satisfied with each food course and/or beverage.
• Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen.
• Follow the cleaning schedule and execute any assigned related duties.
• Remove and empty trash bins and other containers when directed by a manager.
• Put away food and beverage requisitions.
• Ensure bar replenishment is completed.
• Assure all tableware is free of spots and water stains.
• Inspect the cleanliness and presentation of all china, glass, and silver prior to use.
• Assist in the setup, removal and maintenance of bars and stations.
• Monitor and maintain the cleanliness of assigned tables, ensuring courses are served and cleared according to department standards and that tables are properly crumbed when appropriate.
• Fold the guest’s napkins according to the fold requested by management.
• Replace guest napkins with fresh, folded, clean napkins when they are dropped on the floor or when needed.
• Refold the napkin during the event when the guest gets up from their seat.
• Monitor and maintain cleanliness, sanitation, and organization of assigned station and service areas.
• Prepare tables, action stations, buffets, service carts, dessert tables/carts, and beverage carts with specified tools, wares and equipment according to company standards.
• Monitor tableware to ensure it is presentable to guests, including checking for cleanliness, cracks, and chips.
• Bus tables by removing and separating tableware, plateware, glassware, and flatware.
• Scrape uneaten food from plates into garbage cans, stack plates and place flatware into proper bins or bus tubs.
• Respond to and try to fulfill any special banquet event arrangements requested by guest and client.
• Replenish buffet items to ensure consistency and freshness in presentation from opening to closing.
• Keep the buffet or station clean at all times, refreshing the water in the utensil holders at the station.
• If assigned as Team Leader – in charge of keeping team organized and together for serving and clearing of each of the courses.
• Follow and implement all Department of Health Rules according to the NYC Health Department code.
• Assist your and other departments when needed to ensure optimum service to guests.
• Computer skills required.
• Closing duties as assigned by management.
• Assist managers with inventory and/or daily events ending count.
• Bag the linens from the tables and take the dirty linens down to the laundry room.
• Check out with manager before leaving at end of shift.
• Complete set‑up of the dining room during the cocktail hour, moving tables, chairs, and screens into position, icing water glasses, supervising the set‑up of musicians, photographers, and video technicians, and placing programs or favors at table settings.
• Assist the kitchen staff with completion of pre‑set appetizers.
• Insure the number of settings matches the number appearing on the assignment sheet, and that the number of chairs matches the number of settings.
• Change number of place settings per table or adjust number of complete tables if the guest count changes during the event.
• Assist with moving dinner tables already set with china, glass and silverware from a holding area into the dining room after a ceremony.
• During the conversion, assist with placing chairs at each place setting after the tables are in position.
• Light votive candles.

Skills & Responsibilities

• Required 2 years server experience in fine dining a la carte or banquets.
• Passionate about providing an excellent guest service experience.
• Work to understand, meet and exceed guests’ expectations.
• Must adhere to all company specific safety policies.
• Be able to understand and communicate in English, both verbally and in writing.
• Work cooperatively with other team members.
• Be able to take direction and constructive feedback from Management.
• Must have open availability including early mornings, late nights, weekends and holidays.
• Maintain a positive attitude in the work environment.
• Highest level of professionalism.
• Possess excellent computer skills.
• Must be able to multi‑task.

Physical Requirements

• A significant portion of the work day requires walking and standing.
• Must be able to exert well‑paced ability in limited space and reach other locations of the restaurant on a timely basis.
• Must be able to bend, stoop, squat and lift up to 50 lbs on a regular and continuing basis.
• Must be able to push and pull carts and equipment weighing up to 250 lbs occasionally.
• Requires manual dexterity to use and operate all necessary equipment.
• Must be able to follow uniform and grooming guidelines.
• Must be able to follow all other policies implemented by Rainbow Room.

Compensation

The base compensation wage for this role is $13.36 plus gratuities.

EEO Statement

Rainbow Room is a Equal Opportunity Employer and treats all applicants for employment equally based on job‑related qualifications and without regard to race, color, age, sex, sexual orientation, gender identity, gender expression, marital status, military or veteran status, national origin, disability, religion, or any other characteristics protected by law.