Upscale Event Server — Fine Dining & Guest Experience

Menus-and-Venues; Concordville (PA); On-site; USD 21,000 - 29,000; Full time

Benefits offered by this job

URBN family

Employee discounts

Benefits package

Job summary

URBN’s Terrain Event Servers team delivers polished, guest-focused service at weddings and major events, from ceremony to final toast, while maintaining elegant dining service in upscale environments.

This fast-paced, team-oriented role includes assisting with dining room setup, moving tables and chairs during transitions, serving appetizers and wine tableside, bussing and resetting stations, and keeping menus and seating plans in mind.

Qualifications

• Experience in food service; upscale hospitality, catering, fine dining, weddings or banquet service a plus.
• Physical ability to lift up to 50 lbs and stand/move for long periods.
• Must be available on weekends and during peak season.

Responsibilities

• Support the setup of dining room, patio/bar, and ceremony/garden areas.
• Move tables and chairs during transitions and breakdown for events.
• Provide polished guest service during appetizers, wine service, and buffet or plated meals.
• Maintain knowledge of menu offerings and seating for food running.
• Buss glasses, dishes, silverware, and trash from event tables to the kitchen.
• Refill, restock, and transition food and beverage displays.
• Dry, polish, and store equipment used during events.
• Keep service stations clean and organized.
• Represent the Terrain brand with professionalism at all times.

Skills

Reliable transportation

Team player

Flexible schedule

Weekend availability

Job description

URBN’s Terrain Event Servers team delivers polished, guest-focused service at weddings and major events, from ceremony to final toast, while maintaining elegant dining service in upscale environments.

This fast-paced, team-oriented role includes assisting with dining room setup, moving tables and chairs during transitions, serving appetizers and wine tableside, bussing and resetting stations, and keeping menus and seating plans in mind.