Banquet Server

Server Position at The Rainbow Room

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. We are seeking skilled, passionate professionals who take great pride in delivering unparalleled experiences and who value teamwork, integrity and professional development in a spectacular, world-class setting.

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 in order to correctly answer guest's 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, ensuring all supplies meet quality standards.
• 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 beverages.
• 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.
• Assuring all tableware is free of spots and water stains.
• Inspect the cleanliness and presentation 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 including ensuring courses are served and cleared according to department standards and 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 table/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, plate ware, glassware, and flatware.
• Scraping of the plates of uneaten food into the garbage cans and then stack the plates and place the flatware into the 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 the set-up of the dining room during the cocktail hour by:
• Moving tables, chairs, and screens into position.
• Icing water glasses.
• Supervising the set-up of musicians, photographers, and video technicians (and the storing of their equipment).
• Placing programs or favors at table settings.
• Assisting the kitchen staff with the completion of pre-set appetizers.
• Insuring the number of settings matches the number appearing on the assignment sheet, and that the number of chairs matches the number of settings.
• Changing the number of place settings per table at the client or guests request if changes occur during the event.
• Adding or taking away a complete table if the guests count or number of tables need changed.
• Assisting with moving the dinner tables already set with china, glass and silverware from a holding area into the dining room, after a ceremony takes place in that same dining room area.
• During the conversion, to assist with placing the chairs at each place setting after the tables are in place.
• Lighting votive candles.

Skills & Responsibilities:

The individual must possess the above knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities.

• 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.
• 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.

Other Things to Consider:

• A significant portion of the work day requires walking and standing.
• Must be able to exert well-paced ability in limited space and to 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 grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• While performing the essential duties of this job the employee is frequently required to work in a limited physical space with variable atmospheric conditions including ventilation, lighting, smoke and extreme temperatures.
• Must be able to work in an area where the noise level is usually moderate to loud.
• 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.

The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role.

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

This base range reflects a number of factors including, but not limited to, relevant experience, skill sets, and/or licensure required of an individual in this particular role. The base range is also specific to members of Rainbow Room, as we've considered factors specific to this geography.

Rainbow Room is deeply committed to creating and maintaining a diverse workforce which promotes different views and perspectives. We expect our leaders and employees alike to champion diversity and inclusion practices. Tishman Speyer has