About Meal PlanMeal Plan is a service-driven hospitality company specializing in curated, event-focused food and beverage experiences. Known for our attention to detail, professionalism, and warm, guest-centered approach, we bring thoughtful execution and a commitment to quality to every gathering we support.

Founded by hospitality veterans Marc Rose and Med Abrous, Meal Plan reflects the duo s passion for creating distinctive, meaningful guest experiences. Rose and Abrous are the visionaries behind The Spare Room, Winsome, and Genghis Cohen three celebrated Los Angeles venues recognized for their unique concepts and personal touches that set them apart in the industry.

Building on their success in LA, the duo now leads food and beverage operations at Graduate Hotels in Seattle and Nashville, extending their signature style to a new generation of hotel dining.

Reporting Structure:

Reports directly to the Banquet Manager.

Position Type:

On-Call, with potential for advancement to Part-Time status dependent on.

Compensation:

$21.30-$35/hour including service charge distributions, depending on event volume and season.

Schedule Requirements:

Available for early mornings (6am-8am start times)Banquet Attendant Key ResponsibilitiesOrchestrates the setup and breakdown of banquet spaces, including arranging tables, furnishings, and decor to meet event specifications.

Maintains cleanliness and organization of service and back-of-house areas, clears courses promptly, and replenishes table/service settings as needed.

Interprets and executes Banquet Event Orders (BEOs) with precision, ensuring all directives are carried out seamlessly.

Proactive self-starters who are adept at prioritizing and completing tasks independently, contributing to the successful execution of event timelines.

Collaborates in service efforts with a positive, gracious demeanor, fostering an inviting and polished dining experience.

Upholds all sanitation, safety, and alcohol compliance protocols to ensure guest and staff well-being.

Monitors meal progression and coordinates with kitchen staff to maintain smooth timing and flow.

Anticipates guest needs through attentive observation, offering responsive service throughout the event.

Keeps kitchen staff informed by noting timing of meal progression.

Serves orders by picking up and delivering patrons choices from kitchen and delivering accompaniments and condiments to service bars.

Maintains table setting by removing courses as completed, replenishing utensils, refilling water glasses/stations, and being alert to patron spills or other special needs.

Banquet Attendant Qualifications & Core CompetenciesGuest-Centered Hospitality:

Combines attentive service with confident team collaboration to ensure a seamless and elevated guest experience.

Clear and Effective Communication:

Delivers concise directives of service needs to team and engages guests with warmth and professionalism.

Dynamic Energy and Poise:

Maintains composure and enthusiasm while managing fast-paced event environments.

Team Collaboration:

Coordinates with staff effectively, fostering a cooperative and high-performing service team.

Problem Solving and Conflict Resolution:

Navigates guest concerns and event challenges with sound judgment and a solution-oriented mindset.

Precision and Organization:

Ensures successful event execution by meticulously managing all components and proactively following through on strict timelines

Professionalism and Integrity:

Embodies the values and standards of the establishment with consistency and accountability.

Operational Acumen:

Applies basic math and logistical skills to manage timing, inventory, guest counts, and service flow.