The Catering Attendant will assist the Food Service Manager and Chef with all aspects of dining and office operations. The catering attendant is responsible for a flawless and creates memorable experience for both internal and external clients. ESSENTIAL FUNCTIONS - Actively contributes to controlling product and labor expenses. Assists with training new service crew members. Communicates effectively any guests’ specific needs with the chef team. Demonstrates command of knowledge with service entrees for receptions and events. Engages guests in conversation when appropriate and creates a personal connection. Greet guests by name, hosts, and expertly serves meals per defined service standards to ensure highest level of guest satisfaction. Hourly expectations are 7:00 am – 3:00 pm, Monday – Friday, with flexibility needed for sporadic 2nd and 3rd shifts events. Proactively addresses issues that could potentially impact our guests. Provides prompt and anticipatory service to all guests reflective of Herman Miller Standards. Responsible for care and cleanliness of all FOH & BOH areas within the department. Set up and break down all events in a timely manner returning all spaces to Herman Miller Room Guidelines. Supports Catering Manager and Chef as required with daily operations. Work with the kitchen teams to execute proper plating and presentation expediting for all events. Performs additional responsibilities as requested to achieve business objectives. QUALIFICATIONS - To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education/ ExperienceOne of the following is required:(1) High school diploma or its equivalent (GED for example).(2) Work experience which demonstrates performance competency . years of college preferred . years fine dining service experience including a broad base knowledge of food and beverage, and the ability to merchandise effectively to guests. Skills and Abilities. Demonstrate proper food and beverage handling and safety guidelines. Demonstrates teamwork and ability to train others in a service environment. Superior guest interaction skills including the ability to read the guest and adjust experience accordingly with utmost professionalism. Ability to deliver Food Service standards on a consistence basis. Demonstrate problem solving behavior on site to make each event successful. Ability to lift trays, service-ware, or supplies regularly up to 50 pounds. Demonstrated ability to effectively use office automation/communication software and tools currently being used in the Herman Miller office environment. Working knowledge of menu software and business office equipment (fax, copier, etc.). Must be able to perform all essential functions of the position with or without accommodations. PHYSICAL DEMANDS - The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be able to perform all essential functions of the position with or without accommodations.