About Petit Trois

Petit Trois L’Original opened its doors in 2014 by Chef/Owner Ludo Lefebvre in a nondescript strip mall in Hollywood. Inspired by classic parisian bistros, featuring just 21 counter seats and an open kitchen, Petit Trois is intended to transport you to France with it’s decor and cuisine. Chef Ludo brings his signature flair to classic French dishes, always sourcing the best ingredients, and turning simple classics into something opulent without being overstated. 

The Role

Hospitality at Petit Trois is built on a foundation of teamwork. It is essential that the entire team works closely together and is aligned on creating memorable experiences for everyone they encounter, from guests, to fellow employees, to vendors, as well as the community. In this tight knit ecosystem, Servers are responsible for demonstrating a level of excellence in both food & beverage knowledge and all technical aspects of service, while working in conjunction with the Support Staff, Managers, and Back of House team; communicating effectively in order to facilitate a seamless guest experience. While Bartenders, Servers, Bussers, and Runners have specific roles, everyone is responsible for the cohesive flow of service. Thus, no task is too small for anyone on the team, as we work together to create the most positive guest experience. Petit Trois Bartenders should possess a firm grasp on French cuisine, spirits, wine, beer, and cocktail history knowledge, while excited to continue to learn and share this knowledge with our guests. Servers must have the ability to foster relationships with a broad array of diners, from first-time guests to long-time regulars. 

Preferred Skills and Experience:

• Excellent communication skills and patience with others 
• Proactive approach to problem solving, flexible and solution oriented 
• Knowledge of classic and contemporary cocktails and their execution
• Ability to multitask effectively with a controlled heightened awareness of their surroundings while communicating and working as part of a team
• Hospitality Driven-motivated to create experiences and build relationships
• A passion for food, wine, and service with an understanding of the fundamentals
• A strong sense of urgency while exuding a calm demeanor 
• Ability to maintain and stock a tidy and organized bar, back bar, and well
• Understanding of batching, juicing, and basic syrup preparations
• A desire to learn and grow and share this knowledge with coworkers and guests 
• Have long term goals in the service industry
• Ability to connect with new guests and maintain greatest relationships with regulars
• A strong attention to detail 
• Multiple years experience working in a high-caliber restaurant
• Extensive knowledge of spirits, wine, and beers
• Maintain an up to date Servsafe and other certifications

Job Duties and Expectations:

• Arrive and leave on time, and clock in/out accordingly
• Dress appropriately every day for work, according to employee handbook guidelines.
• Take your full half hour break every shift, clocking in and out.
• Prep and execute side work according to Manager’s direction.
• Communicate clearly with Manager and CDC/Sous about ordering, running low on items during service, 86’s. 
• Properly label all N/A Beverage with date and item name, and keep organized in low boy and walk-in.
• Quality control and alerting management of any discrepancies in quality.
• Bussing tables.
• Maintain a positive attitude. Be respectful of coworkers and managers.
• Team-oriented mentality and holistic approach to service. 
• Maintain cleanliness of tables, floor area, prep areas, bathrooms and common areas. 
• Ask coworkers and managers for help when needed both in terms of workload and lack of knowledge.
• Be aware of DOH protocol and alert the kitchen as soon as a health inspector walks in the door. Please ask for their badge and to wait while you get a manager to greet them.
• Follow PX protocol at tables, with kitchen and in ringing in tickets.
• Be aware and execute proper dish protocol - glasses in racks, silverware and plates all in appropriate containers and stacked carefully.
• Bring racks and bus tubs back to the dish as needed.
• Be aware of fellow servers’ stations, and help out when possible.
• Be aware of linens, plates, silver and organization of common areas. 
• Restock silverware, napkins, dishes, etc. consistently and as needed.
• Full knowledge of all menu items and their origins. 
• Know all BTG and BTB wines as well as beer and other non-alcoholic beverages. 
• Proper execution of coffee and tea service.
• Make sure all tables are correctly set with napkins, forks, and knives.
• Properly calculate all closeouts and tips.
• Other duties as assigned.

FLSA Status: Non-Exempt 

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. 

While performing the duties of this job, the employee is regularly required to stand; walk; use hands; reach with hands and arms and talk or hear. The employee is frequently required to stoop, kneel, crouch, or crawl and taste or smell. The employee is occasionally required to sit and climb or balance. The employee must frequently lift and/or move up to 75 pounds. Specific vision abilities required by this job include close vision, peripheral vision, depth perception and ability to adjust focus.