Server Assistant

Description

POSITION TITLE: SERVER ASSISTANT

REPORTS TO: GENERAL MANAGER AND MANAGER(S) ON DUTY

DEPARTMENT: Front of House (FOH)

CLASSIFICATION: Variable Hour, Non-Exempt (Tipped)

STATUS: Full-Time / Part-Time (as scheduled)

PAY RANGE: $11.35 per hour

Position Summary

At Bagatelle, every guest interaction reflects our commitment to exceptional hospitality, culinary excellence, and the vibrant, celebratory spirit of the French Riviera. Our dining room is built on warmth, energy, teamwork, and an uncompromising commitment to the guest experience.

The Busser is an essential member of the service team, responsible for keeping the dining room clean, set, and service-ready at all times. This position clears and resets tables, keeps guests supplied with water and dining essentials, supports servers and managers throughout service, and helps maintain the cleanliness and polish of the venue. Every table turn, every refill, and every reset contributes directly to the pace of service and the guest experience.

The ideal candidate is warm, energetic, and positive, brings hustle and attention to detail to a fast-paced environment, works well as part of a team, and takes pride in a beautifully maintained dining room. No prior experience is required; on-the-job training is provided.

Key Responsibilities

Guest Service

• Provide warm, attentive, and professional service to every guest, contributing to a positive and memorable dining experience.
• Ensure tables are watered and that guests have access to adequate cutlery, napkins, and all related dining utensils and disposables throughout the meal.
• Anticipate guest needs and attend to them directly or bring them promptly to the attention of servers or managers.
• Remove used pitchers, buckets, glasses, cups, napkins, trays, and other items when guests no longer need them, with minimal disruption to the table.
• Engage with guests courteously and bring positivity to every interaction.

Table Maintenance & Dining Room Readiness

• Clear tables promptly after guests depart, wipe tables and seats with dampened sanitation cloths, and properly reset tables for the next seating according to Bagatelle standards.
• Notify the host/reception team immediately when tables are ready for seating.
• Transfer soiled glassware, plates, and other tableware to the kitchen, designated bars, or dish station for cleaning, sorting items correctly to minimize breakage.
• Prepare and reset the dining room for service by setting decorations, condiments, candles, napkins, plates, and utensils to specification.
• Sweep and maintain the cleanliness of floor areas under and around tables during and between seatings throughout the shift.
• Maintain cleanliness and organization of service stations, bus stations, and side areas; keep them stocked with linens, glassware, silverware, and supplies.
• Complete opening, closing, and side-work checklists as assigned, timely and thoroughly, in accordance with department standards.

Teamwork & Communication

• Work collaboratively with servers, runners, bartenders, hosts, and managers to ensure seamless service and efficient table turns.
• Communicate table status, guest needs, and supply shortages clearly and promptly to the service team and Manager on Duty.
• Support fellow team members during high-volume periods and assist wherever needed.
• Maintain a positive, professional attitude while contributing to a culture of teamwork and respect.
• Attend all mandatory meetings, pre-shift line-ups, and trainings.

Tips & Cash Handling

• Accurately report all cash tips and contribute to the tip pool in accordance with Company policy and applicable law.
• Record tip information on the designated sheet or system as directed by Management.

Sanitation & Workplace Safety

• Maintain sanitation to NYC Department of Health standards; keep the work area clean and organized at all times.
• Handle clean and soiled items properly to prevent cross-contamination; follow all food safety and hygiene procedures.
• Maintain complete knowledge of the correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
• Keep floors dry and walkways clear of hazards; use proper lifting and carrying techniques for bus tubs and trays.
• Immediately inform the Manager on Duty of any DOH, OSHA, or workplace safety concern or violation.

Professional Standards

• Comply with all Company policies and procedures, including the Employee Handbook, and with applicable city, state, and federal laws.
• Maintain a polished personal presentation, uniform, and grooming consistent with Company standards.
• Demonstrate integrity and consistently meet or exceed Bagatelle standards.
• Maintain general knowledge of the venue, menu, management team, and Company policies.
• Perform other related and compatible duties as assigned by Management.

Qualifications

• No prior experience required; on-the-job training is provided. Previous busser, runner, or restaurant experience in an upscale or high-volume setting is a plus.
• Warm, positive, and energetic demeanor with a passion for hospitality.
• Strong sense of urgency, attention to detail, and pride in a clean, well-set dining room.
• Ability to perform essential job functions under pressure and maintain professionalism when working under stress.
• Team-oriented with a strong work ethic and reliability.
• Ability to communicate effectively with guests, team members, and management.
• Ability to use basic timekeeping, scheduling, and point-of-sale systems as required.
• NYC Department of Health & Mental Hygiene Food Protection Certificate preferred, but not required.
• Must be legally authorized to work in the United States without employer sponsorship.

The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be an exhaustive list of all responsibilities, duties, or qualifications of the position, and duties may be modified or added at any time based on business needs. This job description does not constitute a contract of employment; employment with Bagatelle is at-will. Bagatelle is an equal opportunity employer and does not discriminate on the basis of any characteristic protected by federal, state, or local law, including the New York City Human Rights Law. If you are unable to perform any of the responsibilities outlined above, inform your manager or Human Resources so that the Company can engage in a cooperative dialogue regarding reasonable accommodation.

Requirements

Working Conditions & Physical Requirements

Flexible, variable schedule including evenings, late nights, weekends, and holidays based on business needs.

Ability to stand and walk for extended periods throughout scheduled shifts.

Frequent lifting, carrying, bending, reaching, and repetitive movements, including carrying loaded bus tubs and trays.

Ability to regularly lift and carry up to 50 pounds.

Work in a high-energy dining room environment with elevated noise and music levels, dim lighting, and frequent movement between the dining room, bar, and kitchen.

Regular exposure to hot plates, glassware, cleaning chemicals, and wet or slippery floors.

Ability to work efficiently in a fast-paced, high-volume environment while maintaining composure and attention to detail.

Salary : $11