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

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.

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…