Runner

Food Runner New York

At Bagatelle, every plate 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, precision, and teamwork.

The Food Runner is the vital link between the kitchen and the guest. This position delivers every dish to the table accurately, promptly, and beautifully presented; introduces each dish with confidence; and supports the service team with table maintenance and smooth transitions between table turns. By ensuring the right food reaches the right guest at the right time, the Food Runner directly shapes the pace of service and the guest experience.

The ideal candidate is energetic, attentive, and detail-oriented, takes pride in food knowledge and presentation, and thrives as an active, contributing member of a fast-paced team. No prior experience is required; on-the-job training is provided.

Key Responsibilities

• Provide warm, attentive, and professional service to every guest, contributing to a positive and memorable dining experience.
• Run food from the kitchen to guests promptly throughout the shift, following table and seat numbering so each dish reaches the correct guest.
• Verify each order for accuracy and presentation at the pass before it leaves the kitchen.
• Introduce each dish to guests as it is delivered, describing its key components with confidence.
• Check in with guests after delivery for any immediate needs and communicate requests promptly to servers or management.
• Execute non-alcoholic beverage refills when requested by guests.

• Confirm allergy and dietary modifications at the pass and deliver allergy-sensitive dishes separately and clearly identified, in accordance with Company procedures.
• Maintain working knowledge of all menu items, ingredients, preparation methods, and common allergens.
• Handle plates and food properly to prevent contamination and cross-contact; follow all food safety and hygiene procedures.

• Remove used plateware, glassware, silverware, napkins, and other items when guests no longer need them, with minimal disruption to the table.
• Clear tables after guests depart, wipe tables and seats with dampened sanitation cloths, and support the reset for the next seating.
• Stack and sort dirty tableware neatly at the dish station to minimize breakage.
• Keep the pass, expo area, and runner stations clean, organized, and stocked.
• Complete opening, closing, and side-work checklists as assigned, timely and thoroughly, in accordance with department standards.

• Work collaboratively with the kitchen, expeditor, servers, bussers, bartenders, and managers to ensure seamless service and efficient table turns.
• Communicate clearly and promptly regarding food timing, table status, and guest needs.
• Support fellow team members during high-volume periods and assist wherever needed.
• Attend all mandatory meetings, pre-shift line-ups, menu tastings, and trainings.

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

• Maintain sanitation to NYC Department of Health standards; keep the work area clean and organized at all times.
• Maintain complete knowledge of the correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
• Use safe carrying techniques for hot plates and trays; keep floors dry and walkways clear of hazards.
• Immediately inform the Manager on Duty of any DOH, OSHA, or workplace safety concern, guest incident, or injury.

• 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 runner, busser, or restaurant experience in an upscale or high-volume setting is a plus.
• Energetic, positive demeanor with a passion for hospitality and food.
• Strong sense of urgency, accuracy, and attention to detail.
• Ability to learn and confidently describe menu items, ingredients, and allergens.
• 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, kitchen staff, and management.
• Ability to use POS, timekeeping, and scheduling systems as required.
• NYC Department of Health & Mental Hygiene Food Protection Certificate preferred.
• New York State ATAP (Alcohol Training Awareness Program) certification preferred; required before delivering alcoholic beverages, which is limited to team members who are at least 18 years of age.

Working Conditions & Physical Requirements

• Flexible, variable schedule including evenings, late nights, weekends, and holidays based on business needs.
• Ability to walk, stand, and bend continuously and for extended periods throughout scheduled shifts, including frequent movement between the kitchen and dining room.
• Frequent lifting, carrying, reaching, and balancing of multiple plates and loaded trays.
• Ability to regularly lift and carry up to 50 pounds.
• Ability to work efficiently in a fast-paced, high-volume environment while maintaining composure and attention to detail.
• Regular exposure to hot plates, kitchen heat, glassware, cleaning chemicals, and wet or slippery floors.
• Work in a high-energy dining room environment with elevated noise and music levels and dim lighting.