Busser-Full Service Restaurant Part-time

POSITION TITLE: FOOD RUNNER - NEW YORK

REPORTS TO: FLOOR MANAGER, ASSISTANT GENERAL MANAGER & GENERAL MANAGER; MANAGER(S) ON DUTY Front of House (FOH) Full-Time / Part-Time (as scheduled) PAY RANGE: $11.35 per hour, plus tips 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. 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. Food Running & Guest Experience

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.
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.
Allergen & Food Safety
Handle plates and food properly to prevent contamination and cross-contact; follow all food safety and hygiene procedures.
Table Maintenance & Dining Room Support
Clear tables after guests depart, wipe tables and seats with dampened sanitation cloths, and support the reset for the next seating.
Keep the pass, expo area, and runner stations clean, organized, and stocked.
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.
Sanitation & Workplace Safety
Maintain sanitation to NYC Department of Health standards; Maintain complete knowledge of the correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
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.
Maintain general knowledge of the venue, menu, management team, and Company policies.
Perform other related and compatible duties as assigned by Management.
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.
Ability to communicate effectively with guests, team members, kitchen staff, and management.
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.

This job description does not constitute a contract of employment; 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. 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.
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.