Server

BGI 14TH STREET LLC; New York (NY); On-site; USD 13,000 - 18,000; Full time

Job summary

Bagatelle is seeking a Server in New York to deliver an elevated dining experience, leveraging expert menu knowledge, warm hospitality, and attentive service to create memorable moments. The role emphasizes personalized recommendations, dietary accommodations, and upselling to enhance guest satisfaction.

The ideal candidate will combine professionalism with in-depth knowledge of wine, cocktails, and fine dining service, maintaining Bagatelle’s luxury standards and guest relations throughout each

Qualifications

• Minimum 2 years of serving experience in upscale/fine dining.
• Passion for hospitality and delivering exceptional guest experiences.
• Proven ability to build guest relationships and provide personalized service.
• Demonstrated success in food and beverage sales, suggestive selling, and upselling premium menu items.
• Extensive knowledge of fine dining service standards and etiquette.
• Comprehensive understanding of ingredients, dietary restrictions, food allergies, and beverage pairings.
• Strong knowledge of wine, champagne, cocktails, spirits, and responsible alcohol service.
• Excellent communication and interpersonal skills; multilingual abilities are a plus.
• Ability to multitask and manage multiple tables with attention to detail.
• Strong organizational and time management skills.
• Basic math and POS proficiency.
• Knowledge of NYC DOH regulations and NYC food/beverage laws.
• Must be 18+ to serve alcohol in NY; ATAP certification preferred or required.
• NYC DOHMH Food Protection Certificate preferred.
• High school diploma or equivalent preferred.
• Must be legally authorized to work in the United States without sponsorship.

Responsibilities

• Guest Experience & Hospitality: warmly welcome guests and build rapport to encourage loyalty.
• Food & Beverage Knowledge: maintain expert menu knowledge and upsell appropriately.
• Dietary Restrictions & Allergy Awareness: communicate allergies accurately to kitchen.
• Sales & Revenue Generation: actively promote upsells and premium offerings.
• Service Excellence: execute steps of service to Bagatelle standards and process payments.
• Teamwork & Operations: support staff and maintain station cleanliness.
• Tips & Cash Handling: report tips and reconcile at end of shift.
• Compliance, Sanitation & Workplace Safety: comply with DOH regulations and safety standards.
• Professional Standards: maintain polished appearance and uphold hospitality values.

Skills

Serving experience

Hospitality

Upselling

Fine dining knowledge

Wine knowledge

Communication skills

Multilingual abilities

POS proficiency

Attention to detail

Education

High school diploma or equivalent preferred

ATAP certification (or ability to obtain)

Tools

None

Job description

Description

POSITION TITLE: SERVER – NEW YORK

REPORTS TO: FLOOR MANAGER, ASSISTANT GENERAL MANAGER & GENERAL MANAGER; MANAGER(S) ON DUTY

DEPARTMENT: Front of House (FOH)

CLASSIFICATION: Variable Hour, Non-Exempt (Tipped)

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

PAY RATE: $11.35 per hour, plus tips

Position Summary

Bagatelle is more than a restaurant—it is an experience. Inspired by the celebratory spirit of the French Riviera, Bagatelle combines exceptional cuisine, vibrant energy, impeccable service, and warm hospitality to create unforgettable moments for every guest. Every table should feel as though they have been welcomed into the home of an epicurean bon vivant.

The Server is responsible for delivering an elevated dining experience through exceptional hospitality, expert menu knowledge, attentive service, and thoughtful salesmanship. This role is central to building meaningful guest relationships, anticipating needs, and confidently guiding guests through both the food and beverage menus. A successful Server enhances each guest's experience by making personalized recommendations, accommodating dietary needs, and creating memorable moments while maximizing food and beverage sales through knowledgeable and genuine upselling.

The ideal candidate combines professionalism, product knowledge, attention to detail, and emotional intelligence to deliver the highest standards of luxury hospitality.

Key Responsibilities

Guest Experience & Hospitality

• Welcome and engage guests with warmth, professionalism, and genuine enthusiasm throughout their dining experience.
• Build rapport with guests by creating personalized, memorable interactions that encourage repeat visits and guest loyalty.
• Anticipate guest needs and provide attentive, seamless service from arrival through departure.
• Continuously monitor guest satisfaction and respond promptly and professionally to requests, concerns, or special accommodations, escalating issues to management when appropriate.
• Serve all guests equally and courteously, including guests with disabilities, and accommodate accessibility needs in coordination with management.
• Ensure every guest leaves with a positive and lasting impression of the Bagatelle experience.

Food & Beverage Knowledge

• Develop and maintain expert knowledge of the complete food and beverage menus, including ingredients and preparation methods; seasonal offerings and daily specials; wine, champagne, cocktail, and spirit selections; suggested food and beverage pairings; and portion sizes and presentation.
• Confidently explain menu items and answer guest questions with accuracy and enthusiasm.
• Stay informed on menu updates, limited offerings, and promotional items.

Dietary Restrictions & Allergy Awareness

• Possess comprehensive knowledge of common food allergies and dietary preferences, including gluten-free, vegetarian, vegan, dairy-free, kosher-style, and other dietary accommodations.
• Accurately communicate allergy concerns and dietary modifications to the kitchen through the POS and in person, following Company procedures.
• Confirm guest requests and ensure meals are delivered safely and accurately.
• Exercise diligence and attention to detail when handling allergy-related orders and special requests; never guarantee that a dish is allergen-free beyond what Company procedures allow.

Sales & Revenue Generation

• Actively promote and upsell appetizers, premium entrées, side dishes, desserts, wine, champagne, cocktails, and after-dinner beverages.
• Make personalized recommendations based on guest preferences to enhance the dining experience.
• Confidently suggest premium upgrades, specialty offerings, and featured menu items.
• Maximize average guest check while maintaining authentic hospitality and guest satisfaction.
• Work collaboratively with bartenders, sommeliers, and management to support restaurant sales initiatives.

Service Excellence

• Execute all steps of service according to Bagatelle standards and fine dining service expectations.
• Ring in all food and beverage orders accurately in the POS system.
• Deliver food and beverages accurately, efficiently, and with proper presentation.
• Maintain awareness of table pacing and coordinate courses appropriately with the kitchen.
• Present guest checks promptly and process payments accurately.
• Ensure tables are maintained throughout service with attention to cleanliness, presentation, and guest comfort.
• Assist with food running, table maintenance, and guest requests whenever necessary.

Teamwork & Operations

• Support bussers, food runners, bartenders, and fellow servers to ensure smooth restaurant operations.
• Complete opening, closing, and side-work checklists as assigned, timely and thoroughly, in accordance with Company standards.
• Maintain cleanliness and organization of service stations and dining areas.
• Attend all mandatory meetings, pre-shift line-ups, menu tastings, and trainings.

Tips & Cash Handling

• Accurately report all cash and credit card tips and participate in the tip pool in accordance with Company policy and applicable law.
• Follow all cash handling and payment processing procedures; complete end-of-shift checkout and reconciliation accurately.

Compliance, Sanitation & Workplace Safety

• Serve alcoholic beverages responsibly in compliance with New York State Liquor Authority regulations, New York State and City law, and Company policy, including verifying legal drinking age and refusing service to visibly intoxicated guests, involving management as needed.
• Follow all NYC Department of Health regulations and Company sanitation standards.
• Use safe carrying techniques for trays, plates, and glassware; 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.

Professional Standards

• Comply with all Company policies and procedures, including the Employee Handbook, and with applicable city, state, and federal laws.
• Maintain a polished appearance consistent with Bagatelle grooming and uniform standards.
• Demonstrate professionalism, composure, and grace under pressure during high-volume service.
• Communicate effectively and respectfully with guests and team members, and uphold the values and hospitality standards that define the Bagatelle brand.
• Maintain general knowledge of the venue, menu, management team, and Company policies.
• Perform other related and compatible duties as assigned by Management.

Qualifications

• Minimum 2 years of serving experience in an upscale, luxury, or fine dining restaurant.
• Passion for hospitality and delivering exceptional guest experiences.
• Proven ability to build guest relationships and provide personalized service.
• Demonstrated success in food and beverage sales, suggestive selling, and upselling premium menu items.
• Extensive knowledge of fine dining service standards and etiquette.
• Comprehensive understanding of food ingredients, preparation methods, dietary restrictions, food allergies, and beverage pairings.
• Strong knowledge of wine, champagne, cocktails, spirits, and responsible alcohol service.
• Excellent communication and interpersonal skills; ability to communicate effectively with guests, team members, and management. Multilingual abilities are a plus.
• Ability to multitask and manage multiple tables while maintaining attention to detail.
• Strong organizational and time management skills.
• Basic math and POS proficiency.
• Working knowledge of Department of Health regulations and New York State food and beverage laws.
• Must be at least 18 years of age to serve alcohol in New York State.
• New York State ATAP (Alcohol Training Awareness Program) certification required, or ability to obtain within the timeframe required by the Company.
• NYC Department of Health & Mental Hygiene Food Protection Certificate preferred.
• High school diploma or equivalent preferred.
• 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, holidays, and high-volume service periods based on business needs.

Ability to stand and walk for extended periods throughout the shift.

Frequent lifting and carrying of trays, plates, glassware, and service equipment.

Ability to regularly lift and carry up to 40 pounds and occasionally up to 50 pounds.

Frequent bending, reaching, twisting, stooping, and repetitive movements.

Exposure to hot, cold, wet, and fast‑paced restaurant environments, including hot plates, wet floors, and elevated noise and music levels.

Ability to perform efficiently under pressure while maintaining exceptional hospitality, professionalism, and attention to detail.