About Petit Trois
Petit Trois Le Valley opened its doors in 2018 in Sherman Oaks. This second, more spacious
location is intended to feel like a lavish French Brasserie, including a gorgeous bar, banquet lined dining room, Chef’s counter in front of the open kitchen, and a second dining room which can be reserved for larger parties and private Events.
The Role
Hospitality at Petit Trois is built on a foundation of teamwork. It is essential that the entire team works closely together and is aligned on creating memorable experiences for everyone they encounter, from guests, to fellow employees, to vendors, as well as the community. In this tight knit ecosystem, Servers are responsible for demonstrating a level of excellence in both food & beverage knowledge and all technical aspects of service, while working in conjunction with the Support Staff, Managers, and Back of House team; communicating effectively in order to facilitate a seamless guest experience. While Bartenders, Servers, Bussers, and Runners have specific roles, everyone is responsible for the cohesive flow of service. Thus, no task is too small for anyone on the team, as we work together to create the most positive guest experience. Petit Trois Bartenders should possess a firm grasp on French cuisine, spirits, wine, beer, and cocktail history knowledge, while excited to continue to learn and share this knowledge with our guests. Servers must have the ability to foster relationships with a broad array of diners, from first-time guests to long-time regulars.
Preferred Skills and Experience:
- Excellent communication skills and patience with others
- Proactive approach to problem solving, flexible and solution oriented
- Knowledge of classic and contemporary cocktails and their execution
- Ability to multitask effectively with a controlled heightened awareness of their surroundings while communicating and working as part of a team
- Hospitality Driven-motivated to create experiences and build relationships
- A passion for food, wine, and service with an understanding of the fundamentals
- A strong sense of urgency while exuding a calm demeanor
- Ability to maintain and stock a tidy and organized bar, back bar, and well
- Understanding of batching, juicing, and basic syrup preparations
- A desire to learn and grow and share this knowledge with coworkers and guests
- Have long term goals in the service industry
- Ability to connect with new guests and maintain greatest relationships with regulars
- A strong attention to detail
- Multiple years experience working in a high-caliber restaurant
- Extensive knowledge of spirits, wine, and beers
- Maintain an up to date Servsafe and other certifications
Job Duties and Expectations:
- Arrive and leave on time, and clock in/out accordingly
- Dress appropriately every day for work, according to employee handbook guidelines.
- Take your full half hour break every shift, clocking in and out.
- Prep and execute side work according to Manager’s direction.
- Communicate clearly with Manager and CDC/Sous about ordering, running low on items during service, 86’s.
- Properly label all N/A Beverage with date and item name, and keep organized in low boy and walk-in.
- Quality control and alerting management of any discrepancies in quality.
- Bussing tables.
- Maintain positive attitude. Be respectful of coworkers and managers.
- Team-oriented mentality and holistic approach to service.
- Maintain cleanliness of tables, floor area, prep areas, bathrooms and common areas.
- Ask coworkers and managers for help when needed both in terms of workload and lack of knowledge.
- Be aware of DOH protocol and alert kitchen as soon as a health inspector walks in the door. Please ask for their badge and to wait while you get a manager to greet them.
- Follow PX protocol at tables, with kitchen and in ringing in tickets.
- Be aware and execute proper dish protocol - glasses in racks, silverware and plates all in appropriate containers and stacked carefully.
- Bring racks and bus tubs back to dish as needed.
- Be aware of fellow servers’ stations, and help out when possible.
- Be aware of linens, plates, silver and organization of common areas.
- Restock silverware, napkins, dishes, etc. consistently and as needed.
- Full knowledge of all menu items and their origins.
- Know all BTG and BTB wines as well as beer and other non-alcoholic beverages.
- Proper execution of coffee and tea service.
- Make sure all tables are correctly set with napkins, forks, and knives.
- Properly calculate all close outs and tips.
- Other duties as assigned.
Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to stand; walk; use hands; reach with hands and arms and talk or hear. The employee is frequently required to stoop, kneel, crouch, or crawl and taste or smell. The employee is occasionally required to sit and climb or balance. The employee must frequently lift and/or move up to 75 pounds. Specific vision abilities required by this job include close vision, peripheral vision, depth perception and ability to adjust focus.
More detail about Petit Trois - Valley part of L'Esperance, please visit