A host greets our customers as they enter our restaurant, takes their reservations or puts them on a waiting list, gives them menus and shows them to their seats. The host will also handle phone calls and customer queries about the restaurant and menu. A host position is an excellent first job and introduction into the restaurant business.
Responsibilities the Host:
Greeting guests with a warm smile, and enthusiastic tone as they enter the restaurant.
Answering phone calls and answering questions.
Putting guests on a waiting list as necessary.
Providing guests with menus and answering any questions.
Seating guests at tables or in waiting areas.
Engaging with guests to ensure they're happy with food and service.
Responding to complaints and helping to resolve them.
Requirements and skills for successful Hosts
A positive attitude and ability to work well under pressure with all restaurant staff.
Does high-quality work while unsupervised.
Willing to follow instructions and ask questions for clarification if needed.
Able to work in a busy restaurant environment.
Restaurant experience a plus but not necessary
Host Benefits:
The pay range is $5.50 and up to $8.00 an hour with restaurant experience.
Host receive tip share every shift. Hourly earnings can range from $9 to $13 an hour!!
BB's Cajun Cantina offers a fun and innovative working experience that can't be beaten!
Our pay is competitive, our experience is unique, and we believe that change is our recipe.
Flexible schedules with AM and PM shifts available.
Host get 50% of shifts meals and 25% discount when dining in on your day off!
Benefits:
Flexible schedule
REQUIREMENTS
SMILE
Must be at least 16 years old
Have positive attitude
In November 2007, Brooks Bassler founded BB's with the original 1,100-square-foot restaurant at Montrose and Westheimer in Houston, Texas. It was the perfect starter! Bassler opened BB's with the intention of creating a unique brand. BB's would feature authentic New Orleans-style po' boys and Tex-Orleans cooking with a distinct menu, offered how and when customers wanted it: for dine-in, catering and take-out, and available for late-night dining as well as during traditional hours.