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 Tex-Orleans 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!

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.