Required Years of Experience
0-1 years
Job Details
Role Summary:
The Host is the first and last person guests see, managing the door, reservations, waitlist, and seating so the dining room runs smoothly.
Responsibilities- Greet and seat guests warmly, and thank them as they leave
- Answer phones; take and manage reservations and the waitlist in reservation system
- Give accurate wait-time quotes and keep waiting guests informed
- Rotate seating fairly among server sections and track table turns
- Keep the entrance, menus, and host stand clean and stocked
- Handle takeout pickups and help bus or set tables when busy
- No experience required; on-the-job training provided
- Friendly, organized, and calm with a crowd
- Comfortable with phones, tablets, and reservation software
- Stand and walk for extended periods; lift up to 20 lbs
This is a tipped position. Big Trouble takes a tip credit under the New York Hospitality Industry Wage Order (12 NYCRR Part 146), so part of the minimum wage is met through tips.
- Your cash wage plus tips must equal at least the full minimum wage every week. If they fall short, [Restaurant Name] pays the difference.
- On any day you spend more than 2 hours, or more than 20% of your shift, on non-tipped work, you will be paid the full minimum wage for that day.
- You keep all tips you receive, apart from participation in the restaurant's written tip-sharing or tip-pooling policy. Managers and owners do not share in tips.
- Before you start, you will receive written notice of your pay rate, the tip credit, and your regular payday.
Big Trouble is an equal opportunity employer.
Compensation Details
Compensation: Hourly ($11.35) plus tips
Benefits & Perks: Health Insurance, Dining Discounts
Required Skills
Customer Service Skills
Time Management
Multitasking
Attention to Detail
Communication Skills
Teamwork
Problem Solving
Adaptability
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Upscale Casual
The first independent venture from restaurateur Joseph Johnson, will open in the West Village on Wednesday, November 18, pairing the easygoing spirit of a neighborhood diner with French rotisserie cooking.
Located on Seventh Avenue South, Big Trouble takes its name from the way a good day can get away from you: lunch turns into dinner, dinner turns into drinks, and suddenly, you’re in big trouble. The restaurant is built for exactly that sort of day, with a dedicated bar, 40-seat outdoor patio, and moody 30-seat private dining room hidden downstairs to follow.
Big Trouble marks Johnson’s first independent project after 15 years working across New York’s restaurant industry, with Chef Sam Pollheimer leading the kitchen. The two first worked together at Roberta’s, where Johnson oversaw operations and Pollheimer recently led the culinary program, before joining forces on Big Trouble.
