Host Saw's Juke Joint 1154 Dunston Ave, Birmingham, AL 35205
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View distance
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Any schedule considered
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Full-time, Part-time
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Any experience welcomed
Job Description
As host, you'll be the conductor of the orchestra that is service. You are the first impression of the restaurant and set the tone for guests' experiences. You will answer phones, take reservations, and be responsible for seating guests according to server availability. Your attention to detail and communication are critically important. You are also the last note of the experience, and will wish guests farewell and invite them to come back.
Responsibilities
- Greet all guests with a smile upon arrival
- Seat guests and accommodate special requests
- Manage the wait list: record guest names and number in party, and provide estimated waiting time
- Answer phones and manage the restaurant reservation system
- Inspect tables for proper presentation and completeness
About this location
About Saw's Juke Joint
For Mike Wilson aka SAW, growing up in North Carolina meant a whole lot of good times BS’ing and backyard barbecuing with friends. In high school, he earned himself the nickname, Sorry Ass Wilson, for assorted reasons that shan’t be revealed here. Despite the moniker, Mike went on to the hospitality business by earning a degree in Restaurant and Hospitality management from the University of Alabama in 1996.
Following this, continued his studies in the culinary school at Johnson and Wales University in Vail, Colorado.
Back home in Charlotte, North Carolina, Mike went to work as a sous chef – a great starting point – at Dean & Deluca. This multi-channel retailer of gourmet and specialty foods was a great place for Mike to hone his craft. Over the next ten years land while Mike was working as a test-kitchen chef at Cooking Light in Birmingham, word was spreading among his co-workers that Mike made some pretty awesome barbeque. His email list grew to more than 200 people.
Following this, continued his studies in the culinary school at Johnson and Wales University in Vail, Colorado.
Back home in Charlotte, North Carolina, Mike went to work as a sous chef – a great starting point – at Dean & Deluca. This multi-channel retailer of gourmet and specialty foods was a great place for Mike to hone his craft. Over the next ten years land while Mike was working as a test-kitchen chef at Cooking Light in Birmingham, word was spreading among his co-workers that Mike made some pretty awesome barbeque. His email list grew to more than 200 people.
