In November 2007, Brooks Bassler founded BBs with the original 1,100-square-foot restaurant at Montrose and Westheimer in Houston, Texas. It was the perfect starter! Bassler opened BBs with the intention of creating a unique brand. BBs features 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.Fast paced working environment! Flexible schedules with AM and PM shifts available. $2.13 /hour plus tips (Average Server makes approx. $25/hour with their tips)BBs Tex Orleans is Houstons best and only provider of Tex-Orleans grub: Classic Cajun style grub with a Texas twist. We pride ourselves in our culture of award-winning Tex-Orleans grub, southern hospitality, and our desire to make our guests crave MORE in order to promote growth within our Brand, our Krewe, and ourselves. Applicants should be ambitious, growth-oriented, and able to provide great customer experiences while upholding our Core Values. At BBs we have one purpose, We Make Maw Maw Proud!A paper application is still required in addition to your online application.Must be able to pass the server tests with 85% or above. * Be available for special events to include but not limited to: Fat Tuesday, White Linen Night, etc. * Confidant when handling any menu related questions. Be a menu expert. * Create best possible experience for our guests. * Compute guest check outs, operate the POS system and accept payment. Maintain cash responsibility. * Always abide by BBs uniform and grooming policy. * Greet guest when they arrive and thank them when they leave. * SMILE * Attend all employee meetings * Work and treat everyone by our BBs Krewe of Culture document. * Be able to lift 40 lbs * Stay on your feet for entire shift * Abide by all BBs procedures and standards * Food Handlers Certification * TABC Certification * Maintain responsibility for setting up and cleaning your section before, during and after your shift. * Properly declare tips at end of shift.