restaurant manager

sous chef

cook

line cook

host/hostess

Landrys Seafood House

With any job there is an unwritten contract between the employer and the employee. The employee contributes time energy hard work and skill to completing their assigned tasks and in return the employer compensates the employee with a salary and benefits. Additionally work above and beyond the scope of an employee's job description should be rewarded in some way. IE a promotion or bonus.
Landry's has proven to be very poor at holding up their end of the deal. On multiple instances I was commended for a job well done and promised promotions and raises. These assurances were made by me my immediate supervisor, regional directors and training managers. Unfortunately Landry's always found a way to put the benefit of the company ahead of the benefit of their employees. Transferring in lower paid and less qualified employees to fill positions, using uncertainty in the market to justify postponing pledges of bonuses and promotions.
Additionally their response to cove in 19 was appalling. All staff was laid off within 24 hours of shelter in place orders and management was furloughed within one week. Upon the reopening of the state's economy Landry's recalled salaried managers and had them return to work at 50% pay. If a manager refused they were terminated and referred to the state for refusal to work which would make them ineligible for unemployment. Managers were expected to perform all hourly duties and work 6 days and 65 plus hours. They knew they had us trapped in a catch-22. I have never been more disappointed in an employer than I have been with Landry's and unfortunately cannot recommend them to any perspective employees.

A typical day at Landry's includes constantly meeting new people being that it's a restaurant. I feel tables out through intuition and chat and engage those tables who I feel are open, social, and not there to just eat, get in and get out. Team work is a huge part of the fun and makes all of our jobs easier. The Kemah location is the number one, flagship restaurant in the entire Landry's empire, so we do extremely high volume and on busy days, very fast paced service. Working there made me a better server and a more patient person. Working there made me able to handle stress so much better and think about how to accomplish and consolidate several tasks in the most efficient manner. The hardest part of my job most days is working three to four twelve hour shifts on your feet all day and constantly moving and never really getting a break or even a chance to sit down and through all that still being able to smile and maintain a positive attitude and be able to think clearly. The most enjoyable part of my job is seeing guests leave happy, selling them a Landry's card to where I am creating my own job security through creating a customer for life and winning sales contests. The management there is always helpful, understanding, compassionate and some of the best people I have ever had the pleasure of working with. Don't get me wrong, I like what I do most days, but its no Dungeons and Dragons. The view where I work is breathtaking. Its waterfront and on a day when the weather is gorgeous you can see beautiful boats sailing out to enjoy the open water. The money is also good. With all that being said, there is a reason I have been there for the years that I have. It's like a second home and second family to me.

A typical day at work for Landry's is to go in prepare sauces, salads, iced tea, then we would have a meeting to see if anything had changed on the Menu. I learned about being a trainer and how important it is for the new employees to know everything to be as successful as a server as they can be. 
Management was not very good. I felt like I was walking on eggshells the whole time and when I needed help I felt as I was a bother. I understand being a manager can be difficult, but employees need to be treated with respect. 
When hurricane Gustav came through and we were out of work for a week, we were not reimbursed for the days we couldn't work, which not only this incident, but it tells me that the company doesn't care about its employees. I was a certified trainer and was told I would be paid eight dollars and hour while training, but I never saw a penny. 
The hardest part of the job was saying the lines we had to say while approaching each table. Then we had to force sales on people when in the moment i knew the customers were just ready to get up, or they looked like they were thinking, "can't she just be herself". We had to put on a show with our words and say things a certain way. 
The enjoyable part is I love being a server and constantly being on the move and busy. I love to serve people and make their visit enjoyable no matter what restraunt I work at.

I really enjoyed my time at Landry's. I started off as a busser, but was eventually promoted to a server. Management also promoted hostesses and BOH staff that showed hard work and dedication. Management want the best for you, and as long as you are willing to work with them, they treat you fairly. I genuinely felt that they cared for me as a person, even outside of work since they would ask me about how my day was and about my hobbies. 

As far as serving, at times it was very fast paced. I would have 3-4 tables at once, and it was mostly manageable except for the times when my section was scattered all across the floorplan instead of being together. You have to toss salads tableside which is a great way to interact with guests and earn a tip, though somewhat tedious as its an extra step in the serving process. Additionally, there is a specific script you have to follow with key talking points . Other than that, It was a very enjoyable serving job. I felt challenged, but it was an enjoyable challenge and not draining or dreadful.

I have worked a lot of places, most have at least one manager that you don't like.  When I went to work I NEVER minded who was there and that was a unicorn in a Yeti forest of cotton candy rainbows! I didn't think it could happen! LOL  Now I'm not saying some didn't have quirks to deal with, we ALL do....but in my over 30 years I have never experienced anything like this.  Side work was the same, we knew what was expected of us, and those who refused or couldn't keep up would leave.  I rarely saw someone fired.  Feedback was given to you kindly.  Training was long and intense but it was for a REASON...to set you up with knowledge and success.  The hardest part of the job was the heavy, hot, uncomfortable uniform, but most people didn't seem to mind.  I think it was a personal preference.  Cleaning a section, in the dark, on a night shift was very frustrating because if you didn't have eagle eyes you'd be doing it over and over.  All considering?  Not the worst sidework situation I've been in either.  Lovely place to be.  Proud to be a part of that team.


You care about your guests? Work somewhere else. Been waiting tables for a while, just moved to the area. I regret taking this job. This company is truly what makes this industry suffer. I feel sorry for the guests who do choose to dine here. The GM here is nice enough, the other two managers haven’t been trained enough, and it shows. They’re rude when they speak to guests, can’t solve simple issues, and spend most of their time hiding and eating in the office. The hosts don’t understand rotation. The kitchen can’t get it together half the time. Most of your shift is spent apologizing for poor food quality and your manager rolling their eyes. You can’t make any money with hour long ticket times and unbalanced seating. There’s a core group of servers who make the majority of the money because I guess they have a high tolerance - but I can’t wait to get out of here. Worst job I’ve ever had. Landry’s as a whole, across all locations, is a greedy, douchey company who needs an overhaul of what it means to be in hospitality. Don’t work here. 

Worked there for short term, and such a mistake to  apply. Such an  unprofessional place even it’s part of big company. All they care is company loyalty members or sales. No care for employees and any kitchen workers. They cut you whenever they want and not schedule you whenever they don’t need. Treat people unfairly especially new hiring so you need side jobs to pay ur bills. Only their favoritism can make money or even get hours. Others are just a num they don’t care. Forced to sell the company membership and don’t even get paid or tipped for that. Really pushing and forcing, terrible  management which they don’t really even know the serving business , super unprofessional. Not a great place to be. Not even respectful environment. Managers are rude and disrespectful to employee.

What is the best part of working at the company?
At this time isn’t that best cause the management they have cause my manager was ex police officer so they want to serve 100 Costomer’s with i cooks and  one kitchen manager so bet very bet company on this day’s????!!!

What is the most stressful part about working at the company?
The want open with one cook and the want close with tree on 7’000 seals 

What is the work environment and culture like at the company?
Was very good when small company went I was there so that environment is berry bet at this time I lose 20 cooks because bet environment is not good 

What is a typical day like for you at the company?
For me was typical day beutefull  cause cooking is my life that I never finish said that what I was doing is making Costomer happy that make me happy

At first I appreciated the militant approach of training, but after a few months the realization was a base of training acronyms that the GM solely relied on to encourage and “boost morale.” Seemed there was no true passion for the restaurant, and especially the employees. I wanted to keep the focus of this review on the business perspective rather than drama, but management is full of drama and personal relations with their employees, encounters lead to employees being transferred rather than disciplinary action with fellow managers. Obviously on a business level, this is extremely conflicting with the overall professionalism in this establishment.

Landry's has one of the best training programs I have ever experienced. You have to be patient though because it takes about a week to do the training. The pay is very good, but not many benefits. This is a great place to start out if you want to stay in the service industry. At Landry's you will cross-training in all areas of the restaurant. The opportunity to grow within the company is very high. Most of their locations are in very nice settings and they have lots of them. It is a very demanding job and takes a lot of dedication and attention to detail, so it isn't for someone who just wants to make money. You really have to prove yourself.

Top Job Titles	Average Salary
Restaurant manager 6 salaries reported	$79,083 per year
Sous chef 14 salaries reported	$64,110 per year
Cook 5 salaries reported	$16.50 per hour
Line cook 1 salary reported	$20.00 per hour
Host/hostess 5 salaries reported	$12.40 per hour

Working at Landry's Seafood House: Company Overview and Reviews

Landry's Seafood House

Landry's Seafood House Ratings

Popular jobs at Landry's Seafood House

Salary Satisfaction

Job Seeker Tools

Employer Tools

Browse

Stay Connected