sous chef

restaurant manager

event manager

prep cook

host/hostess

The Oceanaire Seafood Room

Work-life balance
Since it is owned by Landry's and one of their top tier in concepts what you learn is invaluable.  Between the experienced management team as well as knowledge you gain learning entrees and their preparation directly from the executive Chef.  Also being part of the Landry's family you have endless opportunities to grow and the ability to transfer to any of Landry's concepts nationwide

Pay & benefits
They really do have their employees interests at heart

Job security and advancement
Sky's the limit

Management
Very knowledgeable and strive to ensure you're exactly where you need to be

Overall
Although my time with the Oceanaire Seafood Room was short lived, by my choice, the knowledge I gained in fine dining is priceless.  I still use many of the tools and skills to this day. If you  want a career in service and hospitality and are looking for room to grow. My advice...If you are offered a position, take it! Because you will have a world of opportunity

Most of what comes in is off reservations. Very few walk ins (sometimes overflow from other neighboring restaurants) A lot of the clientele come into celebrate birthday, anniversaries, major milestones. There are very few “regulars”.  A lot of the clientele that comes in don’t tip well. They give you a a schedule and end up calling you at least once or twice a week telling you they don’t need you because it’s slow. When you come in your usually  cleaning and polishing for about an hour and wait around for your first table. There are times your waiting for two hours for your first one. Theirs  favoritism within management and will give a certain level of clients to certain people. They book a lot of major parties but half the time your cut off at the knees when you half to split parties and end up with sharing 14 percent.  The slow season  last too long and employs will take a leave of absence for about four months. All major holidays mandatory to work. Unfortunately the bad outweighs the good here .

I was used to fast paced labor intensive work at restaurants. Quickly ran circles around all bussers as to be expected.Was not willing to get paid underneath my standard of living. False promises of promotion frequently. All managers were in disarray on a nightly basis. Gossip, coked out servers complaining of their money, which was literally like 1k a week average, while I was making $650 biweekly. Horrible morale. Parking was a dramatic issue. Sliding the valet $5 to get let out already seemed taxing over time. If no valet because you closed, you had to pay $16 to get out. Or just risk parking in the cut for free. By the time the managers warmed up to me, I was already set on finding the next job. 10 bussers quit or were fired in less than 5 weeks, yet still being lied to about moving up, as if I possibly wanted to stay, 

It is not a bad place to work. I just did not enjoy a dime made, nor the nightly murmurs and grievances among peers.

Management at the time I worked at the Denver Oceanaire was excellent, but has since undergone some changes.  Oceanaire is a wonderful work environment and concept, however, the parent company Landry's is quite the corporate horror - corporate rules and restrictions to excess, worst benefits in the industry.  Great work life balance and high ppa made working here both flexible and profitable.  The culinary team is superb.  Seasonality is really high and variant, and being located directly across the street from the convention center and theater, while great for volume, turns into a nightmare for timing fine dining courses with the whole  restaurant on the same time constraint.  Not a bad place to work overall, would be better if it had remained independent of Landry's.

As an employee, I look for key leadership skills in the management team. I like to know that at all times any situations that may occur will be handled correctly. My previous management team at The Oceanaire Seafood Room always reflected this characteristic.Every guests needs are different and I look to my management team to help mediate and delegate any tough situations. The hardest part about this job was trying not to have to much fun, guest from all walks of life here dinning and enjoying great service, food, spirits, and company. The most remember-able part of this job was having fresh seafood delivered to the doorstep daily. I will never forget the experience I'v captured as an employee at The Oceanaire Seafood Room, I will use these skills throughout my career.

On a typical morning as a Hostess at the Oceanaire Seafood Room I would begin my day by setting up our beautiful patio and making sure it is ready upon guest arrival. I would restock on our refreshments and toiletries and ensure cleanliness and organization to ensure guest comfort. Other important morning duties include updating our oyster board, following up on reservations and guest inquiries, and ensuring menus have been printed appropriately. The Oceanaire Seafood Room has taught me what it means to work in a truly collaborative environment. The management is very involved and helpful. The hardest part of working at the Oceanaire was the inconsistent hours as is in most industry jobs. The most enjoyable part of the job was the staff. Very friendly environment.

Oceanaire Seafood Room was a great place for me to learn how to manage a business from P&L to day to day operations.  I was in charge of communicating to the kitchen staff what type of volume to expect so we would prepare the correct amount of food each day.  I upheld a standard within my front of the house staff that provided an outstanding dinning experience for our guest.  I learned how to handle issues from guest complaints to facility maintenance.  I really enjoyed working with people and being a great leader to my staff and connecting with guests to build repeat business.  The hardest part of the job was the difficult hours working for 10-12 hours per day and 5 nights per week, making it difficult to have balance in my personal life.

•	Planned and executed an average of fifteen weekly events for groups including Fortune 500 companies, all major government agencies and area nonprofit organizations. 
•	Responsible for entire event sales forecasting and projections, totaling $800,000 annually.   
•	Created and enacted event pricing strategies, which produced a 100% increase in total revenue over a three year span.   
•	Launched a marketing strategy which identified target businesses to create reoccurring revenue streams.
•	Conducted restaurant operations through yearly budget forecasting for the support of management allowing them to make decisions that allowed them to improve overall profitability of the organization.

The oceanaire was a relaxed paced fine dining restaurant that prided itself on attention to detail.  my typical day required me to work small sections and pay attention to all minor details.  i learned the majority of my wine knowledge from the oceanaire due to their extensive training program.  management was strict but fair, however all managers during my time there have since left the company.  The hardest part of my job was working large parties with extensive menu options. it could get overwhelming at times.  the most enjoyable part of my job was how well the staff worked together as a team.

Work life balance was great, serving staff with a lot of experience and easy to work with, Management team ok, some good some bad. However, there is no room for growth, and you will have to do extra work that other managers don't do. There are policies in place, but they are not followed. Chef and GM are fighting and there is constant backstabbing.
There isn't any Family meal, and you have to beg chefs to make you something since meal budget for 5 managers and 3 chefs is $500 a month (average meal is $50)

Top Job Titles	Average Salary
Sous chef 2 salaries reported	$70,000 per year
Restaurant manager 1 salary reported	$70,000 per year
Event manager 3 salaries reported	$62,500 per year
Prep cook 1 salary reported	$17.00 per hour
Host/hostess 2 salaries reported	$16.75 per hour

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