Landry's Reviews

Pros

- Good compensation, employment stability due to being largest restaurant company in the country, even through covid. - Every single location has almost identical training systems which is the secret to consistent culture throughout the largest company - Self starters are those who teach themselves then execute the following levels of product knowledge and administration tasks, standing out and excelling more quickly to middle management and VPs - Generally happy managers who have a sense of humor while being able to maintain impregnable sense of discipline among staff are the only ones who last - Good benefits, and one perk is half price for all 500+ dining locations nationwide and/or 100% covered dining at regional or above levels during work related travel

Cons

- Lots and lots of hours. And then some more hours. Some travel for regional management and above. - MUST be good with people or be patient and aggressive enough with oneself to learn to be good with people

Pros

The money is decent - but you should probably keep reading.

Cons

Landry's acquired my previous employer and immediately started to bleed the brand for higher margins: first thing to go? Employee benefits. That tells you a lot right there. The CEO, Tilman Fertitta, graced our location with his presence shortly after he acquired us and was inexcusably, unprofessionally rude to multiple employees. Cutting support staff, cutting quality standards for product, overworking contract employees - the list of red flags from a basic decency standpoint is longer and more storied than can possibly be covered here, and that's without getting into any of the laundry list of ways Landry's has been shirking COVID guidelines and undermining operators' ability to keep their staff safe.

Pros

Good pay, good bonus structure although financial acumen is a must for GM and above to avheive. Overall freedom to operate as a business and succeed in your store.

Cons

Oh so many... had a lot of interactions with senior leaders through CEO that would be clearly defined as sexist, racist, or homophobic. That was the worst part of the job. All senior leaders are similar demographic too. Other than that, the focus was always bottom line and they will strip a restaurant to bones for silly things like LSC sales (loyalty club where you actually have to pay to join), and guest comps/voids being over target %. The way that they are treating current management in the Covid pandemic with salary cuts to all GM/EC/FOH managers/Sous ect, longer hours, and less hourly labor avaIlable- (sub 8%) at a reduced capacity; forcing salary to do all hourly roles in addition to their own- example being running a kitchen with just a sous chef and manager. Its just terrible. But shows about how much they value their employees.

Pros

Great people at the store level and training.

Cons

Horrible executive leadership in the Ivory tower. Its all who you know and its all about Tillys pocket book