Link Restaurant Group: Operates a portfolio of acclaimed restaurants in New Orleans.
1+ YOEMinimum 1 year host/restaurant experience in high-volume environment; able to stand long periods, lift up to 50 pounds, strong communication and interpersonal skills.
HRI Hospitality: Owns and manages premium branded and independent hotels.
Provide welcoming guest service, manage reservations/waitlists/seating, communicate with servers, and maintain host stand; prior restaurant or customer service experience preferred.
Marriott InternationalNASDAQ: MAR: Operates and franchises a global network of hotels and resorts.
High school diploma or GED preferred; no related or supervisory experience required. Previous food and beverage experience preferred. Must follow safety, quality, appearance, and service standards.
Ruth's Chris Steak HouseNYSE: DRI: Premium steakhouse chain specializing in USDA prime beef.
Provide warm guest welcome, manage guest flow by greeting, seating, and walking guests to tables, answer incoming calls professionally, communicate effectively, and work well on a team.
Landry's: Operates national restaurant, hospitality, and gaming entertainment venues.
Guest-first team player with a friendly, accommodating, inclusive, and respectful approach; prior restaurant experience preferred and comfort working in a fast-paced environment.
Fiery Crab: Operates a chain of Cajun-style seafood boil restaurants.
Provide welcoming customer service, manage waitlist and reservations, seat guests, answer phones, distribute menus, and optimize seating to balance server workload.
True Food Kitchen: Chain of restaurants serving health-conscious and anti-inflammatory meals.
Friendly, outgoing personality and passion for hospitality and guest service. Must be comfortable in a fast-paced, on-your-feet environment; experience is a plus but not required.
Kimpton Hotels & Restaurants: Operates a global chain of boutique hotels and restaurants.
Customer service or hospitality experience preferred; ability to prioritize tasks, learn menu and allergy information, use reservation and point-of-sale systems, communicate well, and work flexible weekends, nights, and holidays.