Red Lobster Company Information
Employees at Red Lobster
Showing 13 of 3059| JOB TITLE | WORK EMAIL | WORK PHONE | LOCATION | |
|---|---|---|---|---|
| Employee | @collegesupportnw.com | - |
Coeur D'Alene, Idaho | VIEW PROFILE |
| Server | @redlobster.com | - |
Orlando, Florida | VIEW PROFILE |
| Culinary Manager | @redlobster.com | - |
Denning, Arkansas | VIEW PROFILE |
| Cocinero | @redlobster.com | - |
VIEW PROFILE | |
| Server | @redlobster.com | - |
Florida | VIEW PROFILE |
| Hostess | @redlobster.com | - |
Texas | VIEW PROFILE |
| Certified Server Trainer | @redlobster.com | - |
Arizona | VIEW PROFILE |
| Employee | @redlobster.com | - |
Newnan, Georgia | VIEW PROFILE |
| Employee | @redlobster.com | - |
Williamsport, Pennsylvania | VIEW PROFILE |
| Fry Cook / Sa | @redlobster.com | - |
Georgia | VIEW PROFILE |
| Red Lobster | @redlobster.com | - |
VIEW PROFILE | |
| Trainer / Server / Hostess | @redlobster.com | +1 (203) 791-xxxx | Pittsburgh, Pennsylvania | VIEW PROFILE |
| Crew Leader | @nmu.edu | - |
Marquette, Michigan | VIEW PROFILE |
Employee
Coeur D'Alene, Idaho 
Server
Orlando, Florida Culinary Manager
Denning, Arkansas Cocinero
Server
Florida Hostess
Texas Certified Server Trainer
Arizona Employee
Newnan, Georgia Employee
Williamsport, Pennsylvania Fry Cook / Sa
Georgia Red Lobster
Enter an employee name to search and verify work emails, phone numbers and social links etc.
Red Lobster's Email Format
We found 5 email formats used by Red Lobster employees. The most common Red Lobster email format is first_initial last ex.(jdoe@redlobster.com) being used 79% of the time.
| FORMAT | % | ||
|---|---|---|---|
| First_initial Last | jdoe@redlobster.com | 79% | |
| First.last | jane.doe@redlobster.com | 9% | |
| First | jane@redlobster.com | 8% | |
| First_initial.last | j.doe@redlobster.com | 2% | |
| Others | @redlobster.com | 2% |
first_initial last
jdoe@redlobster.com
79%
first.last
jane.doe@redlobster.com
9%
first
jane@redlobster.com
8%
first_initial.last
j.doe@redlobster.com
2%
others
@redlobster.com
2%
