Concorde Entertainment Group, established in 1987, is a leading Calgary hospitality company with 21 diverse establishments, offering exceptional dining and entertainment experiences for all.
Calgary, Alberta
Concorde Group entered Calgary’s hospitality scene in 1987 with the opening of Republik, a college bar dedicated to alternative music fans and 38 years later has grown to become one of Canada’s largest and most diverse hospitality companies. Now with a total of 21 establishments under its banner, each with its own unique vision, Concorde Group remains focused on bringing exceptional dining and entertainment experiences to Calgary. Whether you're looking for a seat on a patio, a gourmet meal, a counter-served burger and shake or a night out on the town, Concorde Group is always at the heart of fun offering something for all Calgarians.
On-site · Calgary
The Head Chef oversees all back-of-house operations, including food production, menu planning, and inventory management. They are also responsible for training, mentoring, and leading the culinary team to ensure high service standards and operational efficiency.
On-site
The Executive Sous Chef oversees all back-of-house operations, including food production, menu planning, and inventory management. They are responsible for supervising kitchen staff, ensuring high standards of food quality and safety, and providing mentorship to the team.
On-site · Calgary
Servers are responsible for providing exceptional customer service, managing food and beverage orders, and maintaining the cleanliness of the restaurant. They must also handle payments, process transactions, and assist team members to ensure efficient operations.
On-site · Calgary
The bartender is responsible for creating and serving beverages, maintaining bar cleanliness, and providing exceptional customer service. They must also manage inventory, handle financial transactions, and ensure compliance with all health and safety regulations.
On-site · Calgary
The bartender is responsible for mixing and serving beverages, providing exceptional customer service, and maintaining the bar area. They must also assist with table service, manage inventory, and ensure compliance with all health and safety regulations.
On-site · Calgary
The supervisor oversees front-of-house operations, including staff training, sales coordination, and guest service recovery. Additionally, the role involves serving guests, processing transactions, and ensuring compliance with safety and liquor regulations.
On-site · Calgary
The Head Chef oversees all back of house operations, including food production, menu planning, and inventory management. They are responsible for training and mentoring staff while ensuring high standards of food quality and guest service.
On-site · Calgary
The bartender is responsible for preparing and serving beverages, providing exceptional customer service, and maintaining the bar area. They must also assist with table service, manage inventory, and ensure compliance with all health and safety regulations.
On-site · Calgary
The Chef de Partie is responsible for back of house operations, including food preparation, inventory management, and staff training. They also lead the culinary team in the absence of the Executive Sous Chef and ensure high standards of hygiene and food quality.
On-site
The host/server assistant is responsible for greeting and seating guests, managing reservations, and ensuring the smooth flow of restaurant operations. They also assist with food delivery, table maintenance, and processing guest transactions.
On-site · Calgary
The Executive Sous Chef oversees daily kitchen operations, including food production, menu planning, and inventory management. They are responsible for supervising kitchen staff, ensuring high standards of food quality and safety, and providing mentorship to the team.
On-site · Calgary
Servers are responsible for providing exceptional customer service, processing transactions, and maintaining the cleanliness of the restaurant. They must also manage food and beverage orders while ensuring a welcoming environment for all guests.
On-site
The Chef de Partie is responsible for overseeing daily back of house operations, including food preparation, inventory management, and menu development. They also provide leadership, training, and mentorship to the culinary team to ensure high standards of service and food quality.
On-site
The Executive Sous Chef assists the Head Chef in managing all back of house operations, including food preparation, inventory control, and staff training. They are responsible for overseeing food production, menu planning, and ensuring high standards of hygiene and guest service.
On-site · Calgary
The bartender is responsible for creating and serving beverages, maintaining bar cleanliness, and providing exceptional customer service. They also assist with table service, inventory management, and ensuring compliance with all health and safety regulations.
On-site · Calgary
The Sous Chef oversees daily kitchen operations, including food production, menu planning, and inventory management. They are also responsible for supervising kitchen staff, ensuring food safety standards, and providing mentorship to the team.
On-site · Calgary
The bartender is responsible for creating and serving beverages, maintaining bar cleanliness, and providing exceptional customer service. They must also manage inventory, handle financial transactions, and assist with table service as needed.
On-site · Canmore
The Server Assistant supports the front-of-house team by delivering food and beverages, clearing tables, and maintaining a clean dining environment. They also assist with stocking service stations and ensuring a smooth flow of service through effective communication with staff.
On-site · Calgary
The Head Chef oversees all back of house operations, including food production, menu planning, and inventory control. They are responsible for training and mentoring staff while ensuring high standards of food quality and guest service are maintained.
On-site · Calgary
The bartender is responsible for creating and serving alcoholic and non-alcoholic beverages while providing exceptional customer service. They must also manage bar inventory, maintain cleanliness, and ensure compliance with all health and safety regulations.