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 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 Sous Chef oversees daily kitchen operations, including food production, inventory management, and staff supervision. They are responsible for maintaining high quality and safety standards while assisting the Head Chef with administrative tasks and team development.
On-site · Calgary
The bartender is responsible for preparing and serving beverages while providing exceptional customer service in a fast-paced arcade environment. They must also manage bar operations, including inventory, cleaning, and ensuring compliance with all health and safety regulations.
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 · Calgary
The server assistant is responsible for supporting the service team by delivering food and drinks, maintaining restaurant cleanliness, and stocking supplies. They also assist with guest interactions and ensure smooth dining operations throughout the shift.
On-site · Calgary
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 quality standards, and maintaining compliance with safety and operational policies.
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.
On-site · Calgary
The server assistant is responsible for supporting the service team by running food, maintaining table cleanliness, and stocking bar and service stations. They also assist with guest interactions and ensure the restaurant environment remains organized and efficient.
On-site · Canmore
Support the front-of-house team by delivering food and drinks, maintaining table cleanliness, and stocking restaurant supplies. Ensure a smooth guest experience by greeting customers and assisting servers with orders and setup.
On-site · Calgary
Responsible for preparing and serving alcoholic and non-alcoholic beverages while providing exceptional customer service. Duties include maintaining bar cleanliness, managing stock, and ensuring compliance with liquor laws.
On-site · Calgary
The Chef de Partie manages back-of-house operations, including food preparation, inventory control, and the training of culinary staff. They are responsible for maintaining high standards of cleanliness, food safety, and guest satisfaction while supporting the Executive Sous Chef.
On-site · Calgary
The Sous Chef oversees all back-of-house operations, including food production, menu costing, and kitchen administration. They are responsible for supervising kitchen staff, ensuring high food quality and safety standards, and managing inventory and supplier orders.
On-site · Calgary
The Chef de Partie manages back-of-house operations, including food preparation, inventory control, and the training of culinary staff. They are responsible for maintaining high hygiene standards and leading the kitchen team in the absence of the Sous Chef.
On-site · Calgary
Provide exceptional customer service by greeting guests, taking accurate food and beverage orders, and delivering items promptly. Maintain restaurant cleanliness and process payments while ensuring guest satisfaction.
On-site · Calgary
The Chef de Partie manages back-of-house operations, including food preparation, inventory control, and the supervision of the culinary team. They are responsible for maintaining high standards of food quality, hygiene, and cleanliness while supporting the Executive Sous Chef.
On-site · Canmore
The bartender is responsible for creating and serving beverages, maintaining high levels of customer service, and ensuring the bar area is clean and well-stocked. They will also assist with table service, manage inventory, and comply with all health and safety regulations.
On-site · Calgary
The Sous Chef oversees all back-of-house operations, including food production, menu costing, and inventory control. They are responsible for supervising kitchen staff, ensuring high food quality standards, and maintaining strict hygiene and safety protocols.
On-site · Canmore
The bartender is responsible for preparing and serving beverages while providing excellent guest service in a dynamic restaurant environment. They must also manage inventory, maintain a clean bar area, and process payments accurately using POS systems.
On-site · Canmore
The Chef de Partie is responsible for overseeing back-of-house operations, including food preparation, inventory management, and maintaining high standards of food safety and hygiene. They also provide leadership, training, and mentorship to the culinary team to ensure efficient service and consistent quality.