line cook

bartender

server

dishwasher

host/hostess

Concorde Group

I took a hosting position for part-time work at Bridgette Bar, to fill up some of my free time and make a bit of side money. The job itself is pretty straight forward and as long as you're outgoing and quick on your feet, the job was pretty fun. Like I said, this was a part-time job, something that I spoke about when I was interviewed and I continued to keep management up to date about my main job. 
Closing managers were the reason I left. They were super temperamental and would disappear close to closing time. After my first week there, I had finished up my tasks and there was nothing left for me to complete, so I asked if I could be sent home. The closing manager at the time yelled at me that everyone wanted to go home and if I asked again I would be kept later. Management would expect me to "keep an eye on things", once my job was done and yell at me if I needed to be off at my expected time for my other job. 
While I understand being committed to your role while at work, this is a minimum wage, part time position and management need to be much more accommodating to their staffs' other commitments. 

You’ll gain much experience at a Concorde restaurant, but you will be used. Their business model is faltering at multiple restaurants. Insofar as pay; you will make below industry standard and usually take home a fixed rate tip out of you are BOH. Your hours will consistently be changing. And you will be paid much less than the job you are doing is worth. If you ask for a raise management will shun you. If you ask other people’s wages management will shun you. The only route of proper pay increase is a promotion. With which will come more stress and less flexibility. If you accept salary, you will—like the Sous Chefs at Major Tom—be working 60-70 hour weeks while being paid for 40 and not being compensated for overtime. There is flexibility in being a lower staff member. It may be a good part time or second job, but not much else. Management is on a vis a vis basis. If one likes you, another may not. Just do what they say and conform or you will be shunned.

I first started at Bridgette right when it opened and it was very exciting and fun....for the first bit. Serving is overall very stressful though and it doesn't really reflect on the restaurant itself. My management team was absolutely stellar. We really felt like a family. It has been several years since I've worked there so I cannot speak for the current team. It was EXTREMELY busy when we first opened so we worked long long hours with no breaks - again this is just serving - but we made very good money.  The clientele can be a bit much as it is a higher end place but for the most part the people were nice. Concorde is a pretty great restaurant group and there is definitely room to grow within the company, in fact they usually try to hire within before outsourcing. I would recommend working at Bridgette bar and many other Concorde restaurants.

First off, I will say that there are a few people in management and fellow servers and bartenders who are great people. Keyword here is “few”. Other than that, it is a very toxic work environment and you can’t trust most upper and lower management. It felt like I was in high school. The favouritism is strong in these restaurants. Expect to be expected to suck-up to the toxic management if you want a tolerable work environment with any chance of advancement. It’s a strange hierarchy. Imagine the movie “Mean Girls” but in a restaurant setting. There were many times where I went home in tears from the way I was treated. They throw a lot of people in management positions who aren’t leaders. It trickles down and then any blame gets put on  the servers and bartenders. 

Not a lot of support. High tip outs. Look elsewhere. 

A very fun corporate culture, management is fresh and creative and care about their staff. They have a number of management that have grown with the company and great experience that are respectful and fun. The larger Concorde brand and discount means you have an extended family - everyone is friendly and amazing. 

The food is incredible; the kitchen staff is professional and take pride in what they do.  You feel confident about the service and quality you’re providing, supported in your role, and can see opportunities for long term growth. A great place to work in hospitality in Calgary; a large company with strength and success but not restricted to stuffy corporate structure that usually comes with bigger brands. 

I have been with Concorde for 6 months now and this job brings new and exciting opportunities my way. Getting to learn & market the day to day of all the Concorde Group venues. Working with a collaborative team who all enjoy working for this company. Getting to experience the wild fun of Stampede (the busiest time of the year!). The executive is great & cares so much about their employees. The culture is laid back, but fun and serious all at the same time. The hardest part of this job is juggling each venues needs as there are so many venues and projects. What I love about this job is the flexibility it gives you, the people, the amazing food, all the different people I get to meet, all the events that takes place and getting to work on exciting new projects.

Great experience working at Concorde over a year. A lot of the leaders are really open to teach and train the more junior employees. 

Concorde is growing at an incredible pace, so there is tons of room for growth for those who want to grow. 

The pace is very fast and I don't think it will slow down anytime soon; which could be good or bad depending on the person. You'll find that most people that work in hospitality in general thrive on the pace though! 

Benefits for all full-time employees, so that is a really nice perk.

The most enjoyable part of the job is to interact with such a great team every day. Everyone is so supportive and enjoys what they do. It's a fun industry, and most people treat it that way.

Never work for this company as a manger. They  demand every hour of your life to be devoted to the company.  Executive team has no soul, preach culture but undermine it on a daily basis. They pump you up to get you into a management roll then make you feel small and worthless to try and make you perform out of fear and self doubt.  Concorde panders themselves as an amazing hospitality company, in reality it is just the executive team stroking their own ego and boasting how great they think they are. They very quickly forget all the years you spent in the trenches to get ahead in the company, once you think you have made it…..  nope your just a log floating in a toilet bowl with a title now. 

Just don't. It's every rumour you've ever heard about Concorde. It's a rats nest. I thought I could fix it going in, be an "agent of change" but their managing hierarchy is not a hierarchy...it's flat. You have to get approval from 10 people but only 5 respond because the other 5 don't care so you chase them for weeks and then everything's a panic.....and it never gets better. Their creative/marketing department (my department) is run by a consultant who is in the office twice a week. Try getting stuff done on a timely basis when you don't have the authority to do anything and the person who can do something doesn't actually work there.

What is the best part of working at the company?
There isn’t one? A staff discount at half the restaurants in the city is nice but not worth it

What is the most stressful part about working at the company?
 Being treated like garbage, like a drone, not like a human. Being taken advantage of. Insane house tip outs

What is the work environment and culture like at the company?
Toxic. Everybody lies and steals and they take their paranoia out on the low level staff. 

What is a typical day like for you at the company?
A typical day for me is spent looking for other employment working for better people

Top Job Titles	Average salary
Line cook 57 salaries reported	$19.84 per hour
Bartender 18 salaries reported	$16.40 per hour
Server 6 salaries reported	$16.27 per hour
Dishwasher 19 salaries reported	$18.24 per hour
Host/hostess 9 salaries reported	$15.62 per hour

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