At International Restaurant Management Group (“IRMG”), we are always looking for new and motivated team members. IRMG offers benefits and rewarding opportunities, from entry-level positions to management. We have restaurant positions available nationwide.
Server (All Stores): Server is responsible to provide quality service to guests in taking customer orders until order completion. Work as part of a team by helping others as needed or requested. Minimum requirements: 1 year of experience, preferably in the quick service restaurant industry. HOURS: 6 days per week, opening or closing shifts
Cook (All Stores): Cooks are responsible to prepare dishes according to recipes and ensure maintenance of kitchen. Minimum requirements: 2 years of experience, preferably in the quick service restaurant industry. HOURS: 6 days per week, open to close
Assistant Manager (All Stores): Assistant Manager will supervise daily operations to ensure that food safety, product preparation, and cleanliness standards are maintained. Ensures compliance with all safety and sanitation requirements. Minimum requirements: 2 years of supervisory experience in food service and basic computer skills. HOURS: 6 days per week, open to close
Store Manager (All Stores): The store manager will direct, oversee and coordinate the entire operations of the store. They formulate policies, plan the use of product and human resources. Minimum requirements: 3 years of quick service restaurant management experience including profit & loss responsibility and basic computer skills. HOURS: 6 days per week, open to close
General Manager (for Largo Seafood, Inc.): General Manager will oversee all restaurant operations and will be fully accountable for the P&L. Must be reliable and dependable in order to lead by example . Able to build a strong team and positively impact financial results. Minimum requirements: 5 years of full service restaurant management experience including profit & loss responsibility.
HOURS: 6 days per week, open to close
Restaurant Interior Designer (for Cajun and Grill of America, Inc.): Plan and manage the design and furnish interiors of restaurant and kitchen with accessories; conduct feasibility studies and cost estimates; estimate cost present and determine budget; present project proposal and advise client on restaurant design factors; coordinate with contractor and architect; Use AutoCAD and 20-20 Design. Minimum requirements: Associate Degree with 1 year kitchen or restaurant design experience or its equivalent HOURS: 5 days per week, 9:00 a.m. to 5:30 p.m.
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