SRG is a Washington, D.C. based restaurant company. We create original concepts and help real estate developers, hoteliers and commercial property owners enhance the value of their food and beverage real estate. Privately owned, it is led by industry veterans Desmond Reilly, Kristopher Carr, and Stu Damon.
Founded in 1998 and repurposed in 2013, SRG’s core business is the development and operations of three restaurant concepts, The Walrus Oyster & Ale House and CHICKEN + WHISKEY and doi moi all located in the greater Washington, D.C. metropolitan area. SRG is currently executing our full service and fast casual growth strategy.
This 7,000 square foot, Chesapeake Bay inspired full service seafood restaurant, was bustling the moment we launched in National Harbor, MD.
Launched in the spring of 2017, CHICKEN + WHISKEY is a hip and edgy fast casual restaurant and bar concept.
doi moi pays tribute to the regional dishes found throughout Southeast Asia.
What We Believe
We Give Back
We contribute to the community, help clean the Chesapeake Bay, and give back to our great industry.
SRG is seeking hospitality talent. We are looking for dedicated and motivated hospitality graduates with B.A. or B.S. degrees to join our front of house team and help lead our restaurant operations. Candidates must have 400 to 800 hours of work experience in restaurant, hotel or related hospitality fields. Ideal candidates should have experience in fast casual, casual fine or fine dining service.
Your Restaurant Management Career Path
1 ½ - 2 ½ years
A, AA, AAA
Promotion based on sales volume
Assistant Restaurant Manager
Assistant General Manager
2 - 3 years
This 10 to 12-week intensive hospitality internship is designed for BA or BS candidates with little or no food and beverage experience. In a very short period of time, this program immerses the candidate into one of our restaurants exposing them to both technical and soft skills necessary to succeed in our industry. This position will help prepare the trainee to assume a management position upon graduation.
We train the candidate in an eight-day schedule as host, back server, bar back, server and finally floor supervisor position. We then allow that candidate to work five days per week (8 shifts) gaining valuable experience as well remuneration for host, back server, bar back, server and floor supervisor positions. In the final month of the program, the hospitality intern will be assigned floor management responsibilities where they will learn floor supervision as well as the ten management processes including (1) Weekly Sales Forecast (2) Wine Service (3) Beverage Inventory (4) Coaching and Counseling (5) Hiring Process (6) Payroll Process (7) Labor Schedule (8) Shift Close Out (9) Financial Statement Review (10) Yelp, Trip Advisor, Google Reviews and Social Media posting for Instagram and Facebook (11) Point of Sale Systems
SRG is seeking culinary talent. We are looking for dedicated and motivated graduates with AAS and BS degrees to join our culinary team and help lead our culinary operations. Candidates must have 400 hours of culinary work experience in restaurant, hotel, and or related hospitality fields. Ideal candidate should have experience in fast casual, casual fine or fine dining service.
Your Culinary Management Career Path
Assistant Sous Chef
SRG offers two levels of culinary internship and apprenticeships including Intern/Apprentice Level 1 and Intern/Apprentice Level 2 (Advanced).
Intern / Apprentice Level 1 Qualifications and Compensation
Student must be currently enrolled and in good standing with a leading culinary school and possess excellent references from the school faculty. The student may have little or no commercial culinary experience. Intern/Apprentice Level 1 will be paid the entry level pay per hour for 40 hours per week. Students who excel in the first 90 days may have their position expanded to a 50 hour a week position with 10 hours of overtime for an increased weekly salary.
Intern / Apprentice Level 2 Qualifications and Compensation
Student must possess 12-18 months of kitchen experience. Student must be currently enrolled and in good standing with a leading culinary school and possess excellent references from the school faculty. Intern/Apprentice Level 2 will be paid the entry level pay per hour (+ a $2.50 premium ) for 40 hours per week. Students who excel in the first 90 days, may have their position expanded to a 50 hour a week position with 10 hours of overtime for an increased weekly salary.