The National Restaurant Association recently certified a large group of front-of-the-house supervisors and managers from throughout Delaware North.
A total of 54 associates from four Delaware North subsidiaries earned certifications in one of three possible categories: Certified Restaurant Professional (CRP), Certified Restaurant Supervisor (CRS) and Certified Restaurant Manager (CMR). The National Restaurant Association approached Delaware North about the certification initiative, which was recently launched as a pilot program to offer associates such as restaurant supervisors and managers (among others) an opportunity to obtain professional accreditation, with varying levels based on experience.
“The new credentials can offer our employees a vehicle for demonstrating knowledge, skills, and abilities across industry-defined standards, and it will enhance the career and development opportunities we offer,” said Christian De Vos, Delaware North’s vice president of food and beverage and culinary development.
The number of certified associates – presently across Delaware North’s operations in sports, gaming, parks and resorts, and travel – is expected to grow in the coming months. Additional testing will take place in mid-June; once complete, Delaware North could have more than 100 certified front-of-the-house professionals.
“We have had a lot of success with our chefs going through the American Culinary Federation certification program, but we wanted to offer similar levels of continued education and professional growth for our front-of-the-house team,” said Steve Eden, director of Delaware North’s Culinary & Hospitality Council. “By partnering with the National Restaurant Association for this pilot program, we are able to provide a pathway for a broader group of associates to pursue professional accreditation, and we bolster our front-of-the-house education program.”
The National Restaurant Association joins the American Hotel & Lodging Education Institute, Federation of Dining Room Professionals, National Association of Catering Executives, and the National Association of Concessionaires as an approved professional education and certification body included in the Culinary & Hospitality Council front-of-house certification and education program.
PHOTO CAPTION: Eric Borgia, formerly executive chef at MetLife Stadium in East Rutherford, N.J., today oversees a variety of front-of-house duties in his role as director of food and beverage for Delaware North Sportservice. Borgia is among several front-of-house managers or supervisors to earn the Certified Restaurant Manager accreditation as a result of Delaware North’s new partnership with the National Restaurant Association.