Food & Beverage Management Opportunities
Delaware North Companies, Inc. (Detroit, Michigan)

This job posting has expired.

You may wish to try a search for Food & Beverage Management Opportunities

Or visit the FlipDog home page
 

Unit Summary: DNCTHS at the Detroit Metropolitan Wayne County Airport (DTW) will be operating two new concepts within the new North Terminal opening on September 16, 2008.   

 

T.G.I. Friday’s

This national casual dining concept known for its tiffany style lighting and red and white stripes is located in more than 49 states and over 54 countries around the world. 

Department Manger IV

 

Your Role:  Oversee day-to-day operations for this casual dining concept.  Set and enforce rules and regulations for hourly union employees.  Implement and follow up on cleaning and sanitation issues.  Work with management to control cost, i.e. food, liquor and labor.  Effectively communicate with management as well as associates.  Ensure outstanding customer service and food quality in all facilities.  Determines quantities of related products required.  Ensures product quality and controls costs.  Receive merchandise, verifying slips, invoices and inventory.  Ensure customer service. Investigates food quality and service complaints.  Direct the activities of all shift supervisors and unit personnel.  Keep abreast of sanitation laws.  T.G.I. FRIDAYS CERTIFICATION TRAINING PARTICIPATION IS REQUIRED.

 

Our Expectations:  Knowledge of food preparation and inventory control procedures.  Must have excellent oral and written communication skills.  Individual should have basic organizational and mathematical ability and be familiar with operation of standard food and beverage equipment.  A 4-year degree with emphasis in business or food service management and 3+ years direct experience preferred.

 

 

Assistant Manger II

(2 positions available)

 

Your Role:  Coordinate and supervise activities of employees and supervisory personnel; train employees in company policies and procedures; ensure quality employee performance.  Verify sales reporting, cash handling and payroll accounting reports; prepare various cost and operational reports.  Maintain positive customer relations by ensuring efficient, quality service and products. Maintain proper implementation of sanitation procedures and standards.  Ensure that maintenance of all equipment is completed when necessary.  Ensure effective operation of area at all times.

 

Our Expectations:  Qualified candidates must have knowledge of food preparation and inventory control procedures.  Must have excellent oral and written communication skills.  Individual should have basic organizational and mathematical ability and be familiar with operation of standard food and beverage equipment.  A 4-year degree with emphasis in business or food service management and 1-2 years direct experience preferred.

 

Le Petit Bistro

A European inspired concept offering  high quality, casual dining atmosphere serving fresh and healthful choices for breakfast, lunch and dinner. 

Department Manager III

 

Your Role:  Oversee day-to-day operations for this casual dining concept.  Set and enforce rules and regulations for hourly union employees.  Implement and follow up on cleaning and sanitation issues.  Work with management to control cost, i.e. food, liquor and labor.  Effectively communicate with management as well as associates.  Ensure outstanding customer service and food quality in all facilities.  Determines quantities of related products required.  Ensures product quality and controls costs.  Receive merchandise, verifying slips, invoices and inventory.  Ensure customer service. Investigates food quality and service complaints.  Direct the activities of all shift supervisors and unit personnel.  Keep abreast of sanitation laws. 

 

Our Expectations:  Knowledge of food preparation and inventory control procedures.  Must have excellent oral and written communication skills.  Individual should have basic organizational and mathematical ability and be familiar with operation of standard food and beverage equipment.  A 4-year degree with emphasis in business or food service management and 2+ years direct experience preferred.

 

Assistant Manger II

(2 positions available)

 

Your Role:  Coordinate and supervise activities of employees and supervisory personnel; train employees in company policies and procedures; ensure quality employee performance.  Verify sales reporting, cash handling and payroll accounting reports; prepare various cost and operational reports.  Maintain positive customer relations by ensuring efficient, quality service and products. Maintain proper implementation of sanitation procedures and standards.  Ensure that maintenance of all equipment is completed when necessary.  Ensure effective operation of area at all times.

 

Our Expectations:  Qualified candidates must have knowledge of food preparation and inventory control procedures.  Must have excellent oral and written communication skills.  Individual should have basic organizational and mathematical ability and be familiar with operation of standard food and beverage equipment.  A 4-year degree with emphasis in business or food service management and 1-2 years direct experience preferred.