Restaurant Manager

Founded in 1926, the Colonial Williamsburg Foundation is a private, not-for-profit educational, historic, and cultural institution that owns and operates one of the largest and best-known museum complexes in the world. Our mission is “that the future may learn from the past” through preserving and restoring 18th-century Williamsburg, Virginia’s colonial capital. We engage, inform, and inspire people to learn about this historic capital, the events that occurred here, and the diverse peoples who helped shape a new nation.  

Today, Colonial Williamsburg is the largest living history museum in the U.S. The Historic Area is the 301-acre restored colonial capital with 89 original buildings and 525 buildings reconstructed to how they appeared in the 18th century through extensive archaeological, architectural, and documentary research. The Historic Area is staffed by highly trained, historically dressed interpreters and expert tradespeople who bring the 18th century to life. The Foundation also owns and operates two world-class museums, the DeWitt Wallace Decorative Arts Museum, and the Abby Aldrich Rockefeller Folk Art Museum, The Bob and Marion Wilson Teacher Institute, and a renowned research library, the John D Rockefeller Jr Library.

Additionally, Colonial Williamsburg is home to five world class accommodations at the Williamsburg Inn, Williamsburg Lodge Autograph Collection, the Griffin Hotel, the Williamsburg Woodlands Hotels and Suites and the unique Colonial Houses in the Historical Area. Visitors may also indulge in food and drink at our many on-site restaurants and taverns that blend a historically inspired dining experience with today’s evolved tastes. Each year over five million people visit Williamsburg and another 20 million engage with us digitally.

Responsibilities include but are not limited to:  

• Ensures the highest quality of dining service by developing and conducting regular training of personnel; preparing forecasts on weekly basis, planning, and preparing employee schedules, ensuring adequate staffing; controlling labor costs by adjusting schedules as necessary; monitoring time and attendance reports, and labor cost control reports, approving and scheduling vacations, leaves, etc.; monitoring employee's performance and conferring with F&B Management concerning problems.
• Adheres to all Marriott Brand and Forbes Standards of service for daily operations.
• Develops and implements procedures for maintaining equipment and cost controls; maintains equipment and supplies levels; conducts inventory and orders stock as necessary to ensure an adequate supply; performs financial analysis and projects future needs to aid in planning; maintains a daily management log outlining important information or decisions made e.g. guest dissatisfaction, over bookings, compliments received, etc.
• Maintains the highest standards of sanitation and hospitality; exercise authority and independent judgment by accommodating guest’s requests, as deemed appropriate; ensure positive guest relations by listening to guest comments and making immediate decisions to correct as appropriate.
• Assist in development of food service marketing plan to achieve optimal business volume; works closely with hotel sales and conference services departments concerning bookings, planning of special functions, etc., participates in the development of food and beverage menus and assumes responsibility for editing and printing.
• Assist in planning, managing, and overseeing special events from concept through execution, including but not limited to offsite food and beverage events and offerings for holiday dining and property specific events.
• Consults and coordinates kitchen activities with the Restaurant Chef; sets up and changes POS system; assists to prepare annual budget; attends meetings and training sessions as required; prepares summary reports as required; ensures proper adherence to state and local regulations; maintains good employee and guest relations.

Performs other duties as required.

• Exceptional knowledge of food, beverage, service, and cost controls generally gained through a bachelor’s degree in Hotel/Restaurant management, or 5-10 years of progressive experience in quality food and beverage operations management.
• Additional experience in a conference center food and beverage operation is a plus.

• Ability to communicate effectively both orally and in writing with a diverse group of people.
• Ability exercise high levels of tact and discretion.
• Demonstrates extreme courtesy and hospitality in stressful situations.
• Ability to criticall4) adjust to changing priorities in a fast-paced environment; 5) take a visible leadership role in stressful situations; 6) understand and react to financial statements in a timely manner; 7) willing to work a flexible schedule including days, evenings, weekends and holidays.

Stand

Frequently

Walk

Frequently

Sit

Occasionally

Use hands/fingers

Frequently

Climb or balance

Frequently

Stoop/kneel/crouch/crawl

Occasionally

Reach with hands/arms

Frequently

Talk or hear

Frequently

Lifting up to 10 lbs.

Frequently

Lifting up to 25 lbs.

Frequently

Lifting up to 50 lbs. (with assistance)

Occasionally

Lifting up to 100 lbs. (with assistance)

Rarely

More than 100 lbs. (with assistance)

Rarely

Wet/humid conditions

Occasionally

Work near moving mechanical parts

Occasionally

Fumes/airborne particles

Never

Extreme cold

Never

Extreme heat

Occasionally

Risk of electrical shock

None

Driving requirement

None

 

Compensation Disclaimer: The compensation listed below for this position represents the anticipated hiring range and is provided in accordance with Virginia pay transparency requirements. Actual compensation will be determined based on factors such as the selected candidate’s skills, qualifications, experience, education, certifications, internal equity, and the specific requirements of the role. 

Range: $60,000 to $70,000/year