Who We Are
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 5 million people visit Williamsburg and another 20 million engage with us digitally.
About the Position
The Food and Beverage Manager (FBM) at the Museum Café of the Art Museums of Colonial Williamsburg is responsible for the execution of the daily operations of the kitchen and servery operation. The FBM provides leadership to set an example of service and quality for the staff. The FBM will oversee hiring, training plans, counseling, and employee evaluations to build a skilled and motivated team that consistently provides outstanding products and guest service. Collaborates with the Art Museum Leadership Team to ensure efficient operations and consistent management of the food and beverage outlet
Essential Functions:
Supervision to be Exercised: Chef de Partie, Lead Café Worker, Café Worker, General Utility Worker, J1 Interns
Required and Preferred Education and Experience:
Required:
· 2-year degree in hotel/restaurant management or equivalent.
· Minimum 5-7 years’ experience in Hospitality or equivalent experience.
· Minimum 2 years of supervision in a similar setting.
Preferred:
· 4-5 years Culinary leadership experience.
Qualifications:
· A passion for excellent service execution and the ability to lead a team to these standards.
· Strong knowledge of wine, spirits and beer and culinary arts.
· Thorough knowledge and understanding of Restaurant and kitchen operations.
· Skilled in planning and executing special functions.
· Understanding of hotel campus operations including Front Desk, Housekeeping, Engineering, Sales & Marketing and Banquets and Catering.
· Inventory maintenance and control.
· Thorough understanding of current Restaurant and Hotel technology, including PMS, POS, OpenTable, GL, Labor Management, and purchasing software.
· Skilled in staff scheduling, implementing payroll and inventory cost controls methods.
· Skilled in providing guest service including personalized service, steps of service and service recovery.
· Ability to work closely with culinary and servery teams to deliver an exceptional product across all offerings.
· Ability to develop and implement employee training programs, coach and counsel, mentor and develop staff to the desired levels professionalism
· Ability to find solutions in the midst of challenges while maintaining composure and delivering the highest level of guest service.
· Make independent decisions which are generally guided by established policy and procedures.
· Work flexible schedules, including nights, weekends, and holidays.
· Excellent written and verbal communication skills.
· Relentless attention to detail and devotion to excellence.
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