Colonial Williamsburg Foundation
Executive Steward/Storeroom Manager
Colonial Williamsburg Foundation, Williamsburg, Virginia, us, 23187
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Executive Steward/Storeroom Manager
role at
Colonial Williamsburg Foundation .
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.
The Historic Area is a 301‑acre restored colonial capital with 89 original buildings and 525 reconstructed buildings that appear as they did in the 18th century through extensive archaeological, architectural, and documentary research. Staff includes 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.
Colonial Williamsburg also offers five world‑class accommodations—including the Williamsburg Inn, Williamsburg Lodge Autograph Collection, the Griffin Hotel, the Williamsburg Woodlands Hotels and Suites, and the unique Colonial Houses in the Historic Area—along with on‑site restaurants and taverns that blend historically inspired dining experiences with contemporary tastes. Each year over 5 million people visit Williamsburg and another 20 million engage with us digitally.
About The Position
Oversee scheduling, payroll edits, hiring, training, and termination of staff.
Ensure staff follows Colonial Williamsburg policies and safety and sanitation requirements.
Coach and develop teams, complete disciplinary actions, and perform other administrative functions as needed.
Required Education and Experience
2‑year associate or technical school degree or ACF accredited certification in Hospitality Management, Culinary Arts, Food Service Management, or a related field.
3‑5 years of experience in stewarding, kitchen operations, or storeroom management.
3 years in a supervisory or management role.
Completed Sanitation Course.
Fluency in English (reading, speaking, and writing).
Valid Commonwealth of Virginia driver’s license with an acceptable driving record; must provide a 5‑year Motor Vehicle Record prior to employment. Must be at least 21 years of age; may not have more than 1 moving violation or at‑fault accident within 12 months or more than 2 moving violations or at‑fault accidents within 36 months; may not have any serious motor vehicle violations such as excessive speeding, reckless driving, DUI/DWI, or suspended/revoked license.
Preferred Qualifications
Advanced proficiency with Microsoft Excel.
Intermediate proficiency with Outlook, Microsoft Word, and Microsoft PowerPoint.
Familiarity with OperaIndependent, Birtchstreet, ProfitSword (any level).
Experience in a high‑volume hotel, resort, conference center, or private club environment.
Familiarity with banquet and catering operations, health department compliance, and inventory control systems.
ServSafe Food Handler / Manager Certification.
OSHA Safety Training (10‑ or 30‑hour).
Key Skills / Competencies
Exceptional leadership skills.
Exceptional financial knowledge and control capabilities.
Ability to read, understand, and analyze P&L statements.
Working knowledge of culinary terms, both classical and contemporary.
Exceptional knowledge of restaurant and banquet services.
Proficient in the growth and development of line‑level and supervisory staff.
Budget Responsibilities
Track expenses on specific budget lines; does not dictate budget amounts.
Approximate $3.5 million in food, beverage, and other expense lines.
Supervisory Responsibilities
Manages shipping and receiving supervisor and utility supervisors.
Physical and Environmental Demands
Prolonged periods sitting at desk and working on a computer (up to 8 hours per shift).
Prolonged periods walking/standing (up to 8 hours per shift).
Must be able to lift up to 50 lbs (up to 2 hours per shift).
Able to withstand 12‑14 hour shifts occasionally.
Typical Work Schedule
Typical hours 9 am–5 pm; must have flexibility to work all hours of all shifts, weekends, and holidays.
Seniority Level Mid‑Senior level
Employment Type Full‑time
Job Function Other
Industries Museums, Historical Sites, and Zoos
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Executive Steward/Storeroom Manager
role at
Colonial Williamsburg Foundation .
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.
The Historic Area is a 301‑acre restored colonial capital with 89 original buildings and 525 reconstructed buildings that appear as they did in the 18th century through extensive archaeological, architectural, and documentary research. Staff includes 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.
Colonial Williamsburg also offers five world‑class accommodations—including the Williamsburg Inn, Williamsburg Lodge Autograph Collection, the Griffin Hotel, the Williamsburg Woodlands Hotels and Suites, and the unique Colonial Houses in the Historic Area—along with on‑site restaurants and taverns that blend historically inspired dining experiences with contemporary tastes. Each year over 5 million people visit Williamsburg and another 20 million engage with us digitally.
About The Position
Oversee scheduling, payroll edits, hiring, training, and termination of staff.
Ensure staff follows Colonial Williamsburg policies and safety and sanitation requirements.
Coach and develop teams, complete disciplinary actions, and perform other administrative functions as needed.
Required Education and Experience
2‑year associate or technical school degree or ACF accredited certification in Hospitality Management, Culinary Arts, Food Service Management, or a related field.
3‑5 years of experience in stewarding, kitchen operations, or storeroom management.
3 years in a supervisory or management role.
Completed Sanitation Course.
Fluency in English (reading, speaking, and writing).
Valid Commonwealth of Virginia driver’s license with an acceptable driving record; must provide a 5‑year Motor Vehicle Record prior to employment. Must be at least 21 years of age; may not have more than 1 moving violation or at‑fault accident within 12 months or more than 2 moving violations or at‑fault accidents within 36 months; may not have any serious motor vehicle violations such as excessive speeding, reckless driving, DUI/DWI, or suspended/revoked license.
Preferred Qualifications
Advanced proficiency with Microsoft Excel.
Intermediate proficiency with Outlook, Microsoft Word, and Microsoft PowerPoint.
Familiarity with OperaIndependent, Birtchstreet, ProfitSword (any level).
Experience in a high‑volume hotel, resort, conference center, or private club environment.
Familiarity with banquet and catering operations, health department compliance, and inventory control systems.
ServSafe Food Handler / Manager Certification.
OSHA Safety Training (10‑ or 30‑hour).
Key Skills / Competencies
Exceptional leadership skills.
Exceptional financial knowledge and control capabilities.
Ability to read, understand, and analyze P&L statements.
Working knowledge of culinary terms, both classical and contemporary.
Exceptional knowledge of restaurant and banquet services.
Proficient in the growth and development of line‑level and supervisory staff.
Budget Responsibilities
Track expenses on specific budget lines; does not dictate budget amounts.
Approximate $3.5 million in food, beverage, and other expense lines.
Supervisory Responsibilities
Manages shipping and receiving supervisor and utility supervisors.
Physical and Environmental Demands
Prolonged periods sitting at desk and working on a computer (up to 8 hours per shift).
Prolonged periods walking/standing (up to 8 hours per shift).
Must be able to lift up to 50 lbs (up to 2 hours per shift).
Able to withstand 12‑14 hour shifts occasionally.
Typical Work Schedule
Typical hours 9 am–5 pm; must have flexibility to work all hours of all shifts, weekends, and holidays.
Seniority Level Mid‑Senior level
Employment Type Full‑time
Job Function Other
Industries Museums, Historical Sites, and Zoos
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