Executive Steward/Storeroom Manager

Colonial Williamsburg Foundation•Williamsburg, VA

3d•$47,300 - $70,900

About The Position

The Executive Steward/Storeroom Manager oversees stewarding, storeroom, inventory, and related operational functions supporting Colonial Williamsburg’s outlets, events, and departments. The role maintains organized, clean, functional, and sanitary stewarding and storage areas; manages event equipment preparation and logistics; and coordinates receiving, ordering, inventory, and vendor communications. The position supports cost control and food safety by monitoring product usage, waste, breakage, stock rotation, freshness, and sanitation compliance. It prepares or assists with inventory, theoretical food cost, supply breakdown, P&L, and internal charge reports, and assists the Executive Chef with food and labor cost containment. The manager also oversees staff scheduling, payroll edits, hiring, training, coaching, development, and disciplinary or other administrative actions.

Requirements

A two-year associate or technical school degree, or ACF-accredited certification, in Hospitality Management, Culinary Arts, Food Service Management, or a related field; equivalent experience is also accepted.
3–5 years of experience in stewarding, kitchen operations, or storeroom management.
Three years in a supervisory or management role.
Completed Sanitation Course.
Fluency in English reading, speaking, and writing.
Valid Commonwealth of Virginia driver’s license and an acceptable driving record under Colonial Williamsburg Foundation criteria.
Provide a five-year Motor Vehicle Record prior to employment.
At least 21 years of age.
No more than one moving violation or at-fault accident within 12 months.
No more than two moving violations or at-fault accidents within 36 months.
No serious motor vehicle violations, including excessive speeding, reckless driving, DUI/DWI, or a suspended or revoked license.

Nice To Haves

Advanced proficiency with Microsoft Excel.
Intermediate proficiency with Outlook, Microsoft Word, and Microsoft PowerPoint.
Any level of proficiency with OperaIndependent, Birtchstreet, and ProfitSword.
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 or Manager Certification.
OSHA Safety Training (10- or 30-hour).

Responsibilities

Maintain stewarding areas and ensure equipment is organized, functional, and cleaned to standard.
Review Banquet Event Orders (BEOs) and create pull sheets to prepare items for service and events.
Coordinate equipment staging and logistics for special events, including maintenance checks for the Special Events van.
Conduct daily health inspections and enforce sanitation protocols in stewarding areas.
Develop and implement Standard Operating Procedures for stewarding operations.
Oversee receiving procedures and ensure deliveries and packages are properly documented.
Organize and maintain the cleanliness and security of storerooms, dry storage, cold storage, and the back dock.
Accept, track, and communicate packages delivered to the property.
Order Food and Beverage items for the Rooms Division as directed.
Order, receive, and track supplies, foodstuffs, and equipment for outlets, events, and departments based on par levels, forecasts, and BEOs.
Maintain accurate inventories, supervise stock rotation, and ensure freshness and food safety across storage areas.
Coordinate with vendors and purchasing agents on availability, delivery, substitutions, and quality control.
Keep storage, kitchen, back-of-house, and satellite work areas clean, organized, secure, and compliant with sanitation standards.
Prepare inventory-related reports, including theoretical food cost, P&L supply breakdowns, and internal charge tracking.
Establish and maintain equipment and supplies inventory.
Ensure compliance with health department regulations and sanitation procedures, and conduct or support regular health inspections.
Assist the Executive Chef with food and labor cost containment.
Prepare or assist with P&L reports and internal charge tracking.
Monitor product usage, cost controls, waste, and breakage.
Oversee staff scheduling, payroll edits, hiring, training, and termination.
Ensure staff follow Colonial Williamsburg policies and procedures, as well as safety and sanitation requirements.
Coach and develop team members, complete disciplinary actions, and perform other team administrative functions as needed.