Executive Steward/Storeroom Manager

Responsibilities include but are not limited to:   

• →Maintain all stewarding areas, ensuring equipment is organized, functional, and cleaned to 
  standard. 

• →Review Banquet Event Orders (BEOs) and create pull sheets to prepare required items for 
  service and events. 

• →Coordinate equipment staging and logistics for Special Events. Including managing 
  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 proper documentation of deliveries and packages. 

• →Organize and maintain cleanliness and security of all storerooms, dry storage, cold storage, and the back dock. 

• →Accept, track, and communicate all packages delivered to the property. 

• →Order F&B items for the Rooms Division as directed. 
   

• →Order, receive, and track supplies, foodstuffs, and equipment for all outlets, events, and departments, based on par levels, forecasts, and BEOs. 

• →Maintain accurate inventories, supervise stock rotation, and ensure freshness and food safety 
  across all storage areas. 

• →Coordinate with vendors and purchasing agents to confirm availability, delivery, substitutions, and quality control. 

• →Ensure all storage, kitchen, and back-of-house areas are clean, organized, secure, and 
  compliant with sanitation standards. 

• →Prepare inventory-related reports, including theoretical food cost, P&L supply breakdowns, and internal charge tracking. 

• →Maintain clean, organized, and sanitary workspaces, including kitchens, storerooms, back dock, and satellite locations. 

• →Establishing and maintaining equipment and supplies inventory. 

• →Ensure compliance with health department regulations and sanitation procedures. 

• →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 scheduling, payroll edits, hiring, training, and termination of staff. 

• Ensure staff follows policies and procedures of Colonial Williamsburg as well as safety and sanitation requirements. 

• All people leaders are responsible for coaching and developing their teams, completing any disciplinary actions for their teams, and any other administrative functions as needed for their team. 

This job description reflects the general responsibilities of the position and is not intended to be an exhaustive list. Duties and responsibilities may evolve over time based on operational needs. 

• 2-year associate or technical school degree or ACF accredited certification in Hospitality Management, Culinary Arts, Food Service Management, or a related field OR equivalent experience. 

• 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. 

• Must possess a valid Commonwealth of Virginia driver’s license and have an acceptable driving record based on The Colonial Williamsburg Foundation’s criteria. 

• Must be able to 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 

• May not have more than 2 moving violations or at fault accidents within 36 months 

• May not have any serious motor vehicle violations including but not limited to excessive speeding, reckless driving, DUI/DWI, suspended or revoked license, etc.  

• Advanced Proficiency with: Microsoft Excel. 

• Intermediate Proficiency with: Outlook, Microsoft Word, Microsoft PowerPoint 

• Any Level of Proficiency with: OperaIndependent, Birtchstreet, 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 / Manager Certification 
• OSHA Safety Training (10 or 30 hour)