Guest Experience Manager, Fine Dining & Lodge

CW Talent; Williamsburg (VA); On-site; USD 47,000 - 71,000; Full time

Job summary

Colonial Williamsburg Foundation seeks a Guest Service Manager of Food and Beverage to lead the Williamsburg Lodge dining rooms and lounges, ensuring exceptional guest service and smooth operations.

Responsibilities include overseeing daily dining room operations, enforcing policies, controlling payroll, boosting revenue, and training staff to meet high standards while collaborating with Culinary Team.

Qualifications

• Bachelor’s degree in Restaurant Management or Business Management is required.
• 2-year degree in restaurant management with 3–5 years of progressively responsible experience including 2 years supervision is required.
• High school diploma or GED with 4–6 years progressively responsible experience including 3 years supervision is required.
• Must be at least 21 years old due to Virginia ABC regulations.
• Strong knowledge of wine and liquor and bartending experience.
• Excellent written and verbal communication skills.
• Ability to lead a team and handle flexible shifts including nights, weekends, and holidays.

Responsibilities

• Oversee daily operations of the dining room and lounge.
• Ensure compliance with company policies, procedures, and regulations.
• Monitor payroll and labor costs.
• Enhance revenue opportunities.
• Maintain high guest service quality through staff training and feedback.

Skills

Communication

Wine & liquor knowledge

Team leadership

Flexibility

Education

Bachelor’s degree in Restaurant Management or Business Management

2-year degree in restaurant management with 3–5 years supervision

High school diploma or GED with 4–6 years progressive experience

Tools

Kronos Systems

POS System

Job description

Colonial Williamsburg Foundation seeks a Guest Service Manager of Food and Beverage to lead the Williamsburg Lodge dining rooms and lounges, ensuring exceptional guest service and smooth operations.

Responsibilities include overseeing daily dining room operations, enforcing policies, controlling payroll, boosting revenue, and training staff to meet high standards while collaborating with Culinary Team.