Guest Service Lead - Fine Dining & Lounge Operations

Colonial Williamsburg Foundation; Williamsburg (VA); In loco; USD 47.000 - 71.000; Tempo pieno

Descrizione del lavoro

Colonial Williamsburg Foundation is seeking a Guest Service Manager of Food and Beverage in Williamsburg, VA. The role leads the Williamsburg Lodge dining room and lounge, guiding staff, ensuring service standards, and collaborating with culinary teams.

Responsibilities include managing daily operations, payroll, and training, with schedule planning to meet forecasted demand. A strong background in fine dining and food & beverage knowledge is essential.

Competenze

• Bachelor’s degree in Restaurant Management or Business Management with 2 years supervisory experience.
• 2-year degree in restaurant management with 3-5 years progressive experience including supervision.
• High school diploma plus 4-6 years supervisory experience in fine dining.

Mansioni

• Oversee daily operations of the dining room and lounge.
• Ensure compliance with policies, regulations, and safety standards.
• Monitor payroll and labor costs; manage staff performance.
• Coordinate with Culinary Team for efficient operations.
• Lead training, lineups, and staff meetings to meet goals.
• Develop weekly schedules based on forecasted business needs.

Formazione

Bachelor’s degree in Restaurant Management or Business Management and 2 years of supervisory experience in fine dining operations

2-year degree in restaurant management and 3-5 years of progressively responsible experience including 2 years of supervision in fine dining operations

High school diploma or GED, plus 4-6 years progressively responsible experience including 3 years supervision in fine dining operations

Strumenti

ServeSafe Certification

POS System

Cash Handling

Kronos Systems

Descrizione del lavoro

Colonial Williamsburg Foundation is seeking a Guest Service Manager of Food and Beverage in Williamsburg, VA. The role leads the Williamsburg Lodge dining room and lounge, guiding staff, ensuring service standards, and collaborating with culinary teams.

Responsibilities include managing daily operations, payroll, and training, with schedule planning to meet forecasted demand. A strong background in fine dining and food & beverage knowledge is essential.