Executive Steward at Austin Proper Hotel and Residences

Situated in Downtown’s 2nd Street District, Austin Proper Hotel and Residences offers an artful immersion in lifestyle and wellbeing. With an emphasis on collaboration, Austin Proper features both inspired interiors by acclaimed designer Kelly Wearstler and is guided by the culinary creativity of Austin tastemaker MML Hospitality. Essentials include 238 rooms and suites; 99 branded residences; four unique settings for dining and drink; a focus on wellness with a dedicated spa and fitness center; and a variety of atmospheric event spaces. And it wouldn’t be Proper without a 5th floor pool deck offering small-batch tequilas and sunset views.

Job Summary: 

The Executive Steward is responsible for overseeing all aspects of the stewarding department within the hotel, ensuring the smooth operation of kitchen and dining room cleanliness, dishwashing, and the maintenance of kitchen equipment. This role involves managing a team of stewards, maintaining high standards of hygiene and cleanliness, and ensuring that the hotel’s food service operations run efficiently. The Executive Steward also plays a key role in inventory control, cost management, and ensuring compliance with health and safety regulations. This position requires strong leadership, organizational skills, and a keen attention to detail.

Essential Job Duties and Responsibilities 

• Department Leadership & Staff Management:
  1. Lead, supervise, and train a team of stewards, ensuring that they perform their duties efficiently and meet high cleanliness and safety standards.
  2. Develop and manage staff schedules to ensure proper coverage, especially during peak service periods.
  3. Conduct regular performance evaluations, providing feedback and coaching to improve individual performance and teamwork.
  4. Promote a positive work environment by fostering open communication, team collaboration, and high morale among staff.
  5. Handle staff issues and resolve conflicts effectively, ensuring that all team members work harmoniously to achieve department goals.
• Hygiene & Cleanliness Standards:
  1. Oversee the cleanliness and sanitation of kitchen areas, including dishwashing, pots and pans, storage areas, and all food prep areas.
  2. Ensure compliance with local health and safety regulations regarding food handling, storage, and sanitation practices.
  3. Develop and enforce cleaning schedules for all kitchen areas, including regular deep cleaning and periodic inspections.
  4. Ensure that all kitchen equipment is properly cleaned, maintained, and stored, and that repairs are carried out promptly.
  5. Maintain a high level of cleanliness in dining areas, ensuring that plates, utensils, and glassware are properly sanitized before use.
• Inventory Management & Equipment Control:
  1. Oversee the management of kitchen inventory, ensuring that all necessary cleaning and sanitation supplies are in stock and properly stored.
  2. Conduct regular inventory audits to ensure that supplies are not overstocked or wasted, and that costs are controlled effectively.
  3. Collaborate with purchasing to order cleaning supplies, chemicals, and other stewarding essentials as needed.
  4. Monitor kitchen equipment for signs of wear and tear, and arrange for repairs or replacements in a timely manner.
  5. Manage the storage and distribution of dishware, cutlery, and glassware to ensure adequate supply for food service operations.
• Cost Control & Waste Management:
  1. Develop and implement strategies to minimize food and equipment waste within the stewarding department.
  2. Monitor usage and ensure that inventory is utilized efficiently, avoiding excessive or unnecessary purchases.
  3. Track and report on costs related to cleaning supplies, equipment maintenance, and staff labor, working to stay within budgetary constraints.
  4. Ensure that cleaning materials and chemicals are used in compliance with safety regulations to avoid wastage or improper use.
• Health & Safety Compliance:
  1. Ensure that all food safety regulations are strictly adhered to, including safe food handling, sanitation, and storage practices.
  2. Maintain a high standard of personal hygiene and cleanliness among stewarding staff, ensuring compliance with health codes.
  3. Conduct regular inspections of the kitchen and storage areas to identify and address potential hazards or violations of safety protocols.
  4. Ensure that stewards are trained on proper lifting techniques, equipment handling, and the safe use of chemicals.
  5. Keep records of safety inspections and compliance reports, and work with management to address any deficiencies.
• Cross-Departmental Collaboration:
  1. Collaborate with the culinary team, front-of-house staff, and management to ensure that operational goals are met and service is seamless.
  2. Coordinate with the Executive Chef and Director of Food & Beverage to develop and implement new procedures or systems to improve kitchen and dining room operations.
  3. Assist in setting up and breaking down events, banquets, or large catering services, ensuring that all equipment is properly cleaned and maintained.
  4. Respond to special event requests and other service requirements, providing additional support where necessary.
• Training & Development:
  1. Develop and implement training programs for stewarding staff, focusing on cleanliness, safety, and operational efficiency.
  2. Ensure that new hires are properly onboarded and trained on the hotel’s specific procedures and standards.
  3. Stay current on best practices and industry trends, implementing improvements to enhance efficiency and service quality.
  4. Foster career growth within the stewarding team by providing opportunities for skill development and advancement.

Education and/or Experience 

• High school diploma or equivalent required.
• 5+ years of experience in stewarding or a similar role within a hotel or restaurant environment, with at least 2 years in a supervisory or management position.
• Experience in kitchen operations, inventory management, and staff leadership.
• Knowledge of food safety regulations, health codes, and sanitation standards.
• Previous experience managing budgets, controlling costs, and minimizing waste in a culinary environment.

Skills/Specialized Knowledge

• Strong leadership and team management skills, with the ability to motivate and supervise staff effectively.
• In-depth knowledge of cleaning and sanitation procedures, food safety standards, and equipment maintenance.
• Strong organizational and time management skills, with the ability to prioritize tasks and manage a high-volume work environment.
• Excellent communication skills, both verbal and written, with the ability to interact with staff, guests, and management.
• Strong problem-solving abilities, with the capacity to address issues in a timely and effective manner.
• Basic knowledge of budgeting and inventory control to maintain department cost efficiency.
• Ability to work under pressure, multitask, and meet deadlines in a fast-paced environment.
• Proficiency in using basic office software (Microsoft Office, spreadsheets) and kitchen management systems.

Physical Demands

• Ability to work in a high-pressure, fast-paced kitchen and dining environment.
• Ability to lift, carry, and move heavy objects (up to 50 lbs).
• Ability to stand for long periods of time, walk around the kitchen and storage areas, and bend or kneel as needed for cleaning or organizing.
• Flexibility to work evenings, weekends, and holidays as required by hotel operations.

Company Overview

Proper Hospitality is made up of a diverse group of passionate individuals who share a common love for hotels and the art of hospitality. Our philosophy is simple: There is a right way to do things and anything less just isn't proper. We are seeking out the best of the best from inside and outside of the industry to work alongside us as we grow a new kind of lifestyle Hospitality Company inspired by a centuries-old tradition. The work is challenging and fast-paced but rewarding above all.

Proper Hospitality provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, gender, gender identity or expression, genetics, or any other federal/state protected category.

Proper Hospitality will consider qualified applicants with criminal histories in a manner consistent with local Fair Chance Hiring Ordinances.