Executive Steward

Company Description

In the heart of Knox Street, a bold new way of life is taking shape. A revolutionary destination that will transform Dallas forever, The Knox, Auberge Collection will debut in 2026 as the city’s most captivating new address, a tapestry of bold design envisioned by the internationally acclaimed Martin Brudnizki Design Studio. The hotel offers 140 artfully imagined guest rooms and suites, each layered with texture, glamour, and character. Guests drift between four distinctive dining and drinking venues, from an all-day salon and terrace to the magnetic hum of a hidden cocktail lounge and lively pool garden. A collection of beautifully appointed event spaces each designed for intimate gatherings and grand celebrations alike—offers an elegant backdrop to host the city’s most memorable moments. The hotel will introduce a signature Wellbeing by Auberge concept, where skin-health rituals meet cutting-edge therapies in a convivial yet serene setting. 

For more information: https://auberge.com/the-knox/

Follow The Knox on Instagram @theknoxauberge

Job Description

• Lead all stewarding operations to ensure the cleanliness, sanitation, organization, and readiness of kitchens, dishwashing areas, storerooms, loading areas, and other food-and-beverage back-of-house spaces.
• Recruit, train, schedule, supervise, coach, and evaluate the stewarding team, promoting accountability, engagement, safety, and luxury service standards.
• Establish and maintain cleaning schedules, sanitation procedures, equipment-handling practices, and opening and closing standards.
• Ensure compliance with health department regulations, food-safety requirements, chemical-handling guidelines, OSHA standards, and hotel policies.
• Conduct routine inspections and promptly address cleanliness, safety, equipment, or sanitation concerns.
• Ensure a consistent supply of clean dishware, glassware, flatware, cookware, utensils, and kitchen equipment to support culinary, restaurant, banquet, and in-room dining operations.
• Manage the safe use, storage, labeling, and inventory of cleaning chemicals, sanitation supplies, uniforms, and stewarding equipment.
• Monitor dishwashing machines, waste systems, and related equipment; coordinate preventive maintenance and timely repairs.
• Manage departmental labor, operating expenses, purchasing, inventory, and productivity in accordance with budget expectations.
• Oversee waste removal, recycling, grease disposal, and sustainability practices while maintaining clean and orderly receiving and disposal areas.
• Partner with Culinary, Food & Beverage, Banquets, Engineering, Purchasing, and other departments to support daily operations, special events, and high-volume service periods.
• Maintain accurate records for inspections, training, chemical safety, equipment maintenance, inventory, and other required documentation.
• Respond promptly and professionally to operational needs while maintaining the standards expected in a luxury hospitality environment.

Qualifications

• High school diploma or equivalent required; degree or coursework in hospitality management, culinary operations, or a related field preferred.
• Minimum of three to five years of progressive stewarding or back-of-house food-and-beverage experience, including at least two years in a supervisory or management role.
• Previous experience in a luxury hotel, resort, fine-dining, or high-volume banquet environment strongly preferred.
• Thorough knowledge of sanitation standards, food-safety practices, chemical handling, workplace safety, and commercial dishwashing systems.
• Food-safety or sanitation certification, such as ServSafe, required or must be obtained within the timeframe established by the property.
• Strong leadership, coaching, scheduling, organizational, problem-solving, and decision-making skills.
• Demonstrated ability to manage labor, operating expenses, purchasing, inventory, and departmental productivity.
• Ability to communicate clearly and professionally with team members, leaders, vendors, and regulatory representatives.
• Ability to remain composed, visible, and responsive in a fast-paced, high-volume environment.
• Proficiency with standard workplace technology and the ability to learn scheduling, purchasing, inventory, and hotel operating systems.
• Working knowledge of Microsoft Office or similar business applications preferred.
• Fluency in English required; additional language skills are preferred based on the needs of the op