About Zachry Hospitality

Based in San Antonio, Texas, Zachry Hospitality is a proven leader in the development, management and ownership of hospitality assets. At Zachry Hospitality, we are committed to extraordinary service tailored to the specific needs of the market and our guests. From developing new hotel assets and renovating existing properties to owning and operating profitably managed assets, Zachry remains dedicated to the core values of our long history of success:

We are passionate about hospitality and surround ourselves with team members who share that same passion. Our tenure in the hospitality and hotel industry has provided us the knowledge and key relationships for success in hotel management, operation, and development. We take care of our clients, business partners and each other as family, within a culture of service and accountability, where we do the right thing because it is the right thing to do.

Together We Can Do Great Things® Every Person Matters® This Is More Than A Job®

The Monarch San Antonio - A Legacy of Service and Sophistication

The Monarch San Antonio, part of the Curio Collection by Hilton, is a 200-room, 17-story boutique hotel located in the Hemisfair District of downtown San Antonio. It is set to open in early 2026 and is inspired by the Monarch butterfly that migrates through the region each winter. The hotel will feature a full-service spa, a terrace pool, and five food and beverage concepts, including a rooftop restaurant and bar.

Just steps from the iconic River Walk and The Alamo, The Monarch will offer more than a place to stay. It will be a place to belong, to connect, and to be inspired.

At The Monarch San Antonio, our purpose is expressed through service - gracious, genuine, and unforgettable. Much like the city we call home, we believe in honoring tradition while embracing modern elegance. Every detail, every interaction, and every experience is designed to reflect the spirit of San Antonio and the dignity of service.

As we prepare to open our doors, we are building a team dedicated to excellence, passionate about hospitality, and driven by purpose. Together, we will create exceptional moments and lasting impressions for every guest who walks through our doors.

Position Summary

The Kitchen Manager is responsible for supporting the overall operation of the hotel’s culinary department by ensuring a clean, safe, organized, and health code-compliant kitchen environment at all times. This role oversees the stewarding team, supports food production operations, and assists with scheduling, inventory, ordering, and daily administrative responsibilities. The Kitchen Manager plays a key role in maintaining the highest standards of sanitation, efficiency, product quality, and operational readiness expected in a luxury hotel setting.

Essential Functions

• Maintain a clean, sanitary, and organized kitchen, stewarding, and back-of-house environment at all times
• Ensure compliance with all local, state, and federal health, safety, and sanitation regulations
• Conduct routine inspections of kitchens, storage areas, walk-ins, loading areas, and dishwashing stations
• Monitor proper food handling, labeling, storage, temperature logs, cleaning schedules, and sanitation procedures
• Partner with culinary leadership to ensure readiness for health inspections and internal quality audits
• Uphold luxury hotel standards for cleanliness, presentation, and operational discipline

• Supervise, train, coach, and schedule the stewarding team
• Ensure proper staffing levels for restaurant service, banquets, in-room dining, and special events
• Oversee dishwashing operations, pot washing, silver and plate handling, waste removal, recycling, and cleaning assignments
• Establish and maintain stewarding procedures that support operational flow and cleanliness standards
• Promote a culture of accountability, teamwork, urgency, and attention to detail

• Assist culinary leadership with food production and kitchen execution as needed
• Support prep operations, banquet production, and service readiness during high-volume periods
• Help ensure all kitchen stations are properly stocked, equipped, and prepared for service
• Coordinate with chefs and outlet leaders to support efficient day-to-day operations

• Assist with labor scheduling in accordance with business levels and productivity goals
• Support ordering of kitchen, stewarding, and cleaning supplies to maintain par levels
• Monitor inventory levels and communicate shortages, variances, or operational needs
• Help manage receiving, storage organization, and proper rotation of products and supplies
• Work with purchasing and culinary leadership to control costs and minimize waste

• Collaborate with Executive Chef, Sous Chefs, Stewarding, Purchasing, and Food & Beverage leaders to ensure smooth operations
• Lead by example in professionalism, appearance, work ethic, and service excellence
• Support onboarding and ongoing training for stewarding and kitchen support team members
• Foster a positive and respectful work environment aligned with the culture of a luxury hotel
• Respond quickly and effectively to operational challenges and changing business demands

• Minimum 4+ years of kitchen, stewarding, or back-of-house supervisory experience, preferably in a luxury hotel, resort, or upscale restaurant environment
• Strong knowledge of food safety, sanitation, and health code compliance
• Experience managing stewarding operations, kitchen cleaning programs, and back-of-house organization
• Working knowledge of food production, kitchen workflow, scheduling, and purchasing practices
• Ability to lead teams in a fast-paced, high-standard environment
• Strong organizational, communication, and time management skills
• Ability to lift, carry, push, and pull moderate to heavy loads and stand for extended periods
• Food Handler and/or Food Manager certification preferred, or ability to obtain as required by local law

• Experience in hotel culinary operations including banquets, restaurants, and in-room dining
• Familiarity with luxury service standards and Forbes or AAA-style operating expectations
• Basic computer skills and experience with scheduling, ordering, and inventory systems
• Bilingual communication skills are a plus

• Leadership and team development
• Sanitation and safety focus
• Attention to detail
• Organization and follow-through
• Sense of urgency
• Cost awareness
• Adaptability and teamwork

• Ability to work in hot, wet, and fast-paced kitchen environments
• Ability to stand, walk, bend, and lift for extended periods
• Availability to work nights, weekends, holidays, and varied shifts based on business demands