Chief Steward

Hospitality Enterprise Resources Corporation; Aklan; Presencial; PHP 600.000 - 900.000; Jornada completa

Descripción de la vacante

Crimson Resort & Spa Boracay in Malay, Aklan, is seeking a Chief Steward with at least 5 years in hospitality to lead our stewarding team and uphold the highest cleanliness and service standards.

You will develop training programs, monitor hygiene, manage stock levels, coordinate with Culinary and Banquet teams, and drive cost control while ensuring guest satisfaction.

This role emphasizes leadership, teamwork, safety compliance, and a proactive approach to waste management and sustainability.

Formación

• Meets & Exceeds Customers' and Team Members' Expectations
• Conducts “Only the BEST for our Guests!” training on a regular basis.
• Provides staff with the required skills training to ensure value-added service to customers.
• Utilizes one-on-one training skills.
• Monitors service and teamwork regularly and counsels employees on providing “Only the BEST for our Guests!”
• Performs other duties as required to provide “Only the BEST for our Guests!” service and teamwork.

Responsabilidades

• Lead stewarding operations and ensure cleanliness standards across outlets.
• Develop and deliver stewarding training programs to staff.
• Manage inventory, stock levels, and equipment maintenance.
• Coordinate with Culinary and Banquet teams for events and special setups.
• Monitor safety and hygiene compliance and conduct regular audits.
• Drive cost control and budget management within stewarding.
• Plan equipment and supplies for F&B needs and waste management initiatives.

Conocimientos

Leadership

Training & Development

Staff Management

Inventory management

Hygiene & Safety

Cost control

Guest service

Descripción del empleo

Filinvest Hospitality Property: Crimson Resort & Spa Boracay (Malay, Aklan)

Experience: At least 5 years of experience in the Hospitality Industry. Preferably with experience in an Island Hotel Resort.

Create exceptional experiences with Filinvest Hospitality. We are hiring a Chief Stewardwith the following expertise:

Scope and Responsibilities:

• Meets & Exceeds Customers' and Team Members' Expectations

• Conducts “Only the BEST for our Guests!” training on a regular basis.

• Provides staff with the required skills training to ensure value-added service to customers.

• Utilizes one-on-one training skills.

• Monitors service and teamwork regularly and counsels employees on providing “Only the BEST for our Guests!”

• Performs other duties as required to provide “Only the BEST for our Guests!” service and teamwork.

Leadership

• Creates a positive work environment for all employees.

• Develops employees to maximize potential and prepare for future promotional opportunities through counseling sessions and development planning.

• Selects, orients, and trains qualified employees.

• Conducts effective employee meetings and counseling sessions.

• Determines, communicates, and monitors achievement of performance standards on a timely basis.

Stock Control

• Maintains par level of stocks and completes requisitions as needed to maintain inventories.

• Assures proper supply distribution and storage.

• Monitors supply of clean dishes, glassware, pots, and pans, and takes corrective action as necessary to ensure Kitchen, Restaurant, and Banquet staff have the required supplies.

• Checks daily the proper operation of the dishwashing machine and cleaning equipment and follows up with Engineering or outside suppliers/manufacturers for repairs and maintenance concerns.

Planning

• Prepares adequate equipment for projected F&B needs.

• Works closely with the Executive Chef and Banquets and Service Manager concerning banquets and special arrangements.

Inventory Management

• Works closely with Procurement and Cost Control to manage inventory levels of cleaning supplies, chemicals, and equipment.

• Monitors usage patterns, anticipates needs, and ensures timely replenishment to support uninterrupted operations.

• Manages the transfer of cleaning supplies to other outlets or kitchens.

Training and Development

• Develops training programs for stewarding staff covering proper cleaning techniques, equipment usage, food safety protocols, and customer service skills.

• Conducts regular training sessions to ensure staff competency and professionalism.

• Provides ongoing coaching and support to enhance the skills and performance of the Stewarding team.

Equipment Maintenance

• Oversees the maintenance and repair of kitchen equipment, dishwashers, and other stewarding tools to ensure optimal functionality.

• Schedules routine inspections and coordinates with external vendors for servicing and repairs as necessary.

Hygiene and Sanitation

• Enforces strict adherence to sanitation standards and health regulations to uphold the resort's reputation for cleanliness and safety.

• Conducts regular inspections of kitchen and dining areas, implements corrective measures, and maintains detailed records to demonstrate compliance.

Waste Management

• Develops and implements comprehensive waste management procedures to minimize environmental impact and promote sustainability.

• Implements recycling and composting initiatives where feasible and ensures proper waste disposal in accordance with local regulations.

• Trains staff on proper waste segregation and sanitation of MRF and wet garbage bins.

• Monitors departmental checklists on cleaning and waste disposal activities.

Coordination with Culinary and Banquet Teams

• Collaborates closely with Culinary and Banquet departments to facilitate smooth operations and timely service delivery.

• Communicates effectively to address stewarding-related concerns and ensure seamless coordination between departments.

Cost Control and Budget Management

• Assists in monitoring departmental expenses and labor costs to ensure efficient use of resources while maintaining quality standards.

• Identifies cost-saving opportunities, negotiates supplier contracts, and implements strategies to optimize operational efficiency.

• Ensures chemical consumption is aligned with occupancy levels.

• Conducts daily checks and controls breakage reports.

Health and Safety Compliance

• Keeps updated on health and safety regulations applicable to food service operations and ensures compliance within the stewarding department.

• Conducts regular safety audits, trains staff on safety procedures, and promptly addresses safety concerns or incidents.

Customer Satisfaction

• Prioritizes guest satisfaction by maintaining cleanliness and presentation standards in all food and beverage outlets.

• Responds promptly to guest feedback and requests, addressing issues professionally and efficiently to enhance the guest experience.