Chief Steward

Filinvest Hospitality Corporation; Muntinlupa; On-site; PHP 600,000 - 900,000; Full time

Job summary

Filinvest Hospitality Corporation seeks a Chief Steward for Quest Plus Conference Center Manila (Alabang, Muntinlupa City). The role leads stewarding operations, ensures guest satisfaction, and drives sanitation and cost controls.

Experience: at least 5 years in hospitality, preferably island hotel resort. The ideal candidate will train staff, manage inventory, and collaborate with culinary and banquet teams to deliver exceptional guest experiences.

Qualifications

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

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!” service and teamwork.

Job description

Filinvest Hospitality Property: Quest Plus Conference Center, Manila (Alabang, Muntinlupa City)

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 Steward with 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.
• 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.