Chief Steward

Newport World Resorts; Pasay; On-site; PHP 1,200,000 - 1,600,000; Full time

Job summary

Newport World Resorts, a premier luxury gaming and hospitality complex in Pasay, invites an experienced Chief Steward to oversee all stewarding activities across outlets, banquets, and venues. The role safeguards OS&E investment, enforces 5-star sanitation, and leads a large team through continuous training and performance management.

The successful candidate will have 5–7 years in senior stewarding, HACCP/ServSafe certifications, and a track record of optimizing operations in high-volume

Qualifications

• Bachelor’s degree or equivalent in hospitality fields with leadership experience.
• Experience leading stewarding operations in large-volume luxury settings.
• Knowledge of HACCP, sanitation standards, and chemical safety practices.

Responsibilities

• Direct stewarding across multiple outlets, events, and venues.
• Manage OS&E inventories, par levels, and cost controls.
• Lead sanitation, training, and safety programs for 24/7 operations.
• Coach senior team members and drive engagement and performance.

Skills

Performance management

Coaching

Employee engagement

Education

Bachelor’s Degree in Hospitality Management, Business Administration, Culinary Arts

HACCP Management Certification

ServSafe Manager Certification

Chemical safety certification

Job description

Operating within the high-volume, 24/7 complex of Newport World Resorts (NWR), the Chief Steward serves as the back-of-house operational backbone for the Food & Beverage department. This position is responsible for directing, planning, and organizing the entire stewarding function across multiple international hotel brands, luxury casino VIP gaming lounges, casual dining hubs, staff cafeterias, and banquet facilities.

The primary focus of this role is to safeguard the property’s multi-million capital investment in Operating Equipment (OS&E)—including fine china, crystal glassware, and heavy culinary machinery—while enforcing meticulous 5-star sanitation protocols, maintaining strict HACCP and regulatory compliance, managing chemical inventories, and leading a high-performance utility workforce under intense, round-the-clock operational pressure.

RESPONSIBILITIES

Operational Management & Banquet Logistics

• Orchestrate back-of-house equipment logistics for simultaneous events, banquets, concerts, and peak-hour casino operations, ensuring zero service bottlenecks.
• Coordinate directly with the Executive Chefs, Banquet Managers, and Outlets Managers to forecast equipment, staging, and breakdown timelines for all operational shifts.
• Oversee the layout, positioning, and smooth transport of hot-holding units, mobile food service gear, and satellite kitchen setups across the integrated resort.
• Establish standardized operating procedures (SOPs) for dishrooms, pot-washing stations, and sanitation lines to optimize workflow efficiency.

Capital Asset Protection & Cost Control

• Maintain absolute accountability for all culinary and service operating equipment (OS&E) across all property-wide outlets.
• Implement and enforce strict tracking, handling, storage, and transport protocols to minimize breakage, pilferage, and accidental loss.
• Lead monthly and quarterly physical inventories of silver, china, glassware, and hollowware, generating comprehensive variance and burn-rate reports for F&B leadership.
• Establish optimal par stock levels per venue and submit data-backed requisitions for replacements to ensure smooth operational continuity without inflating capital expenditure.

Food Safety, Deep Sanitation & Compliance

• Ensure 100% compliance with local health regulations, international environmental standards, and Hazard Analysis Critical Control Point (HACCP) principles.
• Maintain a rigorous master deep-cleaning schedule covering all kitchens, dishwashing areas, main garbage bays, walk-in coolers, and back-of-house service corridors.
• Partner with licensed third-party chemical suppliers to ensure the correct calibration, maintenance, and safe operation of high-temperature industrial dishwashing machines.
• Direct the property-wide waste management, waste separation, and recycling initiatives within the culinary zones, ensuring compliance with eco-standards.
• Formulate, justify, and monitor the annual operational budget for the stewarding department, tracking labor expenses, chemical consumption, and OS&E replacements.
• Manage relationships with external vendor networks for cleaning chemistry, stewarding hardware, heavy kitchen machinery maintenance, and outsourced utility labor contract management.
• Audit delivery invoices, monitor usage ratios of eco-chemicals, and initiate cost-saving process improvements without sacrificing premium quality standards.
• Provide direct leadership, coaching, and performance management to Assistant Chief Stewards, Stewarding Supervisors, and a large multi-layered team of full-time and third-party contract stewards.
• Conduct structured onboarding and mandatory continuous training modules covering chemical handling safety (MSDS/SDS), personal protective equipment (PPE) compliance, ergonomics, and delicate crystal/silverware handling procedures.
• Design agile shift schedules to support 24/7 high-occupancy cycles, balancing labor cost optimization with team well-being and operational readiness.
• Foster an inclusive, highly motivated team environment to minimize turnover within physically demanding and high-pressure operational roles.

People Management

• Performance Management: Come up with strategies that will help direct reports achieve their performance goals and drive high performance. This also includes conducting performance planning, goal setting, and evaluations.
• Coaching and Mentoring: Provide guidance to direct reports in performing their areas of responsibility, and support their growth and development.
• Employee Engagement: Implements initiatives and provides a work environment that will promote employee engagement and high commitment to the company.

QUALIFICATIONS

• Bachelor’s Degree in Hospitality Management, Business Administration, Culinary Arts, or an equivalent combination of advanced technical certifications.
• Minimum of 5–7 years of progressive leadership experience in kitchen stewarding within a 5-star hotel cluster, luxury integrated casino resort, or an ultra-high-volume convention center environment.
• At least 3 years must be in a Chief Steward or Senior Assistant Chief Steward capacity.
• Valid certifications in HACCP Management, ServSafe Manager, and advanced occupational health and chemical safety are highly preferred.