Chief Steward | Crimson Boracay

Hospitality Enterprise Resources Corporation; Aklan; On-site; PHP 350,000 - 550,000; Full time

Job summary

Crimson Resort & Spa is seeking a Stewarding Supervisor to lead training and development for stewarding staff, ensuring high standards of cleanliness and guest service.

You will oversee inventory, hygiene, waste management, and coordination with Culinary and Banquet teams to deliver exceptional guest experiences at Boracay.

Qualifications

• Diploma or certificate in Hospitality Management or related field
• At least 5 years of relevant experience
• Willingness to work in Boracay

Responsibilities

• Keeps immediate superior promptly informed of problems and unusual matters of significance.
• Performs duties in a timely and efficient manner according to company policies and procedures.
• Prepares reports to develop a more informative database for decision-making.
• Maintains a favorable working relationship to foster a cooperative climate.
• Projects a favorable image of Crimson Resort & Spa to the public.
• Performs other duties as assigned by superiors.
• Conducts training on a regular basis to ensure value-added service to guests.
• Provides staff with required skills training to ensure value-added service.
• Monitors service and teamwork and counsels employees on guest service standards.
• Performs duties to provide excellent guest service and teamwork.

Education

Diploma or certificate in Hospitality Management or related field

Job description

Position Summary

• Keeps immediate superior promptly and fully informed of all problems or unusual matters of significance.

• Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position.

• Prepares reports as necessary to develop a more informative database for improved management decision-making and critical evaluation of work activities.

• Maintains a favorable working relationship with all other company employees to foster and promote a cooperative and harmonious working climate.

• At all times, projects a favorable image of Crimson Resort & Spa to the public.

• Performs any other duties and tasks that may be assigned by immediate superiors from time to time.

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.

Qualifications

• Diploma or certificate in Hospitality Management or related field

• At least 5 years of relevant experience

• Willingness to work in Boracay