Chief Steward: Elevate Guest Experience & Stewarding

Hospitality Enterprise Resources Corporation; Aklan; On-site; PHP 600,000 - 900,000; Full time

Job summary

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.

Qualifications

• 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.

Responsibilities

• 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.

Skills

Leadership

Training & Development

Staff Management

Inventory management

Hygiene & Safety

Cost control

Guest service

Job description

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.