Chief Steward & Hospitality Operations Leader

Diamond Hotel Philippines; Manila; On-site; PHP 600,000 - 1,000,000; Full time

Job summary

Diamond Hotel Philippines in Manila is seeking a Chief Steward to lead the stewarding department, ensuring cleanliness and sanitation across kitchen and service areas, and supporting food safety standards.

You will supervise stewarding staff, manage inventory and equipment, coordinate with the Executive Chef, F&B and Housekeeping teams, oversee waste management, and train and evaluate personnel while preparing sanitation inspection reports.

Qualifications

• Graduate of Hotel and Restaurant Management, Hospitality Management, or related field.
• 3–5 years of hotel stewarding experience, with 1–2 years in a supervisory role.
• Strong knowledge of food safety, HACCP, and sanitation procedures.
• Experience managing teams in a hotel, resort, or large food service operation.
• Good leadership, communication, and organizational skills.
• Background in 4- or 5-star hotels preferred.
• Experience handling large banquet and restaurant operations preferred.
• Food Safety/HACCP certification is an advantage.

Responsibilities

• Supervise and schedule stewarding personnel.
• Ensure proper cleaning and sanitation of kitchen equipment, utensils, and food service areas.
• Monitor compliance with food safety, HACCP, and sanitation standards.
• Manage inventory of cleaning supplies and chemicals.
• Coordinate with the Executive Chef, F&B, and Housekeeping teams.
• Oversee waste management and recycling programs.
• Ensure proper operation and maintenance of dishwashing equipment.
• Train, motivate, and evaluate stewarding staff.
• Prepare reports related to manpower, inventory, and sanitation inspections.

Skills

Leadership

Communication

Organizational skills

Food safety

HACCP

Team management

Education

Hotel/ Hospitality Management degree

Job description

Diamond Hotel Philippines in Manila is seeking a Chief Steward to lead the stewarding department, ensuring cleanliness and sanitation across kitchen and service areas, and supporting food safety standards.

You will supervise stewarding staff, manage inventory and equipment, coordinate with the Executive Chef, F&B and Housekeeping teams, oversee waste management, and train and evaluate personnel while preparing sanitation inspection reports.