Stewarding Manager / Chief Steward

Dusit Thani Hotel; Cebu City; On-site; PHP 60,000 - 90,000; Full time

Job summary

Dusit Thani Hotel Cebu is seeking an experienced Executive Steward to lead the stewarding team, ensure sanitation standards, and support kitchen operations.

The role covers scheduling, inventory, training, and coordinating with chefs and suppliers, with a focus on maintaining cleanliness and cost control.

Candidates should have prior management experience in hospitality, strong English communication, and computer literacy.

Qualifications

• Must know kitchen and floor cleaning equipment and have some management experience.
• Excellent English communication, written and spoken.
• Well organized with strong planning and interpersonal skills.
• Computer literate.

Responsibilities

• Direct stewarding staff per assignments and operation needs.
• Monitor sanitation and hygiene compliance with health requirements.
• Handle scheduling, purchasing, inventory, reporting and documentation.
• Issue cleaning supplies and monitor usage.
• Assist stewards and cover stations as needed.
• Ensure kitchen floors and walk-ins are clean and inspected.
• Monitor cafeteria and assist during setup and cleanup.
• Oversee dish machine and pot room areas and correct issues.
• Maintain stock levels and process requisitions.
• Ensure proper supply distribution and storage.
• Develop weekly schedules while managing labor costs.
• Oversee hiring, training, reviews, and disciplinary actions in Stewarding.
• Manage activity flow in kitchen/stewarding during events.
• Collaborate with Chef and Banquets/Catering on equipment needs.
• Coordinate with suppliers and contractors (e.g., pest control).
• Keep communication boards updated and issue follow-ups.
• Perform shift walkthroughs and address required tasks.
• Control waste and spoilage; maintain cleanliness of all kitchens and HOH areas.
• Perform other duties and special projects as assigned.
• Evaluate staff performance per HR requirements.

Skills

English communication

Organized planning

Interpersonal skills

Computer literacy

Leadership experience

Tools

Kitchen cleaning equipment

Job description

Job Description

PRIMARY RESPONSIBILITIES:

• Directs stewarding staffs in completion of tasks as designated by assignment sheets and/or operation needs.
• Monitors kitchen sanitation including strict compliance with hygiene and Health requirements and ordinances.
• Handles administrative tasks like scheduling, purchasing, inventory, report writing and documentation.
• Issues cleaning supplies to stewards, checking usage and making adjustments when necessary.
• Provides assistance to all stewards as required, filling in at their stations when needed.
• Ensures that kitchen floors and walk-in are clean by inspecting the work of utility stewards.
• Monitor staffs cafeteria and provides assistance to kitchen personnel during set up and clean-up.
• Monitors dish machine and pot room areas and makes corrections when needed.
• Ensures rubbish is removed on a regular basis. Maintains sufficient supply for food and beverage service.
• Maintains par levels of stock, fills out requisitions as needed to maintain inventories.
• Ensures proper supply distribution and storage.
• Responsible for developing weekly schedules while maintaining labor costs and labor budgets
• Oversees hiring, training, reviewing, disciplinary action and termination of associates within Stewarding Department.
• Manages flow of activity in the kitchen/stewarding areas during production and during events.
• Works with Chef, Director of Banquets/Catering to anticipate equipment needs.
• Liaises with Ecolab the Chemical supplier and all contracts such as pest control, air duct cleaning, garbage collection etc.
• Keeps updated with all items on the communication board and communicate to colleagues when required
• At start of shift – do a complete walkthrough of Stewarding areas to observe the status of all areas. Make notes of all items that are needed to be done and follow up throughout the shift.
• Controls breakage, waste and spoilage by walking through the areas and watching all F&B colleagues work – correcting any behavior that is observed.
• Maintaining cleanliness of all kitchens and HOH areas as well as ensuring all maintenance needs are looked after.
• Performs job related duties and special project assigned
• Evaluates the performance of staff assigned to him and conducts Performance appraisals as per HR requirement.

REPORT LINE & COMMUNICATION:

• Reports to the Executive Sous Chef.
• To work closely with other employee especially head section of each outlet /kitchen concerning distribution of operating equipment or kitchen utensil.

OTHERS

• Continuous learning through own IDP.
• Any other duties as may be assigned by the superior.

ACCOUNTABILITIES

• Represents Dusit’s brand and its values at all times. We will establish relationships and foremost and we will deliver an exceptional guest experience and promote Thai graciousness.

COMPANY’S CULTURE

• Communicate and fully embracing the Company’s culture (our Vision, our Mission and our Values), leads by example and cascade to all your subordinates. – “Proud to belong and to contribute”

CONFIDENTIALITY

• Ensure confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic. Adhere to Dust Internet and E-mail policy. Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company.

JOB REQUIREMENT

• Have prior knowledge of Kitchen and floor cleaning equipment and some management experience in working with Banquets, restaurants, kitchens or as an assistant Executive steward. Computer literate.
• Have good English communication skills both in written and spoken
• Organized with strong planning, good communication and interpersonal skills
• Computer literate