Executive Steward: Lead Resort Stewarding & Operations

Black Desert Resort; Ivins (UT); On-site; USD 90,000 - 100,000; Full time

Benefits offered by this job

Health insurance

401(k) with company match

Flexible time off

Employee dining room

Wellness programs

Resort discounts

Employee hotel stay program

Job summary

Black Desert Resort is seeking an Executive Steward to lead the Stewarding operation across all outlets, banquets, and back-of-house areas. The role oversees dishwashing, porter services, sanitation, inventory, and cross‑department coordination with culinary, purchasing, engineering, and housekeeping teams.

The ideal candidate will be hands-on, highly organized, and able to manage a large team in a fast-paced ultra-premium resort environment with a focus on safety, quality, and guest hospitality.

Qualifications

• Minimum of 5 years of stewarding or back-of-house leadership experience.
• Experience in resort/hotel/banquet or high-volume F&B environment preferred.
• ServSafe certification preferred or ability to obtain.
• Strong leadership and team development skills.
• Flexible availability including mornings, evenings, weekends, and holidays.

Responsibilities

• Lead and oversee daily Stewarding operations for restaurants, bars, banquets, culinary production areas, employee dining, and special events.
• Oversee the porter program, ensuring porter services support F&B, culinary, banquet, and back-of-house needs.
• Supervise and coach stewarding staff and porters; manage scheduling and productivity.
• Ensure sanitation, equipment handling, and storage meet resort standards.
• Partner with culinary, banquet, purchasing, engineering, and housekeeping leaders to align operations.
• Train and develop team members; support budgeting and cost control for Stewarding.

Skills

Stewarding leadership

Kitchen operations

Porter operations

Back-of-house leadership

Team coaching

Job description

Black Desert Resort is seeking an Executive Steward to lead the Stewarding operation across all outlets, banquets, and back-of-house areas. The role oversees dishwashing, porter services, sanitation, inventory, and cross‑department coordination with culinary, purchasing, engineering, and housekeeping teams.

The ideal candidate will be hands-on, highly organized, and able to manage a large team in a fast-paced ultra-premium resort environment with a focus on safety, quality, and guest hospitality.