Food & Beverage Director, The Springs Resort and Spa.

The Springs Resort and Spa, Pagosa Springs, CO•New York, NY

1d•$100,000 - $120,000•Onsite

About The Position

The Food & Beverage Director provides leadership and management for the entire Food & Beverage Division by establishing quality plans that ensure long-term growth and profitability of both the division and the resort. You will cultivate a culture that inspires associates to be caring, engaged, and focused on creating memorable guest experiences. You will oversee a variety of food and beverage outlets including: The Café – a morning stop for coffee and crêpes Barefoot Grill – casual, riverside fare 1881 Poolside Provisions – light bites and drinks for soaking guests Wild Finch – full-service, wellness-driven restaurant Canteen – quick service bar inside the Original Pools Lounge, Banquets, and special event catering These outlets support guest vitality by offering health-forward, wellness-driven options alongside familiar, satisfying cuisine that appeals to a wide variety of guests. Through your leadership, the division will deliver consistent excellence across all venues, fostering a vibrant dining environment that reflects the resort’s commitment to wellness, quality, and hospitality.

Requirements

Highschool diploma or equivalent required; a degree in hospitality management, culinary arts, or a related field is preferred.
5–7 years of F&B management experience, with 3+ years in a senior leadership role in a resort or hotel setting.
Strong leadership, communication, and team-building skills.
Expertise in restaurant, banquet, and beverage service operations.
Strong financial management experience, including budgeting and cost control.
Culinary experience and willingness to function as a Chef when needed.
Ability to work in a fast-paced, guest-focused environment.
Must be willing to relocate to Pagosa Springs, CO and embrace the mountain resort lifestyle.

Responsibilities

Lead and manage all Food & Beverage operations including restaurant, room service, lounge, café, market, canteen, and banquet service.
Ensure exceptional guest service and high-quality offerings across all outlets.
Manage labor, overhead, and sales budgets to meet or exceed financial goals.
Oversee purchasing, inventory, vendor relations, and cost control systems.
Recruit, train, mentor, and retain a high-performing team focused on growth and engagement.
Ensure compliance with all health, safety, and sanitation standards.
Collaborate with resort leadership to execute banquets, events, and wellness programming.
Provide culinary support as needed, functioning as a chef during high-volume periods.
Use guest feedback and performance metrics to drive continuous improvement and innovation.