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Director of Food & Beverage - The Springs Resort and Spa
Job Overview
Employment Type
Full-time
Compensation
Salary
Range $100,000.00 - $120,000.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Flexible working hours
Job Description
The Springs Resort & Spa is a renowned destination situated in the picturesque town of Pagosa Springs, Colorado. Known for its natural hot springs and commitment to wellness, it proudly holds the title as America's number one hot springs resort. The resort offers a blend of luxury accommodations, therapeutic spa services, and exceptional dining experiences that attract travelers seeking relaxation, rejuvenation, and memorable hospitality. The Springs Resort has recently undergone an extensive expansion, introducing new restaurant concepts and service models designed to elevate guest dining and enhance the overall resort experience. This development underscores the resort's dedication to quality, innovation,... Show More
Job Requirements
- Minimum 7-10 years of progressive food and beverage leadership experience in a hotel, resort, or comparable multi-outlet hospitality environment
- Proven experience managing multiple F&B outlets simultaneously
- Demonstrated financial acumen with proven ability to manage P&L, control food and labor costs, and drive revenue growth in F&B operation run as a profit center
- Experience with banquet and event operations including sales support, menu development, and execution
- Strong working knowledge of food cost management, inventory systems, menu engineering, and beverage program development
- Experience opening, expanding, or repositioning a restaurant concept
- Budget development, forecasting, and financial reporting experience
- Proven team builder with a track record of recruiting, training, and retaining high-performing F&B teams
- Strong knowledge of food safety, health codes, and liquor licensing requirements
- Ability to work a flexible schedule including evenings, weekends, and holidays as operationally required
Job Qualifications
- Minimum 7-10 years of progressive food and beverage leadership experience in hotel, resort, or comparable multi-outlet hospitality environment
- Proven experience managing multiple F&B outlets simultaneously
- Demonstrated financial acumen with P&L management and cost control
- Experience with banquet and event operations including sales support and menu development
- Strong knowledge of food cost management, inventory systems, menu engineering, and beverage program development
- Experience opening, expanding, or repositioning a restaurant concept
- Budget development, forecasting, and financial reporting experience
- Proven team builder with recruiting, training, and retention skills
- Strong knowledge of food safety, health codes, and liquor licensing
- Ability to work a flexible schedule including evenings, weekends, and holidays
- Prior director of F&B or equivalent experience in resort with spa, wellness, or lifestyle positioning preferred
- Experience in seasonal or mountain resort market preferred
- Culinary degree or hospitality management education preferred
- Sommelier, Cicerone certification, or advanced beverage knowledge preferred
- ServSafe Manager certification preferred
- Experience with POS systems, inventory management, and labor scheduling software preferred
Job Duties
- Provide overall leadership, direction, and accountability for all food and beverage operations
- Develop and execute a strategic vision for the resort's F&B program
- Drive revenue growth across all outlets while maintaining or improving profitability
- Accountable for F&B revenue targets, food and beverage cost percentages, labor cost ratios, guest satisfaction scores, and per-guest capture rates
- Lead menu development in partnership with culinary leadership
- Ensure a cohesive dining identity across the resort venues
- Serve as the primary F&B contact during high-volume periods and special events
- Oversee daily operations of all F&B outlets plus poolside service
- Manage operational demands of poolside food and beverage service
- Ensure all outlets are appropriately staffed and trained
- Develop and maintain standard operating procedures
- Oversee food safety, sanitation, and health code compliance
- Lead banquet, event, and private dining operations from planning to execution
- Partner with sales and marketing to develop banquet and event packages
- Coordinate between departments during events
- Oversee event setup, service, and teardown
- Develop and manage F&B operating budgets including revenue forecasts and cost controls
- Monitor and analyze financial performance metrics
- Implement inventory control and waste reduction programs
- Negotiate vendor and service contracts
- Prepare and present financial reports to management
- Identify and execute revenue-enhancing opportunities
- Recruit, hire, train, and develop F&B leadership and staff
- Build a culture of hospitality, accountability, and continuous improvement
- Implement structured training programs
- Conduct regular performance evaluations and coaching
- Manage labor scheduling to control costs
- Ensure every F&B touchpoint reflects the resort's wellness-focused brand
- Monitor guest feedback and implement service improvements
- Maintain a visible, hands-on presence across outlets
- Collaborate with marketing on promotions and guest communications
- Ensure compliance with all applicable regulations
- Maintain certifications and health inspection records
- Oversee responsible alcohol service training and compliance
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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