Food & Beverage Director, The Springs Resort and Spa.
Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $100,000.00 - $120,000.00
Work Schedule
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) retirement plan with matching
Life insurance
Disability insurance
Paid Time Off
Sick Time
Flexible spending account
Employee assistance program
Employee Discounts
Job Description
The Springs Resort, located in the picturesque town of Pagosa Springs, Colorado, is a distinguished wellness destination centered around the world’s deepest geothermal hot spring known as The Mother Spring. This renowned resort has been recognized as the number one hot springs resort by USA Today, a testament to its exceptional offerings and dedication to guest satisfaction. Nestled along the scenic San Juan River and surrounded by the majestic San Juan Mountains, The Springs Resort provides a unique blend of relaxation, adventure, and holistic health experiences designed to rejuvenate mind, body, and spirit. The resort has recently undergone a remarkable... Show More
Job Requirements
- Highschool diploma or equivalent required
- 5-7 years of food and beverage 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
Job Qualifications
- Highschool diploma or equivalent required
- Degree in hospitality management, culinary arts, or a related field is preferred
- 5-7 years of food and beverage 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
Job Duties
- Lead and manage all food and beverage operations including restaurant, room service, lounge, cafe, 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
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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