The Springs Resort & Spa is seeking an experienced and financially driven Director of Food & Beverage to lead all food and beverage operations in Pagosa Springs, Colorado. This leadership role is essential to maintaining the resort's reputation as the #1 hot springs resort in America while elevating the dining experience across all outlets following a significant expansion that introduced new restaurant concepts and service models.

The Director of Food & Beverage will oversee all resort dining operations including Wild Finch (full-service restaurant), Barefoot Grill (outdoor grill), 1881 Poolside Provisions, Canteen (poolside bar), The Cafe (breakfast/brunch), poolside walker service across both pool areas, and all banquet, event, and private dining functions. The ideal candidate is a strategic, financially savvy F&B leader with proven experience operating multiple outlets within a hotel or resort environment. This individual must demonstrate a track record of growing revenue, controlling costs, developing high-performing teams, and delivering elevated guest experiences. Candidates with primarily golf course, country club, or casino F&B backgrounds — where food and beverage departments typically operate as loss centers — are not the ideal fit. We are seeking someone who has run F&B as a true profit center within a hotel or resort setting.

Essential Duties and Responsibilities

F&B Leadership & Strategy

Provide overall leadership, direction, and accountability for all food and beverage operations, reporting to the General Manager and leading a team of outlet managers, chefs, bartenders, servers, and support staff across all resort dining venues.
Develop and execute a strategic vision for the resort's F&B program, with a specific focus on expanding Wild Finch beyond its current dinner-only service to maximize revenue potential and guest utilization.
Drive revenue growth across all outlets while maintaining or improving profitability through menu engineering, pricing strategy, labor optimization, and cost controls.
Accountable for F&B revenue targets, food and beverage cost percentages, labor cost ratios, guest satisfaction scores, and per-guest capture rates across all outlets.
Lead menu development in partnership with culinary leadership, ensuring seasonal innovation, local sourcing alignment, and consistency across all outlets.
Ensure a cohesive dining identity across the resort — from fine dining at Wild Finch to grab-and-go at The Cafe — that reflects the resort's wellness-focused, guest-first brand.
Serve as the primary F&B contact during high-volume periods, special events, and VIP experiences.

Multi-Outlet Operations Management

Oversee daily operations of all five F&B outlets plus poolside service, ensuring consistent quality, service standards, and operational readiness from open to close.
Manage the unique operational demands of poolside food and beverage service across both the Original Pools and Wellness Pools, including walker service logistics, inventory management, and guest experience flow.
Ensure all outlets are appropriately staffed, trained, and equipped to deliver the expected guest experience during both peak and off-peak seasons.
Develop and maintain standard operating procedures for each outlet, adapting for seasonal menu changes, staffing fluctuations, and special event overlays.
Oversee food safety, sanitation, and health code compliance across all outlets and kitchen operations.

Banquets, Events & Private Dining

Lead all banquet, event, and private dining operations, from proposal and menu planning through execution and post-event follow-up.
Partner with sales and marketing teams to develop competitive banquet and event packages that drive group business revenue.
Ensure seamless coordination between F&B, front office, spa, and engineering departments during events.
Oversee event setup, service execution, and teardown to meet client expectations and brand standards.

Financial & Administrative Oversight

Develop and manage F&B operating budgets across all outlets, including revenue forecasts, cost of goods, labor budgets, and capital expenditure requests.
Monitor and analyze financial performance weekly and monthly — including food cost, beverage cost, labor percentages, covers, average check, and RevPASH (revenue per available seat hour).
Implement inventory control systems, purchasing protocols, and waste reduction programs to maintain target cost percentages.
Negotiate vendor contracts, distributor agreements, and service partnerships.
Prepare and present financial reports, variance analyses, and strategic recommendations to the General Manager and ownership.
Identify and execute revenue-enhancing opportunities including expanded service hours, new menu concepts, retail F&B offerings, and seasonal programming.

Team Development & Culture

Recruit, hire, train, and develop F&B leadership and hourly team members across all outlets.
Build a culture of hospitality, accountability, and continuous improvement within the F&B department.
Implement structured training programs for service standards, product knowledge, upselling techniques, and safety protocols.
Conduct regular performance evaluations and provide coaching and mentorship to develop future leaders within the department.
Manage labor scheduling to align with business volume while controlling overtime and maintaining service quality.

Guest Experience & Brand Alignment

Ensure every F&B touchpoint reflects the resort's identity as a wellness-focused, guest-first destination where dining is part of the overall experience — not separate from it.
Monitor guest feedback, online reviews, and satisfaction data to identify trends and implement service improvements.
Maintain a visible, hands-on presence across all outlets during service periods.
Collaborate with marketing on F&B promotions, social media content, and guest communications.

Compliance & Safety

Ensure compliance with all applicable federal, state, and local regulations including Colorado liquor licensing, health department standards, food safety codes, and OSHA requirements.
Maintain all food handler certifications, liquor service permits, and health inspection records.
Oversee responsible alcohol service training and compliance across all outlets.

11 openings across locations