Director of Food & Beverage - Springs Resort and Spa

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.

• 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.

• 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.

• 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.

• 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…