Food & Beverage Director, Springs Resort and Spa.

Food & Beverage Director, The Springs Resort and Spa

Pay: $100,000 – $120,000 Salary

Location:

323 Hot Springs Blvd, Pagosa Springs, CO 81147

Schedule:

Weekdays + Weekends

Reports to:

General Manager

Located in the heart of Pagosa Springs, Colorado, The Springs Resort is a renowned Wellness destination centered around The Mother Spring — the world’s deepest geothermal hot spring and the source of our healing, mineral‑rich waters.

Ranked the #1 Hot Springs Resort in USA Today.

• 157 thoughtfully designed guest rooms and suites, with panoramic views of the San Juan River and surrounding mountains
• An expanded collection of 51 naturally hot mineral soaking pools
• A brand‑new, two‑level geothermal‑inspired spa, offering 12 treatment rooms, a couple's suite with private soaking pool, halotherapy sauna, movement studio, and more
• A wellness program including contrast bathing, Aqua Yoga, meditation, reflexology walks, and immersive experiences
• Elevated culinary offerings across several distinct outlets, including casual and full‑service dining

Set along the scenic San Juan River and nestled in the San Juan Mountains, The Springs Resort offers a one‑of‑a‑kind wellness retreat blending relaxation, adventure, and holistic health.

Certified as a Great Place to Work (May 2025–May 2026), we are committed to fostering a team culture rooted in excellence, innovation, and heartfelt hospitality.

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.

• 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.

• 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.

• Be part of a dynamic team in a beautiful natural setting
• Work at one of the top‑rated hot spring resorts in the world
• Engage in meaningful wellness‑driven hospitality
• Enjoy access to the resort’s pools and wellness amenities

• Health Insurance
• Dental Insurance
• Vision Insurance
• 401(k) Retirement Plan with Matching
• Life and Disability Insurance
• Paid Time Off (PTO) and Sick Time
• Flexible Spending Account (FSA)
• Employee Assistance Program (EAP)
• Employee Discounts across resort services and amenities

• High school 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.