Presidian Hospitality
Food & Beverage Director, The Springs Resort and Spa.
Presidian Hospitality, Charlotte, North Carolina, United States, 28245
Food & Beverage Director
The Springs Resort, a renowned wellness destination in Pagosa Springs, Colorado, is seeking a Food & Beverage Director to lead its division. The role reports to the General Manager and oversees multiple dining venues.
Pay $100,000 – $120,000 Salary
Location 323 Hot Springs Blvd, Pagosa Springs, CO 81147
Schedule Weekdays + Weekends
About The Springs Resort Located in the heart of Pagosa Springs, The Springs Resort is centered around The Mother Spring, the world’s deepest geothermal hot spring. Ranked #1 Hot Springs Resort by USA Today, the resort offers 157 guest rooms, 51 mineral soaking pools, a two‑level spa, and a wellness program featuring contrast bathing, aqua yoga, and more.
Your Mission 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. You will cultivate a culture that inspires associates to be caring, engaged, and focused on creating memorable guest experiences.
Outlets
The Café – morning coffee and crêpes
Barefoot Grill – casual riverside fare
1881 Poolside Provisions – light bites for soaking guests
Wild Finch – full‑service, wellness‑driven restaurant
Canteen – quick‑service bar inside the Original Pools
Lounge, Banquets, and special event catering
Key Responsibilities
Lead and manage all F&B 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.
Ensure compliance with all health, safety, and sanitation standards.
Collaborate with resort leadership on banquets, events, and wellness programming.
Provide culinary support as needed, and function as a chef during high‑volume periods.
Use guest feedback and performance metrics to drive continuous improvement and innovation.
Perks of Joining the Springs Resort Team
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.
Comprehensive Benefits Package
Health, Dental, and 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
Qualifications
High school diploma or equivalent required; degree in hospitality management, culinary arts, or related field preferred.
5–7 years of F&B management experience, with 3+ years in a senior leadership role in a resort or hotel.
Strong leadership, communication, and team‑building skills.
Expertise in restaurant, banquet, and beverage service operations.
Strong financial management experience, including budgeting and cost control.
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.
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Pay $100,000 – $120,000 Salary
Location 323 Hot Springs Blvd, Pagosa Springs, CO 81147
Schedule Weekdays + Weekends
About The Springs Resort Located in the heart of Pagosa Springs, The Springs Resort is centered around The Mother Spring, the world’s deepest geothermal hot spring. Ranked #1 Hot Springs Resort by USA Today, the resort offers 157 guest rooms, 51 mineral soaking pools, a two‑level spa, and a wellness program featuring contrast bathing, aqua yoga, and more.
Your Mission 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. You will cultivate a culture that inspires associates to be caring, engaged, and focused on creating memorable guest experiences.
Outlets
The Café – morning coffee and crêpes
Barefoot Grill – casual riverside fare
1881 Poolside Provisions – light bites for soaking guests
Wild Finch – full‑service, wellness‑driven restaurant
Canteen – quick‑service bar inside the Original Pools
Lounge, Banquets, and special event catering
Key Responsibilities
Lead and manage all F&B 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.
Ensure compliance with all health, safety, and sanitation standards.
Collaborate with resort leadership on banquets, events, and wellness programming.
Provide culinary support as needed, and function as a chef during high‑volume periods.
Use guest feedback and performance metrics to drive continuous improvement and innovation.
Perks of Joining the Springs Resort Team
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.
Comprehensive Benefits Package
Health, Dental, and 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
Qualifications
High school diploma or equivalent required; degree in hospitality management, culinary arts, or related field preferred.
5–7 years of F&B management experience, with 3+ years in a senior leadership role in a resort or hotel.
Strong leadership, communication, and team‑building skills.
Expertise in restaurant, banquet, and beverage service operations.
Strong financial management experience, including budgeting and cost control.
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.
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