Presidian Hospitality
Food & Beverage Director, The Springs Resort and Spa.
Presidian Hospitality, Kansas City, Missouri, United States, 64101
Food & Beverage Director, The Springs Resort and Spa
Presidian Hospitality is seeking an experienced Food & Beverage Director for The Springs Resort and Spa in Pagosa Springs, Colorado.
Job Overview Pay:
$100,000 – $120,000 per year
Location:
323 Hot Springs Blvd, Pagosa Springs, CO 81147
Schedule:
Weekdays + Weekends
Reports to:
General Manager
Employment Type:
Full‑time
Seniority Level:
Director
About The Springs Resort Located in the heart of Pagosa Springs, 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.
157 thoughtfully designed guest rooms and suites with panoramic views of the San Juan River and surrounding mountains
51 naturally hot mineral soaking pools
A brand‑new, two‑level geothermal‑inspired spa offering 12 treatment rooms, a couples’ 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
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.
Your Mission The Food & Beverage Director will provide leadership and management for the entire Food & Beverage Division, 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.
You will oversee a variety of food and beverage outlets including:
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
Responsibilities
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
Benefits & Perks
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
Full Compensation Package
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
Qualifications
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
#J-18808-Ljbffr
Job Overview Pay:
$100,000 – $120,000 per year
Location:
323 Hot Springs Blvd, Pagosa Springs, CO 81147
Schedule:
Weekdays + Weekends
Reports to:
General Manager
Employment Type:
Full‑time
Seniority Level:
Director
About The Springs Resort Located in the heart of Pagosa Springs, 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.
157 thoughtfully designed guest rooms and suites with panoramic views of the San Juan River and surrounding mountains
51 naturally hot mineral soaking pools
A brand‑new, two‑level geothermal‑inspired spa offering 12 treatment rooms, a couples’ 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
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.
Your Mission The Food & Beverage Director will provide leadership and management for the entire Food & Beverage Division, 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.
You will oversee a variety of food and beverage outlets including:
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
Responsibilities
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
Benefits & Perks
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
Full Compensation Package
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
Qualifications
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
#J-18808-Ljbffr