Executive F&B Leader — Multi-Outlet Resort Growth

Wellspring Hospitality LLC; Durango (CO); On-site; USD 120,000 - 180,000; Full time

Job summary

The Springs Resort & Spa is seeking an experienced and financially driven Director of Food & Beverage to lead all F&B operations in Pagosa Springs, Colorado. This senior role requires strategic thinking, strong P&L ownership, and the ability to grow revenue across five outlets and banquet services.

You will manage a team of outlet managers, chefs, bartenders, and service staff, driving menu development, cost controls, and guest satisfaction while ensuring compliance with health and safety

Qualifications

• 7–10 years of progressive F&B leadership in hotel/resort environments.
• Experience managing multiple outlets (restaurants, bars, banquet).
• Proven ability to run F&B as a profit center with P&L, cost controls.
• Experience with banquet and events, menu development, and execution.
• Knowledge of food safety, health codes, and liquor licensing.

Responsibilities

• Provide leadership for all F&B operations across resort dining venues.
• Develop strategic F&B vision, expand Wild Finch concept.
• Drive revenue growth while optimizing labor and costs.
• Oversee budgets, forecasts, and financial reporting.
• Lead recruitment, training, and development of F&B teams.
• Ensure brand alignment and guest-first service across outlets.

Skills

F&B leadership

Financial acumen

Budgeting

Multi-outlet management

Team development

Guest service

Banquets & events

Menu engineering

Food safety

Staff scheduling

Education

Culinary degree

Hospitality management education

Tools

POS systems

Inventory management platforms

Labor scheduling software

Excel

Job description

The Springs Resort & Spa is seeking an experienced and financially driven Director of Food & Beverage to lead all F&B operations in Pagosa Springs, Colorado. This senior role requires strategic thinking, strong P&L ownership, and the ability to grow revenue across five outlets and banquet services.

You will manage a team of outlet managers, chefs, bartenders, and service staff, driving menu development, cost controls, and guest satisfaction while ensuring compliance with health and safety