Resort F&B Director - Multi-Outlet Growth & Experience

Wellspring Hospitality LLC; Aspen (CO); On-site; USD 140,000 - 190,000; Full time

Job summary

The Springs Resort & Spa in Pagosa Springs, Colorado is seeking a Director of Food & Beverage to lead five resort outlets and banquets, driving revenue growth and ensuring exceptional guest experiences.

This role requires a strategic, financially oriented F&B leader with a proven ability to manage multi-outlet operations, control costs, and collaborate with culinary leadership on menu development and seasonal concepts. Occasional high-volume events and evenings/weekends required.

Qualifications

• Minimum 7–10 years in progressive F&B leadership in hotel/resort.
• Experience managing multiple outlets and banquet/event operations.
• Strong financial acumen with P&L ownership and cost control.
• Experience expanding concepts and driving revenue in a resort setting.
• Knowledge of seasonal/mountain resort operations is preferred.

Responsibilities

• Provide leadership for five outlets and banquet operations across the resort.
• Develop strategic F&B vision including expansion of Wild Finch.
• Manage budgets, forecasts, and profitability; optimize labor and food costs.
• Lead menu development with culinary leadership and local sourcing.
• Ensure brand identity and guest experience aligns with wellness-focused positioning.

Skills

F&B leadership

P&L management

Banquet & events

Menu engineering

Cost control

Staff development

Food safety & compliance

Seasonal/mountain resort experience

Multi-outlet management

Vendor & contract negotiation

Education

Hospitality degree / Culinary degree

Tools

POS systems

Inventory management software

Labor scheduling software

Job description

The Springs Resort & Spa in Pagosa Springs, Colorado is seeking a Director of Food & Beverage to lead five resort outlets and banquets, driving revenue growth and ensuring exceptional guest experiences.

This role requires a strategic, financially oriented F&B leader with a proven ability to manage multi-outlet operations, control costs, and collaborate with culinary leadership on menu development and seasonal concepts. Occasional high-volume events and evenings/weekends required.