Careers at La Fonda

Work for the best hotel in Santa Fe!

La Fonda on the Plaza, an independent hotelier, is occasionally seeking quality, dedicated people to join a great team. Located on the historic Santa Fe Plaza, La Fonda has a reputation as a great work environment and currently employs a very loyal staff. We offer full time employee benefits that include vacation, 401K, health and life insurance and an annual profit sharing bonus. We embrace all cultures, races, ethnicities, genders, sexual orientations, ages, abilities, perspectives, and ways of thinking. Our culture is one that empowers every individual to be his or her best, and such authentic connection inspires the way we care for each other and for our guests.


Feel free to reach out to the following staff for inquiries about future employment opportunities:

For frontline food & beverage inquiries contact our Food & Beverage Director, John Cuviello;

For kitchen inquiries please contact our Executive Chef, Lane Warner;

For housekeeping positions please contact our Housekeeping Director, Vickie Reyes;

For all other inquiries contact our HR Director, Lisa Bertelli;; 505-995-2302

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Massage Therapist

La Fonda Spa includes 3 Massage Rooms, men’s and women’s changing rooms with sauna and shower, and an outdoor pool and jacuzzi.

The Massage Therapist is responsible for providing relaxation or treating body pain and discomfort through physical touch while maintaining a safe and relaxing experience. Duties include meeting with clients to determine the type of massage they need, creating a relaxing ambiance, and kneading or rubbing muscles to release tension.

Job Duties & Responsibilities:

A massage therapist is responsible for treating clients through soft tissue manipulation. The therapist should be good at perceiving client wishes and needs through spoken language, body language and other cues and modifying their treatments accordingly. The therapist will report to the Spa Manager.

Provide 30-90 minute massages to clients by appointment

Guide clients through service offerings and determine which massages would benefit them most

Take detailed client history and note any health conditions

Evaluate clients to determine painful or stressed areas of the body

Advise clients on stretching, strengthening or relaxation methods

Listen to clients during appointments and adjust technique as they desire

Must adhere to safety rules and regulations of the business and have all appropriate certificates including liability insurance.

If interested in applying to this position, please contact HR at

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Assistant Housekeeping Manager

Job Summary:

The Assistant Housekeeper directs and performs the daily operations of the housekeeping department in a professional and positive manner. Must be able to work flexible days and hours.

Job Duties/Responsibilities:

Conduct daily housekeeping operations meeting in a professional manner.

Supervise and direct all housekeeping staff, encouraging team-work and following protocol.

Supervise and inspect all guest rooms, public spaces, interior and exterior of the hotel using the proper inspection sheet as your guide.

Attend the management daily operations meeting in the absence of the Director of Housekeeping

Must have complete knowledge of emergency procedures for guest and staff and be able to act quickly.

Must recognize and be familiar with MSDA information sheets on all cleaning solutions and equipment.

Must be knowledgeable of and compliant with safety rules and regulations of the workplace.

Train all new employees in the area of which they will work.

Assist in daily training, coaching, and corrects performance issues as they occur.

Assist housekeeping staff in areas where they are having difficulties.

Assist with the cleanliness of any area of the hotel as requested by a manager.

Respond and assist with guest requests.

Communicate, respect and work with co-workers and management in a professional manner.

Skills Required:

Experience as a room cleaner, housekeeping supervisor and/or manager.

Must have professional customer service skills and clear knowledge in order to offer clear direction.

Must have exceptional communication skills, speak, read and write English and have the ability to communicate in Spanish.

Must know how to do weekly scheduling, manipulate and populate spreadsheets on the computer, read and respond to emails from guests and other staff.

Physical Requirements:

Must be able to lift, pull or push 20 to 25 lbs. This applies to laundry carts filled with soiled linens, maid’s carts filled with linens and supplies, pulling and lifting wet linens out of washers into dryers, unpacking and storing boxes with supplies.

Must be able to stand and walk for extended periods of time, bend over to look beneath furniture and kneel occasionally.

Please send your resume to Vickie Reyes, Housekeeping Manager

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Front Desk Service Agent

Job Summary

The front desk service agent is responsible for greeting guests, checking guests in and out and performing a wide variety of customer service duties. The person in this position must have excellent customer service skills. They must be able to communicate clearly with guests and co-workers and work efficiently and effectively with the hotel property management system.

Department Coverage

7 days a week, 7:00 a.m. to 12:00 a.m. (midnight)

Performance & Essential Functions/Responsibilities

Ultimate organizational skills when guest’s check-in and checkout, guarantee proper credit is received, special requests are communicated and fulfilled, and accurate information is collected

Comprehensive technical skills; thoroughly complete all transactions

Present hospitable interpersonal skills and actively solicit guest feedback

Communicate with other pertinent departments promptly regarding hotel guests and any need for special accommodation

Communicate all relevant information to the Front Desk Manager and/or hotel management

Interact with hotel staff in a professional manner by assisting other departments with necessary information

Maintain  knowledge of all hotel procedures, facilities, amenities and current events

Promote and sell all hotel options and upgrade when appropriate

Be knowledgeable of all emergency procedures and hotel policies

Maintain a bank, handle all monetary transactions by policies and procedures

Adhere to all standard operating procedures of a front desk service agent

Familiarity with local points of interest, major events and proper directions

Follow rate yield strategies set forth by Rooms Director

Sort and distribute mail for retail shops and departments

Uphold and maintain La Fonda’s guest service standards 

Perform other duties as requested by management


This position requires standing for majority of workday, high level of multitasking. May be required to walk stairs and escort guests throughout hotel. Must meet schedule requirements assigned by Front Desk Manager.

For more information please email Front Desk Manager Wenona Nutima:

Food & Beverage Manager

Job Summary:

The Food and Beverage Manager is responsible for all food and beverage service for La Fiesta, service bar La Plazuela and Bell Tower bar.  This key roll will work with outlet managers and team members in other outlets to achieve service, financial and company goals.  This is a salaried position with bonus potential. 


These include, but are not limited to, the following:

Develops and executes sales and profit plans that are in-line with budgetary goals.

Ensures and is accountable for profitability of the hotel by growing sales and controlling costs of goods, inventory levels, labor, supplies and expenses.

Maintains daily inventory in FOH outlets to include dry goods, food and beverage, china, glass and silver.

Generate and manage cost reports

Maintains and utilizes daily, weekly, quarterly, and annual financial reporting tools.

Ensures proper team member coverage, scheduling according to the needs of business while maintaining target labor costs.

Oversees all cash and media management functions. Able to perform all POS duties, front and back of house functions including opening and closing procedures, coordinating with the Director of Food and Beverage as necessary.

Maintains proper loss prevention standards, reviewing cash handling procedures, deposits, and safe procedures.

Identifies staffing, recruiting, interviewing, hiring, and training needs of qualified candidates.

Facilitates on-going training and development of current staff to a four diamond/ 4-star and Forbes standards.

Promotes and practices safe work habits, identifying and resolving potential safety hazards, operational inconsistencies and any team member or customer incidents.

Documents accidents conducts initial investigation and determination of root cause in the interest of maintaining a safe work environment.

Conducts monthly staff meetings addressing service issues, ongoing training and any departmental/company goals

Ensures that all team members are educated on our products and services including culinary trends and wine initiatives.

Provides ongoing training and development to all team members in the areas of operating
standards, customer service and product knowledge.

Builds morale and team spirit by fostering a work environment where team members input is encouraged and valued.

Continually develops team members, establishing specific performance objectives, and measuring team member performance regularly.

Coaches and counsels team members for improved performance, documenting developmental plans as necessary

Ensures that all Company food offerings maintain the highest quality.

Performs other duties as assigned.

Ability to work 50 + hrs. a week, days, nights, week/weekends and holidays per business levels

Skills and Abilities:

Strong Interpersonal/Leadership Skills, professional caring approach towards employees.
Experience in cash handling, accounting, computer systems - both point of sale and office administration - Outlook email, Word and Excel
Wine knowledge and fine dining service experience is preferred.

Must be able to work a flexible schedule including holidays, weekends and evenings.

Requires excellent communication skills, both verbal and written.

Must be able to speak, read, write and understand English, communication in Spanish is helpful.

Position requires walking up and down stairs, standing, giving direction and lifting.

Progressive Management experience and track record of success in either hotel or restaurant operations, minimum of two years departmental authority. Preferred Four Diamond hotel experience with focus on multi outlet management.  Two to four-year college degree or industry related degree preferred.

Interested?  Email John Cuviello:

La Fonda hotel is located on the Santa Fe plaza

Chef de Cuisine

Reports to:
Executive Chef / Food and Beverage Director

To achieve food & beverage revenue, profit and customer satisfaction goals by developing and implementing a menu that creates a luxury dining experience




Hotel owners

Management team

The local community


Indicators of Success:

Achievement of customer satisfaction and loyalty goals

Achievement of food and beverage revenue, profit, and customer satisfaction goals

Achievement of employee satisfaction and retention goals

Achievement of the hotel’s financial goals

Areas of Responsibility:

To develop and implement business strategies for the hotel that are aligned with the company’s overall mission, vision, values and strategies

Participate in the development of the hotel’s business strategies.

Develop and implement strategies for the kitchen that support achievement of the hotel’s goals.

Monitor status regularly and adjust strategies as appropriate.

Develop the annual budget in conjunction with the controller and Director of Food and Beverage.

Create an environment for employees that is aligned with the company culture through constant communication and reinforcement.

Deliver the company experience for guests and employees.

Communicate and reinforce the service vision for the hotel to managers and employees.

Create an environment at the hotel designed to stimulate all senses through personal services, amenities and experiences provided by employees.

Ensure that the hotel delivers the company experience by reviewing hotel operations from the customer’s perspective as well as from a business perspective.

Keep current on pulse of the guests, constantly seeking opportunities to follow up on their experience.

Provide employees with the tools and environment they need to deliver the company experience.

Develop and implement strategies and practices that support employee engagement.

Create luxury for the senses by developing and implementing a fine dining experience.

Research customer preferences and develop a menu that incorporates local foods and flavors in a fine dining experience.

Seek out sources for fresh food; monitor all produce and meat for freshness.

Tailor menu based on product availability; create distinctive daily specials that incorporate seasonal or special order ingredients.

Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food.

Coordinate service with restaurant and banquet operations.

Manage the kitchen operation and ensure all labor and food cost items are in line with budget.

Develop and implement annual budget; monitor actual versus budgeted expenses.

Recommend menu pricing.

Oversee the inventory, purchasing and disbursement of all supplies.

Ensure that proper sanitation practices are followed.

Recruit and select staff.

Schedule staff based upon forecasted volumes.

Prepare reports summarizing food and beverage profitability, customer satisfaction, etc.

Success Factors:

Focus on the customer: Seek to understand the internal/external customer and meet the needs of both the customer and the company.

Think creatively: Develop innovative approaches and imaginative solutions that meet real needs.

Apply professional, product or technical expertise: Demonstrate the ability to apply technical, professional or product expertise to real world situations.

Improve continuously: Constantly assess and adapt to current practices to perform a task better, faster, or more efficiently.

Attend to detail: Ensure that data is accurate, and work is thorough, meeting the highest standards.

Build strong relationships: Foster trust and cooperation among coworkers, customers and suppliers; develop and sustain personal contact in order to provide mutual benefit.

Share information: Provide information so that coworkers, customers and suppliers understand and can take action.

Drive for results: Work to achieve high levels of personal and organizational performance in order to meet or exceed objectives.

Foster teamwork: Work well in a team environment and motivate teams to sustain exceptional levels of performance.

Key Skills and Requirements:

Delegation: Assign tasks using such techniques as needs analysis, individual skills assessment, objective setting and communication.

Organization: Demonstrate ability to proactively prioritize needs, put first things first, and effectively manage resources.

Performance management, supervisory: Demonstrate ability to relate to, communicate with and motivate employees to sustain high performance and quality levels.

Planning: Skillfully determine whether tasks should be attempted, identifying the most effective way of completing the task, and preparing to overcome expected difficulties.

Six years’ experience or more in cooking and managing a culinary team in an upscale food and beverage operation.

Degree from internationally recognized culinary institution preferred.

Interested?  Email John Cuviello: