HEAD OF FOOD & BEVERAGE (F&B) – LUXURY COUNTRY HOTEL & WELLNESS RETREAT (FARM-TO-FORK)
- Start Date: Interviewing now for immediate start
- Location: Dorset, UK
- Salary: £50,000–£60,000 gross p.a. (dependent on experience) + package
- Contract: Permanent | Full-Time
- Working Pattern: 5 days per week, including weekends (hospitality rota)
JOB OVERVIEW
Oplu is partnering with an exceptional Farm-to-Fork luxury country hotel and wellness retreat to appoint a Head of Food & Beverage (F&B).
This is a highly visible, hands-on leadership role overseeing daily service delivery across breakfast, lunch and dinner service, as well as bespoke events for private groups, family stays and corporate retreats.
The business has a strong concept and offering already in place. The key requirement is now to bring in a confident Food & Beverage leader who will lead from the front, create structure, raise standards, and implement robust SOPs (Standard Operating Procedures) to drive consistent service excellence and smooth team performance.
The Head of F&B will initially report directly to the General Manager, working closely with the Head Chef and Hotel Manager in weekly operational meetings.
MUST-HAVE REQUIREMENTS
- Proven experience in high-end hospitality Food & Beverage (F&B) operations, ideally within luxury hotels, retreats, private members’ clubs, or premium restaurants
- A hands-on floor leadership style (this is not an office-based management role)
- Strong ability to implement and enforce SOPs, service standards, and operational governance
- Confident people leader, able to coach and develop supervisors while also managing underperformance fairly and decisively
- Excellent planning capability (rotas, prep, service flow, guest volumes, team efficiency)
- Strong communication skills and calm presence under pressure
- Flexibility on working hours, including early mornings, evenings, and weekends as required
NICE TO HAVE
- Background in event service / special occasion dining / retreat programmingConfident working with VIP or UHNW-level guest expectations
- WSET Level 2 or similar wine knowledge
- Experience improving service standards in an operation that needs tighter structure and leadership
KEY RESPONSIBILITIES
Service Leadership & Standards (Hands-On Delivery)
- Lead service from the floor across breakfast, lunch and dinner, ensuring consistent guest experience and presentation standards
- Work alongside the service team, setting pace, tone, and expectations through hands-on leadership
- Create a culture of warm, confident and discreet hospitality aligned with a luxury retreat environment
SOPs, Governance & Operational Excellence
- Build and implement robust SOPs across service delivery, set-ups, timing, closing procedures and compliance
- Introduce stronger planning and mise-en-place processes to improve efficiency and reduce reactive service issues
- Set and monitor service performance benchmarks (quality, consistency, cleanliness, guest feedback, operational rhythm)
Team Management & Development
- Lead, nurture and upskill a small service team including multiple supervisors
- Establish clear responsibilities, daily standards and team accountability
- Produce rotas in advance with contingency planning and cost awareness
- Maintain professional communication standards across the team (briefings, handovers, feedback)
Guest Journey, Events & Bespoke Service
- Manage and coordinate F&B for retreat groups, special occasions and corporate stays
- Bring creativity and flair to events and service moments, without compromising operational discipline
- Liaise closely with the Head Chef on menus, dietary requirements, allergens, and special requests
Commercial & Stock Responsibility
- Support the General Manager and Head Chef on revenue optimization and profitability in F&B
- Maintain strong control of stock, procurement, supplier relationships and audit process (food, beverage, OS&E)
- Support upselling of food, beverage, and experiences as appropriate
Compliance, Health & Safety
- Maintain the highest standards of compliance across service areas in line with FSA / HACCP standards
- Ensure cleanliness, hygiene, food safety, and best practice procedures are consistently upheld
WORKING STYLE & SUCCESS PROFILE
This role will suit a candidate who is:
- Young, driven, energetic and naturally enjoys being front-facing
- A real “lead from the front” operator who thrives in service and enjoys setting standards
- Strong enough to implement structure quickly, but emotionally intelligent enough to bring the team with them
- Comfortable in a demanding hospitality environment where flexibility is expected
- Highly organized and capable of running weekly 1:1 check-ins with the GM, with clear agendas and follow-ups
RELOCATION SUPPORT
Relocation assistance is available where required (staff accommodation or rental support).
Please note: Only shortlisted candidates will be contacted. If you do not hear from us within 14 days, please assume your application has not been successful on this occasion.
