Head of Food and Beverage | Warner Hotels- Heythrop Park

Set within the stunning 440-acre estate of Heythrop Park, one of Warner Hotels' flagship destinations in the heart of the Cotswolds, the Head of Food & Beverage plays a pivotal role in shaping the guest experience across this unique and vibrant hotel. With a diverse range of restaurants, bars, events and leisure offerings, Heythrop Park welcomes thousands of guests each year, making this an exciting opportunity for a passionate hospitality leader to make a significant impact.

The Head of Food & Beverage is a hands-on leader with a passion for hospitality, people development and operational excellence. You will lead and optimise all food and beverage operations across the estate, ensuring every guest enjoys an exceptional dining and service experience that reflects the high standards and unique character of Heythrop Park.

Working closely with Food & Beverage Managers and the Executive Chef, you will oversee multiple restaurants, bars and guest venues, driving commercial performance while maintaining outstanding service levels. You will develop, coach and inspire a high-performing team, creating a culture that delivers memorable guest experiences whilst achieving labour, cost control and P&L targets. You will also ensure full compliance with all health, safety and licensing regulations, helping to position Heythrop Park as one of the leading hospitality destinations in the region.

Responsibilities:

• Operational Delivery – Oversee day-to-day operations across restaurants, bars, and outlets, ensuring smooth service, effective shift handovers, and strong front-line leadership.
• Implement Central Initiatives – Execute Head Office menus, promotions, and revenue-driving initiatives locally, maintaining consistency and commercial impact.
• Financial Performance – Take ownership of P&L delivery for Food & Beverage, controlling costs (labour, waste, stock) and achieving departmental targets through tight execution and reporting.
• Labour & Rota Management – Create efficient rotas, manage labour spend, and ensure adequate cover to meet service standards.
• Guest Experience – Champion service excellence, monitor quality, and coach teams to deliver memorable moments for every guest.
• People Leadership – Recruit, train, develop, and performance-manage the F&B team, fostering engagement, morale, and succession planning.
• Compliance & Safety – Guarantee 100% compliance with food safety, health & safety, and licensing requirements; manage audits and corrective actions.
• Collaboration & Deputising – Support Duty Management shifts, deputise for senior leaders, and work closely with Sales, Events, HR, and Procurement teams.
• Continuous Improvement – Identify efficiencies and service enhancements, piloting and scaling improvements within Head Office guidelines.
• Governance – Operate within approved financial and procurement processes, escalating issues outside delegated authority to the General Manager.