Oplu (formerly Chace People)
Head of Food and Beverage for a Luxury Country Hotel and Wellness Retreat in West Dorset
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Start Date: Interviewing now for immediate start
Location: West Dorset, UK
Salary: Up to £65,000 gross p.a. (dependent on experience) + package
Contract: Permanent | Full-Time
Working Pattern: 5 days per week, including early mornings, evenings and weekends as required (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, 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 now is 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.
This is a senior appointment. The property is hiring for confirmed Head of F&B experience (or equivalent senior F&B leadership) — not a step-up from an Assistant F&B Manager or Restaurant Manager role.
The Head of F&B reports directly to the General Manager, working closely with the Head Chef and Hotel Manager in weekly operational meetings.
MUST-HAVE REQUIREMENTS
- Proven experience already as a Head of Food & Beverage, F&B Manager, or equivalent senior F&B leadership role within luxury hotels, retreats, private members' clubs, or premium restaurants — this is not a step-up role
- 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
- Right to work in the UK
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NICE TO HAVE
- Background in event service, special occasion dining, or retreat programming
- Confident 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)
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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 optimisation 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:
- 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 organised 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.
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