Head of Food & Beverage NEW Posted today Studley

Studley Castle is a 209‑bedroom hotel in rural Warwickshire with 180 years of history, offering modern facilities including a spa, cabaret dining restaurant and beautiful grounds.

Role Purpose: The Head of Food and Beverage is a hands‑on leader with a passion for hospitality and operational excellence. The role requires strong commercial acumen, people leadership skills, and a drive to deliver exceptional guest experiences.

Key Responsibilities:

• Lead and optimise all food and beverage operations across the hotel to deliver outstanding guest experiences while achieving commercial targets.
• Manage multiple restaurants and bars, working closely with Food & Beverage Managers and the Executive Chef to ensure seamless daily operations, exceptional service levels and full compliance with health, safety and licensing regulations.
• Develop, coach and retain a high‑performing multi‑outlet team, owning labour and cost control to meet P&L targets.
• Embed company values in everyday work by serving with heart and being poised and ready, challenging the ordinary through limitless thinking, owning measurable commercial impact, and winning as one through trusting teamwork.
• Oversee day‑to‑day operations across restaurants, bars and outlets, ensuring smooth service, effective shift handovers, and strong front‑line leadership.
• Execute Head Office menus, promotions, and revenue‑driving initiatives locally, maintaining consistency and commercial impact.
• Take ownership of P&L delivery for Food & Beverage, controlling costs (labour, waste, stock) and achieving departmental targets through tight execution and reporting.
• Create efficient rotas, manage labour spend, and ensure adequate cover to meet service standards.
• Champion service excellence, monitor quality, and coach teams to deliver memorable moments for every guest.
• Recruit, train, develop and performance‑manage the F&B team, fostering engagement, morale and succession planning.
• Guarantee 100% compliance with food safety, health & safety and licensing requirements; manage audits and corrective actions.
• Support Duty Management shifts, deputise for senior leaders, and work closely with Sales, Events, HR and Procurement teams.
• Identify efficiencies and service enhancements, piloting and scaling improvements within Head Office guidelines.
• Operate within approved financial and procurement processes, escalating issues outside delegated authority to the General Manager.

Behaviours and Essential Skills:

• Proven experience in multi‑outlet F&B operations with strong knowledge of cost control and P&L management.
• A track record of delivering exceptional service standards and enhancing guest experiences consistently.
• Demonstrable ability to build and lead high‑performing teams, setting clear expectations, coaching for success and driving engagement through regular performance reviews.
• Commercial know‑how in revenue delivery, including upselling strategies, maximising covers and spend per head, and using data to inform local decisions.
• Thorough understanding of compliance requirements across food safety, licensing and health & safety.
• Strong operational and commercial execution skills, with a data‑driven approach to decision‑making.
• Technical proficiency with EPOS, stock control and rostering systems, plus solid skills in MS Excel and reporting.
• Outstanding organisational and problem‑solving ability, with reliable delivery, attention to detail and effective stakeholder management.

Inclusion Statement: Diversity, equity, and inclusion are at the heart of who we are and what we do. Our commitment to these values is unwavering and they are central to our mission. We encourage applications from all backgrounds, communities and industries and we are happy to discuss any reasonable adjustments or flexibility that you may require, including whether a role can be part‑time or a job‑share.