12 Wine Director jobs in the United Kingdom

The Director of Food & Beverage is responsible for leading all aspects of the hotel's food

and beverage operations to deliver exceptional guest experiences while maximizing

profitability. This role oversees restaurants, bars, banquets, catering, kitchens, and

stewarding, ensuring operational efficiency, service excellence, and adherence to brand

standards. The Director drives business performance by developing and executing strategic

plans, optimizing labor and cost controls, and implementing innovative concepts that

enhance revenue and market share. As a key member of the Executive Committee, the

Director collaborates across departments to align F&B initiatives with the hotel's overall

goals, fostering a culture of accountability, continuous improvement, and financial

discipline.

ESSENTIAL FUNCTIONS

• Plan and direct the functions of administration and planning of the Food and

Beverage Department to meet the daily needs of the operation.

• Clearly describe, assign and delegate responsibility and authority for the operation

of the various food and beverage sub-departments, such as room service,

restaurants, banquets, kitchens, and steward.

• Develop, implement and monitor schedules for the operation of all F&B outlets to

achieve a profitable result.

• Participate with the chefs and restaurant managers in the creation of attractive and

merchandising menus designed to attract a predetermined customer market.

• Implement effective control of food, beverage and labor costs among all sub-

departments.

• Assist the managers in establishing and achieving predetermined profit objectives

and desired standards of quality food, service, cleanliness, merchandising and

promotion.

• Regularly review and evaluate the degree of customer acceptance of the individual

outlets, to recommend new operating and marketing policies whenever declining or

constant sales imply dissatisfaction by the customers, a material change in the

make-up or the customer market, or a change in the competitive environment.

• Develop (with the aid of sub-department heads) operating tools necessary and

incidental to modern management principles, such as budgeting, forecasting,

purchase specifications, recipes, portion specifications, menu abstracts, food

production control, and job descriptions. • Continuously evaluate the performance and encourage improvement of the

personnel in the food and beverage department.

• Plan and administer a training and development program within the department

which will provide well trained employees at all levels and permit advancement for

those persons qualified and interested in career development.

• Bachelor's degree in Hospitality Management, Business Administration, or a

related field (or equivalent experience).

• 5-7 years of progressive hotel Food & Beverage leadership experience, including at

least 3 years in a senior role.

• Demonstrated leadership skills with the ability to inspire, motivate, and hold teams

accountable.

Skills & Competencies

• Strong business acumen with a proven record of achieving revenue and profit goals.

• High energy, entrepreneurial mindset, and commitment to service excellence.

• Effective communication and interpersonal skills for working with guests, teams,

and leadership.

• Proficiency in Microsoft Office Suite; POS and F&B management systems

experience preferred.

• Experience in developing and implementing new F&B concepts is an advantage.

WORK REQUIREMENTS

• Ability to work in varied environments including administrative offices, kitchens,

banquet spaces, indoor/outdoor venues, and around potential hazards (heat, cold,

fumes, chemicals).

• Frequent standing, walking, bending, reaching, and occasional lifting of up to 25

pounds.

• Flexibility to work evenings, weekends, and holidays as business requires.

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The Director of Food & Beverage is responsible for leading all aspects of the hotel’s food

and beverage operations to deliver exceptional guest experiences while maximizing

profitability. This role oversees restaurants, bars, banquets, catering, kitchens, and

stewarding, ensuring operational efficiency, service excellence, and adherence to brand

standards. The Director drives business performance by developing and executing strategic

plans, optimizing labor and cost controls, and implementing innovative concepts that

enhance revenue and market share. As a key member of the Executive Committee, the

Director collaborates across departments to align F&B initiatives with the hotel’s overall

goals, fostering a culture of accountability, continuous improvement, and financial

discipline.

ESSENTIAL FUNCTIONS

• Plan and direct the functions of administration and planning of the Food and

Beverage Department to meet the daily needs of the operation.

• Clearly describe, assign and delegate responsibility and authority for the operation

of the various food and beverage sub-departments, such as room service,

restaurants, banquets, kitchens, and steward.

• Develop, implement and monitor schedules for the operation of all F&B outlets to

achieve a profitable result.

• Participate with the chefs and restaurant managers in the creation of attractive and

merchandising menus designed to attract a predetermined customer market.

• Implement effective control of food, beverage and labor costs among all sub-

departments.

• Assist the managers in establishing and achieving predetermined profit objectives

and desired standards of quality food, service, cleanliness, merchandising and

promotion.

• Regularly review and evaluate the degree of customer acceptance of the individual

outlets, to recommend new operating and marketing policies whenever declining or

constant sales imply dissatisfaction by the customers, a material change in the

make-up or the customer market, or a change in the competitive environment.

• Develop (with the aid of sub-department heads) operating tools necessary and

incidental to modern management principles, such as budgeting, forecasting,

purchase specifications, recipes, portion specifications, menu abstracts, food

production control, and job descriptions.• Continuously evaluate the performance and encourage improvement of the

personnel in the food and beverage department.

• Plan and administer a training and development program within the department

which will provide well trained employees at all levels and permit advancement for

those persons qualified and interested in career development.

• Bachelor’s degree in Hospitality Management, Business Administration, or a

related field (or equivalent experience).

• 5–7 years of progressive hotel Food & Beverage leadership experience, including at

least 3 years in a senior role.

• Demonstrated leadership skills with the ability to inspire, motivate, and hold teams

accountable.

Skills & Competencies

• Strong business acumen with a proven record of achieving revenue and profit goals.

• High energy, entrepreneurial mindset, and commitment to service excellence.

• Effective communication and interpersonal skills for working with guests, teams,

and leadership.

• Proficiency in Microsoft Office Suite; POS and F&B management systems

experience preferred.

• Experience in developing and implementing new F&B concepts is an advantage.

WORK REQUIREMENTS

• Ability to work in varied environments including administrative offices, kitchens,

banquet spaces, indoor/outdoor venues, and around potential hazards (heat, cold,

fumes, chemicals).

• Frequent standing, walking, bending, reaching, and occasional lifting of up to 25

pounds.

• Flexibility to work evenings, weekends, and holidays as business requires.

PIa59f 52

The Role: Director of Food and Beverage

The Venue: South Place Hotel

The Location: Liverpool Street/Moorgate, 3 South Pl, London EC2M 2AF

The Salary: Competitive Salary

Why work for us:

• Industry leading pay: We value your expertise and dedication.
• Dine with style: Enjoy a lavish 50% discount at all our restaurants, all day, every day.
• Exclusive perks: Our teams have access to some of the best discounts and cashback from a range of top retailers and cinema tickets at unbeatable prices through the Telus app.
• Financial freedom: Take control of your finances with Wagestream – track your earnings in real time, access up to 40% of your pay instantly and save directly from your salary.
• Wellness support: Your wellbeing matters to us! Benefit from a confidential Employee Assistance Program with a 24/7 helpline and 6 complimentary sessions with a trained counsellor.
• Total Wellbeing Package: Embrace a holistic approach to health with WeCare – offering UK based online GP appointments, mental health counselling, fitness programs, legal and financial guidance and more!
• Dental care made easy: With Tooth Fairy you have instant access to expert advice and prescriptions from the comfort of your own home.
• Recognition and Reward for a job well done: Shine bright with our Employee of the Month scheme, Long Service Awards and numerous group incentives. You may even earn a place at our yearly employee awards night!
• Grow with us: You will have access to some of the best training our industry has to offer. You will have access to our training platform, Evolv Edge which is packed with resources to nurture your skills and knowledge.
• Get some rest: Your holiday allowance increases with length of service.
• Make a difference: Give back to the community with an optional paid day each year for volunteering efforts.

Who we are:

The Evolv Collection is a pioneering, premium hospitality group, founded by Sir Terence Conran in 1991. Our portfolio includes some of the most iconic restaurants in modern history, located in London, Birmingham, Manchester, and New York. Each brand in our collection reflects a distinctive heritage, character, and ambience. By investing in our people and striving for excellence, we are passionate about delivering outstanding guest experiences.

South Place Hotel opened in September 2012 as a vibrant convergence of East End creativity and City sophistication. Designed by Conran and rooted in exceptional guest experience, the hotel features 80 contemporary bedrooms, three bars, a state-of-the-art gym and treatment room, and five stylish meeting and private dining spaces. It is home to the Michelin-starred rooftop seafood restaurant Angler , as well as the newly opened Bluebird City — a vibrant, design-led restaurant and bar — and the exclusive Bluebird Members Club , offering a stylish and social destination in the heart of the City.

A bit about what you will be doing:

As Director of Food & Beverage at South Place Hotel, you will oversee the hotel’s full F&B operation — including our Michelin-starred rooftop restaurant Angler, Bluebird City , multiple bar spaces, and a busy private events space.

You will lead and inspire a high-performing team to deliver consistently exceptional guest experiences, while ensuring smooth operational delivery, team development, and commercial success across all outlets.

This role calls for confident, hands- on leadership and the ability to balance premium service delivery with a sharp focus on profitability and performance. You will play a key role in championing South Place Hotel as a must-visit destination in the City of London,

Key responsibilities

• Deliver elevated guest experiences that reflect South Place’s premium identity
• Full accountability for revenue and cost performance across all F&B outlets
• Maximise profitability through effective stock, labour, and margin management
• Identify and capitalise on sales opportunities across restaurants, bars, and events
• Analyse financial reports and implement strategies to improve commercial performance
• Maintain exceptional standards across service, product, and presentation
• Be a visible presence in all outlets — leading by example and coaching teams
• Lead, develop, and motivate large, diverse teams across multiple outlets
• Promote a positive, inclusive, and high-performing workplace culture
• Ensure full compliance with all health & safety, licensing, and food hygiene requirements
• Collaborate with kitchen and bar leaders to ensure consistency and quality
• Partner with the Sales & Events team to deliver exceptional private hire experiences
• Support in-house activations and brand partnerships that drive awareness and footfall

Key Requirements:

• Experience as an Director of F&B in a premium or luxury hotel environment.
• Knowledge of fine dining, large-volume events, and multi-outlet service operations.
• Strong leadership skills with the ability to motivate and develop teams.
• Commercial awareness with experience managing budgets and cost controls.
• Calm and confident under pressure, with excellent communication and organisational skills.
• Passion for hospitality, food, drink, and creating memorable guest moments.

Ideal Candidate Profile:

• Background in 5-star hotels or restaurants with Michelin-level dining.
• Experience managing multi-outlet operations and high-volume service.
• Strong understanding of service culture and luxury guest expectations.
• Hands-on leader who leads from the front and inspires teams by example.
• Ambitious, detail-focused, and genuinely passionate about the guest journey.

At The Evolv Collection, we celebrate diversity in all its forms. We embrace and support individuals from every background, culture, and identity. Join our team where everyone is welcomed, valued, and empowered to thrive.