The move has been made to allow Caines, who is a director at parent company Andrew Brownsword Hotels Limited, to better focus on food and beverage operations at all 12 hotels across the group.
It is thought that the new structure will also allow chefs and other staff within the group to better learn and develop within their roles, although Caines will remain executive chef at Gidleigh Park, the Devon hotel restaurant, which came 68th in last night's National Restaurant Awards.
In a statement the company said Caines was 'uniquely placed' to advise the management team on positioning each property to meet the F&B expectations of customers, whether at one of the group’s five Relais & Châteaux hotels or at one of the restaurants, grills or taverns at the ABode hotels or pub with rooms Slaughters Inn.
"Whilst customers will enjoy different experiences in each location, the ambition is for each of the local teams to be providing exceptional product with passion, knowledge and consistency," it said.
Following Caines' new appointment, Bath Priory head chef Sam Moody will step up to executive chef of the restaurant, which regained its Michelin star in the 2013 edition of the guide.
"The Michelin guide is arguably the most revered restaurant guide amongst chefs, restaurant critics and guests alike and we are honoured to be granted this prestigious award," said Moody when he heard the news.
"The team has worked so hard to deliver a consistently high standard of food and regaining the star is a fantastic achievement."
Moody, who worked under Caines at Gidleigh Park, moved to Bath Priory as sous chef in 2009 when Caines took up the role of executive chef. He was promoted to head chef later that year.