Brightstar is an award-winning hospitality management company, with a proven track record in delivering excellence. Our motto is people, quality, profit, and it’s no accident that people come first. We know that great things come from great people! We are passionate about creating an environment where our employees can bring their A-game and be their best selves. As Restaurant & Bar Manager, you hold full responsibility for the strategic and operational performance of the Galloping Major Restaurant and Stud Bar. You lead the department through clear direction, commercial focus, and hands-on leadership. You work closely with senior hotel leadership, kitchen teams, and suppliers to deliver consistent service, control costs, and grow revenue. Brightstar’s values guide how we work: Have Fun, Enjoy Your Work, Act with Integrity, Reach for More, and Take Care. As Restaurant & Bar Manager, you bring these values to life through visible leadership, accountability, and a strong focus on people development and guest experience. Objectives of this role: Lead and deliver the overall food and beverage strategy for the hotel. Drive commercial performance across the restaurant and bar outlets. Develop high-performing management and supervisory teams. Ensure consistent service, quality, and compliance standards. Create memorable guest experiences while meeting financial targets. Key Responsibilities People Lead, manage, and develop F&B management (if applicable), supervisory, and frontline teams. Set clear expectations and hold team members accountable for performance. Recruit, train, and retain high-quality F&B talent. Support succession planning and career development within the department. Create a positive, inclusive, and high-performing culture. Work closely with the General Manager and senior hotel leadership team. Represent Brightstar values through leadership and behaviour. Quality Oversee all food and beverage operations, restaurants and bars. Ensure service, food, and beverage standards are consistently delivered. Work collaboratively with Head Chef on menu planning, pricing, and innovation. Ensure guest feedback is reviewed and actioned promptly. Maintain high standards of presentation, cleanliness, and service flow. Ensure effective communication between kitchen and service teams. Profit Own the F&B budget and financial performance. Implement robust cost control across labour, food, and beverage spend. Analyse sales performance, trends, and margins. Drive revenue through menu engineering, promotions, and upselling strategies. Manage stock, purchasing, and supplier relationships. Maximise revenue from events, functions, and seasonal opportunities. Responsible Business Ensure full compliance with food safety, licensing, and health and safety legislation. Oversee HACCP systems and food safety audits. Promote sustainable practices, including waste reduction and responsible sourcing. Ensure all policies, procedures, and brand standards are followed. Maintain accurate reporting and documentation. Complete all mandatory training within required timeframes. Skills and Qualifications Proven experience bar and restaurant management/supervisor role within a hotel. Strong commercial and financial management skills. Confident leader with the ability to motivate and develop teams. Excellent communication, planning, and decision-making skills. Strong understanding of food safety, licensing, and compliance requirements. Ability to remain focused and decisive in a fast-paced environment. Flexible to work evenings, weekends, and public holidays. The above responsibilities are intended to describe the general nature of the role and are not intended to be an exhaustive list