Assistant Manager Restaurant (The Third Room)

Floor Operations & Bookings

• Own the daily and weekly bookings calendar across all nine spaces.
• Apply the Third Room Rate Card correctly at every booking: half-day and full-day pricing the weekend uplift the member private-office discount and Library private-hire pricing catching any misapplication before it reaches an invoice.
• Verify confirmed headcount against room capacity at the point of booking enforcing minimum-pax and additional-guest rules and directing overflow bookings to the correct room tier.
• Coordinate F&B confirming format headcount and timing ahead of each booking and personally oversee service quality and beverage service on the floor.
• Manage house-configuration changes (boardroom / classroom / hollow square) within the required notice window and confirm AV and connectivity needs ahead of arrival.

Member Allocation Management

• Track and reconcile each membership tiers monthly or quarterly Third Room allocation against actual usage across both individual and corporate accounts.
• Ensure member bookings take precedence over external and non-member bookings at every stage of the calendar.
• Flag allocation patterns over-use under-use recurring pinch points on specific rooms to the Third Room Outlet Manager and Membership & Cultural Programming ahead of periodic allocation reviews.

Concierge & Guest Experience

• Brief and manage the dedicated floor concierge team for each booking ensuring a named concierge is assigned and guest arrival is met and escorted to standard.
• Act as the first point of escalation for the concierge team on booking billing or member-entitlement questions.
• Uphold discretion as standard across the floor no corridor branding NDA-standard staff conduct for every booking regardless of who its for.

Revenue & Reporting

• Reconcile Third Room revenue against the bookings calendar on a weekly basis flagging discrepancies between rate applied and rate billed to the Third Room Outlet Manager.
• Maintain room-mix usage data to support the Outlet Managers and the Director of Membership & Cultural Programmings periodic allocation and pricing reviews.
• Track Library private-hire bookings as a distinct line from cultural-partnership-hosted use of the space keeping the two clearly separated in reporting.

Cross-Functional Coordination

• Liaise daily with front office and the wider F&B team to ensure smooth handover on all Third Room bookings.
• Coordinate with Membership & Cultural Programming on Third Room logistics when the Library is in use for cultural programming without owning the cultural relationship itself.
• Feed booking and utilisation data into the Outlet Managers reporting and into Membership & Cultural Programmings reporting for ownership and GM review.

Additional Information :

• Strong Food & Beverage service background solid grounding in fine-dining or premium service standards with hands-on experience running service managing covers and overseeing beverage service to a five-star standard.
• Working knowledge of F&B service sequencing beverage service (including wine and bar basics) and banqueting/event service standards given the roles day-to-day ownership of in-room dining and beverage service across the floor.
• 13 years of experience in hotel F&B operations banqueting or events premium coworking or private members clubs.
• Meticulous with calendars rate application and reconciliation comfortable owning a live bookings grid without letting detail slip.
• A genuine floor presence comfortable being physically on the ground for bookings and events not just managing them from a screen.
• Strong service orientation and discretion; understands that a private floors value lies in what guests never notice going wrong.
• Proficiency with booking and PMS systems; exposure to Opera Cloud or SevenRooms is a strong plus.
• Clear calm communicator equally comfortable briefing a concierge team before a busy day and confirming allocation details with a member.

Remote Work :

No

Employment Type :

Full-time