Assistant Manager – Restaurant (The Third Room)

Ennismore; Mumbai; On-site; INR 600,000 - 900,000; Full time

Job summary

Ennismore is seeking an Assistant Manager – Restaurant for The Third Room, responsible for floor operations, bookings, and member-focused service in a nine-space environment.

You will coordinate F&B, manage room configurations, ensure accurate pricing, and oversee concierge teams to deliver a five-star experience while upholding discretion and smooth operations.

Qualifications

• Strong background in fine-dining or premium service standards.
• Experience managing service, covers, and beverage service to high levels.

Responsibilities

• Own daily and weekly bookings calendar across nine spaces.
• Apply rate card with pricing rules and verify headcount vs capacity.
• Coordinate F&B and oversee service quality on the floor.
• Manage room configurations and AV/connectivity needs before arrival.
• Track membership allocations and ensure priority for members.
• Brief and manage floor concierge for bookings and guest arrival.
• Reconcile revenue against bookings and maintain reporting.
• Coordinate with front office and F&B for smooth handovers.

Skills

Bookings calendar management

F&B service excellence

Floor supervision

Beverage service

PMS systems familiarity

Tools

Opera Cloud

SevenRooms

Job description

Assistant Manager – Restaurant (The Third Room)

Morgans Originals are original hotels with original stories. We stand for vibrancy, intrigue and iconic details, celebrating the feeling of an infinite Friday night, when anything can happen, no matter what day of the week it is. By balancing a refined outlook with the best lifestyle programming, we capture the excitement of being in-the-know -- connecting people to the city, the culture and the moment.

Job Description

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 tier's 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.
• 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 it's 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 Manager's and the Director of Membership & Cultural Programming's 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 Manager's reporting, and into Membership & Cultural Programming's 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 role's day-to-day ownership of in-room dining and beverage service across the floor.
• 1–3 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 floor's 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.