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 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.

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 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.

• 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.