Assistant Manager – Restaurant (The Third Room)

About the role

Morgans Originals, a hotel group, is hiring an Assistant Manager for its private restaurant floor, The Third Room, in Mumbai. The role owns the daily and weekly bookings calendar, oversees in-room dining and beverage service on the floor, manages member allocations and ensures discreet, high-quality service for private clients.

Key responsibilities

• Own the daily and weekly bookings calendar across all nine spaces, applying the rate card correctly (half-day and full-day pricing, weekend uplift, member private-office and Library private-hire discounts).
• Verify headcount against room capacity, enforce minimum-pax and additional-guest rules, and direct overflow bookings to the right room tier.
• Confirm format, headcount and timing with F&B, oversee service quality and beverage service, and manage house-configuration changes and AV needs.
• Track and reconcile each membership tier's monthly or quarterly allocation against actual usage, ensuring member bookings take precedence and flagging over-use or recurring pinch points.
• Brief and manage the dedicated floor concierge team, act as first point of escalation on booking, billing or entitlement questions, and uphold discretion and confidentiality.
• Reconcile revenue against the bookings calendar weekly, maintain room-mix data, and track Library private-hire bookings separately from cultural-partnership use.
• Liaise daily with front office and F&B, coordinate with Membership & Cultural Programming on library events, and feed booking and utilisation data to the Outlet Manager and GM.

Required profile

• Strong food and beverage service background, with hands-on experience running service, managing covers and overseeing beverage service to a five-star standard.
• 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, and a genuine floor presence.
• Clear, calm communicator and strong sense of discretion.

Required skills

• Working knowledge of F&B service sequencing, beverage service (wine and bar basics) and banqueting standards.
• Proficiency with booking and PMS systems; exposure to Opera Cloud or SevenRooms is a strong plus.