Bombay is a collection of entertainment and hospitality brands, crafted to deliver luxury in every detail – from our exquisite facilities to our personalised service and the unique stories we inspire. Located in the heart of Tallinn, Bombay redefines luxury VIP experiences with its exclusive club, boutique hotel, restaurants, bars, spa, and bakery, embodying the spirit of elegance and refinement.

Join our team, where our diverse collection of restaurants and a bakery offer unique culinary experiences. At Écrin, guests enjoy contemporary cuisine with exquisite caviar offerings, while Shang Shi artfully redefines traditional Cantonese flavors under the guidance of a Michelin-starred chef. Koyo presents unforgettable Omakase dining experiences that reflect the changing seasons, and Maison Francois, embodies Belgian-French baking traditions. Learn more and meet the Director of Food & Beverages at Bombay Club and The Burman Hotel, Bart Dufour.

Purpose of the role:

The Restaurant Floor Manager plays a pivotal role in ensuring the smooth and efficient operation of the front-of-house activities at our restaurants. With a focus on delivering exceptional customer service, maintaining high standards of table service, and leveraging extensive product knowledge, the Floor Manager oversees and coordinates the activities of the front-of-house staff. Reporting directly to the Restaurant Manager, this position requires strong leadership skills, a keen eye for detail, and a passion for delivering an unforgettable dining experience to our guests.

NB! Estimated start date: December / January 

Your responsibilities will be: 

• Supervising and coordinating the daily operations of the front-of-house staff, including servers, hosts/hostesses, and bartenders, to ensure seamless service delivery.
• Training, mentoring, and motivating staff to maintain high standards of professionalism, service excellence, and product knowledge.
• Monitoring and managing the dining room floor, ensuring efficient seating, timely service, and adherence to reservation schedules.
• Overseeing the setup and organization of the dining area, ensuring it is clean, well-presented, and properly equipped for service.
• Interacting with guests to ensure satisfaction, addressing any concerns or complaints promptly, and handling special requests with grace and efficiency.
• Maintaining a strong knowledge of the restaurant's menu offerings, including ingredients, preparation methods, and pairing suggestions, to provide accurate information and recommendations to guests.
• Collaborating with the kitchen and bar staff to ensure timely and coordinated service, addressing any issues or discrepancies as they arise.
• Monitoring inventory levels of front-of-house supplies, including glassware, tableware, and linens, and coordinating replenishment as needed.
• Upholding and enforcing health, safety, and sanitation standards in accordance with restaurant policies and regulatory requirements.
• Assisting the Restaurant Manager with administrative tasks, such as scheduling, payroll, and performance evaluations, as needed.
• Acting as a liaison between front-of-house staff and management, communicating effectively to ensure a cohesive and productive work environment.
• Continuously seeking opportunities for improvement in service quality, efficiency, and guest satisfaction, implementing changes as necessary.

What we expect from you:

• Previous experience in a supervisory or management role within the hospitality industry, preferably in a high-end restaurant environment.
• Proven ability to lead, train, and motivate a diverse team of front-of-house staff to deliver exceptional customer service.
• Strong interpersonal and communication skills, with the ability to interact effectively with guests, staff, and management.
• Excellent organizational and multitasking abilities, with a keen attention to detail and the ability to thrive in a fast-paced environment.
• Extensive knowledge of high-end table service techniques, including wine and beverage service, tableside preparation, and fine dining etiquette.
• Passion for food, beverage, and hospitality, with a commitment to maintaining the highest standards of quality and professionalism.
• Flexibility to work evenings, weekends, and holidays as required by the demands of the restaurant industry.
• Medical Certificate for food operators required.
• Minimum age requirement: 21 years.

Why join Bombay?

• Celebration & Time off: A birthday day off, and paid vacation days for personal milestones (e.g., childs first school day,...