CAIA 46 Golborne Road, London W10 5PR
About Us:
Opened in 2022 by Tim Lang and Rishabh Veer Vir, Caia is a restaurant, wine bar and listening space in the heart of Notting Hill. Built around a love of hospitality, music and culture, Caia is known for its warm atmosphere, produce-driven food, thoughtful drinks and carefully curated soundtrack.
In 2025, Caia enters a new chapter with chef John Javier leading the kitchen, evolving the menu with bold flavours and open-fire cooking while staying true to the spirit that made the restaurant resonate from the beginning.
Our ambition is to create one of Londons most exciting and culturally relevant hospitality destinations, a place guests return to as much for the feeling as for the food, drink and music.
Role Overview
The Floor Manager is responsible for ensuring the seamless daily operation of the restaurant floor, maintaining exceptional guest experience standards, driving team performance, and supporting the commercial success of the business.
This role requires strong leadership, excellent communication, operational discipline, and the ability to balance hospitality excellence with financial awareness. The Floor Manager acts as the visible standard-setter of the restaurant, leading the Front of House team with professionalism, authority, and emotional intelligence.
The position demands a calm and elegant presence under pressure, with continuous focus on service quality, team development, and operational excellence.
Key Responsibilities
1. Pre-Service Responsibilities (Day Operations)
The RM is expected to prepare the restaurant, team, and service structure before each shift to ensure smooth execution and operational readiness.
Team Preparation & Leadership
Ensure all training sessions are fully scheduled, structured, and delivered consistently.
Build and maintain the weekly FOH training programme.
Coordinate the Front of House team in completing all daily opening checklists.
Maintain staff punctuality, grooming standards, and overall presentation compliance.
Review shift handover notes thoroughly and address any outstanding operational matters.
Assist delivering effective daily briefings with strong product knowledge and wine pairing guidance demonstrated confidently.
Reduce service errors through proactive floor leadership and early intervention.
Foster a positive team culture and receive strong internal feedback from staff members.
Operational Control
Ensure your inbox is fully managed, prioritised, and actioned appropriately.
Escalate operational concerns to the Operations Team where required.
Organise and monitor restocking of linen, chemicals, service equipment, and all general restaurant supplies.
Ensure the most up-to-date allergy matrix is available and visible at all waiter stations.
Maintain a strong and efficient communication loop between FOH and BOH teams.
Ensure service standards, procedures, and expectations are clearly communicated before service begins.
2. During Service Responsibilities
During service, the Restaurant Manager must maintain complete control of the section assigned or the restaurant floor, ensuring exceptional guest experience, strong team coordination, and commercial awareness throughout the shift.
Floor Presence & Service Leadership
If not running a section directly, continuously float across all sections while maintaining an active and visible floor presence.
Lead service by example with personality, authority, composure, and confidence.
Maintain control of the venue in a calm, elegant, and professional manner at all times.
Act as the visible standard-setter of the restaurant throughout service.
Protect team morale while driving high performance and service excellence.
Maintain calm under pressure and support the team through high-pressure moments.
Communication & Team Management
Keep the communication loop constantly open between waiters, commis, bar team, and kitchen.
Ensure smooth collaboration between FOH and BOH throughout service.
Monitor kitchen rhythm and chefs wellbeing, applying the principle of slow down to speed up when necessary.
Support section leaders with real-time updates and decision-making.
Identify service weaknesses quickly and intervene before they impact guest experience.
Guest Experience & Relationship Building
Interact consistently with guests to build strong relationships and create memorable experiences.
Gather meaningful guest data, preferences, and feedback during service.
Share relevant guest insights with section leaders immediately to personalise service delivery.
Ensure hospitality standards remain exceptional across every guest touchpoint.
Financial & Commercial Awareness
Identify underperforming sections and redirect focus to maximise revenue opportunities.
Balance hospitality excellence with strong commercial awareness.
Support financial targets while maintaining premium guest experience standards.
3. Post-Service Responsibilities
Following service, the RM is responsible for reviewing performance, securing operational continuity, and preparing the business for the following shift.
Team Review & Performance
Review service quality, operational challenges, and opportunities for improvement.
Provide feedback to team members and reinforce development areas where necessary.
Ensure guest notes, preferences, and service feedback are fully updated in the system.
Operational Handover & Closing Procedures
Ensure compliance standards, health & safety procedures, and closing checklists are fully completed.
Secure the venue and lock the restaurant when responsible for closing duties.
Leadership Expectations
The FM must consistently demonstrate:
Leadership through presence, not position
Calm authority under pressure
Commercial understanding alongside hospitality excellence
Accountability and ownership of the guest journey
Strong decision making with operational confidence
Professionalism, elegance, and consistency in standards
This role is not simply operational, it is cultural leadership. The Floor Manager defines the standard others follow.
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