Front of House Manager

The Role

We are looking for an undisputed floor leader to take ownership of the dining room at our Wheelock Place location. The FOH Manager is the face of Armoury's hospitality, bridging the gap between premium quality and a relaxed, approachable atmosphere. You will take the excitement generated by our digital presence—from our Instagram to our website—and translate it into a flawless, memorable, real-world dining experience. You will also play a pivotal role in driving our growth, leading the charge to push our monthly sales targets.

Key Responsibilities

Floor Leadership & Guest Experience

• Act as the ultimate hospitality authority during peak hours, ensuring smooth pacing, energetic service, and impeccable dining room flow.
• Perform active table visits, building rapport with regulars, corporate clients booking our prix-fixe menus, and guests celebrating special occasions.
• Swiftly and professionally resolve any guest complaints to protect and grow our strong word-of-mouth reputation.
• Ensure the presentation and delivery of our Wagyu cuts match the premium, curated aesthetic our guests expect.

Operations & Business Growth

• Drive dining room sales, upselling, and repeat business to help increase branch revenue.
• Oversee all opening and closing procedures, including cash reconciliation, shift reporting, and securing the restaurant.
• Manage FOH labor costs through strategic staff scheduling, adjusting for peak corporate lunch hours and busy dinner services.

Team Training & Culture

• Train, coach, and mentor the FOH team on menu knowledge, specifically focusing on the nuances of our Japanese Wagyu striploin and ribeye offerings.
• Instill an "ownership mentality" among the staff, fostering a culture of pride, accountability, and high-energy service.
• Work closely with the culinary team to ensure seamless communication between the kitchen and the dining floor.

Requirements

• Proven experience as a Restaurant Manager, FOH Manager, or Maître d' in a premium casual restaurant, high-volume concept, or steakhouse.
• Deep understanding of front-of-house operations, staff scheduling, and basic restaurant financials.
• Strong charismatic presence with the ability to network and build relationships with corporate clients and VIPs.
• A hands-on leadership style—you lead from the front and aren't afraid to run food or seat guests when the floor gets busy.
• Familiarity with modern restaurant marketing (word-of-mouth, online reviews) and an understanding of how floor service directly impacts a brand's digital reputation.