Host

The Little Lark is seeking a strong Host to join our team !

Candidates must have relevant HOST experience within the hospitality industry. A passion for artisanal foods guest satisfaction, and wine/spirits/craft beer is paramount. The successful candidate will play a key role in contributing to our guest satisfaction and overall success of the restaurants.

About Us:
The Little Lark is a specialty pizza concept on the vibrant Guild Row campus in Avondale. We serve neo-Neapolitan-style pizza with blistered, airy-yet-crisp crusts, topped with seasonal ingredients and Italian classics. Our pizza feature toppings from Lardon’s signature house-cured salumi, staying true to Meadowlark Hospitality’s ingredient-driven ethos. Expect light and crushable Meadowlark-inspired cocktails and a thoughtful by-the-glass wine list focused on natural, easy-drinking selections ideal for warm weather. Guild Row is an innovative co-working and social space has become a hub for community and creativity in Avondale. The Little Lark was created as both a continuation of Guild Row’s community-focused mission and a new culinary destination for Chicago.

About Meadowlark Hospitality:

Meadowlark Hospitality strives to create an environment that promotes transparency, authenticity and passion in all endeavors. We want to have a kick-ass team of people working jobs they love, learning something new along the way and finally finding a place you can call home. We are passionate about our people and our products, and looking for like–minded individuals who share the same ethos!

Who we are looking for:
-Great humans that respect themselves, coworkers and the community.
-Industry pros that have relevant experience and passion for hospitality.
-A stellar team player that always represents the character of the company.
-Warm and hospitable attitude with a passion for creating a great dining experience.
-Someone who geeks out about Pizza
-Someone who seeks both personal and professional growth.
-A genuine, kind person with passion for service.
-Someone who has the willingness to roll up their sleeves and contribute to the overall welfare of the team: no job is too small!
-Someone who takes pride in the products and services offered at their place of work.
-Someone who maintains an awareness of all product knowledge information and information on the history of the restaurant.
-Someone who enjoys crushing every service.

We are looking to hire for our daytime lunch service as well as our PM dinner service on the weekends (Friday Saturday, and Sunday). Strong preference for open availability, as there may be opportunities to pick up shifts.

Host Primary duties and responsibilities include, but are not limited to, the following:

• Welcome each guest warmly within 30 seconds of entry, seat them, & distribute the most current menus.
• Accurately sit, update and review RESY to ensure restaurants can accommodate maximum guests in a night.
• Answering of phones to respond to guest inquiries & reservations.
• Communicate with floor staff to ensure smooth transitions for tables & an even distribution of guests.
• Maintain host station: keep clean, organized, stocked.
• Confirm all reservations for service and communicate any foreseen table overlaps with MOD.
• Update MOD on menu counts, birthdays, allergies, special requests mentioned in reservations.
• Maintains a positive, pleasant attitude.
• Work as a team in order to foster a healthy work environment as well as a successful service.
• Available to work a dynamic schedule including weekends & holidays.
• Ability to accept coaching and constructive feedback.
• Reset tables in accordance with established standards in order to seat new customers as quickly as possible.
• Retrieve cleaned dishes, glassware and utensils from the dish room and distribute to each service station in order to keep a ready supply available for restaurant use.
• Sweep restaurant floors throughout shift to maintain a clean, presentable and attractive restaurant.
• Assists service staff by refilling customer beverages and accommodating requests for additional condiments, food items or clean/fresh tableware.
• Knowledge of all food & beverage menu and specifications.

Our Other Concepts:

Lardon ( Michelin Bib Gourmand 2022-24), highlights cured meats, artisanal cheeses, sandwiches and coffee in an old world style café environment. Our newly launched dinner service is our take on coastal French fare, with Midwestern sourced ingredients. Rooted in the Logan Square neighborhood, Lardon is looking for a dedicated and driven executive chef who enjoys fostering a team environment and communicating our passion for artisanal food and drinks. Our cured meat and whole animal butchery program has become respected across the city, focusing on all salumi made in house in our one-of-a-kind curing room. Eclectic worldly wines, apertivo cocktails, amari, and local beers are hand selected to be paired with our one of a kind menu.

Union (Michelin Bib Gourmand 2023-24) is a community-centric love letter to the pride and joy of Midwest: beer and food. Adding to the diverse lineup of outstanding bars and restaurants in Logan Square, this uniquely Chicago concept pays homage to one of the world’s best cities for beer. The beer program is complemented by our New American cuisine by way of seasonally focused, shareable plates for any occasion.

The Meadowlark (#38 on North America’s 50 Best bars 2025, Esquire’s Best Bars List 2023, Eater Chicago's best bar 2023), is an intimate, dimly lit cocktail haven that exudes vintage Chicago charm. Comfortably seating 30, friends, neighbors, industry vets and visitors alike are invited to grab a seat around the bar to immerse themselves in The Meadowlark’s rotating creative cocktail menu. As with all Meadowlark Hospitality projects, craftmanship and meticulous attention to detail are paramount. Drinks take center stage with an apothecary-style approach to the art of the cocktail. Our rotating conceptual based menu featuring unique spirits, house made bitters, tinctures, infusions, as well as fresh-pressed juices, market-driven, and seasonally rotating ingredients.