Floor Manager

the Little Lark is looking to expand our team and seeking a strong PART TIME FLOOR Manager. The position will oversee FOH Staff and the day-today activities of the restaurant service and report to the Assistant General Manager.

The position is paid hourly and can expect to be scheduled 20-24 hours per week on average, with the opportunity to pick up more hours with the summer season and on-site events. Must be able to work nights and weekends .

Candidates must have relevant Manager experience within the hospitality industry. A strong knowledge base and passion for artisanal foods 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 Us:

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.
-Someone who loves an epic charcuterie board.
-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.

Position Summary:

The Floor Manager is responsible for overseeing the Front of House, as well as the training and development of all FOH staff. Work with the team in problem solving, organizing, constructive discipline and setting the direction of the business in day to day operations. Responsible for the various tasks involved in the overall operation of the restaurant including opening and closing the restaurant, maintaining standards throughout service, and all aspects of service delivery and guest satisfaction.

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

• Active duty opening or closing floor manager 
• Manage the floor, this is up to and including: guest relations, setting the staff up for success, comping checks and being “hands on”
• Development of bar FOH staff in areas of: personal growth, job knowledge and continued education
• Ensure staff is following all beverage procedures
• Interact with, direct and supervise employees in a fair manner. Promote teamwork
• Achieve high levels of success and service for all front of house (FOH) positions
• Discipline employees according to action plans
• Identify performance problems and correct immediately; communicate standards with staff, provide timely feedback
• Be hands on and involved with all FOH positions, including but not limited to servers, bartenders, porters, food runners, host, polishers, etc...
• Conduct daily shift meetings, use this opportunity to educate & motivate
• Follow up with employees and co-workers to ensure completion of assigned projects
• Assure compliance with and uphold applicable policies and requirements of employment laws
• Organize and conduct periodic informational seminars for employees
• Have thorough understanding of and practice of employee handbook, benefits and company philosophies
• Drive sales through consistent service, relevant marketing and social media efforts, genuine hospitality, sourcing high quality products and controlling costs
• Create and maintain a positive working environment
• Communicate and participate in conflict resolution
• Become proficient in the use of all restaurant computer equipment, include Point of Sale system, reservations system, Gift Card Terminals, accounting software
• Develop communication with the chef regarding prep lists, line checks and prep levels
• Lead by example
• Maintain a pleasant attitude every shift
• Comply with all safety and sanitation guidelines and procedures
• Participate in reviews with assistant management staff & FOH positions
• Mentor & promote individual growth among all employees; create opportunities for growth
• Uphold the restaurants culture of passion for food, focused & seamless service, and genuine interactions
• Respond to restaurant emails and forward or respond in the appropriate manner
• Facilitate menu changes 

 

Minimum Qualifications (Education, Experience, Skills)

• Restaurant Management Certification or college degree preferred
• Previous management experience required
• Illinois Manager Food Sanitation Certification required
• Illinois Allergen Certification required
• BASSET Certification required
• ServSafe Certification required 
• Ability to handle stress under pressure
• Willingness to maintain a clean, healthy, and safe working environment
• Ability to coordinate multiple activities with attention to detail
• Ability to work independently, with minimal supervision
• Familiarity with Resy, TOAST, 7 Shifts
• Dropbox, inDesign, PC/Windows, MS office (excel), Canva, Mailchimp

Physical Demands and Work Environment

• Ability to be flexible with job demands and open minded when being asked to complete tasks
• Ability to operate and use all equipment necessary to run the restaurant
• Ability to move or handle equipment throughout the restaurant generally weighing 0-50 pounds
• Ability to work varied hours/days as business dictates
• Ability to stand for up to 8-10 hours a day 

Our Other Concepts:

Lardon ( Michelin Bib Gourmand 2022-25), 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 2023-25) 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.