RRE Portfolio Careers

Meadowlark Hospitality is looking to expand our team and seeking a strong General Manager. The position will oversee all FOH Staff and general management of the day-today activities of Lardon, Our Sister Concept Union, and our newest Cocktail bar The Meadowlark.

Candidates must have relevant General 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.

Lardon (Michelin Bib Gourmand 2022), highlights cured meats, artisanal cheeses, sandwiches and coffee in an old world style café environment. Rooted in the Logan Square neighborhood, Lardon is looking for dedicated and driven team members that enjoy fostering a team environment and communicating our passion for artisanal food and drinks. Chef Chris Thompson’s 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 Chef Thompson's one of a kind menu.

Union 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 Chef Chris Thompson’s New American cuisine by way of seasonally focused, shareable plates for any occasion.

The Meadowlark 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. Expect a rotating conceptual based menu featuring house made bitters, tinctures, infusions, shrubs and tonics, as well as fresh-pressed juices, market-driven, and seasonally rotating ingredients.

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. Many of our front-of-house positions involve cross training and require each individual to move flawlessly from one to another, when needed. 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 salumi, cheese, Amari, coffee and everything in between.
-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:

Responsible for overseeing the Front of House of each storefront, 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, supervising the floor during busy service periods, measuring business trends, maximizing sales/profitability by developing staff, controlling expenses, shortages and all aspects of service delivery and guest satisfaction. Strong organization, attention to detail, financial business proficiency, knowledge of excel, TOAS POS, and overall operational expertise a must.

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

• Development of FOH staff in areas of: personal growth, job knowledge and continued education
• Be accountable for all facets of the restaurant operation
• Responsible for financial success and meeting required budgets
• 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
• Be involved and oversee all aspects of FOH training; fill out new hire paperwork
• Direct FOH employees and assistant management in proper service guidelines
• 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
• Responsible for cetian ordering and inventory, (supplies, etc...)
• Drive sales through consistent service, relevant marketing and social media efforts, genuine hospitality, sourcing high quality products and controlling costs
• Oversee private events and provide timely feedback to inquiring guests
• Create and maintain a positive working environment
• Communicate and participate in conflict resolution
• Communicate repair and maintenance needs to Owner and/or appropriate repair source
• Become proficient in the use of equipment and utensils related to the operation of the restaurant
• 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
• Work with event coordinator on menus, room design, etc. to increase business
• Work with Marketing and PR to order to increase business
• 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
• Manage the floor, this is up to and including: guest relations, setting the staff up for success, comping checks and being “hands on”
• Respond to restaurant emails and forward or respond in the appropriate manner
• Facilitate menu changes with Owner, Chef and Director of Beverage