Front Of House Manager Jobs in Romeoville, IL (NOW HIRING)

About Lab 1860

Lab 1860 is a Levantine café and kitchen concept opening in Orland Park, Illinois. We draw from the pantry traditions of the Eastern Mediterranean — mana'eesh, mezze, fresh bread, house-made sweets, and an intentional soft serve program — and translate them into a fast-casual, all-day format built for how people actually eat. We care deeply about craft, sourcing, and the story behind each dish. This is a pre-opening hire: you will help us build something from the ground up.

The Role

The Front-of-House Manager is the face of the Lab 1860 guest experience. You will own the floor — setting the tone, managing the team, and ensuring every person who walks through our doors leaves with a strong impression. You report directly to the Owner/Operator and work alongside an Assistant FoH Manager who covers shifts in your absence.

This is an all-day, counter/fast-casual and dine-in operation. You will be expected to build systems, not just manage them.

What You'll Do

• Lead and manage the front-of-house team including the Assistant FoH Manager, Café Associates, Baristas, and Food Runners — hiring, training, scheduling, and holding the standard daily

• Own the guest experience from entry to exit — ensuring counter service, dine-in flow, and order accuracy are consistently excellent

• Build and enforce FOH systems: opening and closing procedures, POS protocols, floor standards, and shift handoffs

• Collaborate closely with the Executive Sous Chef and kitchen team to ensure seamless communication between front and back of house

• Monitor and manage labor, cash handling, and daily sales reporting

• Handle guest concerns professionally and proactively — resolving issues before they become problems

• Champion the Lab 1860 brand and story on the floor — staff should be able to speak to every dish and ingredient

• Support pre-opening setup: hiring, onboarding, training, and systems buildout

• Must be able to stand or walk for extended periods, and lift/carry objects up to 40 lbs without assistance

• Flexibility to work a variety of shifts, including nights, weekends, and holidays

• Other duties as assigned by management

What We're Looking For

• 4+ years of experience in restaurant or hospitality management, with a demonstrated track record of leading front-of-house teams

• 2+ years in a direct management role — scheduling, hiring, performance management, and team development

• Deep understanding of counter/fast-casual and dine-in service dynamics

• Strong POS literacy and comfort with daily reporting, labor management, and cash reconciliation

• A natural communicator who can hold a team accountable without losing their trust

• Genuine enthusiasm for food culture, hospitality, and creating memorable guest experiences

• Familiarity with Levantine, Middle Eastern, or Mediterranean food is a plus — but a curiosity and willingness to learn is non-negotiable

• Comfortable in a pre-opening environment — able to build systems from scratch and thrive in ambiguity

• Food Handler certification or ServSafe Manager certification required (or willingness to obtain before opening)

Compensation & Benefits

• Competitive salary - commensurate with experience

• Full-time, salaried position

• Health insurance coverage

• 401(k) with company matching

• Paid time off (PTO)

• Performance-based bonus structure for upper management — details to be discussed during the offer process

• Food & beverage discounts for all staff

• Pre-opening start date — you will be part of building Lab 1860 from day one

• Growth opportunity: as the concept scales, this role grows with it

How to Apply

Send your resume and a brief note about your background and why Lab 1860 interests you to contact@eatlab1860.com. We read every application personally.

Lab 1860 is a Levantine café and kitchen concept opening in Orland Park, Illinois. We draw from the pantry traditions of the Eastern Mediterranean — mana'eesh, mezze, fresh bread, house-made sweets, and an intentional soft serve program — and translate them into a fast-casual, all-day format built for how people actually eat. We care deeply about craft, sourcing, and the story behind each dish. This is a pre-opening hire: you will help us build something from the ground up.