Front of House Manager

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

Pay: $55,000.00 - $70,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Employee discount
• Health insurance
• Paid time off

Language:

• English (Preferred)
• Arabic (Preferred)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Work Location: In person

Salary : $55,000 - $70,000