General Manager

Meadowlark Hospitality is looking to expand our team and is seeking a strong General Manager . The position will report to the Owner and assist in duties that oversee FOH Staff and management of the day-today activities of Lardon, Union, and The Meadowlark. 

Position Summary

The General Manager is responsible for overseeing all aspects of restaurant operations across Lardon, Union, and The Meadowlark. This role ensures operational excellence, financial performance, elevated guest experiences, and a positive, growth-focused work environment.

The General Manager balances administrative leadership while driving strategic planning, profitability, and team development. Strong organizational skills, financial acumen, attention to detail, and proficiency in Excel, TOAST POS, and restaurant operating systems are required.

A more detailed list of responsibilities is below.

 

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 everyone 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!

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, aperitivo 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 (#68 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.

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.

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

Key Responsibilities

Operational Leadership

• Oversee all facets of day-to-day restaurant operations, including opening and closing procedures.
• Supervise the floor during high-volume service periods to ensure seamless execution and guest satisfaction
• Ensure the appropriate presentation and ambiance of the entire space (lighting, temperature, cleanliness, bathroom, seating arrangements).
• Maintain compliance with all safety, sanitation, and employment law requirements
• Communicate and coordinate building repair and maintenance needs with ownership and vendors
• Maintain proficiency in all restaurant systems, including POS (TOAST), reservations systems, gift card terminal, and accounting software.
• Respond to restaurant communications and ensure proper follow-through.

Financial Management & Business Strateg

• Own financial performance and ensure budgets and profitability targets are achieved.
• Drive a positive P&L through effective management of staffing, COGS, and operating expenses
• Conduct monthly financial reviews, including:
  • Labor, Sales, PMIX, Discount Reservation and Inventory analysis
• Oversee payroll processing on a biweekly basis
• Monitor business trends and implement strategies to maximize sales and control costs
• Collaborate with ownership on strategic planning and financial forecasting.
• Work cross-functionally with department heads to drive revenue growth.

Human Resources & People Leadership

• Maintain a fully staffed and properly structured team across all areas of the restaurant
• Lead recruitment strategy and workforce planning to ensure staffing levels support business needs.
• Conduct interviews in partnership with department heads and oversee final hiring decisions.
• Ensure thorough onboarding, training, and documentation for all new hires.
• Promote and maintain an open-door policy, creating a safe and inclusive environment where staff feel welcomed, supported, and heard.
• Foster a culture rooted in respect, accountability, growth, and genuine hospitality.
• Organize and conduct periodic informational seminars and continued education opportunities
• Oversee employee certification tracking and compliance documentation
• Uphold and enforce company policies, employee handbook standards, and employment law compliance.
• Lead conflict resolution and guide managers in constructive disciplinary action.
• Mentor managers and high-potential employees; create clear growth pathways.
• Conduct and oversee performance reviews for FOH management and leadership positions.
• Maintain a thorough understanding and application of the employee handbook, company philosophies, and employment policies

Team Leadership & FOH Development

• Lead all Front of House (FOH) operations, including managers, bar, hosts, support staff, and food runners
• Oversee all aspects of FOH training and continues staff development
• Update and maintain all training materials for FOH staff
• Coordinate and implement on-site new hire training
• Develop FOH staff through coaching, mentoring, performance reviews, and continued education.
• Generate and oversee FOH schedules to ensure proper staffing levels.
• Conduct biweekly FOH management meetings.
• Ensure consistent service standards and accountability across all FOH positions.
• Delegate tasks effectively and ensure consistent follow-through.
• Strengthen communication between FOH and BOH leadership, including coordination with the Chef and Director of Beverage on prep levels, line checks, and menu changes.
• Troubleshoot staffing issues and provide immediate operational support where needed

Service Excellence & Guest Experience

• Uphold and model a culture of genuine hospitality, focused service, and passion for food and beverage.
• Ensure consistent and high-level service standards across all FOH positions.
• Direct assistant managers and FOH employees in proper service guidelines.
• Lead by example with professionalism and a positive attitude during every shift.

Marketing & Sales Growth

• Drive sales through service excellence, targeted marketing initiatives, and cost control.
• Assist in marketing strategy and execution, including:
• E-blasts
• Website updates
• Social media oversight
• Photoshoot scheduling
• Support PR initiatives and community engagement.
• Assist in planning and executing off-site events and in-house programming.
• Collaborate with ownership, Chef, and Director of Beverage on menu updates and special event menus.

Administrative & Communication Responsibilities

• Balance administrative responsibilities with active service leadership.
• Delegate tasks effectively and ensure consistent follow-through.
• Coordinate scheduling for FOH management, bar prep, support staff, hosts, and food runners.
• Develop clear communication channels between FOH and BOH, including prep lists, line checks, and inventory levels.
• Oversee ordering and inventory of select supplies.
• Ensure completion of assigned projects through consistent follow-up.

Skills & Experience

• Previous hospitality management experience required
• Strong leadership and team development skills
• Excellent organizational and communication abilities
• Financial and operational business proficiency
• Experience with TOAST POS and Microsoft Excel preferred
• Ability to multitask and remain calm under pressure in a fast-paced environment
• Weekend availability is a must

Minimum Qualifications

• 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, 7Shifts

Physical Demands & 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 of 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