| Location | Orland Park, IL |
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.