Host, Restaurant​/Food Service, Server​/Wait Staff

Overview

Beaumont’s is now hiring food runners and bussers to join our opening team. This is a landmark, dual-concept restaurant project in Lincoln Park. Anticipated Start Date late March 2026.

Beaumont’s is an old-school, tavern-driven American restaurant. As we hope to open a neighborhood institution that stands the test of time and pay homage to the building’s rich history, both the space and concept as a whole lean into a bygone era.

The menu features American classics alongside French and Italian staples, from handmade pastas to charcoal fired steak frites. The beverage program is driven by classic cocktails while featuring predominantly American, French, and Italian wines, all while maintaining a warm and approachable atmosphere at an accessible price point.

The second floor houses the second concept – The Bull Moose, a steakhouse and cocktail lounge. With two fireplaces, big tufted booths, a little bar and dim lighting, The Bull Moose is an intimate Chicago steakhouse, stuck in the past.

Our goal is to build a team that is actually passionate about people. We need individuals that provide genuine, warm, friendly, and approachable hospitality. We need people that truly care about each other, about the guest, and about building a great neighborhood restaurant, one relationship at a time.

This is a position for someone who is team-oriented, naturally hospitable, and has an exceptional work ethic. A good sense of humor is encouraged and appreciated. We require our team to be positive, warm, respectful, helpful, and kind.

• Actively participate in and contribute to our company’s culture and hospitality ethos.
• Actively participate in a team-driven, positive, and productive work environment.
• Provide warm, genuine and personality-rich hospitality to all guests.
• Cultivate relationships with guests to develop regulars and establish Beaumont’s as a neighborhood restaurant.
• Use tact and good judgement when dealing with guest challenges with a “can-do” and “let’s fix-it” mentality.
• Engage with coworkers and management in a friendly, respectful, and professional fashion.
• Complete opening, running, and closing sidework in entirety and without supervision.
• Eagerly participate in inter-department responsibilities and assist others in need without direction.
• Consistently, efficiently, and promptly execute steps of service.
• Demonstrate comprehensive product and position knowledge.
• Excellent interpersonal, communication, and time management skills.

• 3+ years experience in high-volume, casual, refined casual, or fine dining restaurants.
• Must be 21 or older.
• Wine and spirits knowledge preferred.
• Valid food handler and basset certifications.

Projected gross income (wages and gratuity): $52,000 - $70,000/year ($1,000-$1,350/week) pending experience and position within the host team (e.g. runner vs lead/maître d’)