Task Force Director

Ballyhoo Hospitality is currently seeking a Task Force Director.

The Task Force Director will oversee and manage all aspects of the new restaurant opening process, from initial planning to final launch. This role will collaborate with operations, culinary, and marketing teams to develop a compelling concept, including menu development, brand identity, and target audience. This role requires strong leadership and financial management skills to ensure seamless integration of hospitality-driven service and profitability. Ballyhoo Hospitality is a rapidly expanding company with an estimated 2-3 restaurant openings per year. This role will oversee all new restaurant openings, as well as multiple restaurant locations. Ability to travel to all Chicagoland locations (potential for out of state properties in the future) and open availability is a must.

Benefits & Perks: Health, Dental, and Voluntary Benefits Package, 401(k) program, paid parental leave, paid vacation, career mentorship and growth potential, and dining incentives across our 12 establishments!

About Ballyhoo Hospitality: Ballyhoo Hospitality is the destination for feel-good dining. Founded by longtime hospitality industry veterans Ryan and Anna O'Donnell, Ballyhoo delivers the restaurant experience that guests crave. By pairing inspired menus with a unique ambiance, Ballyhoo focuses on all things quality - from the meals to the atmosphere and above all, the service. Ballyhoo is redefining neighborhood dining throughout Chicago and the North Shore with restaurants including Gemini, Coda di Volpe, Old Pueblo Cantina, Sophia Steak, Pomeroy, Buck Russell’s, Pizza by Sal, DeNucci's and continues to expand to more communities. View our restaurants here: https://ballyhoohospitality.com/

Task Force Director’s' Responsibilities

New Restaurant Openings – The Task Force Director will lead and motivate an opening team focused on delivering exceptional service and culinary experiences while managing operational and financial performance.

• Project Management: Strong organizational skills, attention to detail, and ability to manage budgets and timelines.
• Communication and Interpersonal Skills: Ability to communicate effectively with all stakeholders, including employees, vendors, and management.
• Food and Beverage Knowledge: Understanding of restaurant operations, menu development, and food safety standards.
• Staff Recruitment and Training: Recruit and train all restaurant staff, including managers, supervisors, and front-of-house and back-of-house teams.
• Operational Planning: Develop and implement operational procedures, including inventory management, food safety protocols, and customer service standards.
• Financial Management: Ability to manage budgets, analyze financial data, and make informed business decisions.
• Quality Control: Ensure that the restaurant meets the company's standards for food quality, service, and cleanliness.
• Problem Solving: Address any issues or challenges that arise during the opening process and ensure a smooth and successful launch.
• Strategic Planning: Develop long-term plans for the restaurant's growth and success.

Leadership – A strong leader in this role will effectively oversee multi-unit operations, foster collaboration across teams, and drive successful project completions while upholding the highest standards of food, service and financial performance.

• Drive day-to-day operational excellence, while overseeing progress towards F&B sales and profitability goals
• Foster employee engagement and cultivate a happy and productive work environment, including developing a culture to hire and retain strong talent, and grow and promote from within
• Lead hiring and training of food and service focused general managers, ensuring each outlet is staffed with high-quality leadership to continue training and education for all managers.
• Strive to be the best-in-class for guest satisfaction, ensuring that guest inquiries and feedback are promptly addressed, and overseeing staff training programs
• Manage compliance and management of the facilities, including overseeing R&M needs across your assigned locations
• Lead employee relations management within your operations, ranging from taking initial complaints and/or deescalating situations, to partnering with the VP of Operations and HR to resolve major escalations, as required
• Lead management teams in strategic planning for key revenue opportunities, including major holidays and peak event seasons, while providing insightful analyses to optimize operational hours, improve turn times and reservation pacing, and maximize event bookings.

Financial – accountability to delivering results to budget, and working with restaurant teams to produce deliverables according to the rhythm of the business

• Partner with the GMs, culinary teams, and sales teams to anticipate P&L results, through regular tracking of revenue and costs, and as needed, drive corrective actions to meet profitability goals
• Manage multiple restaurant units, including budgeting, forecasting, and cost control
• Manage business review preparation, for executive P&L reviews and where applicable
• Oversee maintenance of organized systems at each entity and deliver/ensure that reporting deliverables are timely and complete
• Deep understanding of hotel banquets and private dining operations, with a focus on maximizing event revenue, proper staffing levels, and guest satisfaction.

Collaboration – As a leader in Ballyhoo Hospitality, you will partner day-to-day with cross-team organizations, including but not limited to:

• Executive team: coordinate and implement cross-company initiatives at restaurant locations, and identify cross-team needs and requirements for operational excellence (accounting, HR, marketing, etc.)
• Accounting: oversee annual planning cycle in partnership with the VP of operations and restaurant management teams
• Culinary: ensure clear communication with chef and culinary management to achieve all standards and concept visions.
• Events: manage collaboration between events and operations teams to drive sales, profitability, and positive guest satisfaction
• HR: ensure teams are following all HR procedures, including payroll, labor compliance, employee lifecycle, and health & safety systems
• Marketing: identify and plan restaurant marketing initiatives, in alignment with group-wide marketing strategy
• Recruiting: manage open requisitions, including managing recruitment processes and maintain open and regular communication on current/anticipated needs
• Safety & Facilities: drive alignment and compliance with systems to mitigate risk, and set the tone for a culture of safety and compliance at the restaurants
• Training & Development: identify training and development needs, participate in developing training protocols, and implementation of training programs
• Development Team: - Manage the Critical Path to Open for new projects and outlet refreshes, ensuring all milestones are met and collaborating with cross-functional teams to deliver projects on time and within scope.

This is an ideal position for someone who is dedicated to providing great service and is seeking to become a member of a hard-working and fun team!

Physical Requirements

• Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds
• Safely and effectively use all necessary tools, equipment, & cleaning chemicals
• Stand and walk for an entire shift, including moving safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces
• Ability to bear exposure to hot and cold environments

If you feel you meet the requirements, are a team player, experienced, passionate, and dedicated to your craft, we want to hear from you! Please reply with a copy of your resume AND a cover letter detailing why you'd be a great addition to our team!