With their combined 35 years in the hospitality business, husband-and-wife partners Ryan and Anna O’Donnell created Ballyhoo Hospitality, which champions the qualities that make a neighborhood restaurant great. The heart-felt greeting when you walk in the door, service that makes you feel cared for and a warm ambiance that encourages you to relax. Ballyhoo restaurants offer thoughtful, inspired food and drinks that satisfy in memorable ways again and again.

Sophia Steak Lake Forest is the premier dining destination for the North Shore, serving premium steaks and seafood alongside daily specials and decadent desserts in a chic and comfortable setting that feels like home. Sophia first opened its doors in Wilmette in 2020. Quickly becoming the neighborhood's #1 steakhouse, the expansion and second location opened in 2022 at 181 E. Laurel Ave., sharing what we do best with the Lake Forest community.

OVERVIEW:

The Manager trains and assists in the operations of Sophia Steak in Lake Forest. Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service & satisfaction, food quality, cleanliness and sanitation.

ESSENTIAL JOB FUNCTIONS:

• Train in varying positions in Sophia Steak in Lake Forest
• Ensure that all food and products are consistently prepared and served according to the restaurant portioning, cooking and serving standards
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant’s accounting policies and procedures
• Make employment and termination decisions consistent with company guidelines for approval or review
• Fill in where needed to ensure guest service standards and efficient operations
• Complete weekly assignments as designated
• Participate in Weekly Managers Meeting
• These job functions include but are not limited to the following duties, additional duties may be assigned

REQUIRED QUALIFICATIONS:

• Minimum of 2 years’ experience in the restaurant/hospitality industry.
• Must have a working knowledge of restaurant management and operations.
• 2-3 years of culinary & wine experience, preferably in an upscale dining environment
• Bachelor’s Degree and/or Culinary degree preferred.
• Excellent communication and organization skills. Ability to interact professionally and diplomatically with a variety of business partners.
• Fluency in Microsoft Office Suite: Word, Excel (Advanced ability), PowerPoint