Evening Food Service Manager: Lead Ops & Client Relations

Eurest USA; Merna (IL); On-site; USD 70,000 - 75,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Paid Parental Leave

Personal Leave

Job summary

Eurest is seeking an Evening Food Service Manager in Normal, IL to oversee day-to-day foodservice operations, lead a team of associates, and manage client relationships and account profitability. The role focuses on delivering high-quality meals and strong client service in a second-shift environment.

The position emphasizes leadership, budgeting, and collaboration with culinary and marketing teams to implement programs and drive performance.

Qualifications

• Three to five years of foodservice management experience.
• BS Hospitality degree preferred.
• Dining experience preferred.
• Strong leadership and communication skills.
• Financial and business acumen.

Responsibilities

• Oversees all P&L and budgeting as it pertains to the account.
• Maintains excellent relationships with the client.
• Works with the Chef and management team in creating nutritious and top quality food for the students.
• Implements new culinary programs with Company marketing and culinary teams.
• Acts as a liaison between the Company, Client, and the community.

Skills

Leadership

Communication

Financial acumen

Business acumen

Dining experience

Education

BS Hospitality degree

Job description

Eurest is seeking an Evening Food Service Manager in Normal, IL to oversee day-to-day foodservice operations, lead a team of associates, and manage client relationships and account profitability. The role focuses on delivering high-quality meals and strong client service in a second-shift environment.

The position emphasizes leadership, budgeting, and collaboration with culinary and marketing teams to implement programs and drive performance.