Hospitality-Driven Food Service Leader

Hy-Vee; Carroll (IA); On-site; USD 55,000 - 85,000; Full time

Job summary

Hy-Vee in Carroll, IA seeks a Food Service Manager to lead the Market Grille and related dining operations, overseeing menus, quality, staffing, and profitability across multiple departments. You will collaborate with chefs and managers to plan flavorful, cost-conscious menus, manage inventory and vendor relations, and build a hospitality-driven team culture focused on customer satisfaction and safety.

This fast-paced role requires strong leadership, business sense, and the ability to supervise

Qualifications

• High school diploma or equivalent; sanitation and food safety coursework encouraged
• At least 1 year of similar experience required

Responsibilities

• Provide prompt, friendly customer service and greet customers with a smile
• Oversee food quality and presentation across Market Grille, Mia Italian, Hy-Chi, and Kitchen
• Plan menus with chefs to ensure flavorful, popular items at competitive prices
• Oversee inventory and coordinate with chefs for provisioning and purchasing
• Estimate costs, supervise portions, and minimize waste through quantity management
• Perform checks to ensure consistent, high-quality preparation and service
• Set department standards for service, cleanliness, and profitability
• Assign tasks, monitor kitchen area for safety and repairs
• Ensure display cases are rotated and adequately staffed
• Direct hiring, training, and scheduling of food service staff
• Analyze weekly/monthly sales trends and plan marketing/ad projections

Skills

Hospitality focus

Team leadership

Cost analysis

Communication

Problem solving

Food safety knowledge

Education

High school diploma or equivalent

Sanitation/food safety coursework encouraged

Job description

Hy-Vee in Carroll, IA seeks a Food Service Manager to lead the Market Grille and related dining operations, overseeing menus, quality, staffing, and profitability across multiple departments. You will collaborate with chefs and managers to plan flavorful, cost-conscious menus, manage inventory and vendor relations, and build a hospitality-driven team culture focused on customer satisfaction and safety.

This fast-paced role requires strong leadership, business sense, and the ability to supervise