Megan Greer

Eyrie Restaurant

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Keep looking for opportunities to move forward and improve. While it’s nice to coast, you always want to keep reaching higher.

Finding out one’s passion is not an easy task, but when the fervor is discovered, everything just seems to smoothly fall into place. That is what happened to Robert Morris University alumna, Megan Greer, during her studies at the university. Greer attended the Chicago campus, where she studied Culinary Arts and Hospitality. In 2012, Greer completed her studies in two programs, when she received her BBA with a concentration in Hospitality and her BPS with a concentration in Culinary Arts. Currently, Greer works as Restaurant Manager at Eyrie, RMU’s student-run restaurant located in Oak Park, Illinois.

Coming into college, Greer knew that she wanted to receive an education that would prepare her for the hospitality industry. During her time at RMU, she was heavily involved in activities that would both prepare her for the skills needed in her career and help her gain the necessary technical knowledge and expertise. Greer was the Vice President of Cooks for a Cause, a RMU organization focused on helping society through the passion of food. One of the projects that Greer led for the organization was the baking and decorating of over ten thousand Christmas cookies, which were donated to the People’s Resource Center of DuPage County during the holidays. Greer was also a Resident Adviser at Fornelli Hall, where she provided advising to RMU students and developed programs to help strengthen the RMU community. She was also a member of the RMU Sailing Team and The Eagle News. Through her involvement in these organizations, Greer was able to gain valuable communication skills and also network with RMU staff. “Having worked as an RA and holding two other jobs while in school helped me see that I work best when I have a lot on my plate,” she reflects.

As part of her curriculum, Greer became heavily involved in the development and organization of Eyrie, a restaurant fully run by RMU culinary students. Students gain experience of working both the front and back of house, as well as all the inner workings of what it takes to run a restaurant. Greer always imagined herself working in the hotel industry, but after her experience at Eyrie, she saw a promising future in a completely different direction. As she worked her way up to her current position as Restaurant Manager at Eyrie, Greer applied her studies in culinary and management courses in order to bring exactly what was necessary to her roles.

Since graduating, Greer has continued to be involved in both her local and RMU communities. She is helping organize the annual RMU Culinary Symposium, a daylong event for culinary students, chefs, chef instructors, and RMU alumnae. Greer is also a Board Member and Secretary at the Hemingway Business Association, which represents the interests of business community members in Oak Park. She is also an active Chamber of Commerce member and volunteer at the annual Oak Park and River Forest Holiday Housewalk, which benefits the local Infant Welfare Society. Greer strives to expand the RMU brand through her continued efforts and involvement as a local business woman in the Oak Park community.

As Greer continues to be in charge of Eyrie, she also has several other plans for her future. She would like to continue expanding Eyrie through organizing larger events at the restaurant and growing the public cooking classes program. Greer is also interested in becoming an instructor at RMU in either management or culinary courses.

Megan Greer’s experience within Eyrie helped her turn unconventional learning into a career. With lots of hard work and motivation, Greer completed two Bachelor’s degrees before turning 23, which she views as one of her biggest accomplishments. As part of working with current RMU students every day, Greer shares the following piece of advice, “Keep looking for opportunities to move forward and improve. While it’s nice to coast, you always want to keep reaching higher.”