Regional Operational Excellence Manager

ISS•San Antonio, TX

10d•$110,000 - $130,000•Onsite

About The Position

At Guckenheimer, a chef driven workplace dining company, we set the standard for culinary excellence, innovation, hospitality, and integrity. As an Operational Excellence Manager, you play a critical role in bringing new locations to life and ensuring every front of house environment reflects our standards from day one. The Operational Excellence Manager leads and coordinates regional new unit openings with a strong focus on front of house excellence. This includes oversight of merchandising, signage, small wares, equipment placement, and the full setup of front of house operations to ensure a polished and hospitality focused guest experience. This role develops and deploys site level operational tools that set opening teams up for success, including task by time guides, cleaning schedules, station diagrams, training materials, and operational checklists. The Operational Excellence Manager trains management teams and hourly staff on front of house standards, service expectations, and operational processes. In addition, this leader ensures the successful implementation of ancillary services such as coffee bars, office coffee service pantries, micro kitchens, juice and smoothie outlets, promotional activations, and catering programs. They develop and mentor regional champions to uphold standards, reinforce training, and support future openings. Through strong planning, structured execution, and hands on leadership, the Operational Excellence Manager ensures every opening delivers operational readiness, hospitality excellence, and a guest experience that reflects the Guckenheimer standard.

Requirements

Food obsessed and operationally driven
Leads with passion, purpose, and pride
Understands that exceptional hospitality programs are built on disciplined execution, strong systems, and teams who win together
Looking for impact
Thrives at the intersection of culinary excellence and operational precision
Comfortable building opening timelines and training tools
Comfortable walking a café, coaching a manager, and ensuring the front of house experience feels seamless and welcoming
Believes operational excellence protects the craft
Creates structure, clarity, and alignment so opening teams can execute with confidence
Leads with ownership
Collaborates across departments
Builds strong regional champions who sustain excellence long after opening day
Thrives in a culture where standards are high, collaboration is real, and guest experience is everything
Ability to stand and walk for extended periods, up to eight hours per day
Ability to lift a minimum of twenty five pounds
Maintain professional appearance standards
Thrive in high volume environments with time sensitive demands
Adhere to Health, Safety, Environment, and Quality (HSEQ) policies and procedures
Follow safety protocols, maintain environmental responsibility, and uphold quality standards
Actively participate in HSEQ training and report any potential hazards or compliance concerns

Nice To Haves

Experience in workplace dining or hospitality industry
Experience with new unit openings
Experience developing operational tools and training materials
Experience training management and hourly staff
Experience with ancillary services like coffee bars, micro kitchens, and catering
Experience developing regional champions
Knowledge of HACCP and NSF standards

Responsibilities

Lead and coordinate regional new unit openings to ensure operational readiness and exceptional front of house guest experiences
Oversee merchandising, signage, small wares, service flow, and front of house setup to align with company standards
Develop and implement structured opening tools including task by time guides, cleaning schedules, station diagrams, and training materials
Train management teams and hourly staff on service culture, operational processes, and front of house standards
Support successful launch of coffee bars, office coffee service pantries, micro kitchens, juice outlets, promotions, and catering programs
Identify and develop regional champions to sustain excellence and support future openings
Continuously improve opening processes to enhance efficiency, consistency, and scalability
Embed food safety and workplace safety standards into every opening plan
Ensure all service areas are organized, properly equipped, clean, and inspection ready from day one
Train teams on food safety protocols, workplace safety expectations, and regulatory compliance
Reinforce execution of Allergen Control Plan requirements with precision
Validate accurate product labeling and allergen identification across all service points
Support compliance with HACCP and NSF standards through structured documentation and audit readiness