Regional Operational Excellence Manager

ISS•Los Angeles, CA

3d•$118,000 - $144,000

About The Position

The Operational Excellence Manager leads and coordinates regional new unit openings, with a strong focus on front-of-house excellence. The role oversees merchandising, signage, small wares, equipment placement, service flow, and front-of-house setup to ensure each location is polished, operationally ready, and aligned with Guckenheimer standards from its first day. The manager develops and deploys site-level tools for opening teams, including task-by-time guides, cleaning schedules, station diagrams, training materials, and operational checklists. They train management teams and hourly staff on service expectations, front-of-house standards, and operational processes. The role also supports the launch of ancillary services such as coffee bars, office coffee service pantries, micro kitchens, juice and smoothie outlets, promotional activations, and catering programs. Through planning, hands-on leadership, and cross-functional collaboration, the manager develops regional champions who sustain standards, reinforce training, and support future openings. The position embeds food and workplace safety into opening plans and helps ensure service areas are clean, properly equipped, inspection ready, and compliant with applicable requirements. Success includes timely and seamless openings, consistent service and safety standards, successful ancillary programs, strong post-opening audits, and sustainable teams and processes.

Requirements

Ability to stand and walk for extended periods, up to eight hours per day.
Ability to lift a minimum of 25 pounds.
Ability to thrive in high-volume environments with time-sensitive demands.
Ability to maintain professional appearance standards.
Employment may be contingent upon successful completion of a background check and, where applicable, drug and/or alcohol screening.

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, equipment placement, and front-of-house setup in accordance with company standards.
Develop and implement opening tools, including task-by-time guides, cleaning schedules, station diagrams, training materials, and operational checklists.
Train management teams and hourly staff on service culture, operational processes, and front-of-house standards.
Support the launch of coffee bars, office coffee service pantries, micro kitchens, juice and smoothie outlets, promotional activations, and catering programs.
Identify and develop regional champions to sustain standards, reinforce training, and support future openings.
Continuously improve opening processes to increase efficiency, consistency, and scalability.
Embed food safety and workplace safety standards into opening plans and help ensure service areas are organized, equipped, clean, and inspection ready.
Train teams on food safety protocols, workplace safety expectations, and regulatory compliance.
Reinforce Allergen Control Plan requirements and validate accurate product labeling and allergen identification across service points.
Support compliance with HACCP and NSF standards through structured documentation and audit readiness.
Adhere to HSEQ policies and procedures, participate in HSEQ training, and report potential hazards or compliance concerns.