Jeremy Herring

About Jeremy Herring

I’m a strategic and hands-on food service executive with over 20 years of experience leading high-volume, multi-state operations across hospitality, workplace dining, and corporate foodservice. Throughout my career, I’ve built a reputation for transforming complex portfolios into cohesive, high-performing enterprises that deliver culinary excellence, operational efficiency, and exceptional client experiences.I’ve led regional portfolios exceeding $200M in annual revenue and more than client sites, developing scalable systems that elevate food quality, drive financial results, and strengthen people-first cultures. My leadership approach blends strategic vision with a deep passion for hospitality, empowering teams to innovate, grow, and deliver meaningful guest experiences every day.Key strengths include:Multi-site and enterprise operations leadershipCulinary program development & standardizationFinancial stewardship & P&L optimizationProcurement & process innovationClient engagement & enterprise partnershipsLeadership development, inclusion, and culture buildingI believe the future of workplace dining and hospitality lies in purpose-driven food experiences — those that connect people, foster culture, and reflect the values of the communities they serve.

Experience

1. Regional Director of Operations

   Guckenheimer

   Jul 2025 — Present

   ead strategic operations across a multi-state regional portfolio, overseeing culinary excellence, financial performance, and client partnerships within corporate dining, catering, and micro-market environments. Partner with executive leadership to align business objectives, people & culture initiatives, and service standards with ISS Guckenheimer’s mission of exceptional workplace experiences.Key Highlights:Direct operational strategy and execution for a portfolio exceeding $100M+ in revenue and 100+ sites.Standardized culinary and service frameworks to improve food quality, labor efficiency, and client satisfaction.Built leadership development programs and culinary training systems, driving consistency and advancement opportunities.Collaborate with clients to align food programs with workplace culture, wellness, and sustainability goals.Champion innovation and continuous improvement through data-driven insights and cross-functional collaboration.

Education

• The Art Institute of New York City

  Associate's degree, culinary arts and restaurant

  2002 — 2004

Skills

• Food Safety
• Team Management
• Event Planning
• Restaurants
• Hospitality Industry
• Team Building
• Team Leadership
• Banquets
• Banquet Operations
• Menu Development
• Food Industry
• Hospitality
• Catering
• Operations Management
• Event Management
• Restaurant Management
• Food & Beverage
• Customer Service
• Food Service
• Budgets
• Food
• Profit
• P&L Management
• Employee Relations
• Culinary Skills
• Budgeting
• Hospitality Management
• P&L