Frank Larocca Email & Phone Number

Dallas-Fort Worth Metroplex

Dallas, Texas, United States

• Spearheaded operations for Boxer Resorts restaurants in Dallas, TX (Belse), Los Angeles, CA (Little Pine), Manhattan, NY (Belse), and Crested Butte, CO (9380).• Successful opening of 11,000 sq ft, 100% plant based, upscale vegan restaurant, bar, brewery in Manhattan, NY, “Belse Restaurant & Brewery”, directing takeover, renovation/construction, menu development, marketing, hiring, training, opening.• Garnered a 95.2% guest satisfaction score at Belse, the #1 ranking against a pool of direct competitors by identifying and adapting to customer trends, demands and service expectations .• Achieved a 52.2% net sales increase, a 78.3% increase in net operating income, while reducing food/beverage cost by 15.4%, along with decreasing total compensation by 37.9% and other operating expenses by 11.2% by managing labor,food and beverage, supplies and equipment costs, and minimizing unnecessary expenses.• Recognized by Vegnews as Best Vegan Fine Dining, Opentable as Diner’s Choice Award 2022 and 2023, Veggie Awards as Best Plant-Based Restaurant, Culture Map as Best Vegan in Dallas.

Dallas, Texas

• Led an 8 restaurant market with average volume of $2.1 million in sales.• Inspired the team to achieve new highs in in-store and catering sales by enhancing guest service levels, improving food quality, and solidifying operations systems execution, leading to sales increases of 7.8% over prior year.• Awarded “Top Guest Satisfaction Market” by achieving exceptional guest focus mentality• Improved managment culture by creating a positive, upbeat, fun work environment by creating the “Café of the Quarter” recognition/reward program for 24 unit DFW Region.• Analysis of P&L performance, celebrating accomplishments while also identifying areas of opportunity, developing plans to achieve financial targets.

Dallas-Fort Worth Metroplex

• Led a 9-restaurant area with average volume of $1.4 million in sales.• Awarded “Outstanding Area Results” by creating a higher level of professionalism and guest service focus within restaurant teams, producing guest survey scores that exceeded company and industry expectations that led to sales increases of 9% in store and 23% in catering sales• Coordinated and led team to tremendous success in execution of one of the largest single catering events in company history; $90,000.00 Christmas Day catering event for American Airlines; for 3 consecutive years.• Responsible for recruiting, hiring, training, and development of management teams.• Identified areas of opportunity by analysis of P&L performance and developed action plans to improve and eliminate problem profit centers.

Dallas, Texas

• Directed the creation of an innovative new fast casual concept featuring healthy, freshly made, organic/all-natural offerings; filling the niche for healthy and enviro-conscious guests desiring the additional speed and convenience of drive through service.• Recognized and commended in various publications, including The Dallas Morning News, D Magazine, and The Dallas Observer. • Managed all aspects of new restaurant concept development including concept branding, building design, construction supervision, financials and budget development, recipe and menu creation, vendor relations, equipment procurement, operating systems creation and implementation, recruiting, staffing and training facilitation.• Controlled all facets of restaurant operations including sales growth, full P&L responsibilities, budget creation, food quality and presentation, speed & accuracy, hospitality, guest relations, inventory control, and team training & development.• Established the company’s culture that promoted fun, hard work, and respect for self, team and the guest, thus producing a welcoming, friendly, warm, enthusiastic, and helpful, team attitude that gave the guest a superior dining and service experience.

Graduate Studies In Business Management

Bachelor Of Arts (B.A.), Anthropology