FRANCIS T. KASPER-631-433-0392 Franktkasper@gmail.com RESTAURANT EXECUTIVE Concept Development- Operations Management-People Leadership Established Restaurant Operations Executive with over 30 years of a stellar track record of achievement in reducing costs, streamlining operations, and increasing productivity within the restaurant industry. Proven ability to manage and promote high volume facilities. A respected leader with consistent demonstration and ability to motivate staff to maximum productivity, and control costs through effective resource management. Possesses exemplary leadership and communication skills, and excels in demanding, fast-paced environments. Strategic Planning & AnalysisPerformance OptimizationDiverse brand DevelopmentChain & independent leadership Executive level Operator Independent Consultant HR ManagementEmployee RelationsRecruiting & Talent AcquisitionProfessional ExperienceURBN Food and Beverage Executive Director Operations executive for URBN Food and Beverage division across the USA. 2019- 2021Oversight of the support center team, and the operations field regional directors. Hired to grow the brand portfolio throughout the USA FTK Hospitality LLC 2016 – PresentOwnerOpened Philadelphia office recruiting for large and small companies. Played an integral role in growing clientele list to over 50 companies in the restaurant and hotel industry. Operated as a business consultant for independent groups, developed new brands & improved operational execution. MACARONI GRILL 2013 – 2016Vice President of OperationsResponsible for 85 locations and 9 Regional Directors with annual sales of $185 million in revenue.Hired 5 new Directors and upgraded 30% of the General Managers in the field the first year.Reversed a double digit sales decline to flat in sales in one year and reduced manager turnover by 50%DMG BRANDS 2008 – 2013Director of OperationsOversaw 15 casual dining restaurants with annual revenues totaling $35 million.Led a corporate team of managers and directors by providing guidance, expectations and direction on growing each concept and maximizing operations.Managed multi-branded hospitality group that included Pubs, Oyster Houses, Seasonal farm to table grill, wine bar and consulting practices for local restaurants.Assisted in raising over 3 million in equity funding to grow the company.Opened 7 new locations while renegotiating poor leases on existing locations.SBARRO 2005 – 2007Vice President of OperationsOperated the startup Sbarro Express brand with annual revenues of $1 million for each location.Recruited and trained Managing Partners for new locations.Developed marketing strategies and launched quarterly marketing plans to drive corporate growth. Secured restaurant sites and completed all real estate transactions.Developed and implemented new menu designs and prototype for the casual take out express concept.HARD ROCK CAFÉ 2002 – 2005Senior Director of OperationsManaged the themed casual dining concept with gross annual sales of $375 million.Promoted from General Manager to Director of Operations in June 2002.Oversaw 16 locations with annual sales totaling over $110 million.Supervised 105 managers while achieving significant sales and profit increases.Increased sales in the Northern Division by 10% in 2004 – 2005.Education & CredentialsBusiness Management, Nassau UniversityPROFESSIONAL HIGHLIGHTS/AWARDSAwarded the “Carlson Manager of the Year” – TGI FridaysMember of the Diamond Club, Top 5% of all managers – Red Lobster/Darden GroupSteven Covey Leadership Certified