FRANCO CHECCHINI
Newport Beach,CA
Summary
A self-motivated, dedicated, and forward-thinking professional with a proven track record of transforming restaurants into highly profitable enterprises through exemplifying a results-driven mindset. Skilled in launching and scaling new restaurant locations, recruiting and retaining top talent, and developing strategic business models to improve the bottom line. Detail-oriented, with excellent written and verbal skills, and fluent in Spanish. Possesses a cross-functional attitude with the ability to lead diverse teams while ensuring compliance with all regulations, ethical standards, and organizational protocols.
Overview
20
20
years of professional experience
Work History
Director of Operations
The Whaler Group
Newport Beach, California
01.2026 - Current
- Contributed to organizational strategic direction to improve products and services.
- Overseeing personnel by commending, initiating promotions, transfers, and disciplinary measures.
- Enhanced customer service and satisfaction through policy and procedural changes.
- Analyzed data across a variety of sources to identify trends, patterns, and areas of opportunity across three locations.
- Communicated clear and consistent messages regarding departmental goals to produce desired results.
DIRECTOR OF OPERATIONS
Red O Restaurants
Newport Beach, CA
08.2013 - 01.2026
- Provide strategic leadership and guidance to 150+ employees and three units generating $25-28M annually while aligning organizational strategies with objectives, managing daily business operations, and delivering a world-class guest experience to drive results
- Promoted from General Manager to Director of Operations within six months of rehire
- Instrumental in increasing market share by executing strategic growth initiatives, overseeing recruitment, training, and staff development, and opening new restaurants while engaging in continuous process improvement to enhance business development
- Play a key role in optimizing profitability by identifying top-selling cocktails and achieving a 70% cost-effectiveness rate with a 9% margin while enhancing the beverage program to reach a 16% margin, resulting in a highly profitable program by reducing costs to 14%
- Introduced tableside Tequila Carts with portions costed at 16%, resulting in 8% of total company sales generating $1.8M annually while measuring KPIs and implementing incentivized contests to maximize server engagement and performance
- Spearheaded a reorganization of the company post-COVID to cultivate a new culture, improve service standards, and revamp menus, leading to the reopening of three restaurants within the first year while achieving record-breaking profitability
- Consistently produce positive P&Ls and prime costs at all three locations while maintaining the highest levels of integrity, professionalism, and service
- Perform employee evaluations and assessments while enforcing Standard Operating Procedures (SOPs) to ensure compliance with all food, safety, and alcohol regulations
GENERAL MANAGER
DCB Hospitality Group
Irvine, CA
02.2018 - 06.2019
- Oversaw day-to-day operations, resources, and staff management while implementing business strategies to increase customer loyalty and advance the organization's mission
- Provided unrivaled customer service to guests to increase Yelp review average from 3 to 4.5 stars while developing customer-centric employees and managers
- Achieved high employee retention and reduced churn by hiring and retraining 40% of serving staff while administering additional training, resources, and mentoring
- Demonstrated exceptional analytical skills by reviewing monthly financials to maintain accurate cash management receipts, forecasting, labor budgets, and P&L records
- Reduced costs by moving the liquor program back to 15-18% cost, correcting inventory sheets, increasing liquor sales from 13% to 19%, and reducing labor by 25% through streamlining and improving training programs, scheduling, and workflows
GENERAL MANAGER
Mastro's Steakhouse
Thousand Oaks & Beverly Hills, CA
08.2006 - 05.2013
- Drove revenue growth by managing operations of a large, upscale restaurant generating $9-24M in annual revenue while supervising a diverse team of 325 employees
- Managed budget and labor, P&L statements, and a $350K liquor and wine inventory while preparing a nightly deposit in accordance with daily balancing tender reports
Skills
- Strategic Operations
- Profit Optimization
- Process Improvement
- Budgeting & Cost Analysis
- Safety & Audit Compliance
- New Restaurant Openings
- Key Performance Indicators
- Customer & Vendor Relations
- Strategic Sales & Marketing
- Negotiation & Persuasion
- Stakeholder Engagement
- Research & Data Analysis
- Microsoft Office Suite
- Group Communication
- Quality Assurance
- Problem-Solving
- Decision Making
- Evaluation & Assessment
- Restaurant Management
- Cross-Functional Leadership
- Strategic Thinking & Foresight
- Business Planning & Execution
- Hiring, Training, & Coaching
- Procedure Development
- Visionary Leadership
- Team Building
- Strategic planning and execution
Timeline
Director of Operations
The Whaler Group
01.2026 - Current
GENERAL MANAGER
DCB Hospitality Group
02.2018 - 06.2019
DIRECTOR OF OPERATIONS
Red O Restaurants
08.2013 - 01.2026
GENERAL MANAGER
Mastro's Steakhouse
08.2006 - 05.2013