Frank Fronda
Director of Operations | Culinary Development | Food & Beverage Executive | Strategy & Partnerships | Driven By Hospitality | Thought Leader | Business Development
- Role
- Director of Operations & Culinary Development at Blackstone Consulting, Inc.
- Location
- Miami, FL, US
- LinkedIn followers
- 500 followers
About Frank Fronda
Chef with four (4) James Beard Acknowledgments. A creative and analytical culinary…
Experience
Director of Operations & Culinary Development
Dec 2019 — Present · Los Angeles, CA, US
At Blackstone Consulting, I spearheaded innovative food service models, created and led high-performing teams in high-volume, and secured DOD and government facilities. My key achievements include:Driving Financial Success: Implemented strategic financial management practices, achieving a 20% increase in profitability across multiple contracts.Operational Excellence: Launched and optimized new food service concepts, ensuring compliance with regulatory standards and enhancing service quality.Team Leadership: Fostered a collaborative and motivating work environment, mentoring and developing team members to exceed performance expectations.Supplier Negotiations: Secured favorable purchase agreements, reducing operational costs by 12% while maintaining high standards of quality and customer satisfaction.Business Development: Actively contributed to the acquisition and integration of new business, enhancing the company\'s footprint in the DOD and DOT sectors.My tenure at Blackstone Consulting has honed my ability to blend culinary innovation with sound business strategies, consistently delivering exceptional results and elevating customer experiences.
Education
New York Restaurant School
Culinary Arts & Management
1990 — 1991
Skills
- Catering
- Banquets
- Butchery
- Hospitality Management
- Chef
- Mediterranean
- Food & Beverage
- Gourmet
- Food Safety
- Menu Development
- Sanitation
- Food Styling
- Cooking
- Recipes
- Hospitality Industry
- Italian Cuisine
- Seafood
- Gastronomy
- Restaurant Management
- Cost Control
- Wine
- Parties
- Recipe Testing
- Culinary Management
- Culinary Education
- Sauces
- Budgets
- Food
- Pastry
- Food Cost Analysis
- Food Preparation
- Food Quality
- Culinary
- Menu Costing
- Food Service
- New Restaurant Openings
- Food Cost Management
- Menu Engineering
- Labor Control
- Restaurants
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