Ben Carroccio

Hospitality executive with 20+ years of progressive leadership experience opening concepts, building leadership teams, strengthening financial performance, and scaling restaurant, bar, rooftop, taproom, and nightlife operations. Currently serve as a senior operational partner to ownership at Grind & Prosper Hospitality, helping guide company priorities and execution across a portfolio generating more than $17.2M in annual revenue and supporting 280+ employees. Known for translating ownership vision into operating systems, accountability, guest experience, and sustainable business performance.

Operations Manager | Senior Management, F&B Operations at GRIND & PROSPER HOSPITALITY (2022-05 – Present)

Serve as the senior operational leader for a multi-concept hospitality company, partnering directly with ownership to guide company priorities, financial performance, organizational development, and portfolio-wide execution.

• Oversee operational performance across restaurant, bar, rooftop, and nightlife concepts while leading through General Managers, Kitchen Managers, and department heads.
• Direct seven-location payroll, labor strategy, purchasing, inventory controls, vendor relationships, budgeting, and weekly financial accountability across a $17.2M portfolio.
• Build scalable operating systems for onboarding, training, communication, compliance, management accountability, and cross-location consistency.
• Lead openings, concept development, operational transitions, and investor-facing initiatives from planning through execution.
• Partnered with ownership, culinary leadership, and venue management to reduce portfolio prime cost from approximately 55% to 50% through labor optimization, purchasing strategy, menu engineering, inventory controls, and weekly financial accountability.

Multi-Unit Manager at PURE PROJECT (2020-07 – 2022-05)

Helped scale a hospitality-first craft brewery brand across three San Diego taprooms, combining premium guest service, product education, sustainability, and disciplined multi-unit execution.

• Helped open the North Park taproom, establishing hiring, training, service standards, and operating procedures.
• Supported consistency across North Park, Bankers Hill, and Miramar while developing knowledgeable, guest-focused teams.
• Strengthened product storytelling and service culture for a brewery recognized among California's leading craft beer destinations.

Opening General Manager | Soda & Swine UC San Diego at CH PROJECTS (CONSORTIUM HOLDINGS) (2019-06 – 2020-06)

Joined one of San Diego's most prominent design-driven hospitality groups to launch Soda & Swine at UC San Diego and translate a destination concept into a new campus market.

• Led pre-opening planning, hiring, training, systems development, and opening execution.
• Built the leadership team and service culture around CH Projects' brand standards and guest experience.
• Successfully opened the restaurant before operations were interrupted by the 2020 COVID-19 shutdown.

Assistant General Manager → Dual-Concept General Manager at FIREHOUSE AMERICAN EATERY & LOUNGE / THE GRASS SKIRT / GOOD TIME POKE (2016-04 – 2019-06)

Promoted from Assistant General Manager of Firehouse American Eatery & Lounge to General Manager of The Grass Skirt and Good Time Poke, taking full responsibility for one of San Diego's most recognized immersive hospitality concepts. Played a key role in refining the operational design, guest flow, and execution of the concept, helping establish a destination respected by the dedicated tiki community while earning recognition for a culinary program that elevated expectations of the traditional tiki bar experience.

• Oversaw the operational design, layout, functionality, and guest flow of the dual-concept space, ensuring the kitchen, bars, service areas, entertainment elements, and adjoining fast-casual operation functioned cohesively.
• Directed staffing, financial performance, service standards, nightlife operations, and daily execution across two concepts with distinct service models and guest expectations.
• Helped build The Grass Skirt into a destination for serious tiki enthusiasts while earning recognition for food quality rarely associated with traditional tiki bars.
• Coordinated national television productions with Food Network and Travel Channel while maintaining uninterrupted operations and protecting the guest experience.

Opening General Manager at PRIMO HOSPITALITY (2014-10 – 2016-04)

Earned first Opening General Manager opportunity with a Los Angeles hospitality company entering the San Diego market and expanding beyond health-focused breakfast and brunch into Italian wine, pasta, and pizza.

• Led the company's first San Diego restaurant from pre-opening through launch, including hiring, training, systems, and service standards.
• Partnered with ownership to establish the brand in a new market while protecting company culture and operating vision.
• Built the operational foundation for a full-service concept in a competitive restaurant environment.

Assistant General Manager | Bar Manager at DIVISION ALE HOUSE / HIGH NOON SALOON (2012-01 – 2014-12)

Developed a neighborhood-focused leadership style within a two-location Chicago restaurant company built on repeat guests, strong culture, and genuine hospitality.

• Supported restaurant and beverage operations while helping build a team culture that encouraged development and advancement.
• Strengthened neighborhood loyalty through consistent service, community engagement, and a welcoming guest experience.

General Manager & Administrative Assistant at LUCKY'S CAFE (2010-10 – 2012-10)

Built an operational foundation directly under a chef-owner at a nationally recognized independent restaurant featured on Food Network's Diners, Drive-Ins and Dives and The Best Thing I Ever Ate.

• Managed daily operations while supporting purchasing, scheduling, administration, cost awareness, and team leadership.
• Learned the owner-operator discipline behind food quality, community connection, loyal guests, and long-term sustainability.

Bartender, Music Hall & Foundation Room (Part-Time) at HOUSE OF BLUES (2010-09 – 2012-10)

Worked evenings and weekends while managing Lucky's Cafe, adding experience in high-volume concerts, nightlife operations, and premium guest service.

Bachelor of Arts & Sciences in Business Administration, Entrepreneurship, Communication – West Virginia University