Alexa Cohn Email & Phone Number

Denver, Colorado, United States

In my current role as Director of Operations, I oversee strategic direction and daily operations of a$2.5M food and beverage enterprise with 23 kitchens serving both private jets and luxury train diningacross the Rocky Mountain region.I lead a team of ten in delivering exceptional culinary experiences to high-end clientele and tourists.During my time at Air Culinaire, I’ve also revitalized an underperforming operation, including introducingnew technologies, training, and processes to boost efficiency, drive customer satisfaction, and overhaulculture for a high-retention culture.

Denver Metropolitan Area

I spearheaded strategic business development, significantly enhancing brand visibility and positioningofferings as top-tier, nutrition-focused, chef-driven meals. My leadership in client engagement andmenu innovation resulted in a 25% business growth where I acquired 30 new clients, including 12 whobecame recurring patrons.

Ran events for front of the house including staffing, timing, coordination with back of house, set up, tear down and supporting the client.

Created recipes and initiated production of GIRL Bacon and Bacon Jams.

Aurora At Lunch

A unique membership-based referral group. We are company-exclusive and work to build our own business as well as the businesses of our members.

Greater Denver Area

Greater Denver Area

Prepare and execute food samples and demo plates for food shows to highlight selected product lines.

Greater Denver Area

Menu shopping and execution of food for contracted events.

We deliver fresh, seasonal, nourishing gourmet to your door. Menus change weekly and include wine and dessert specials. Look for packages to grow and options to be added! Serving Denver.

Transferred from Grand Vin to Downtown Denver territory where sales grew by 10 percent the first year and 12 percent the following two years to become a $1.3 million territory. In June 2008 was moved to South Denver territory to re-establish relationships with customers, dominate wines lists, and by the glass placements in an area that was lagging behind expectations. Within the first six months of each territory, I had the highest gross profit in the on-premise wine division. Over four years, represented over 6000 sku's/

Represented fine wine portfolio by helping to establish Grand Vin in South Denver, Castle Rock and Parker. Grew relationships and placements over the year to create a solid base for re-organization that occurred in February 2006.

Created beverage program at Zengo, including training program and inventory management. Re-vamped beverage program at Tamayo.

Director of Restaurants, 2003Contracted to open three food venues: Room Service, Library Lounge (a casual lounge serving food and drinks) and Redfield's (a higher-end, fine dining restaurant). Established training manuals and programs, hiring mandates, beverage program and inventory management and service standards.

Helped to run a 400-seat, $2 million a year restaurant including service, beverage, host stand, and office management.

Associate, Culinary Arts

Ba, Sociology

International Affairs - Russian Studies