Alexander Smith Email & Phone Number

Indianapolis, Indiana, United States

Served as the Asst. General Manager for the grand opening of Commission Row next to Gainbridge Arena. Multi-level establishment with 100+ seat sub-level speakeasy lounge, 200+ seat restaurant, and event spaces on our Above level. Was a senior leader on a 15-person management team. ▪ Hired over 180 employees for one of Indiana’s largest restaurant openings ▪ Responsible for managing a 150-200 bottle wine list as the restaurant’s sommelier. Transitioned to Nesso Italian Kitchen as General Manager in June 2024.

United States

▪ Smittybread - Lafayette, IN; P&L analysis, growth opportunities, new location, expansion.▪ Midnight Roots - Jackson, MI; Out-of-state expansion, SOP creation,critical Path development for new locations, management consulting.▪ EJ's Place - Skokie, IL; bartender, beverage inventory assessment and organization. ▪ Sangrita Cantina - Fishers, IN; multi-faceted consulting job addressing all areas and needs of the restaurant including, but not limited to: cocktail creation, beverage program management, labor controls & scheduling, facility management & needs, menus, staffing, training, and floor management.

Lafayette, Indiana Metropolitan Area

Chicago, Illinois, United States

Recruited to lead a team of 20+ direct reports and 250 hourly staff across four full-service restaurants in two states (IL and FL). Oversaw weekly sales at all locations with a combined $12M in annual revenue.Averaged <30% food costs and <18% beverage costs at all locations; generated $200,000 in weekly sales at multiple units.▪ Streamlined operations and increased efficiency by creating and editing SOPs, training materials, and other documents that were used company-wide.▪ Played a key role in managing operations throughout the COVID-19 pandemic, including coordinated the closing, reopening, and closing again of all four locations, restoring 200+ jobs.▪ Collaborated with the Corporate Executive Chef, Corporate Beverage Director, and Marketing Director on developing and executing strategic plans; delivered increased profitability at some restaurants despite decreased sales.

Chicago, Il

• Hired to led operations for premier events, including weddings, charities, social functions, and company parties with attendance of 2,000+. Maintained logistics, security, schedules, and upkeep for 80 events while in this role.▪ Successfully created and executed multi-faceted, high-profile events in collaboration with the event and sales teams.▪ Grew beverage revenue to $1.2M annually by developing and implementing a beverage tracking system and proper inventory controls; additionally, improved costs to an average of <12% per event.

Greater Chicago Area

Oversaw operations for three F&B outlets as 1 of 2 AGM’s, averaging $4M+ in annual revenue. Additionally, served as the Director of Wine and managed an extensive cocktail program.▪ Reduced beverage costs from 30%+ to 25% and decreased inventory from $150,000 to <$100,000.▪ Completed extensive training from Dead Rabbit Bar Consulting and averaged ~30 hours per week creating and maintaining 2 cocktail lists, with 50+ Specialty Cocktails, 70+ Classics, and cocktail batches for events.▪ Delivered a 25% reduction in FOH labor by leveraging tip pools, adjusting hours as needed, and building flexible teams.▪ Played a key role in the Green River outlet receiving back-to-back Michelin Stars in 2016 and 2017.

Greater Chicago Area

Served as the General Manager for the grand opening of the bellQ, as well as oversaw the Urban Belly outlet in the same location. Led a team of 7 direct reports and 100 hourly employees accountable for $2.5M in annual revenue.▪ Drove market awareness and traffic by implementing on-site events, including hosting cooking classes, karaok competitions, special dinners, and private events.▪ Secured multiple television features in 2013 and 2014, as well as received the Michelin Bib Gourmand Award for two consecutive years.Transitioned to the Intercontinental Hotel in May 2014 as a consultant and promoted to Wine Director/GM at Eno in October 2014 managing a team of 14 direct reports and $1.5M in revenue.▪ Managed $100k wine inventory, serving 700+ wines BTB with extensive BTG offerings, cheese, chocolate, and charcuterie. ▪ Delivered a 5% increase in beverage costs and established true beverage costs by implementing a proper inventory system with Binwise.▪ Led daily operations for a small team of sommeliers, including overseeing service, wine tastings, and monthly wine education classes, as well as off-site private events.

Greater Chicago Area

Recruited to the organization as a consultant overseeing the opening of Prasino in Wicker Park (August 2011). Promoted in September to the Director of Operation role managing three restaurants with 200+ staff and combined revenues of $10M+ annually. Wrote investment proposals and business plans for future development of restaurants and concepts.▪ Spearheaded the grand opening of Wild Monk in La Grange, IL, including FOH staffing, training, opening schedules, and creating a beverage program.▪ Successfully transitioned Prasino in St. Charles, IL into the Wild Monk concept in January 2012.

Plainfield, Il

Chicago, Il

Greater Detroit Area

Greater Detroit Area

Greater Midwest