John D'Alexander Email & Phone Number

Austin, Texas, United States

Charlotte, North Carolina, United States

Wimberley, Texas, United States

Naperville, Illinois

-Overseeing 2 Managers, 3 Chefs and 2 Supervisor Scheduling coinciding with business levels and events Creating Manager and Chef areas of responsibilities to ensure coverage in all areas Holding each team member accountable for their areas and looking for improvement Weekly meeting with both Managers for the restaurant and leadership within the hotel -Reports Excellent understanding of P & L reports Budgeting P-mix reposts and all Micros reports Proficient in Excel Created new tip files, inventory sheets, training plans and calendars -Beverage Built a wine list, exclusively Italian wines for the restaurant with 172+ selections Received Wine Spectator Award of Excellence Created a new worldly wine list for the hotel bar Created a rotating cocktail list, along with bringing in new liquor options Brought liquor, beer and wine cost down from 53% to 21-24% Ordered all beverage for in room dining, Zorba and Che Figata, banquets and sales -Help set up and create menus for wine diners with the wine makers-Brought Open Table and Facebook scores up in all areas of ratings-Taught service through daily and weekly training, wine classes and menu tests Brought in Master Sommelier and wine reps to help teach the wines on all of our lists Created a training plan for all new hires -Worked with Chef on menu, costing, new ingredients, plate presentation -Met with marketing teams to help promote and plan events to increase growth and encourage new business. Examples:o Wine dinnerso Bike nighto Classic cocktail night• Zorba was awarded Best Cocktail Lounge in Naperville 2019• Lavazza was awarded Best Coffee Shop in Naperville 2019

440 S Lasalle St Chicago Il

-Managed day to day operations of a 1 Michelin star restaurant Staffing and scheduling of 17 front of house employees Lowered labor while increasing sales and cover counts Running and organizing menus, Open Table accounts and floor plans Creating new side work plans -Worked closely with Chef Joho to create menu and wine pairings -Arranged and led weekly marketing and catering meetings that focused on restaurant goals and standards-Responded to all guest reviews-Interviewed, hired and trained all new staff members -Helped teach service and wine during daily pre-shift meetings -Closed the restaurant going through server reports, cash received and large party reports. -Inventory with actual vs theoretical Cleaning up and organizing cellar to make wine list and inventory sheet to shelf Keeping wine, beer and liquor cost at 22-23% Maintaining a 600k wine cellar and list -Creating a cocktail menu with new cocktails of my own creation -Developed a deeper understanding of micros, Open Table and business operations

Greater Chicago Area

• Supervised servers to ensure high quality service and provided feedback for areas of improvement• Established guest relationships to encourage multiple visits and positive word of mouth recommendations• Partnered with Chef to guarantee superior dining service • Gauged interest in a variety of different courses, dishes and the corresponding wine pairing options• Sustained an up-to-date rotating champagne cart and maintain fulfillment of bottles• Differentiated knowledge of glass pours and bottle selections for presentation to guests

Chicago

• Provided remarkable dining experiences of a 3 Michelin star restaurant to guests • Developed a high understanding of service and steps of service

• Executed 4 to 5 course dining experience with special emphasis on wine pairing and oversaw a 1,000 + bottle wine list and cellar • Directed wait staff to help serve the dining room and maintained an even pace of the dining room • Helped guests navigate the menu which consisted of numerous French foods, an extensive cheese board and wine list