Matt Wexler Email & Phone Number

San Francisco, Ca, Us

San Rafael, California, United States

San Rafael, California, United States

San Rafael, California, United States

San Rafael, California, United States

San Francisco Bay Area

OAK Development Project ManagerSep 2019 – Aug 2020When High Flying Foods won the bid to open 8 new brands in the Oakland airport, I took on the additional responsibility working with the Development team to lead the launch of the new restaurants, including A16, Farley’s Oaklandish Coffee, and The Hangar food hall with Drake’s Brewery, Brown Sugar Kitchen, RedBay Coffee, and a 35-seat bar. As the hub of all elements of the project, I met with each brand partner regularly to guide them through transitioning their brands to what works in an airport environment with operational efficiency. I created a 16-step process for menu development with timeliness and approvals and facilitated weekly meetings with our executives and department heads, keeping everyone on track. For efficiency, I reorganized restaurant layouts and sourced new equipment to maximize both the bottom line and the menu offerings. I also developed the new hiring plan that would allow us to double the team from 10 managers and 70 employees to 20 managers and 130 employees (some union, some not), keeping costs in check and training managers to take over the hiring process. We were on track to finish it all ahead of schedule when COVID-19 put the launches on hold.

San Francisco Bay Area

I joined High Flying Foods to oversee operations at multiple restaurants in San Francisco and at the Oakland airport. After 18 months, I also took on six of the company’s SFO locations, overseeing 6 General Managers and 23 Managers who were responsible for 9 locations and 130 hourly employees in union and non-union environments. I created new operations systems, drove revenue, reduced costs, and enhanced hospitality. Leading budgets and working with labor costs and planning taught me to scale quickly while still increasing the bottom line. Wins included turning around one overworked airport location, training a new GM, organizing a new layout and processes, retraining all staff, and implementing new service standards, which resulted in $8M in sales and much higher morale. I also overhauled a 200-seat Fisherman’s Wharf restaurant, rebuilding a team, installing a 17-step service process, and refocusing the menu and entertainment, increasing net profit by more than 60%. At another San Francisco restaurant location, I was able to revamp the kitchen’s production and capacity to also accommodate food prep for multiple airport locations, sorting out the production of 30 different recipes and calculating complex pricing and invoicing to track the greatly increased profitability.

San Francisco, California, United States

Launching and running Wexler’s for almost eight years was fantastic. Located in the Financial District, we focused on a new take on traditional barbecue techniques. I wrote the business plan, raised the money, found and negotiated the location and licenses, worked with a world-class architect, and hired the initial staff of 20. Once we opened, I ran operations every day, setting a high bar for service and overseeing the kitchen’s food production, as well as managing wine, cocktail and beer programs and private events. We also launched a food truck to bring our food to events and the street.We received national recognition for our food… the Chronicle named us Top 10 new restaurants and Top 100 Bay Area restaurants, our pulled lamb sandwich was named top 3 on the west coast by TLC, and Open Table named us top 50 restaurants in America. Even our restaurant design won the AIA award for the best casual dining design in the world in 2009, thanks to the signature ceiling structure from Aidlin Darling Design. I sold the business as my family grew in order to have a schedule that let me spend more time with them, but I’m proud to have generated financial success and ROI for our investors, retained a loyal staff, and created great experiences for our guests.

San Francisco Bay Area

While I was laying the groundwork to open my own restaurant, I managed the original location of Levende Lounge, with a team of more than 50, as the owners launched a second location in Oakland.

San Francisco, California, United States

Bringing the concept from Amsterdam, Supperclub came to SoMa with a high-level launch serving a nightly prix fixe meal to 200 people in a $10M gallery space with live performances and a nightclub.I was recruited four months before they opened to oversee both the front and the back of house, managing everything that was not part of entertainment and performance. I hired, trained and transformed a green team into a cohesive, well-oiled staff that knew how to put the guest first. We generated $6M in sales in the first year and built a reputation for the experience and high-end service.

San Francisco, California, United States

A part-time job at the door of a new upscale lounge owned by Gavin Newsom’s hospitality company PlumpJack quickly evolved into a staff role and I became General Manager in 18 months. I managed all day-to-day operations and oversaw a team of 25, handled hiring and ordering, and held accountability for quality and service.

B.A

Education record