ALEC JOHN
Nashville
Summary
Results-driven Senior Hospitality Executive with over 15 years leading multivenue food and beverage operations in high-volume hotel environments. Expertise in managing $31M+ portfolios with full P&L accountability, focusing on cost control and high gross margins. Strength in optimizing revenue through strategic inventory management and labor practices, enhancing guest experiences while aligning with ownership and brand goals.
Overview
16
16
years of professional experience
1
1
Certification
Work History
DIRECTOR OF FOOD & BEVERAGE
Public Hotel
New York
01.2025 - Current
- Provide executive oversight of a $31M annual food and beverage portfolio across all venues, including restaurants, nightlife, banquets, and large-scale event operations.
- Sustain 80% overall F&B gross margin through integrated management of food, beverage, and labor costs across a complex, multi-venue operation.
- Maintained portfolio-wide food cost discipline at 21% blended, ensuring margin protection through standardized recipe costing, purchasing controls, inventory management, and menu engineering across all kitchens.
- Oversee enterprise beverage cost performance at 15% blended, optimizing beer, wine, liquor, and specialty cocktail programs through pricing strategy, pour controls, and inventory accountability.
- Directed labor strategy across all food and beverage venues, aligning staffing models and scheduling discipline with forecasted demand and budget targets to optimize productivity.
- Partnered cross-functionally with culinary, finance, events, sales, and marketing leadership to enhance profitability and operational consistency while elevating guest experience at scale.
GENERAL MANAGER OF NIGHTLIFE & ENTERTAINMENT
Public Hotel
New York
01.2023 - 01.2025
- Orchestrated high-profile events, boosting nightlife revenue.
- Pioneered seasonal venue transformations, significantly increasing guest engagement.
- Develop unique themed nights that increase guest numbers by 20%.
- Coordinated with marketing for strategic advertising and event planning, driving increased attendance.
- Led a diverse team of bartenders and servers, enhancing operational efficiency and customer satisfaction.
- Collaborated with director on special projects, resulting in improved P&L outcomes.
- Prepared venues for seasonal launches, ensuring timely readiness and seamless execution.
- Conducted daily safety audits, ensuring compliance and a safe environment for guests and staff.
SENIOR EVENT MANAGER
Public Hotel
New York
05.2018 - 01.2023
- Executed quality audits pre-event, ensuring timely execution and high standards.
- Streamlined operations through pre-function briefings on event specifics.
- Fostered a cooperative environment, leading pre-event meetings to align staff with event specifics.
- Delegated tasks to banquet staff, enhancing team efficiency.
- Liaised with the culinary team for seamless service, ensuring client satisfaction.
- Optimized staffing allocations to improve team efficiency and control labor costs.
- Implemented strategic changes to banquet setups, improving guest satisfaction and operational effectiveness.
MULTI-UNIT GENERAL MANAGER
Mar Air Foods
Queens
09.2010 - 09.2018
- Managed daily operations across multiple units, driving efficiency and productivity improvements.
- Enhanced profitability through strategic financial oversight and cost control.
- Analyzed financial data to identify cost-saving opportunities and effectively improve profit margins.
- Recruited and trained high-performance team, enhancing staff retention and overall unit performance.
- Fostered a collaborative work environment, enhancing team morale and productivity.
- Traveled between New York, Boston and Philadelphia to open new locations.
- Ensured adherence to safety regulations and company policies, maintaining a compliant work environment.
- Maintained rigorous compliance with health and safety regulations, ensuring top standards.
Skills
- Menu engineering
- Menu development
- Cost control
- Cost management
- Revenue optimization
- Inventory management
- Labor strategy
- Hospitality management
- Customer relationship management
- Problem solving
Certification
Qualifying Certificate in Food Protection
Timeline
DIRECTOR OF FOOD & BEVERAGE
Public Hotel
01.2025 - Current
GENERAL MANAGER OF NIGHTLIFE & ENTERTAINMENT
Public Hotel
01.2023 - 01.2025
SENIOR EVENT MANAGER
Public Hotel
05.2018 - 01.2023
MULTI-UNIT GENERAL MANAGER
Mar Air Foods
09.2010 - 09.2018