Alexander Polazzo is a hospitality veteran with over 30 years of experience in food and beverage management. He has held leadership roles such as General Manager and Director of Operations at various hotels, resorts, and event venues. Polazzo has a track record of turning around struggling operations to increase profits and exceed performance standards through leadership and team building. He mentors staff and has helped many advance into management roles.

1. ALEXANDER O. A. POLAZZO
2587 Bridlewood Lane SE
Atlanta, Georgia 30339 (404) 655-6338
PROFESSIONAL SUMMARY
Passionate hospitality visionary with over 30 years experience. Dedicated professional with exceptional planning,
organizational and problem solving skills. Expert at performing under pressure. Well-developed ability to make
critical decisions in stressful, dynamic and diverse environments. Consistently exceeds financial and quality
performance standard through leadership and building cohesive teams. Mentors at all levels.
PROFESSIONAL EXPERIENCE
STERLING SPOON CULINARY MANAGEMENT
WOODRUFF ARTS CENTER – Atlanta, GA
General Manager 2014-present
 Enhanced and restructured F & B operation to improve effectiveness and increase profits.
 Aggressively turned budget loss of 22% to profit margin of 19% in first eight months.
 Awarded companywide Manager of Year 2014-15.
 Performance improvements resulted in contract renewal.
RESTAURANT ASSOCIATES AND WOLFGANG PUCK CATERING
GEORGIA AQUARIUM – Atlanta, GA
General Manager / VP Atlanta Operations 2006-2014
 Directed operations for Georgia Aquarium, all Turner Broadcasting affiliates and preopening of National
Center for Civil and Human Rights. Consulted for Georgia Building Authority and Tabernacle.
 Combined annual sales of over $30 million to include retail, catering, conference dining and café services.
 Guidance and mentoring enabled multiple staff to be promoted into various levels of management.
 Continuously ranked #1 unit in the company with highest sales and profitability.
Director of Catering Operations 2005-2006
 $13 million in catering sales, #1 unit in company with highest sales and guest satisfaction index.
 Executed almost 2,000 events this year,the smallest 2 guests and largest 10,000 guests.
 Created and implemented all operating and beverage systems, purchasing program and standards manual.
FIFTH GROUP RESTAURANTS, BOLD AMERICAN CATERING – Atlanta, GA 2002-2005
Director of Operations
 Top 5 rated caterer in the U.S. by a major national publication.
 Developed companywide procurement program with estimated annual savings in excess of $150,000.
 Managed costs to maintain margins for an annual budget of $6M.
 Effected positive change by improving process and standards with confirmatory results to the bottom line
(18 % in 6 months).
 Exclusive caterer for high profile fundraiser events such as the High Museum Wine Auction Gala, Zoo
Atlanta's Beastly Feast,the Nature Conservancy's "Hoochie on the Coochie," and the Elton John AIDS
Foundation Fundraiser.
CROWNE PLAZA BUCKHEAD HOTEL – Atlanta, GA 2000-2002
Director of Operations / Food & Beverage Director
 Created Mediterranean concept restaurant and implemented all aspects including architectural design, all
elements of ambience, personnel and menu development.
 Defined standards for all Front of the House and Back of the House operations in this start up scenario.
 Creative Loafing awarded Hottest,Most Innovative Bar and Restaurant 2001.
 Voted “Best New Buckhead Restaurant and Bar Concept” by The Atlanta Journal and Constitution.
 Exceeded food and labor cost expectations monthly.
 Guest lecturer Johnson & Wales (Charleston) & American International University (Atlanta). 2001/2002.

2. ALEXANDER O. A. POLAZZO
PGA TOUR, INC.TPC AT SUGARLOAF – Duluth, GA 1997-2000
Director of Operations
 Flagship / Research and Development location for all TPC properties.
 Directed daily operations of beverage carts,on-course snack bar, three restaurants,four bars, and all catering
sales including the Bellsouth Classic Golf Tournament.
 Co-chair of committee on food & beverage development, vision and concept creations for all locations.
 Recipient of Manager of the Year and awarded Best PGA tournament of the year 1997.
PROFITS UNLIMITED – Atlanta, GA 1991-1997
Managing Partner
 Consultant to Cozzo Enterprises – 12 month on-site project to improve quality and service at a hotel/casino
encompassing 12 acres with annual food & beverage revenues of $30M.
 Food & Beverage Operations Manager – annual project for eight consecutive years. Managed all skyboxes
and chalets for the BellSouth Golf Classic at the Atlanta Country Club. Revenues of $1.6 million for this
seven-day event with 40% profit margin.
 Certified T.I.P.S. Alcohol Awareness Trainer – Organized and conducted seminars for Olympic Beverage
Service venues on a corporate and individual basis for the 1996 Atlanta Olympic Games. Provided
training for various food & beverage establishments/vendors throughout North America.
 General Manager – Collaborated in the creation and opening of a new “grill and tap house” concept, the
first one of its type in Atlanta. Led the construction, permitting, hiring, training, purchasing, budgeting and
all other aspects of operational set up.
CRYSTAL SANDS CROWNE PLAZA RESORT – Hilton Head Island, SC 1992-1995
Director of Restaurants
 #1 ranking out of 1782 hotels for quality index as it relates to guest satisfaction in this four star five
diamond resort.
 Managed day-to-day operations with annual revenues in excess of $10M.
 Co-Chair Corporate Food and Beverages advisory committee for HR initiatives.
SHERATON ATLANTA NORTHWEST – Atlanta, GA 1990-1992
Director of Food & Beverage
 Selected “Food & Beverage Director of the Year” in 1991 and runner up in 1992.
 Lead 10M renovation plan for overall hotel outlet concepts.
 Received severalawards for reducing costs and consistently exceeding profit margins.
RAMADA RENAISSANCE HOTEL – Atlanta, GA 1988-1990
Director of Food & Beverage
 Four Star / Four Diamond hotel with F&B revenues of $6.1 million.
 Flipped bottom line from 16 % loss to 20 % profit in the first 9 months.
 Increased fine dining covers by 500 % in second year.
ATLANTA CASINO PARITES & MORE – Marietta, GA 1986-1988
Director of Sales & Marketing
 Developed business plan and marketing strategies for expansion in NC,SC, GA, KY, TN and FL.
 Implemented successfulmarketing program that generated annual sales of ½ million.
 Achieved 50 % profit margin within second year.
CLEARWATER BEACH HILTON INN – Clearwater,FL 1981-1986
Regional Director of Food & Beverage
 Promoted to Regional Director of Food & Beverage 1985.
 Promoted to Director of Food & Beverage 1984 – increased beverage bottom line by 20% in first year and
improved food department financial loss of 20 % to a 15% profit in same time period.
 Youngest Executive Chef in NA Hilton properties - Hilton Hotel Awards for cost control ’81, ’82,’83, ’85.