Brewer, Chef, Nutrition, Sales
Send a job offer directly to this candidate
I have over 27 years in the hospitality industry including food and beverage production and sales. I have a background in nutrition and dietetics and culinary arts.
• Operate a 5-12 bbl brewhouse producing over 1200 bbls per year.
• CIP fermenters, bright tanks, brew house.
• Keg management and cleaning.
• Draft system knowledge, FOB operation, and line cleaning.
• Ordering, receiving and handling of all raw materials.
• Bottle filling and conditioning.
• DE/Plate and Frame Filtration • Cellaring and yeast handling • Barrel aging/sour beer production • Recipe development.
• Quality control and analysis.
• Brewpub event planning.
• Beer and food pairings.
• Staff training of brewing process and beer styles • Standards of quality of service for FOH.
• P&L • Scheduling and flow charts for production and sales • Brewery management software • Customer relationship • Account set-up for new customers • Logistics controls • Hiring and termination of employees • SOP creation • Staff and restaurant staff training manual creation and implementation • Sales goal creation and action plans to hit goals
Production F&B:
• Operate a 5-12 bbl brewhouse producing over 1200 bbls per year.
• CIP fermenters, bright tanks, brew house.
• Keg management and cleaning.
• Draft system knowledge, FOB operation, and line cleaning.
• Ordering, receiving and handling of all raw materials.
• Bottle filling and conditioning.
• DE/Plate and Frame Filtration • Cellaring and yeast handling • Barrel aging/sour beer production • Recipe development.
• Quality control and analysis.
• Brewpub event planning.
• Beer and food pairings.
• Staff training of brewing process and beer styles • Standards of quality of service for FOH.
• Proficient with Aloha POS system.
• Salad, Appetizer, house prep in kitchen.
Sales: Increased store to 116% sales plan, and positive against last year.
• Increased customer loyalty and relationships • Oversee six locations within the region maintaining positive numbers.
• Train new managers and associates via hands-on experience and training sessions.
• Implementation of quarterly promotions • New store construction and install of inventory and store team • Constant communication with new product producers and setting sales goals for teams at all locations • Conducting and participating in conference calls • Loss Prevention • Selling and knowledge of nutritional supplementation, herbs, sports nutrition and overall health.
Associate's degree in General Studies Montgomery County Community College - Blue Bell, PA September 2002 to May 2004
Associate's degree in Culinary Arts The Culinary Institute of America - Hyde Park, NY August 1999 to April 2001
Bachelors in Nutrition Eastern Michigan University - Ypsilanti, MI September 2005-May 2009
