Operations, Logistics, Corporate Strategy, HR, CFO'ing. Tightening the bolts on the ship.

Merit-based blind judging of all manner and style of beers from brewers worldwide. Results published online and in media.

opening a business a few months before a global pandemic is, in hindsight, not a great idea.

Project Management for the 30th Anniversary release of Coil's Love's Secret Domain

* Hands on curation of the Beer programs for The Publican, Publican Quality Meats, Publican Tavern at O'Hare, staff education and training, vendor relations for all things beer (draught maintenance, bar supply, etc.) * Directly responsible for COGs performance in Beer category, consistently hitting and exceeding goals. * Curation of the "Collaboration Beer" series of partnerships, brewing beer with breweries both domestic and foreign to offer unique beers to our guests, driving revenue and mindshare for One Off both in market and outside. Coordinated events to release some of these, including a dinner in California for the release of Silver Medal winning Pixie Dusted with partner Firestone Walker. * Event planning, management and execution for beer events such as guest-restaurant takeovers and MC'ing Publican's 10th anniversary. * Management related functions (cash handling, service oversight, menu editing, general office duties, etc) at The Publican * Creation of a first-of-it's-kind Draught Margarita system utilizing brewery equipment for large scale batching and service via draught system. Led the overall system philosophy and design with partners Laurent Lebec (Big Star) and Leaders Beverage. Featured in October Magazine * Assistance to all One Off properties for draught troubleshooting, general advice, creation of Beer Cost Tracking Spreadsheets, menu consultation, pricing/ordering, etc.* Represented The Publican for both print and video media, including Travel Channel's "Nom Voyage", Food Network's "Burgers, Brews & 'Que", etc.* Presented a discussion and pairing on Beer & Food pairings at the Philly Chef Conference, 2019 and presented a beer dinner that same evening with James Beard Award Nominated Chef Jamie Malone and James Beard Award Nominated & Top Chef winning Chef Nicholas Elmi.* Named "40 under 40 Tastemaker" by Wine Enthusiast magazine, 2017

Second-In-Command at new $5M production brewery with dual focus: contract brewing for craft breweries & sales of the house brand, 3rd Sign. Primary responsibilities for Octopi: Main point of contact for contract clients & responsible for finding new ones; Recipe scale ups & creation of brand new recipes for clients (including three for a 30,000bbl/yr brewery); Raw material buying; Brewery accounting; Social Media & Marketing; basic Admin duties. Primary responsibilities for 3rd Sign Brewery: Recipe/Style suggestion; Creation of Marketing materials (product descriptions, etc.); Distributor relations & negotiation; “Feet-on-the-Street” sales work to On and Off Premise accounts, product demos, and collaborative menu creation for beer dinners & events.

Blind judging of all manner of beer styles from breweries worldwide. Results published annually.

Buyer/Manager of 5,000+ Ann. SKU department with staff of three in the flagship location of a 31­ Location Beer, Wine, & Spirits chain. In five years raised department annual revenues 15% each year. Developed Binny’s first vintage beer program, which garnered media attention and boosted sales and profitability. Primary responsibilities: buying for the department; overseeing beer staff; developing relationships with vendors, wholesalers and suppliers, stocking; shelving; product rotation; merchandising; shelf and cooler sets/resets; product cut­ins; pricing structure and sale programs; event planning. Spearheaded creation of annual release of Goose Island’s Bourbon County Stout “Black Friday” event, 2010 to present, which is now an internationally known "Beer Day." Helped manage March 2014 opening of in­store tasting room and continues to curate tap lists and events.

Three month contract assisting new restaurant with best practices for Beer such as staff training/draft selection/food pairing.

Beer buyer, overseer of $1.7M department including stocking, shelving, product rotation, shelf resets, product cut­ins, event planning.