Oversee all brewing operations for high volume brewpub including:-Day to day process issues, recipe management, product quality,operating policies, event coordination, sales and distribution. -Prepare schedule for brewing, beer transfer, packaging and staffing.-Oversee functionality and maintenance of all brewing equipment.-New product development, including recipes, descriptions and costs.-Hiring, training and performance management of brewery employees and apprentices.- File ATF and BOE taxes.-Maintain CCOF organic certification-Oversee brewery budget,expenditures, product cost, receipts and inventory.-Participate in developing the overall growth strategy of the brewery.Specialties:- Increased beer sales by an average of 8% during tenur while maintaining budgeted costs.- Founding member of the San Francisco Brewers Guild in 2003.-Achieved "Certified Cicerone"​ level, which is to beer what a sommelier is to wine.- MBAA Beer Steward -Hosted "Brewery Cellar Dinners"​ which involve 4-5 courses expertly paired with house brewed beers.-Developed and expanded barrel aged beer program known as the "Stave Series"​, focusing on craft distiller and winery barrel selection.-Cask conditioned ale curating. -Brewery tours & tastings.-Host of the "Brewers By The Bay"​ documentary being filmed in San Francisco.-Assisted in recipe formulation, production and release of Workhorse Rye Distilling Co."Redhorse Whiskey."​ An entirely San Franciscan-made whiskey 'For Gentleman and Savage Alike."​ In Addition:- 2004 World Beer Cup Bronze Medalist: German-Style Schwarzbier - #8 in the "Top 10 Individual Brewpubs By Region"​ (CA,HI) and #92 Nationally in "Brewpub List Position" of the Brewers Association 2011 Industry Review.#10 and #99, respectively, for the 2012 Brewers Association Industry Review.