I am directly responsible for managing and providing service to 40+ cafes, restaurants, and offices on a local, regional, and national level. Service includes keeping customers well stocked, providing information on new products, and managing receivables grossing in nearly $150,000 in yearly sales. I manage the Mill's Fundraising program, providing yearly fundraising opportunities to local churches, schools, and clubs, raising at least $8,000/year. I have grown at the Mill, moving from project to project and helping develop roles beyond my own. Below are positions I have been heavily involved in and continue to influence.Beero Select and organize inventory for 16 taps and bottle selections across two bar locations by meeting with distributors and working with local craft breweries o Assist in organization and working of events, such as food pairings, pint nights, and The Mill Summer Concert Series at The Mill @ Telegraph, involving the featuring of local breweries for crowds of 400+ people for 11 evenings over the summero Created staff training for general beer knowledge and serving techniques to aid in sales and improve interaction with customersCold Brew Coffeeo Developed brewing procedures, kegging practices, and schedules to brew 500 gallons of cold brew per month for inhouse use and wholesaleo Implemented the instillation of kegerators and tap lines to our four locations to pour cold brew coffee, kombucha, and sparkling water on tap usingo Manage and train a team of three to brew cold brew, maintain equipment, and train baristas in the operation of kegerator (pouring, cleaning, and gas tank replacement)Website & Ecommerce o Update and maintain the ecommerce website, including products, descriptions, seasonal promotions, and basic page design/information using BigCommerce, Square, and Shopifyo Provide customer service for $45,000 of yearly saleso Develop new products, packaging, and procedures to maximize quality and cost efficiency