Dan Scott Email & Phone Number

Hove, Gb

Polegate, England, United Kingdom

Uckfield, Uk

My role at the brewery was wide ranging and covered many aspects of the business from production to sales and account management. When I joined the business my main duty was delivering casks and kegs to different customers from distributers to pubs and off licenses. I used this time to build good relationships with the customer and from this I progressed to handling key accounts and sales. Having worked closely with the sales manager my role then involved stock taking, warehouse management, logging sales calls, maintaining accounts and cultivating new accounts using various CRM software. The production tasks I was responsible for are assisting the head brewer on brewing days, all aspects of beer care including taking gravity and temperature readings, dry hopping, racking, begging, canning, cask washing and general cleaning.

Brighton, United Kingdom

Working as member of a small team, my role was to manage and maintain the upkeep of the bar. Jobs included, conducting beer tastings with small and large groups, advising customers on the wide range of beers that we had to offer, taking deliveries and making sure they are put on the system, changing and cleaning beer lines and all aspects of running a shift on my own. The bar has a wide range of over 200 cans and bottles so my knowledge of different types of beer has to be at the highest level and appropriate training has been undertaken to maintain this.

Southampton, United Kingdom

Responsible for all aspects of running a successful and profitable business from dealing with customer satisfaction to helping with different staffing problems. Aspects of my job included doing rota’s for both bar and kitchen, banking twice a week, working closely with the accountant to ensure invoices and wages are paid efficiently and on time, making sure the external stock taker has all the appropriate information needed to conduct a stock take every quarter, ordering products from breweries and appropriate suppliers, dealing with bookings including large parties to ensure they have the best experience possible, booking bands for certain nights, holding management and staff meetings to develop new and exciting ways to bring in new business, working closely with the head chef to make sure the menu was fresh with new exciting ideas for each season of the year and providing on the spot training and managing any internal issues.