Cheese and specialty buyer.

Turned around an operation by focusing on consistency of all offerings. Complete culinary program overhaul, complete re-staffing to bring about a winning culture, sharpening the draft and package beer program to ensure adherence to the highest standards in presentation and sourcing of product. 400% growth in 12 months. Tight SOP's and a well oiled operation upon exit is the result.

Led the team at PIzza Antica Lafayette through a number of transitions. Implemented the switch to Toast POS from Aloha. Launched a full bar / cocktail program. Remained a steady rudder on the management team through General Management transition for there restaurant. Oversaw the absorption of inventory and staff from a shuttered Danville Location. Responsible for staffing, scheduling, running shifts, as well as ordering.

Oversaw taproom / restaurant operations. Handled festival presence, television and radio appearances. Opened a second production / retail location in Rancho Cordova, which involved designing the interior and the draft dispensing system, as well as all systems. Opened a large full service restaurant/full bar/bakery from the ground up: concept, interior design, menu, staffing, culture, systems and operations. Designed and installed a 35 faucet direct draw draft dispense system. Tripled direct-to consumer retail beer revenue by streamlining all operations.Wrote all outward facing communication: language on website, labels and sale sheets. Created product descriptions, educated staff on appropriate conduct and verbiage when presenting beer to the consumer, offered educational support and inspiration to the sales personnel.

everything better than everything else at the premier destination for freshest local draft beer in California, hyper-local seasonal produce and hand butchered porcine delights, from cracklins and charcuterie to sausages, chops and ribs. I did everything but cook (and did a bit of that, too)

-led a team that implemented a multitude of systems necessary to open a large restaurant-co-founded winner of EBX's "Best Beer Garden" 2014-curated and organized one of the most varied craft draft menus in Northern California-extensive management of supply utilizing Three-Tier Distribution system-conceived and executed an inventive food menu-hired and trained all opening staff, FOH and BOH staff development-implemented branding strategy-set the background musical direction of establishment to seamlessly work with offerings and branding-hosted numerous craft beer events

-maintained a small and affordable local draft craft list-ensured the presence of all supplies-maintained pristine sanitation levels-functioned as bartender in very busy club environment-maintained one of the best sound systems in East Bay in a DJ-driven business-hired, trained and developed staff, and interfaced with contracted security

-ran a successful dj residency for 3.5 years-night experienced 100% growth in the first 2 years until hitting capacity-showcased less exposed genres to maintain an edge and originality

-integral at launching dinner service at this creative Korean / Japanese restaurant-implemented systems for efficient running of grill station (busiest by far)-responsible for creation of all components-got to utilize passion for Korean and Japanese flavors and expand knowledge of techniques-assisted in management and organization of small kitchen

I run the Event Technology Department at one of the largest hotels in the San Francisco Bay Area.

I record and edit voice over sessions, do post-production and foley work for visual media as well as produce electronic and hip-hop/downtempo music in this small studio geared mainly for post production.

I oversee and execute all operations of Event Technology Department and Automated Business Center at Hyatt Deerfield.

Assistant director of operation of AV at Hyatt Regency O'Hare

I specialized in boutique French and Domestic Wine Sales and pairing the wine portfolio creatively with top-notch cuisine.

recorded, edited, mastered, printed and delivered high quality long format spoken word projects, such as audio books and audio supplements to foreign language courses.

-home of "The Best Mojito in US" according to NYT, 2003-high volume rum-based cocktail bar -worked assistant mgr floor shifts in addition to bar-restaurant has been closed and sold in 2014 after successful 10+ years, first two as a dj driven late night lounge