Jacob Hale Email and Phone Number

- Develop and manage the onsite, direct to consumer tasting program, including creating and maintaining a unique yet comfortable atmosphere, rotating tasting menu and designing the overall experience.- Facilitate in-person tastings with customers, sharing extensive product, winemaking and farming knowledge in a friendly and intimate setting.- Co-developed the three-tier wine club program from scratch. - Manage and grow the wine club program, planning releases, events and overseeing shipments and deliveries. Increasing wine club membership to account for over half of direct to consumer sales in 2022. - Holds extensive knowledge of farming, winemaking and bottling processes. - Manage and maintain inventory between warehouse and tasting room.- Developed, alongside the web designer, the design and launch of the TLR website.- Oversee all orders, both direct to consumer and wholesale, from initial order to shipment or delivery.- Represent TLR at wine tastings events, including private, in-store and industry events. - Develop and maintain relationship with out of state distributors, oversee all orders from original PO to freight pick up. Successfully secured 2 out of state, wholesale partnerships in 2022.- Participate in harvest and production planning, utilizing sales data from previous years. - Working knowledge of OLCC regulations and laws.- Working knowledge of Square and Vinoshipper point of sale systems.

- Contributed during the wine harvest season, including sorting grapes, cleaning winery, and monitoring and maintaining tanks during fermentation process. - Produced Trout Lily Ranch wine directly under the supervision of winemaker Kelly Kidneigh. - Managed staff of paid interns, promoting the values of dignity and respect.

- Oversaw sales data entry and inventory for both restaurant locations.-Contributed to the accounting functions of the restaurant including counting, handling and depositing cash.

- Created daily specials featuring locally sourced, seasonal ingredients.- Managed kitchen staff and promoted the values of dignity and respect among the team. - Oversaw food orders and wrote purchase logs. - Maintained quality control of all food stations. - Reduced weekly food costs while maintaining the highest quality dishes.

- Oversaw opening of multiple new locations, including kitchen buildout, hiring and menu development. - Managed budget of menus and specials for all Los Angeles locations.- Provided kitchen leadership for all locations including problem solving, quality control and employee relations. - Created, developed and tested weekly menu specials. - Worked directly with the owner and the executive chef on menu and restaurant development.- Organized and supervised special events.

- Oversaw opening phase of Umamicatessen concept restaurant, including sourcing purveyors and vendors, kitchen appliances and supplies. - Responsible for orders, hiring, menu, employee training, kitchen organization, budgeting of food costs, budgeting of labor and employee scheduling.- Created daily specials based on locally sourced, seasonal ingredients while maintaining strict budget.

- Responsible for orders, payroll, hiring, menu training, kitchen organization, budgeting of food costs and labor and scheduling.- Created daily specials.- Began as fry cook in March 2010, quickly promoted through the stations to kitchen manager.