Responsibilities include: Menu creation; Special Events creation, coordination and execution; work with Sales Reps and with the General Manager on cost controls and over-all Beverage Program efficiency. Also take the lead for Private and Special Events on property, and serve as Staff Trainer for Craft Beer, Spirits and Cocktails.

Responsible for Sales and Brand Expansion of a new-to-market brand of imported gin. Duties include: On-Premise and Off-Premise Sales; working with Account Managers on special events, promotions and menu placement; work with Distributor (Breakthru Beverage) sales and marketing teams; work with US VP of Sales to create and exceed KPI standards for each sub-market; create and execute cocktail competitions and other creative promotional opportunities.

This was a multi-faceted role with a significant focus on Distilling, but with a heavy element of market support for our sales teams in all markets. Responsibilities included SOP's & Safety Protocols, Distillery Work Flow design, New Product Development, Staff Training, and on-site HR. Also worked with VP of Sales to create KPI, Brand Budgeting and Sales Team Reporting.

The Ice Plant in St. Augustine is one of the top Craft Cocktail experiences in the Southeastern USA. As the author of Ice Plant's Staff Training Manual (Spirits, Craft Beer & Wine, Ice & Technique), my role was to ensure top-level education for Bartenders, Servers & Managers as well as creating an unforgettable Hospitality Experience for our guests. Additionally, I served on the New Menu Development Team, working to enhance and enliven the cocktail offerings to be updated seasonally/quarterly.

As Lead Bartender at this boutique hotel with a rooftop pool bar & restaurant, I created branded ITB events with a different Spirits portfolio each week. Also served as liasson to Brand Managers & Distributor sales reps. I was responsible for menu development at all hotel revenue centers, was responsible for inventory control, cost-of-sale analysis and SOP standards for bar & wait staff, and also recruited local musicians & DJ’s for themed events.

USBG is a nationwide organization dedicated to the advancement of careers in hospitality. As Director, I worked with Suppliers, Brand Partners and Distillers to create exciting educational events for our membership. As Treasurer, I worked to ensure the Chapter’s finances were in order and that financial assets were properly allocated to maximize member growth and community outreach. I attended all USBG conferences, including the annual National Leadership Conference.

As Employee #1 in a small, family-owned Craft Distillery, my roles were widely diverse: Distiller; Warehouse Management; Brand Growth Strategy development and execution; Annual Budgeting & Financial Reporting; Human Resources; Distributor Relations; Account Support (on- and off-premise); the list was truly never-ending. I reported directly to the founders of the company, and made quarterly presentations to the Board of Investors. I also developed new spirits for the mass market, three of which are currently available for sale in all Florida markets. (NOTE: There were numerous other new spirits offerings in development when COVID-19 caused the company to severely limit its operations.)

In this role, I created Florida’s only Craft Cocktail Sunset Cruise: I wrote the menu; trained all staff & crew on beverage builds, points of service, et al; was responsible for orders & inventory, company finances and payroll.

At Key West's original Craft Cocktail bar, I created new cocktails, wrote weekly staff schedule and managed inventory,. I worked with the Beverage Director & Executive Chef to create & execute special events for tourism-driven ”event weekends” across the island of Key West

I served as a regional Brand Ambassador, covering the South Florida market from Miami to Key West. I was responsible for expansion of a virtually unknown category in a very brand-saturated market. I worked with Breakthru sales team to increase broad market sales, drive new account creation,educate hospitality workers & retail sales teams. During my time in this role, I increased Pisco Caravedo's brand presence in all key markets, earning placements at 32% of target accounts,nearly half of which also got menu placements.

In advance of the opening of this stunning Showcase Distillery in historic Old Town Key West, I served as the Team Leader for Front of House operations. This was an established Rum brand with existing distribution in 35 states, but they had never produced a drop of their own rum until this facility was brought online. My role was to work with the Production and Marketing teams to create an immersive Brand Home Experience that trumpeted the legend of Ernest Hemingway and the rums that celebrate his adventurous spirit. I liassed with the Catering team to create an exciting menu for the opening week's events; I staffed each event; and I trained Tasting Room staff to run an exceptional guest experience that continues to host over a million visitors each year.

As a lead F&B Executive supervising a team of over 100 staff, I oversaw all F&B operations at Key West’s largest resort. I conducted an overhaul of SBR’s stale Alcoholic Beverage program, rewriting all menus; revising pricing, eliminated wasteful ordering habits, and re-training front line associates on proper cocktail & service techniques. I also served as Banquet Manager, overseeing execution of weddings, BrewFest, and other events. I was responsible for orders & inventory, staff management, restaurant management, POS, et al.

As the founding F&B Manager, I creating the food & beverage program from the ground up: Starting with only a beer & wine menu, I expanded the program into full Craft Cocktails with an exciting and very popular “Saint” concept. Together with my in-house sommelier, I created a“small bites” pairing menu as a supplement to the beverage program. I recruited & trained all staff on complex beverage builds, detailed points of service, and executed overall ownership & management expectations. I was responsible for orders & inventory, F&B department finances and staff payroll.

World Of Beer is a nationwide chain of Craft Beer Taverns that feature gastropub food and lively local musicians. I was brought onboard when the Key West tavern obtained a liquor license: The existing staff were well trained in Craft Beer, but not even the owners had a working knowledge of Spirits. WOB has its own comprehensive Beer training program, but the Spirits training that I created for the Key West tavern was quickly deployed for use in all taverns nationwide. As AGM, I oversaw all FOH operations including staffing, product ordering & management, and training for all servers & bartenders.