• Meet monthly sales goals on a consistent basis.• Maintain a weekly appointment schedule with existing and new account representatives.• Promote accounts daily and as needed.• Conduct small maintenance tasks on company vehicle.• Foster good customer relations to promote company good will.• Coordinate drivers delivery routes daily• Maintain account draft lines: installation, cleaning, replacement• Manage the warehouse: inventory, training, shipping and receiving• Plan events with wholesale, brewery, retail, and on premise staff• Develop and implement the launch of new breweries within the market

• Ensured Weekly outside events scheduled such as: tasting, festivals, and beer classes• Sampled FireWheel products with various potential customers• Met with clients to determine which products they would like how much they need and the price and length of their contract• Placed calls to potential customers to determine their interest in products offered by the company• Drafted contracts and documents containing customer or client information and file confidentially• Placed follow-up phone calls to ensure customer satisfaction• Provided sales reports and suggestions for superiors• Recommended beer and wine based on the customer's desires.• Managed inventory and back stock• Gave wine and beer education for customers through tastings

• Trained service staff in craft beer, craft cocktails, scotch, whiskeys, and various wines, and customer service standards• Maintain close personal relationships with frequent guests, distributors, and vendors• Planned and maintained quarterly event schedule for specialty beer tappings, beer tastings, and beer dinners• Improved customer engagement and delivered exceptional service while managing the bar and tending to all guest needs• Created new beverage recipes including the bar's current highest selling drink• Lead and coordinate the setup of special events and private parties• Assist bartenders in maintaining adequate supplies and beer kegs for the bar and extended service area

• Assisted the general manager in daily operations. • Designated kitchen manager overseeing purchasing.• Maintained pars, inventory management, and beer training of all FOH and BOH employees. • Reviewed and updated pars for all food and beverage• Responsible for HACCAP and OSHA awareness of the entire restaurant staff• Held quarterly beer dinners pairing beer with a menu created and prepared from scratch• Interviewed, trained, coached, and reviewed all kitchen employees• Maintained UFO Club database, and organized Beerknurds events• Created new bar menu including upgrading to classic cocktails, and upgraded wines• Reviewed weekly P&L with General Manager increased profitability by cutting food cost by 4%• Planned and set up yearly BeerFeast: scheduled employees and volunteers; and assisted with beer and food

• Responsible for managing all aspects of business from inventory management, training, and service. • Developed a staff of Certified Trainers, training Managers and General Managers.• Oversaw training departments for nine restaurants • Traveled to various Red Lobsters to assist restaurants in operations• Interviewed, trained, coached, and reviewed all employees• Reviewed monthly P&L with General Manager, developed action plans to increase profitability and exceeded the minimum Red Lobster standards• Ensured effective service leadership that built strong relationships with our guests and exceeded expectations of weekly Customer Service Scoring