• Created and standardized SOPs and Cycle Counted Inventory, delegated further creation to managerial staff of both cafe and production facility• Managed schedules, tasks and client outreach for QC+ B2B Sales staff• Grew relationships with equipment vendors through sales lead referrals• Implemented cost savings initiative on packaging, adding 14% to profit• Established a tax deductible marketing deal with local media• Created and managed a client portfolio and product line that has generated $200k+ in revenue

• Created and standardized consultation program documentation• Created full bar programs for clients and projects• Coordinated with associated program vendors• Led client consultation meetings• Streamlined order and production internal communications• Reformatted documents and labels for packaging• Acquired clients from small businesses to national hotel subsidiaries, $10-50k ARR range• Managed invoices and billing• Tracked orders and fulfillment utilizing CRM software• Established a standing order program to stabilize + predict weekly revenue• Implemented a tea imports program, navigating all FDA requirements• Performed full cost analyses to demonstrate product value• Performed sales forecasts to more accurately predict cash flow cycles• Created copy for product labels and website• Coordinated with local businesses for Coffeehaus sponsored events• Negotiated contracts, wholesale pricing, and equipment deals• Scheduled, coordinated, and billed equipment repairs, trainings, and QC• Utilized RoasterTools and Apollo.io CRM tools• Coordinated with freight brokers for pickups and deliveries

A hospitality consulting role that provides curated beverage events and consultation duties in the Detroit-Metro area

A consultant role that focused on document migration and centralization, a complete Notion project and communications management set up for the Executive Leadership Team, and some community management in the form of a Dework bounty board and all corresponding tasks to set up community bounties. The role was contract.

Development of cocktail menus including creation, testing, method of procedure, some menu design input, budgeting, par establishment, and ordering. Daily maintenance of bar and full knowledge of food menu and allergies. Administrative tasks included recipe spreadsheets, cost breakdown analysis with formulas, input in planning ticketed events, labor margins, POS item management, and inventory tracking/ordering. Fully guest facing role that includes everything associated with an elevated dining experience centered on guest satisfaction.