Fulfill necessary tasks including inventory management, thrice-weekly fermentation logs, detailed brew logs, and packaging information to supply the best beer possible while fulfilling mandates set by the NC Department of Agriculture on product and raw ingredient handling. Daily activities include process-dependent schedule adjustments, absolutely thorough scrubbing and sanitation of fermentation vessels and associated hardware and hoses, handling of hazardous chemicals in accordance to OSHA and manufacturer regulation, informing staff of new and upcoming products, and relaying the various types of sciences involved in the practice of making and packaging beer to both employees and patrons.

Responsible for daily sanitation and structural, plumbing, and electrical troubleshooting and repair.

Production:Responsible for sanitation and operation of Wild Goose canning line.Proper sanitation and filling of kegs. (5.5. and 15.5 gal.)Warehouse and cooler space optimization.Recieving inbound and distributing out-bound parcels.Distribution:Planning delivery routes for up to three vehicles to Durham, Wake, Chatham, Orange, Alamance, and Franklin Counties. Loading daily needs onto vehicles.Transporting cooperage to designated locations and receiving payment via petty cash, check, credit card, or electronic form verification.Coordinating daily progress with up to four others andproviding additional assistance if necessary.

Managing a 15,000 square foot warehouse and inventory ensuring cleanliness and safety.Building outgoing orders, ensuring orders are exported according to necessary guidelines.Responsible for overseeing all out-going and incoming parcels.Forklift operation.Relocating finished product from production facility to warehouse via 32-foot truck.

Delegate and execute the daily operation of banquet events such as weddings, company functions, and smaller events as well ie; baby showers, private dinners, and cotillion refreshment service.In addition to these responsibilities I also oversee the daily execution of our in-house grill and ensure members and guests alike are satisfied by conducting face-to-face interactions with members, coaching and training staff, and developing new cocktail and wine menus.

Instructing new hires sanitation standards, opening and closing procedures, beverage recipes, technical aspects of the bartending career; ie: how to change a keg, how to mix a cocktail, etc.

Providing guest service while deterring external and internal loss.