Matthew Brownlie Email & Phone Number

Kansas City, Mo

As a Bartender in an upscale restaurant/ brewery with a focus on small batch fruit- based kettle sours and hoppy beers, I was responsible for guest service and education, nightly finances, staff training on beer styles, classic cocktails, and inventory, as well as general bar and draft line maintenance. Additionally, I acted as the primary consultant for the creation of the opening cocktail menu with an emphasis on sustainability, seasonal ingredient sourcing, trend mapping, and full use of available products through a variety of distributors and local vendors.

Kansas City, Mo

As the resident Cidermaker, I created and executed a plan for the launch of a small batch cider program in a brewery setting including fruit sourcing, blend selection, logistics, secondary flavorings, and barrel aging. As a Cellarman, I was responsible for both beer and cider production including equipment maintenance, cleaning and organization, brewing, kegging, draft line management, and transfers. As the Taproom Lead, I served as the manager on duty for off-site events and nightly operations including opening/ closing procedures, customer service, inventory management, staff scheduling, and maintenance issues.

Greater Denver Area

Key point position in a high volume, craft cocktail lounge with a 200+ bottle list. Responsible for customer service, nightly operations, staff education, and cocktail creation.

Detroit, Mi

Contributed to and consulted on the opening and operations of multiple concepts including a fine dining restaurant with a progressive wine and cider program, a coffee/ cocktail bar located within Museum Of Contemporary Art Detroit, and the redevelopment of an established neighborhood bar.

Detroit, Mi

In this role as both the Bar and Kitchen Manager, I was responsible for the creation and execution of a small plates breakfast and lunch menu as well as a seasonally rotating cocktail menu. This involved recipe development, training, and sourcing with an emphasis on sustainability and seasonality. In addition, I was responsible for executing special events including beer/ wine pairing dinners, seasonal festivals, and buyouts.

Traverse City, Mi

As the Kitchen Manager, I was responsible for menu creation and execution, ordering, training, and maintenance for regular service and special events. This included special menus for occasional wine dinners as well as seasonal festivals. As a Taproom Associate with key holding duties, I was responsible for creating a hospitable and educational atmosphere for guests, conducting wine tastings, leading tours, and general bar maintenance.