I am the bar manager at Franklin Tap, one the Chicago Loop's premier post work and tourist destinations. With a focus on craft beer, I create an exciting and always changing lineup of craft beer. Honing in on my knowledge and experience in the beer industry, working with multiple distributors and brand sales reps, I bring unique, diverse and sought after products that rivals many of Chicago's top beer bar's selections. In my time I have brought in well over 800 unique beer brands ranging the gamut of the craft beer scene from local startups to imports. Also, I bring and help market multiple events to Franklin Tap each month, from tap take overs, to liquor tastings to increase revenue and the visibility of Franklin Tap to high end beer and alcohol consumers. I oversee a staff of about 10-15 people per day, to ensure proper service is being executed on a daily basis. Being in the loop near the financial district, I run my team to ensure each day's busy lunch rush and happy hour times are handled with ease as efficiently as possible. In the bar managing industry, I deal with many variables sometimes within the course of only one day, so I am always on my toes and adapting on the fly. I deal with many different personalities within my own staff, and even more with the customers. I make sure to provide a positive and rewarding work experience for my staff, as well as providing exemplary customer service for all of my guests.

Building manager for Wrigleyville Rooftops' 3643 Sheffield location for the 2011 and 2012 seasons. During all Wrigley field events, I oversee up to 10 employees and operations in the building on event days. Each event can hold up to 200 people in an all-inclusive restaurant and bar setting. I maintain inventory for all products on site and make sure quality customer service is achieved. Also, I work with Wrigleyville Rooftops sales staff and their catering deliveries to ensure a smooth daily operation.

Started with the restaurant since it's opening in 2007. Have worked through changes to help business grow with marketing advice and also by providing great customer service, extensive knowledge of the menu coupled with a strong work ethic.