- Oversee and plan day to day operations- Plan wort production and implement recipe formulation to increase beer quality- Utilize Google office to communicate daily tasks, maintain records for cleaning procedures, and inventory control

- Produced 5 beer recipes that are perpetually in the top 10 of our 24 tap beer lineup- Operating 10 BBL brewhouse with maximum attention to efficiency - Keeping track of and reporting on keg inventory- Created and implemented a hop inventory tracking system- Perform routine maintenance and cleaning on brewery equipment including draft lines, fermentation vessels, and kegs- Keep detailed records of various brewery metrics- Carbonate and package finished product- Perform brewhouse and wort production tasks regularly

•Building and maintaining relationships with 50+ on-premise and off-premise accounts•Selling seasonal displays to optimize sales and increase brand awareness of products•Work with Sales Assistants and Merchandisers to ensure proper execution of seasonal displays•Prospect new potential accounts to continually increase business opportunities

• Assist Sales Representatives in servicing accounts• Continually familiarize myself with company portfolio• Manage schedule to maximize productivity and allow time to grow company by cold calling new accounts• Work with Sales Representatives to schedule in-store tastings to increase sales of product

• Strategically select rotating list of 24 beer taps based on local commercial trends while retaining low cost and increasing revenue• Implement and enforce training of bar staff to properly anticipate customer inquiries regarding rotating product stock of over 50 items• Establish relationships with breweries and distributors new to the restaurant, and work closely with their representatives to ensure priority ordering of exclusive products

-Analyze patterns in Sales to determine days that can be improved and implement strategies to turn problem days around-Oversee day-to-day operations in a mom-and-pop environment-Plan new menu items and conduct market research to ensure success of new menu items-Actively recruit and trained new employees-Supervise a team of at least 10 hosts, delivery drivers, and servers

- Oversee employee work in front and back of house to ensure compliance with company policies, regulations, and food safety guidelines- Delegate daily tasks to a team of up to 20 employees per shift- Complete restaurant closing procedures and manage deposits- Produce weekly schedule for front of house staff while anticipating fluctuation of business- Monitor monthly profits & losses reports to adjust food cost and inventory control

• Assess customers needs and preferences and make menu recommendations• Deliver exceptional, friendly, and fast service• Suggest additional items to customers to increase restaurant sales• Keep bar stocked and maintain cleanliness throughout shift

Supervise and manage a student-run radio station of 50 membersFacilitate regularly scheduled bi-weekly meetingsDelegate tasks to further the development of the organization

Prepare a weekly on air showPromote through social media and successfully carry out show

Oversaw and lead the day-to-day planning process of Bandfest.Collaborated with booking agent to negotiate cost of talent. Negotiated contracts with talent to ensure maximum comfort on day of event. Delegated tasks to committee members the day of the event.

Manage a $70k budget allocated by the Student Government and maximize its usageOrganize fundraisers to raise money for equipmentPropose budget changes to the Student Government for the next fiscal year

One of 32 students selected by Virginia Association of Broadcasters in a statewide competition.Generated topics for and wrote bi-weekly newsletters and blogs.Created original content for weekly podcast.Reorganized music catalog of over 3000 songs.Created and cut weekly spots for local businesses.