Jarrod May

I have over 27 years in the hospitality industry including food and beverage production and sales. I have a background in nutrition and dietetics and culinary arts.

Brewery operations: • Operate a 5-12 bbl brewhouse producing over 1200 bbls per year. • CIP fermenters, bright tanks, brew house. • Keg management and cleaning. • Draft system knowledge, FOB operation, and line cleaning. • Ordering, receiving and handling of all raw materials. • Bottle filling and conditioning. • DE/Plate and Frame Filtration • Cellaring and yeast handling • Barrel aging/sour beer production • Recipe development. • Quality control and analysis. • Brewpub event planning. • Beer and food pairings. • Staff training of brewing process and beer styles • Standards of quality of service for FOH. • P&L • Scheduling and flow charts for production and sales • Brewery management software • Customer relationship • Account set-up for new customers • Logistics controls • Hiring and termination of employees • SOP creation • Staff and restaurant staff training manual creation and implementation • Sales goal creation and action plans to hit goals

Production F&B: • Operate a 5-12 bbl brewhouse producing over 1200 bbls per year. • CIP fermenters, bright tanks, brew house. • Keg management and cleaning. • Draft system knowledge, FOB operation, and line cleaning. • Ordering, receiving and handling of all raw materials. • Bottle filling and conditioning. • DE/Plate and Frame Filtration • Cellaring and yeast handling • Barrel aging/sour beer production • Recipe development. • Quality control and analysis. • Brewpub event planning. • Beer and food pairings. • Staff training of brewing process and beer styles • Standards of quality of service for FOH. • Proficient with Aloha POS system. • Salad, Appetizer, house prep in kitchen.

Sales: Increased store to 116% sales plan, and positive against last year. • Increased customer loyalty and relationships • Oversee six locations within the region maintaining positive numbers. • Train new managers and associates via hands-on experience and training sessions. • Implementation of quarterly promotions • New store construction and install of inventory and store team • Constant communication with new product producers and setting sales goals for teams at all locations • Conducting and participating in conference calls • Loss Prevention • Selling and knowledge of nutritional supplementation, herbs, sports nutrition and overall health. 

Associate's degree in General Studies Montgomery County Community College - Blue Bell, PA September 2002 to May 2004 

Associate's degree in Culinary Arts The Culinary Institute of America - Hyde Park, NY August 1999 to April 2001 

Bachelors in Nutrition Eastern Michigan University - Ypsilanti, MI September 2005-May 2009