Dylan J Mccauley

Managed morning brunch which was around 15k

ordered coffee, tea, cups, milk and other items for the bar and the baristas

managed staff, trained staff

• Coffee Consultant for the tipping point
• I helped them with a full drink menu, new equipment to purchase, basic re development of there bar area, Fundamentals to basic barista training, management and hiring guidance along with wholesale coffee account guidance

• My current daily duties include day to day operation and over all management of retrospect
• I train and hire new employees
• I take inventory and order food and coffee for the shop
• I help organize events to have here, including farmers markets, wedding related events and other smaller parties
• I also work behind the bar when ever there is no management responsibilities that need to be done

• I assist the owners of the soon to be opened coffee shop with the basic knowledge of espresso and coffee equipment in order for them to accurately figure out what they want/ need to purchase
• I also assist to training them how to use there new equipment
• I also help the shop understand workflow and traffic flow/ layout of the shop
• Along with this depending on the client i can help hire and set up basic management skills that are need to have a fully operational coffee shop

• Working with Ryan the owner or Roast coffee i was able to learn how to Book manage and run Catering events
• From 50k people music festivals to celebrity weddings, we did it all and eventually i got to run a few of them on my own
• Past that i also working in the shop as a barista for the first year then became manager for the rest of my time
• My basic job description was to do everything, there was only one person on staff at a time that person made bagel sandwiches, pour overs, made espresso drinks cleaned the bathroom and ran register
• Not to mention any of the ordering or stocking or cleaning that was needed
• This just really made me understand time management and how to control my work flow