Summary
Overview
Work History
Education
Skills
Certification
Accomplishments
Timeline
Generic

James Crank

Bay City,MI

Summary

Dynamic and results-driven professional with a proven track record at Upscore Inc, adept in Business to Business Sales and excelling in client relationship building. Leveraged expertise in CRM and financial planning to expand client base and exceed sales targets. Recognized for outstanding customer service and ability to foster long-term client relationships, enhancing brand loyalty and operational efficiency.

Overview

24
24
years of professional experience
1
1
Certification

Work History

Financial Consultant/Senior Personal Loan Specialist

Upscore Inc
, Remote
08.2020 - Current
  • Cold Calling/Knocking to grow business
  • Located and sold personal and business loans that met clients' needs.
  • Business to Business sales
  • Helps clients create financial plans to achieve their goals.
  • Answers financial questions and addresses concerns.
  • Responds to client calls and emails promptly.
  • Builds long-term client relationships.
  • Brings in new clients, and manages a book of business.
  • Analyzes market and economic trends.
  • Stays up to date on relevant government policies.
  • Maintains client confidentiality.
  • Collaborates with other financial planners.

District Operations Manager

Whaley Hospitality Corporation
Bay City, MI
08.2023 - 08.2024
  • Oversite: $5 million/yr operation spread over 3 properties and 8 entities including 125 person capacity Sports Bar (Village Inn, Linwood, MI), 800 person capacity Banquet Facility (Golden Glow Ballroom, Saginaw, MI), 6 Entity property (Liberty Harbor Event Center, Bay City, MI) which included 125 person capacity restaurant, 15bbl brewery, 30 person capacity Cigar Bar, 400 person Capacity Banquet Facility, 150 person capacity Conference Center, 150 person capacity Martini Bar, along with offsite catering
  • Sold and planned up to 800 person events, revenue up to $65,000 per event
  • Planning: Formulating policies, developing business strategies, and planning the use of materials and human resources
  • Directing: Managing daily operations, assigning workloads, and ensuring locations adhere to company policies and legal guidelines
  • Coordinating: Recruiting and training personnel, including branch managers, and communicating with corporate headquarters
  • Monitoring: Reviewing productivity, maintaining budgets, and addressing performance issues
  • Implementing: Implementing strategies within all branches and visiting locations regularly to ensure operations run smoothly
  • Resolving: Resolving customer concerns and conflicts, and providing guidance on how parties can collaborate
  • Maintaining: Ensuring units are clean and safe for customers and crew, and that equipment is in good working order

Brewmaster

Whaley Hospitality Corporation
Bay City, MI
08.2023 - 08.2024
  • Creating recipes: Created unique beer recipes on 15bbl system (all originals)
  • Selecting ingredients: Chose high-quality ingredients and ordered them
  • Preparing beer mixtures: Prepared beer mixtures and oversaw the fermentation process
  • Quality control: Checked the quality of beer samples at different stages, and made adjustments to equipment or processes as needed
  • They also ensure that the beer meets or exceeds customer expectations
  • Sanitation: Adhered to strict sanitization protocols and standards
  • Equipment: Cleaned and maintained equipment to ensure it's running properly
  • Inventory: Managed resources and inventories, and kept accurate records
  • Relationships: Built relationships with suppliers, vendors, and clients
  • Supervision: Supervised other production employees

General Manager

Slo Bones Smokehaus
Frankenmuth, MI
11.2020 - 08.2023
  • Oversaw $3 million/yr operation including 300 person capacity restaurant, and offsite catering
  • Applied performance data to evaluate and improve operations, target current business conditions and forecast needs
  • Delivered business strategy and developed systems and procedures to improve operational quality and team efficiency
  • Organized budgets, oversaw P&Ls and achieved margin
  • Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service
  • Oversaw kitchen and front of house personnel to maintain adequate staffing and minimize overtime
  • Carefully interviewed, selected, trained and supervised staff
  • Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within restaurant
  • Fluent and active in all restaurant areas, jobs, and duties
  • Set schedules for 50 staff members by planning and designating shifts and hours
  • Reviewed pricing and ordered food ingredients, kitchen appliances and supplies
  • Managed ingredients and food product use by assessing availability, customer traffic and popularity of items resulting in food waste reduction
  • Maintained high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety
  • Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations
  • Protected business, team members and customers by monitoring alcohol consumption and keeping operation in line with legal service requirements
  • Organized and oversaw food service training to educate employees on various tasks, including resetting tables, relaying orders to cooks and upselling food and beverages
  • Oversaw balancing of cash registers, reconciled transactions and deposited establishment's earnings to bank each day
  • Recruited top-notch employees for all restaurant positions
  • Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction
  • Organized special events in restaurant, including receptions, promotions and corporate luncheons
  • Developed, implemented and managed business plans to promote profitable food and beverage sales
  • Led and directed team members on effective methods, operations and procedures
  • Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business
  • Prepared for and executed new menu implementations
  • Effectively managed payroll and timekeeping, including completion of proper paperwork for new hires and terminations
  • Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition

Beer Brand Ambassador

Cranker's Brewery
Big Rapids, MI
05.2012 - 03.2020
  • Cold Calling/Knocking to grow Business
  • Business to Business sales

  • Created content such as videos, blogs, and articles highlighting the company's offerings.
  • Introduced sales, promotions and other brand initiatives to gain customer loyalty.
  • Monitored competitor activities and shared insights with the marketing team.
  • Created content for social media, including posts, stories, and videos.
  • Used consultative sales techniques to uncover customer questions and needs.
  • Negotiated with event organizers for optimal brand placement and exposure.
  • Provided customer service support during promotional events or when needed.
  • Organized and participated in community events to boost brand awareness.
  • Increased sales and brand awareness through face-to-face marketing.

Head Brewer

Cranker’s Brewery
Big Rapids, MI
10.2015 - 03.2020
  • Oversaw 1500bbl+ per year production brewing operation which included in house sales and statewide distribution as well as select out of state markets
  • Created each beer's recipe, name, and label
  • Followed MLCC guidelines
  • In charge of all brewing and packaging items
  • Maintained a beer clean and sanitized brew house including all equipment
  • Cleaned beer lines biweekly
  • Pitched beers to distributors and retailers
  • Educated staff and customers on each beer and brewing process
  • Canned, kegged, and bottled beer
  • GABF 2019 Silver, US Open Beer Championship 2018 and 2019 Silver, US Open Cider Championship 2019 Bronze

General Manager

JJC Restaurant Corporation
Grand Rapids, MI
06.2004 - 01.2017
  • Applied performance data to evaluate and improve operations, target current business conditions, and forecast needs.
  • Delivered business strategy and developed systems and procedures to improve operational quality and team efficiency.
  • Organized budgets, oversaw P&Ls, and achieved margin targets consistently to stay on track with growth plans.
  • Tracked and analyzed profitability and key metrics to improve overall profitability, and bring in new clientele.
  • Held weekly meetings with kitchen and front-of-the-house staff to communicate plans, complaints, and how to better the customer experience.
  • Identified and capitalized on community business opportunities with effective networking.
  • Enhanced operational efficiency and productivity by managing budgets and accounts.
  • Managed ingredients and food product use by assessing availability, customer traffic, and the popularity of items, resulting in food waste reduction.
  • Set schedules for 50 staff members by planning and designating shifts and hours.
  • Reviewed pricing and ordered food ingredients, kitchen appliances, and supplies.
  • Maintained high standards of food quality by reviewing shipments, overseeing preparation, and monitoring food safety.
  • Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
  • Protected the business, team members, and customers by monitoring alcohol consumption and keeping operations in line with legal service requirements.
  • Organized and oversaw food service training to educate employees on various tasks, including resetting tables, relaying orders to cooks, and upselling food and beverages.
  • Oversaw the balancing of cash registers, reconciled transactions, and deposited the establishment's earnings to the bank each day.
  • Recruited top-notch employees for all restaurant positions.
  • Set and enforce performance and service standards to maintain a consistent, high-quality environment devoted to customer satisfaction.
  • Organized special events in the restaurant, including receptions, promotions, and corporate luncheons.
  • Developed, implemented, and managed business plans to promote profitable food and beverage sales.
  • Led and directed team members on effective methods, operations, and procedures.
  • Resolved challenging customer complaints to full satisfaction, promoting brand loyalty, and maximizing repeat business.
  • Prepared for and executed new menu implementations.
  • Effectively managed payroll and timekeeping, including the completion of proper paperwork for new hires and terminations.
  • Spearheaded regular maintenance and repair operations to keep the building and equipment in peak condition.
  • Promoted a positive atmosphere and went above and beyond to guarantee that each customer received exceptional food and service.
  • Oversaw kitchen and front-of-house personnel to maintain adequate staffing and minimize overtime.
  • Carefully interviewed, selected, trained, and supervised staff.
  • I met, greeted, and encouraged feedback from customers, and used that feedback to implement positive changes within the restaurant.
  • Fluent and active in all restaurant areas, jobs, and duties.

Catering Manager

Crank's Catering
Shelby Township, MI
06.2001 - 10.2004
  • Consults with clients to plan and determine event requirements, including number of guests and size of venue
  • Discusses menu choices and associated costs with clients
  • Collaborates with chef regarding special items to be added to the menu
  • Oversees preparation of the venue for the event
  • Sets up and arranges tables and chairs, serving stations, lines, tableware, serveware, and silverware
  • Ensures the venue is clean and that food is handled in a sanitary manner
  • Maintains accurate records of costs for catering services
  • Collects payment for food and services as specified in contract
  • Addresses problems or complaints concerning food or services provided
  • Assisted with scheduling and planning of other aspects of the event, including decorations, flowers, photographer, music, or entertainment
  • Performs other related duties as required

Education

Bachelor of Arts - Entrepreneurship

Central Michigan University
Mount Pleasant, MI
05.2008

Associate of Arts - Business Administration

Central Michigan University
Mount Pleasant, MI
05-2008

High School Diploma -

West Bloomfield High School
West Bloomfield, MI

Skills

  • Business to Business Sales
  • Person to Person Sales
  • Cold/Calling/Knocking
  • Customer Service
  • Microsoft Office/Google Services
  • CRM
  • Client relationship building
  • Debt management
  • Recipe and menu planning
  • Food preparation and safety

Certification

  • Serve Safe Certified
  • Tips Certified
  • Ciccerone Certified
  • Microsoft Office Certified

Accomplishments

  • 2002 NCAA ECAC Hockey Freshman of the Year

Timeline

District Operations Manager

Whaley Hospitality Corporation
08.2023 - 08.2024

Brewmaster

Whaley Hospitality Corporation
08.2023 - 08.2024

General Manager

Slo Bones Smokehaus
11.2020 - 08.2023

Financial Consultant/Senior Personal Loan Specialist

Upscore Inc
08.2020 - Current

Head Brewer

Cranker’s Brewery
10.2015 - 03.2020

Beer Brand Ambassador

Cranker's Brewery
05.2012 - 03.2020

General Manager

JJC Restaurant Corporation
06.2004 - 01.2017

Catering Manager

Crank's Catering
06.2001 - 10.2004

Bachelor of Arts - Entrepreneurship

Central Michigan University

Associate of Arts - Business Administration

Central Michigan University

High School Diploma -

West Bloomfield High School

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James Crank