Richard Maki

Shortly after being hired, I was made the primary trainer due to my:

* Food and beverage knowledge

* Communication skills

* Ability to connect with staff and customers

* Service knowledge and organizational skills

*Ability to handle parties of 15 or more

* Ability to work in the dining room, lounge and patio

Eastside Beerworks was a tap house with 60 taps. It required a knowledge of different styles of beers and ciders, so that you could make recommendations to the customers.

I managed the daily operations of the restaurant:

* Menu planning and implementation

*Hiring, training and scheduling

*Ordering food, liquor, beer, wine and supplies

*Customer service

*Accounting and payroll