Skylar Brenton
Fort Myers,FL
Summary
Motivated distiller with experience overseeing significant production growth alongside the development of new products and procedures. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.
Overview
3
3
years of professional experience
Work History
Distiller
Cape Spirits
01.2021 - Current
- Managed inventory and ordering of raw materials.
- Improved fermentation efficiency and production capacity during a significant period of growth.
- Contributed to continuous improvement of distillation processes and procedures.
- Improved the overall organization of all aspects of production.
- Worked with accounting on creating accurate assessments of costs and ways to reduce cost.
- Trained and managed numerous new employees.
- Managed all recipe development and improvements.
- Managed all TTB submissions and approvals regarding recipes and COLAs.
- Maintained and repaired equipment.
- Provided tours of the distillery.
- Took on other non-distilling jobs such as retail, bartending, marketing, accounting, bottling, and sales.
Education
Certification in Distilling -
Institute of Brewing And Distilling
2023
Associate of Science - Mathematics
Manchester Community College
Manchester, NH2018
Skills
- Forklift Operation
- ISO Quality Management
- Cost Reduction and Efficiency Improvement
- Product Creation and Improvement
- Project Planning
- Organization
- Analytical Thinking
- Mathematics
- Customer Relations
Accomplishments
- Achieved 300% production growth through procedural improvements with limited new costs.
- Developed recipes for numerous rums, vodkas, gins, liqueurs, extracts, and cocktail bitters.
- Created and implemented a variety of procedural changes to improve organizational management and overall product quality.
Timeline
Distiller
Cape Spirits
01.2021 - Current
Certification in Distilling -
Institute of Brewing And Distilling
Associate of Science - Mathematics
Manchester Community College
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