Michael  Craig

Michael Craig

Asst. Manager 

Work History

Work History
Apr 2014 - Present

Tasting Room & Kitchen/Brewery Manager

Ballast Point Brewing and Spirits

San Diego, United States Tasting Room and Kitchen Manager

  • Driving sales in a high volume, fast paced atmosphere
  • Creating and adjusting the schedules with advanced knowledge of Excel, Word, Outlook, and all POS systems
  • Daily payroll for all staff
  • Support entire sales team with administrative needs
  • Manage social media content (Twitter, Facebook, Instagram)
  • Event coordination and support marketing team on special projects
  • Ordering and managing inventory for a high-volume, high-sales facility
  • Weekly one-on-one meetings with staff members and management to hone skills and create a better environment for all guests.
  • Accounting duties including daily deposits and managing business account
  • Extensive knowledge of draft systems
  • Exemplary guest service skills
  • Balancing multiple priorities with minimal direction and very strong attention to detail
Sep 2008 - Apr 2014

General Manager

Hoffer's Ale House and Cigars

General Manager

  • 6 years of general office and Human Resource duties
  • Executive assistant functions for owner
  • Ordering and managing inventory daily
  • Monthly event organization
  • Creating and adjusting the schedules with advanced knowledge of Excel, Word, Outlook, and all POS systems
  • Monthly coaching for staff to better the guest experience
  • Accounting and payroll duties
  • Daily banking deposits and change orders
  • Managing business account
  • Opening and closing procedures  
  • Extensive knowledge of pressure systems
  • Exemplary guest service skills
Dec 2006 - Sep 2008

Corporate Sales

24 Hour Fitness
  • Account management for guests
  • Daily sales accounting for employees
  • Weekly sales presentations for employees via Power Point
  • Human Resource duties
  • One-on-one safety training for staff
  • Training and Orientation planning for all new employees
  • Package and guide presentations for new corporate accounts
  • Initial nutritional guide for new individual guests
Dec 1998 - Sep 2006

Lead Bartender

The Cheesecake Factory
  • High-volume preparation and maintenance
  • Opening and closing procedures
  • Advanced knowledge of POS programming and training
  • Creating and rotating weekly schedule for staff  
  • Waiting tables and serving guests
  • High-need customer service skills trainer

Education

Education
Sep 2012 - Dec 2013

Master of Business Administration

National University

Master of Business. Emphasis in Organizational Leadership and Finance

  • Organization Management & Leadership  
  • Managerial Support Systems
  • Supply and Value Chain Logistics
  • Managerial Accounting  
  • Financial Management Seminars  
  • Accounting Fundamentals 
  • Statistics for Business  
  • Global Context of Business  
  • Finance Fundamentals
Sep 2010 - Apr 2012

Bachelor of Arts

National University

Bachelor of Arts. Emphasis in Communication

  • Strategic Communication
  • Marketing
  • Advertising
  • Training Manual Schematics
  • Human Resources
  • Website design
  • Strategic writing and advertising  
  • Interactive campaigns and strategies  
  • Critical thinking and ethics
  • Persuasion in Communication
  • Tale, Text, and Hypertext  
  • Professional Presentations

Certifications

Certifications
May 2014 - May 2017

LEAD

Department of Alcohol Beverage Control
Licensee Education on Alcohol and Drugs. Alcohol Seller/Server Training Program.
Apr 2012 - Apr 2017

ServSafe / Food Handlers Permit

San Diego County Department of Environmental Health.
Standard Manager Food Handlers Program. ServSafe / National Restaurant Association.
Feb 2014 - Present

Certified Beer Server

Craft Beer Institute / Cicerone.org
First Level Cicerone Certificate.

Summary

Being a part of a Navy family has afforded me the patience and cultural understanding of others. I believe I possess a personal tact and consideration that allows me to communicate with people on many different levels. Therefore, I consider myself a person with an ability to utilize skills achieved through learned behaviors to teach others the benefits of structure, organization, and simplicity to reach their goals. With more than two decades of experience in the hospitality industry, I know these skills are not defined or limited to one area. Rather they extend across different areas of business that wish to create a coordinated environment and kindle imagination from its employees to minimize loss and maximize profit. Overall, I believe I can provide the missing link to any organization that seeks improvement.