Business Development Beverage Manager
Resume:
Carl Grubbs
San Francisco, Ca. *****
ad269f@r.postjobfree.com
Current & Recent Experience:
Captain, Sorrel, SF
June 2023-present
Wine Director/Manager Maybeck’s Restaurant, SF
July 2022 - March 2023
-Restaurant Closed
During Covid:
-business development role for Creator+, a media
company.
-part-time at the French Club in San Francisco as a Sommelier.
-harvest intern, 2020 harvest at Peay Vineyards in Cloverdale, CA.
-Cook and fermentation master at Salvage Hausu, a
vegan sushi restaurant in Oakland.
-Wine Director at Absinthe. hired to put the cellar back together.
Before Covid:
Beverage Director
Eight Tables, SF
April 2019 - March 2020
Shift Supervisor/Captain Jardiniere, SF
2015 - April 2019
-Traci de Jardin closed the Restaurant.
Manager/Utility Player
Muka/Phono Bar, SF
2015 - 2017
Additional Experience:
Sommelier, St. Vincent, SF
2014-2015
Sommelier,
Incanto, SF
2012-2014
General Manager,
Orson, SF
2010- 2011
Beverage Manager, Local Kitchen & Wine Merchant, SF 2007-2010
Bar Manager, Scott Howard SF, 2006-2007
Beverage Manager, Town Hall, SF, 2005-2006
AGM/Beverage Manager, Jeanty at Jack’s, SF,
2004-2005
Sommelier, Moose’s, SF, 2003-2004
Consultant, Stovepipe, SF
1997-present
I have been hired for a variety of jobs over the years. Some recurring, some only once.
Stovepipe is my corporate identity.
A few jobs:
Wine:
-Judge, Wine & Spirits Magazine
-Judge, San Francisco International Wine
Competition
-Sommelier, Pebble Beach Food & Wine
-Sommelier, LA Wine & Food
-Sommelier/Host, SF Chefs
-Sommelier, Central Coast Classic
-Sommelier, Rhone Rangers
-Sommelier, Michael Bonaccorsi Foundation Events
-Sommelier, Dominican Friars Cigars & Rum
-Warehouse Logistics, Merchants of Beverage
Restaurants:
-Sushi Groove. Hired to organize and install
operating systems for beverages across two stores.
-Rich Table. Hired to organize and make functional their wine program.
-Les Clos. Hired to help create a great DNA when
opening a restaurant. Involved with creating
systems, processes & protocols.
-Huxley. Hired to help create a great DNA when
opening a restaurant. Involved with creating
systems, processes & protocols.
-Salvage Hausu. A vegan sushi restaurant. Hired to work in the kitchen. Process, Prep and Prepare. I
became the fermentation manager in regards to
preserving and ‘Kim Chi’ng’ various fruits and
vegetables.
DJ/Sound:
-Sound Engineer, Pleasanton Holiday Tree Lighting
-Volunteer, KXSF Community Radio
-DJ, Red Wine Social
-DJ, John Colin’s Bar
-DJ, Southern Wine & Spirits
-Sound, Wine Warehouse
-Sound, Phono Bar
-DJ/Sound, Taste3 Conference
Wine Production:
2020 - Harvest Intern, Peay Vineyards
2012 - Crush Camp, Newton
2010 - present, Owner, Winslow Cellars, Aqua Luna
Cellars
1996-1998 - Retzlaff Vineyards, Livermore
• A ten-acre vineyard, bottling a Cabernet, a Merlot, and a Cab/Merlot blend. Being so small, I got to do everything. Vineyard work: pruning, cutting, trellising, tracking Brix, picking, processing.
1996-1998 - Westover Vineyards, Castro Valley
• Being even smaller than Retzlaff, at Westover, I did everything that needed to be done. I learned how to operate a bladder press. Lab Work.
1996 - Concannon Vineyards, Livermore
• A big winery. 8 hours of racking wine, moving tanks, hoses, clamps. I would layer sleeves and gloves because of a Brown Recluse spider living in the stacks. Also, I learned how to operate wine filters, pumps, and engines and was made supervisor of the bottling line. Trained and certified on forklift operations.
Wine Sales & Distribution:
2012-2016, MJ Lords Winery
2011-2015, Artisan
Growers &
Producers
1996-1998, Retzlaff
Vineyards
1996-1998, Westover Vineyards
Education:
BFA, Studio Arts, SFSU, 2003
ESC Tours, Graduate
School of Business,
1998
BS, International
Business, SFSU, 1997
CS, Court of Master Sommeliers, 2003
Graduate, Wente Vineyards School of Service & Hospitality, 1993
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