James Ainscough

Oversaw foodservice across seven production kitchens and 17 pub venues, ensuring operational excellence .

-Managed group hiring,training, rostering and mentoring of staff. fostering a culture of teamwork, learning and innovation leading to a high staff retention

-Developed profitable menus tailored to each venues brand in collaboration with the company brewery "rising sons" driving customer

engagement , satisfaction and positive feedback

-Established a system of compliance in workplace health and safety, strict adherence to HACCP & FSA standards, coordinated safety training for all food handlers liaised with local council and health authorities to ensure best practice in every site

-Steam lined stock purchasing, pricing and inventory management to set budgets and ensure profitability. reported to group accounting to achieve company set KPIs

-Oversaw the design, construction and compliant commission of multiple new kitchens as well as refurbishment of existing facilities for optimal workflow, responsible for equipment purchase and plant maintenance.

-Spearheaded promotional marketing initiatives, provided content for social and traditional media, engaged in community food events to raise brand awareness to various venues and Rising Sons products

-Successfully launched new restaurants from concept development to opening day execution, overseeing all aspects of kitchen setup and staff recruitment.

• Developed with client an award wining foraged and wild Irish seafood restaurant
• Oversaw business operations, inventory control, and customer service for restaurant.
• Identified areas of improvement for clients'' operations, implementing targeted solutions to increase productivity.
• Optimized supply chain operations for clients, reducing costs and improving efficiency through strategic vendor management.
• Assisted clients in navigating complex industry challenges with strategic recommendations.
• Fostered partnerships with local farmers, securing premium ingredients and supporting community.
• Developed innovative strategies for clients, resulting in increased revenue and business growth.

• Developed an award wining 140 seat wine focused restaurant brand.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
• Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
• Ran catering events for High volume and high-profile clients,