James Cooper

• Working closely with the management team to achieve restaurant goals.
• Leading the guest experience by ensuring every dish is cooked to perfection.
• Maintaining the highest standards of cleanliness and kitchen hygiene.
• Created a fun, motivating team environment, with a focus on developing and nurturing talent.
• Commercially minded—analysing profit & loss accounts to make strong financial decisions and drive efficiency. Implimenting and maintaining contols to ensure purchase costs and yeilds.
• Responsible for ensuring food safety by managing allergen information, preventing cross-contamination, and training staff accurately identify the 14 major allergens in recipes.

I have invested in 2 properties that I rent out on long term residential contracts and responsible for the following.

• Property Maintenance & Repairs. Dealing with contractors and tradepersons.
• Gas Safety: Annual gas safety checks conducted by a Gas Safe registered engineer.
• Electrical Safety: Ensuring electrical systems are safe, with inspections needed at least every five years.
• Fire Safety: Installing working smoke alarms on each floor and carbon monoxide detectors
• Keeping up to date on legisaltion. Deposit Protection: Registering the tenant's deposit in a government-approved scheme within 30 days.
• Providing documentation, a current Energy Performance Certificate (EPC), and a gas safety certificate to the tenant.
• Right to Rent Checks

• Reporting directly to the operations manager being responsible for 11 sites across the South-coast with an average weekly turnover of £250 000.
• Controlling purchases/stock looking into the detail of profit margins, sale mixes and wastage.
• Controls of overheads, labour forecasting and sales budgets delivering favourable P&L and accounts.
• Training/nurturing talent and maintaining brand standards ensuring quality and consistency across the brand.
• Assisting in 10 new site opens across the country with training and coaching ensuring smooth operations.
• Recruitment to ensure management structures in site remains stable.
• Input into new product lines and introducing new cocktails/drinks menu across almost 250 restaurants.
• Rolling out numerous new food menus across the area.
• Working closely with the marketing department to drive sales and ensure the area was in like for like sales growth year on year.
• I have designed various workbooks and trackers to help aid the areas progress though Word, Excell, Fourth, Palm, Aztec Caterwide and MIS.
• Responsible for daily reporting of sales and labour figures for the south-coast area.
• Working closely with internal and external auditors to improve both financial and Health and Safety operations in sites.

• Based in the Portsmouth Restaurant controlling wet stock and wastage levels.
• Ensuring extremely high levels of health & safety/hygiene procedures are maintained and carried out correctly.
• Cash handling.
• Stock taking and inventory.
• Ordering and for high volume restaurant (turnover £50 000 p/w).
• Maintaining sensible par levels on holding stocks.
• Rota/Labour budgeting Forecasting.
• Formidable guest/customer service.
• Driving sales through suggestive and up sales with expert product knowledge.
• Recruitment and Training.
• Glass renovation/ Beer line cleaning.

• Involved in the construction and was the sole investor of the studio.
• Extensive knowledge of the music production software, Pro Tools.
• Studio Electronics, Stereo Microphone Techniques, Digital Audio Theory, Synthesis and Sound Design.
• Studio Recording and Music Production.
• Responsible for studio Budgeting and end of period accounts.