Brian Ashness Email and Phone Number

* Lead strategic consulting projects to enhance operational efficiency, cost management, and team development across all aspects of restaurant operations.* Develop and implement comprehensive plans that streamline processes, reduce costs, and drive growth.* Identify and execute cost-saving opportunities across various areas, including food and beverage, and operational expenses.* Collaborate with restaurant owners and managers to tailor solutions that improve performance and elevate guest experiences.* Conduct thorough analyses of operational expenses to uncover savings and efficiency opportunities.* Oversee the recruitment and development of management teams, ensuring the placement of skilled professionals to drive restaurant success.* Design and deliver training programs aimed at building high-performing teams and fostering a culture of collaboration and innovation.

* Conduct detailed analyses of restaurant operations to identify inefficiencies and recommend strategic improvements.* Develop and implement cost-saving initiatives across various operational areas, including food and beverage, inventory management, and labor costs.* Collaborate with restaurant managers and staff to optimize processes, enhance performance, and elevate guest experiences.* Perform financial analysis and budgeting to support decision-making and drive profitability.* Lead data-driven projects to streamline operations and improve cost control measures.* Oversee the implementation of technology solutions to enhance operational efficiency and accuracy.* Support recruitment efforts by identifying and evaluating candidates for management positions, ensuring a strong fit with the company's culture and goals.* Monitor industry trends and competitor activities to inform strategic planning and maintain a competitive edge.

Recruited to manage a newly established kitchen and restaurant• Built out a kitchen in collaboration with business owners and managers• Launched two specialized restaurants during COVID-19• Recruited, hired, and trained a 20+ person kitchen staff• Developed menus with a focus on controlled costs, quality, and safety• Optimized inventory by introducing a new online system (Restaurant365)• Enhanced social media presence by developing marketing plans• Awarded Best Restaurant (Newport Life Magazine in 2020) and Voted Best Pizza (Rhode Island Monthy in 2020)

Recruited to establish the largest raw bar in Rhode Island, including the menu and purchase of over $1 million in seafood annually• Hired and trained an 8-person kitchen staff• Reduced waste by 4 tons annually through the development of a partnership with Nature Conservancy for a shell recycling program to build a reef• Drove marketing initiatives, including the launch of Midtown Citrus Pepper Sauce sold in boutique food stores across Rhode Island• Grew customer base through the introduction of weekly educational and social events featuring local farmers and business owners• Recognized as “The Best Raw Bar in New England” (Yankee Magazine in May/June 2016)

Recruited to support the management of the kitchen and restaurant for a relaunch of a boutique inn• Served as Executive Chef for three months• Coached and trained staff to provide best-in-class service and meals• Created and sourced new menu items, including the daily specials