Rod Bush

• LOversee a department of 130 team members.
• Maintain payroll and COGS within margins.
• Write and review budgets.
• Manage all regulatory compliance to ensure timely reporting and adherence to regulations.
• Conduct regular facility audits, identifying opportunities and recommending solutions to the department.
• Ensure training is within compliance and all team members are current.
• Conduct interviews, team member discipline and terminations.
• Assist with EVS budgets and recommendations for 7 sister properties.

• Managed 3 local 5 Guys Restaurants.
• Built one additional restaurant during my employment.
• Maintained daily watch of labor and COGS.
• Improved communication between restaurants by establishing regular meetings, fostering a collaborative work environment across locations.
• Coordinated successful grand openings for new restaurants in the district, ensuring smooth operations from day one while generating positive publicity in local markets.
• Reduced employee turnover through effective recruitment and retention strategies.
• Ensured compliance with industry standards and regulations by enforcing strict health and safety guidelines in each establishment.

• Multi faceted company with operations in restaurants, bars, concessions, catering and government contracts.
• Recruited employees for all positions.
• Recruited non profit groups to staff events and concessions.
• Once events were staffed, took on role of operations.
• Responsible for scheduling of groups.
• Reported on key performance metrics to senior management.
• Reported on key performance metrics to senior management.

Operated Margaritaville Restaurants as General Manager

Opened new property in Bossier City

Operated New Orleans propety

Developed new EVS Department for new resort

Managed a department of 100+ team members

Set up and managed equipment and chemical vendors

Maintained Labor and COGS per directives