Gene Rushton

• As security supervisor, I am tasked with ensuring all clients receive the highest level of security at their homes.

• I help to establish visible security at various high-profile residences which includes tracking property patrols, responding to any unwanted and unwarranted guests attempting to gain access to the properties, and reporting any issues/incidents to fellow officers and law enforcement if necessary.

• I am working to help grow the company and reach into various aspects of executive protection with a goal of providing training to civilians on personal protection and also providing private security details for clients as the necessity arises.

• As of August 27, 2021 I am an 11C US ARMY Indirect Fire Infantryman, more commonly known as a mortar man. I served as part of the New Jersey National Guard until November of 2023 and currently as a member of the Tennessee National Guard.

• I am fully trained in all elements of the United States Army Infantry and stand ready to defend our country against all enemies. I have been instilled with the discipline, strength, morality, and purpose that comes with being the infantry and being the boots on the ground ready to act and ready to defend.

• I am a certified expert gunner through the Army, ready to act whenever I am needed as a response element to disaster within the United States and also anywhere in the world.

• My job as a Regional Manager was to bring in Managers for my individual venues and train them to lead their teams and set the standard of operations.

• I used my restaurant leadership experience to show my team of managers how to lead from the front and fulfill all jobs, duties, and responsibilities as a manager who can fill any role required in any position throughout the company.

• As Regional Security Manager for KSON Security I oversaw 7 bar security operations in downtown Nashville including Jason Aldean's Rooftop Kitchen and Bar, Luke Bryan's 32 Bridge, Miranda Lambert's Casa Rosa, FGL House, Tequila Cowboy, WannaB's Karaoke Bar, and Luigi's Pizza. • I was charged with daily deployments of up to 70 officers to fill all security posts within all venues for both day and night-life operations.

• My tasks included communication with all venue operations management about security related operations.

• As Regional Manager, I was incident commander for any and all incidents that occurred on property, including any involvement of Metro Nashville Police Department and Nashville Fire Department and EMS. I would take charge of incidents upon arrival and delegate all tasks necessary to safely handle various incidents from minor to full venue evacuation.

• Nightly, I would have to complete all necessary reports based off incidents to include a master incident report, and various witness statements.

• I focused my efforts on training opportunities both on site and at a training facility for my security officers to further their skills and talents in the field.

• My job was encompassing from day to day operations, to the vetting of potential applicants, to interviews and onboarding, and a full tracking system of training and development.

• In my time as Regional Manager, I brought the company up to a new level and standard that shows the highest standard of security operations of any bar on Broadway.

• As Bartender I was tasked with guest relations, handling monetary transactions, and inventory control. I attended to guest needs and maintained order in service and behind the bar. I upheld cleanliness and proper bar service. I was also responsible for all daily closing responsibilities.

• In February 2019, I was accepted into an exclusive 8 person Emergency Medical Technician Academy through American Medical Response Central Indiana.. The class ran through the first week of April when we took the National Registry EMT Exam.

• After passing the exam, I graduated as Valedictorian of the class. I began working immediately in both medical transport and emergent 911 response.

• I became proficient in patient care to stabilize and maintain their conditions to allow transport to the appropriate facilities to treat the patients.

• I am proficient in MEDS software which is used to track patient care from moment of dispatch to moment of transfer of care to appropriate facility.

• As beverage supervisor I was in charge of preparing for and executing various events. I built bars based off of the Banquet Event Order and what the guest desires for each event.

• I was also tasked with the preparation and distribution of alcohol throughout Lucas Oil Stadium for Colts games on Sundays. I supervised and executed the games and ensured the bar staff is following procedure and proper bar practices.

• I helped with inventory tracking and ensuring par levels were maintained throughout the stadium. I also helped with events at the Indiana Convention Center for various conventions and events like the Big Ten football championship fan fest, Performance Racing Industry, and many others.

• As lead bartender I was tasked with creating drink recipes and ensuring the consistency in their build as well as creating a controlled system behind the bar including cleanliness standards, bar layout, and inventory control. I also trained new hires and held bar meetings to keep standards among staff.

• I was tasked with keeping the highest standard of service and guest satisfaction. I also handled monetary transactions and kept order and organization throughout the restaurant.

● As the assistant kitchen manager, I was tasked with all operations of managing the kitchen.

● Over the almost year of this position, I develop systems and par levels of ordering, food preparation, staffing levels, and estimated sales margins.

● I worked with scheduling staff and altering in/out times to benefit the labor costs but also keep a proper staffing margin.

● On a day-to-day basis, I would execute service by running the expo window, ensuring quality, consistency, and proper procedure.

● As a multi-million dollar location, I was challenged to find areas where change and procedure could become more efficient and developed a proper training procedure for new hires to on-board them with a higher rate of success. This included a continued development of our kitchen team to help everyone become properly cross-trained for the benefit and fallback procedures of the kitchen.

• As Manager, I was tasked with scheduling, order placing and receiving, day-to-day reporting to all parties inside corporate structure, including all items related to service, financials, HR paperwork, and employee record changes due to hire/fire.

• I helped to develop a proper training program for new hires and trained the front of house staff on the program.

• I cross trained into the kitchen and behind the bar to ensure full comprehensive abilities to fulfill any job needed at any point for execution of day to day business.

• I was tasked with recruiting/ interviewing of potential new hires, as well as continued team building everyday to maintain a team oriented staff with a desire to provide the spirit of hospitality to all guests.

• As Server, I served and catered to guests from seating to table service including bottle service.