This document is a resume for Sean Rutherford, who has over 30 years of experience in the hospitality industry. He currently serves as the Director of Operations for The Works Gourmet Burger Bistro, where he oversees 26 locations. Previously, he was the Vice President of Operations for Mexicali Rosa's Franchise Company, growing their locations from 23 to 31. He has also owned and operated several successful restaurants, including Marshy's Bar-B-Q & Grill locations. Rutherford possesses strong leadership, management, financial, and food safety skills from his extensive career in the industry.

1. SEAN RUTHERFORD
(C)613.894.1138
1654 Tupello Way Orleans ON K4A1V3 seanrutherford67@gmail.com
Professional Profile
Dynamic, energetic business professional with over 30 years’ experience in the hospitality
industry. I posses excellent management and leadership skills with a determined ability to
lead a team.
• Business & Financial planning
• Strong knowledge of budget
preparation and expense management
• Ability to successfully manage multiple
locations, multiple Operation teams
• Negotiate commercial leases
• Create positive and energetic guest
service environment
• Provide confident and positive
leadership
• Recruit & Retain job specific talent
• Strong Teaching and Coaching
skills
• Government relations
• Negotiate purchasing/marketing
agreements with manufacturers,
vendors and distributors
• Strategic planning, costing and design
of food and beverage programs
• Menu Engineering
• Develop and execute marketing and
promotional plans
• Ability to prioritize and multi-task
• Excellent time management and clear
communication (oral and written) skills
• Efficiency/Time-Motion Operational
flow
Professional Experience
The WORKS Gourmet Burger Bistro – Burger Central
July 2009 – Present
Director of Operations
Position Summary
 Lead, coach and teach our team of executives at Burger Central to create a strong
support structure for our 5 corporate WORKS
 To recruit WORKS specific management talent in order to plan for future growth
 Develop a teaching plan that will ensure our managers and crew are fully
knowledgeable in all aspects of WORKS standards, procedures to deliver an
amazing Guest experience

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 Opened 26 new locations; construction/HR/Training/Ops Team
 Ensure that all food and beverage offerings are consistently prepared safely and
served consistently as per specification
 Implement cleaning and sanitation guidelines to ensure we reach 100% food safety
standards - Steritech
 Fully knowledgeable and comply with all federal, provincial and municipal regulations
that pertain to health, safety and labour regulations
 Achieve the highest standards of QSC
 Achieve/exceed budgeted sales growth projections
 Achieve/exceed EBITDA
Mexicali Rosa’s Franchise Company 3232 Carp Road, Carp ON
October 2006-February 2009
Vice President of Operations
Position Summary, Details of Duties and Responsibilities:
 Manage and lead all departments; operations, media & design, accounting,
purchasing
 Major account lead; Pepsi, Molson, Neate Roller, Flanagan’s, Corby’s, Country of
Mexico and all government agencies
 Managed compliance and brand integrity
 Teaching and coaching; 4 regional managers, 1 corporate chef and ongoing
development of the Franchisees
 Top line sales driven at the store level while maintaining budgets and ensuring cost
controls
 Prime Costs – Food, Liquor and labour; cost controls, efficiencies and ability to
troubleshoot to identify problems, waste, theft and poor operating practices
 Implemented quality operational standards and business structure to enable the
growth of the brand from 23 locations in 2006 to 31 by April 2008
 Wrote Franchise Operational Manual and created “Tools” required to profitably
operate a Mexicali Rosa’s
 Lead four organized high level opening teams to expand growth of the brand
 As the Vice President of Operations I reported directly to the President to ensure
effective ongoing communication with head office, the franchisees.
 I represent Mexicali Rosa’s Franchise Company and its partners in a professional
manner to the business community, municipal leaders and government officials
Marshy’s Bar-B-Q & Grill, Scotiabank Place 1000 Palladium Dr. Ottawa ON K2V 1A4
1995-2006
Owner/Operator
Achievements:
• Created the most successful restaurant/bar concept in the home of the
NHL’s Ottawa Senators

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Responsibilities:
• Budgeting, profitability and accounting practices to ensure high
profitability
• Planning, costing and executing all marketing plans
• Creating a culture of great customer service
• Trouble-shoot and solve problems that may occur in the regular operation
of running such a high volume business
• Motivate, train and ensure accountability of my management team
• Daily operations; typically working 14-16 hours on event days
Marshy’s Bar-B-Q & Grill, 117 Centrepointe Dr. Ottawa ON K2G 5X3
2004-2006
Owner/Operator
Achievements:
• Opened a second unit of the successful Marshy’s concept
East Side Mario’s, 1 Stafford Rd. Nepean ON
1991-1999
Franchisee
Achievements:
• Maintained high standards of Q.S.C
• Continuously increased sales and profitability 4-6% on a year over year
basis
Responsibilities:
• Adhered to strict standard of operating guidelines set out by Prime
Restaurants Inc.
Education
Algonquin College, Woodroffe Ave. Ottawa ON
Diploma Hotel & Restaurant Business Management
1986