Jason Bartucci Cellular: (702) 328-0701 Email: jbartucci@yahoo.com With a dedicated focus and love for operations and strategy, my skills and habits have been carefully honed over the last twenty-plus years of employment in the industry. From acquiring a business degree at Ryerson University- one of the top hospitality schools in North America- to the extensive Food, Beverage, and Nightclub experience with some of the leading organizations of the world, this is what I can bring to your team. •I characterize my leadership as positive, solution-oriented, and engaging, but firmly rooted in humility. This ensures I bring out the very best in each member of my team while striving to be an example of such. •I am an entrepreneur by nature and have always made decisions from the perspective of an owner. My entrepreneurial passion has only been stoked during my current experience working for a market leader. I understand how to drive value for our guests while maximizing the bottom line for shareholders. •I work by diligently planning, conveying detailed and thoughtful communication, and consistently following up. These are the three vital prerequisites of all successful project or plans, regardless of size. •I see value in building and continually mentoring a strong team. By setting high goals, fulfilling objectives and engaging each member’s strengths we create an environment in which the company and the team both win, and we are dually prepared to anticipate the next challenge. •I respect technology to help grow and aid in the development of a business, but realize that technology is only as good as the user and the process. •I take pride in the experience I have at all levels of the operation. It has helped me cultivate trust within working relationships in both union and non-union environments, and given me valuable perspective when balancing short, mid, and long term goals with precision. •I am a proven winner. As a leader of Craftsteak, revenue increased 50% over three years and LAVO Party Brunch saw a 100% increase in revenue and profitability over the span of four years. •Finally, I love what I do. I believe this has translated into my ability to build and maintain environments over the years that remain focused on Food, Beverage, Service, and Culture – resulting in a yearly average score of 98% on independent mystery shopper reports over 5 consecutive years.

Jason Bartucci 3151 Regal Oak Drive • Henderson, NV 89014 Home: 702.834.4974 • Cell: 702.328.0701 jbartucci@yahoo.com ACCOMPLISHMENTS •Successful General Manager with 10 years’ experience running $20 to $30 million operations •Launched new service offerings, increasing revenues by 15% •Developed new Esports Gambling concept EXPERIENCE PLAY by GameWorks- General Manager October 2019 to May 2020 (Project halted because of Pandemic) •Developed new Esports Gambling concept utilizing cutting edge technology in a high end, chic, and trendy environment. •Developed marketing program for a successful launch beginning with a teaser campaign up until the the first year of operation. •Developed Proforma Income Statements, and Opening Budget for concept •Pitched new concept to current and potential investors •Developed and began RFP process for Technology solutions for new concept •Generated $75,000 in bottom line profit with partnership deals for GameWorks •Developed training program for all of GameWorks Managers and Line Level Employees TAO Group – LAVO Italian Restaurant and Lounge – General Manager November 2012 to October 2019 •Led a team of over 150 employees and 6 assistant managers in 3 different shifts with an average of 500 to 1000 transactions per day. •Launched the new LAVO brunch and LAVO Party Brunch, which increased revenues by 15 percent, including the execution of the full customer experience. •Worked closely with owners and executive team to ensure the projects launched on time, successfully, and within budget. •Ensure guest satisfaction and maximize both revenue and profits through effective selling of the LAVO experience. •Coordinate with marketing, accounting, and purchasing teams to ensure proper promotion and cost-effective operations. •Facilitate cooperation between different departments to create ownership of initiatives and effective execution. •Protect the Tao brand through careful decisions and attention to minute details with guests and the complete guest experience. •Make policy or procedural changes to increase revenue/profit, decrease costs, create a better working environment for the staff, and create a better experience for guests. •Analyze detailed and intensive financial reviews weekly to resolve problems quickly and effectively.

TAO Group – TAO Asian Bistro – Assistant General Manager March 2010 to November 2012 •Lead by example by not only encouraging employees to do what needed to be done, but doing so as well. •Prioritized necessary functions to ensure effective workflow. •Provided liaison between executives and employees/assistant managers. •Encouraged repeat customer visits through creating a positive work environment that creates a positive customer experience. •Responsible for all on-going and new hire line-level employee training •Served 750-1300 customers each night. •Lead manager training, ensuring full execution of TAO policies and procedures. Landry’s Restaurant – General Manager August 2009 to February 2010 •Responsible for the training and coaching of all employees to ensure they maintained the Landry’s systems and steps of service •Responsible to forecast revenues on a weekly basis to within 5% accuracy •Detailed and intensive weekly cost controls for food and beverage costs, resulting in a variance of less than 0.5% actual v. theoretical Craftsteak Las Vegas – General Manager/Assistant General Manager September 2005 to July 2009 •Successfully managed 100 union employees while keeping a positive relationship with the shop stewards and the Culinary Union •Hired and developed managers to effectively manage daily operations •Heavily focused on marketing programs to drive covers and increase revenue •P&L analysis, yearly budgeting and forecasting •Lead management team of 10 managers and chefs •Solely responsible for the restaurants overall vision and goal-setting, yearly planning, and their execution to further success of Craftsteak. ADDITIONAL EXPERIENCE The Ritz-Carlton Lake Las Vegas – Medici Café and Terrace Food and Beverage Manager December 2004 to August 2005 Granite Club, Ltd. – Assistant Restaurants Manager January 2003 to September 2004 Oakdale Golf and Country Club – Restaurant Floor Supervisor May 2001 to December 2002 EDUCATION Ryerson University: Bachelor of Commerce with a Minor in Marketing Hospitality and Tourism Management Program – September 1999 to June 2003