Byron Kutok

9425 Ravine Trail

Tucson, AZ 85749
(520) 290-8841 www.chandlerhill.com/view/byronkutok b
k73f5f2@westpost.net
PROFILE: A detail oriented self-motivated professional with over fifteen years o
f executive management experience. Applies a mentoring style of leadership manag
ement: Educates and motivates the team to use the synergy of their own unique sk
ills and talents; encourages collaboration as a team to achieve company's goals
and objectives. Creates and develops innovative solutions to complex problems.
AREAS OF EXPERTISE
* Budget Development* Excellent Communication Skills* Marketing Development* Pro
cess Improvement* Strategic Planning * Employee Education Development* Financia
l Statement Interpretation* Operations Management* Project Management* Turn Arou
nd Operations
PROVEN ACCOMPLISHMENTS
Established departmental policies and procedures to ensure senior residents' wel
l-being and the fiscal responsibility of each department. Utilizing Kepner-Tre
goe techniques, action plans were developed for each department. Department hea
ds implemented changes and successes were measured. IMPACT: Resident satisfacti
on increased significantly.
Transformed a typical hospital patient food service into a hotel-like room servi
ce program. Oversaw the kitchen renovation. Wrote gourmet patient menus in con
junction with registered dietitians. Collaborated with department heads on impl
ementation and mentored the culinary and service staffs. IMPACT: Patients were
able to eat what they wanted, when they wanted. Patient satisfaction scores for
food service increased dramatically. Patients' recovery times were lowered.
Consolidated and streamlined operations at a four-restaurant group. Implemented
purchasing standards and established a commissary for food production. Produce
d operating budgets, monthly P&L statements and variance reports. Streamlined r
eservation system and renegotiated contracts. IMPACT: The business successfully
passed through the Chapter 11 process.
Coordinated and educated a C.E.T.A. grant program at a community college. Taug
ht and secured jobs in the Hospitality industry for special needs young adults.
Collaborated with outside agencies to identify, interview and enroll students.
Initiated and taught the course of study. IMPACT: A model program that was 100
% successful. Created wage earners by placing students in jobs, gave skills to
those who had none and raised feelings of accomplishment and self worth.
Produced cost effective menus featuring local selections. Enhanced the bottom l
ine results of eight independent restaurants in six states. Initiated culinary
and customer service training. Solidified the preparation of budgets with m
onthly variance reports and action plans. IMPACT: Each restaurant met or excee
ded their budget while increasing customer satisfaction.
EDUCATION
Vocational / Cuisine, Pastry, Service - Le Cordon Bleu - Paris, France
College Coursework Completed - Business/Liberal Arts - University Of Iowa

Byron Kutok
9425 Ravine Trail
Tucson, AZ 85749
(520) 290-8841 www.chandlerhill.com/view/byronkutok
bk73f5f2@westpost.net
POSITIONING STATEMENT: A leadership position utilizing analytical, resourceful p
roblem-solving skills to support critical business strategies, provide business
development and improve sales and service.
PROFESSIONAL HISTORY
Sodexo USA, Inc Phoenix/Tucson, AZ 2002 - 2009
General Manager
* Responsible for operational budget in excess of $1,300,000. Supervised depar
tmental HR responsibilities. Purchased new equipment, implemented new operating
standards for the department.
* Improved cash handling procedures. Developed and implemented new patient and
retail menus. Trained staff in HACCP, Health and Safety Regulations.
* Negotiated purchasing of food, beverage and supplies.
* Instituted patient room service. Developed continuous employee education, over
saw department renovation.
* Increased retail revenue and patient satisfaction scores.
* Activities Committee chairman. Prepared presentations to hospital Committ
ees.
The Country Club of La Cholla Tucson, AZ 1997 - 2001
Executive Director (1998 - 2001)
* Executed 1.8-million dollar operating budget Oversaw department heads: F
ood, Marketing, Leasing, Administration, Housekeeping and Activities departments
. Supervised Human Resource functions and hired outside vendors. Conducted lea
dership trainings.
* Improved resident happiness and well being through satisfaction surveys and co
ntinuous
interaction with residents.
Food and Beverage Director (1997)
* Prepared and oversaw $600,000 operating budget Prepared monthly budget analy
sis; instituted new menus.
* Reduced inventory, oversaw purchasing and vendor bids.
* Improved quality of food and service. Produced AV training materials.
Taco Bell Corp. Tucson, AZ 1995 - 1997
General Manager
* Managed a 24-hour Taco Bell. Oversaw all cash-handling, Human Resources, impr
oved
drive-thru times and reduced waste. Closed old Taco Bell and opened new f
acility.
* Responsible for staff and management training, evaluated test products and enf
orced
Taco Bell policies and procedures.
ADDITIONAL EXPERIENCE
Operations Director - Jollie Corp (DBA: Maxim's, George's, Tango, Bastille) * Co
rporate Food and Beverage Director - Tennis Corporation of America * Corporate
Executive Chef - Hamburger Hamlet, Inc * Food and Beverage Director - East Bank
Club
* Executive Chef - Regis Club, Plaza Club * Owner / Chef - Restaurant Byron * F
ood Service Instructor, Coordinator of C.E.T.A. Grant Program - Triton College *
Demonstration Chef, Executive Panel - National Restaurant Association
* Certifications: ServSafe, Kepner-Tergoe, Pima Council on Aging, U.S. Chamber o
f Commerce * High level training in self development, staff and team dynamics, d
ecision making and problem solving * Technical Applications: Excel, Word, Photos
hop, Kronos