Documente Academic
Documente Profesional
Documente Cultură
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