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DUSTIN CUTLER
9829 Cantebury Rose Lane  Las Vegas, NV 89134  (610) 547-1450  dustin111181@hotmail.com
PROFESSIONAL SUMMARY
LEADERSHIP | INTEGRITY | DEDICATION
Hospitality leader with diverse experience and proficiencies, within multiple sectors of the
foodservice industry, throughout various cultures. A proven track record of continuously exceeding
consumer, client and company expectations. My professional success is based on my ability ignite
innovation combined with creating a high performing cohesive team, which is formulated by
empowering, engaging and educating my staff.
PROFESSIONAL EXPERIENCE
ARAMARK CORPORATION 2004 – Present
RESIDENT DISTRICT MANAGER –UNIVERSITY OF LAS VEGAS NEVADA (2015-PRESENT)
 Responsible for providing the overall vision and direction for all dining operations consisting of
residential dining, national brand outlets, c-stores and catering operations for a student population of
29,000
 Successfully aligned Aramark with UNLV’s culture, goals and vision
 Ensuring the highest safety standards are adhered to and embraced by all employees
 Continuously enhancing and diversifying menu options to exceed student, faculty and guest
expectations
 Ensuring the guest experience is exceptional which is propelled by rewarding and recognizing
frontline employees and managers for their efforts
 Oversee all P&L responsibilities from budgeting, forecasting, driving revenue and implementing
cost/productivity initiatives
 Collaborate with student organizations: student government, residential housing, sustainability
council and epicurean club to enhance the dining program and to create an environment which
promotes inclusion
 Work closely with marketing department to provide strategic marketing plans which include campus
life events, sustainability efforts, community involvement, mandatory meal plan and voluntary meal
plan campaigns, student recruitment efforts, social media and survey initiatives
 Responsible for implementing, promoting and enforcing environmental sustainability to reduce our
environmental footprint by responsible sourcing, waste minimization, food donation and
recycling/composting efforts
Recent Accomplishments
 Successfully executed many high-end and large scale catering events for the Final Presidential Debate
 Hired over 150 students-Fall of 2016
 Implemented a mobile ordering application for all retail locations campus wide-Tapingo
 Recently appointed by the Dean of Hotel Administration to become a mentor
 Currently chair the UNLV Dining Advisory Committee
 Implemented a food donation program - Nevada Homeless Youth
 Currently implementing two new retail concepts on campus local concept: Soho Sushi Burrito and
national brand: Steak n’ Shake
 Significantly increased consumer, client and employee engagement survey scores

D U S T I N C U T L E R
P A G E 3
 Launched MyFitnessPal application-enables students, faculty and staff to find nutritional information
and calorie count on menu items
 Convenient stores offer a wider variety of vegan, gluten-free, non GMO, dairy free and kosher items
GENERAL MANAGER FOR FOOD& BEVERAGE-TURNER FIELD (2013-2015)
~ General Manager responsibilities at Turner Field consist of F&B, Apparel and Facility Services/Ops.
 Responsible for concession/vending operations, multiple premium operations (restaurants, clubs)
warehouse (purchasing/logistics) for a MLB stadium - capacity of 52,000 guests
 Manage a staff of 800+ which includes department heads, managers, supervisors, front line associates
and non-profit volunteers
 Perform forecasting, projecting and reporting financial results for $50 million (plus) in revenue
 Implementation of 2014 executional framework increased per cap by 1.8% over prior year in our four
major categories beer, hot dogs, salty snacks and non-alcoholic beverage sales
 Increased 2014 EBIT profit by 1.5% over 2013 with attendance decrease by 7.5% from 2013
 Effectively managed the middle of the P&L by lowering COS by 1% over prior year, decreased labor
costs by 2% over prior year, resulting with an increased EBIT profit margin of 2% over prior year
 Exceeded prior year client commissions by over $2.5 million-major contributor was the implementation of
executional excellence framework
 Increased EBIT profit by 2%over prior year and exceeded 2013 forecasted profits
 Assisted with partnering numerous non-profit organizations to work at Turner Field
 Spearheaded multiple capital investments which consisted of renovations for new food and beverage
concepts and redesigning BOH operations to increase efficiency
 Participated in 2014 union contract negations
 Proficient at managing unionized employees and union agreements
 Appointed by Regional Vice President the role of a Regional Safety Leader for over 50 accounts
within the East Region responsibilities ensuring safety excellence, promoting best practices, recognition
and sharing safety metrics with senior leadership
 2014 the East Region scored 98% on the safety excellence scorecard the highest % on record and our
OSHA rate drop from 4.5 in 2013 to 3.7 in 2014
 2014 Regional Safety Leader Conference was awarded for leading people and driving results
 Appointed by Aramark senior leadership as a “Encore Encore” Champion (Enterprise wide employee
reward and recognition program)
 Established a cohesive management team which significantly reduced turnover and provided
stronger leadership across multiple departments
GENERAL MANAGER FOR FOOD & BEVERAGE-EMERALD COAST CONVENTION CENTER (2011-2013)
 Awarded 2012 General Manager of the year for all of Aramark Sports and Entertainment
 Enhanced ECCC client relations by providing memorable experiences, innovation and enhancing our
premium services
 Under my leadership Aramark was rewarded a 4 year contract extension at the ECCC
 My vision was largely integrated into proposal design, new concepts and new partnerships for the
2012 F&B contract at ECCC-ARAMARK was awarded the contract at ECCC
 Revamped off-site catering program to generate $250K in additional revenue and exposure for ECCC
and ARAMARK
 Led my team to outperform all 2012 financial goals-revenue by 109% and EBIT profit by 158%
 Maintained zero work related injuries or illnesses for over 20 consecutive months
 Appointed by District Manager to become the District Safety Leader for the Southeast District

P A G E 2
 Selected by Regional Human Resource Director to become a facilitator for Be the Difference and
Creating/Sustaining Guest Centric Environment-Certified Trainer as August 2012
 Ensured community participation by sponsoring numerous local events/charities such as Fort Walton
Beach Homeless Forum, American Cancer Society, United Way, All Sports Scholarships, Girls Scouts
Scholarships and Destin Charity Wine Auction
DIRECTOR OF CATERING SALES – NEW ORLEANS CONVENTION CENTER (2010-2011)
 Managed a sales department which generated $22 million in annual top line sales
 Forecasted and projected all revenue for events two years in advance
 Appointed by property client as ARAMARK’s representative for the clients Customer Service
Program “SPICE” – Service, Professionalism, Individuality, Courtesy and Excellence
 Mentored and worked with direct reports to improve sales techniques to create “win win” outcomes,
increased profit margins and strengthened client relations
DIRECTOR OF CATERING SALES – PALM BEACH COUNTY CONVENTION CENTER (2008-2010)
 Managed sales of $2.2 million dollars
 Responsible for forecasting sales and budgeting
 Worked closely with building sales team and CVB staff to prospect, sell and plan for business through 2014
including the design and implementation of a marketing plan
 Through strategic selling and menu engineering helped lead the team to a 2% reduction in cost of sales in a
significant economic downturn
SENIOR OPERATIONS MANAGER – BEIJING OLYMPIC TEAM, ATHLETE’S VILLAGE ( 11 MONTHS-2008)
 Developed and implemented operation plans for ARAMARK Olympic and Paralympic Games including
Halal procedures, guest projections, vending program and staffing ratios
 Strategic planning and projections for special events including the opening and closing Olympic ceremonies
 Managed staff of over 1000 employees in a dining room that seated 6,000 guests and at peak time produced
55,000 meals within 24 hours
 Developed Olympic on-boarding programs including operational and sanitation procedures
 Opening team for multiple Olympic food service venues
 Received “Olympic Achievement Award” presented by Olympic F&B Director
FOOD SERVICE DIRECTOR – GLAXOSMITHKLINE (2005-2008)
 Managed a multi-component P&L operation in excess of $1 million dollars
 Oversaw operations including; café, catering, specialty coffee and retail services
 Responsible for a 3 component operation including;, payroll, budgeting and forecasting, quality control,
purchasing, A/P, A/R and employee trainings
 Reduced temporary labor by 53% over prior year, an increase of daily guest participation by 8%
 Developed and maintained strong client relations
OPERATIONS & WAREHOUSE MANAGER – ATHENS OLYMPIC TEAM, OLYMPIC VILLAGE (2004)
 Organized and directed set-up and break-down procedures for the athletes dining room
 Managed and controlled product logistics and inventory procedures
 Conducted inventory and assisted with purchasing
 ARAMARK Pathways to Leadership

P A G E 3
EDUCATION
 Bachelor of Science – Hotel and Restaurant Management
Niagara University- Deans List

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Dustin Cutler's 2016 resume'

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