20 Under 40 | Billy Skrobacz
Written and compiled by LAUREN JURGENSEN | Photos by JOHN BURNS
Chief Retail Operations Officer | Capitol Federal Savings Bank
At CapFed, Billy oversees retail banking operations, customer experience and wealth management services while leading a team of more than 380 employees. Beyond the bank, Billy serves on the Stormont Vail Health Foundation Board and Finance Committee, directing charitable funds to support emergency assistance, medical equipment and nursing scholarships.
He’s also a board member of Downtown Topeka Inc. and an active member of the 20/30 Club of Topeka, supporting children’s charities through initiatives like Coats for Kids and Christmas for Kids. Billy is known for his forward-looking leadership and his commitment to building a stronger, more vibrant Topeka for all.
What advice would you give to young professionals?
Never be afraid to respectfully disagree. Too many boardrooms are filled with “yes men” and “yes women,” but real progress comes from those willing to speak up with thoughtful, data-driven perspectives. If you can support your point of view with evidence and present it respectfully, you not only add value to the conversation but also demonstrate confidence, critical thinking and leadership potential.
What advice would you give to someone aspiring to be a leader?
Stick to your guns and stay true to your role as a support system for your team. Leadership is not about having all the answers but about breaking down the barriers that prevent your people from using their expertise to the fullest, whether it’s outdated policies, inefficient processes or organizational roadblocks. By removing obstacles and creating an environment where your team can thrive, you not only earn their trust but also empower them to deliver their best work.
What’s your hidden talent?
Cooking. Growing up, I was surrounded by incredible cooks: my mom and both of my grandmothers. They sparked my passion for food, especially Italian dishes. When my wife and I lived in Washington, D.C., we were surrounded by Michelin Star restaurants, and I loved trying to recreate those recipes at home. That hobby has stayed with me and I still enjoy experimenting in the kitchen and sharing meals with family and friends. I’ve even thought about starting a small catering side hustle, but I’m happy simply exploring new recipes at home for now.
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