David Mullen

• Created and developed menus for new Range Food Hall Pizza, Raman, upscale sandwiches, and street tacos
• Re positioned outlets with new menus and kitchen flow to improve overall quality and achieve increased sales
• Worked with GMs and Directors to achieve financial targets
• The development of culinary leadership team created a culinary system of management, and responsibilities hired and managed 180 staff
• Development of a strong food safety culture, Steamboat led the Alterra family in food safety scores
• Oversaw all 20 outlets plus the Range, $28 million Food and Beverage revenue

• Oversaw Executive chefs of 50 branded and non-branded properties
• 0ver 100 outlets and $450 million in food and beverage annually
• The focus was to work with the newly created Davidson Restaurant Group to produce and implement new concepts and menu development for Davidson, Pivot, and Resort properties, Included new and existing branded and non-branded properties
• The emphasis was on repositioning or re-concepting entire culinary programs
• Created core banquet menus, and wellness menus, led culinary team for all new transitioned properties
• National accounts and contracts including Avendra, Eco Lab, U.S foods, and all Davidson systems necessary for day-to-day operations
• Created culinary standards, food safety, budget guidance and expectations
• Labor saving products like Cuisine Solutions were added to properties
• Mentored property Executive chefs for continued training, education, and development for opportunities at other properties

Oversaw culinary operations and chefs for 8 outlets at Sundance Resort and Zoom the free-standing restaurant in Park City

• Annual revenue of $14-$16 million for the resort and $4 million for Zoom
• Worked in partnership with the Food and Beverage Director to create a positive culinary culture
• Re-designed all outlets including the banquet kitchen with new equipment and menu concepts
• Lead culinary management team with Food Safety, training and mentored cooks and chefs
• Worked closely with local farmers and procurement contracts to ensure best practices

• Managed culinary operations for five outlets with projected annual revenue of more than $6 million
• Oversaw Montage’s signature 180 seat, three meal restaurant which serves an average of 800 covers daily during the peak winter season and generates a total of generating $3.2 million in food and beverage revenue
• Responsible for hiring, training, scheduling, and management of more than 30 associates year-round and 80 associates during the peak winter season
• Successfully developed a new concept for Apex and developed menus for Apex, In Room Dining, Vista Lounge, Pool and the Spa at the Montage