Summary
Overview
Work History
Education
Skills
Certification
Awards And Media Recognition
References
Timeline
Generic

ROBERT MULVENNA

Wheeling,IL

Summary

Beyond my culinary acumen, I excel in forging strong interdepartmental partnerships. I have worked closely with finance, marketing, and human resources to align operational objectives with broader organizational goals. My ability to analyze key performance indicators, anticipate trends, and implement data‑driven improvements has been pivotal in driving sustained revenue growth and elevating brand reputation.

I am drawn to Hogsalt’s commitment to innovation, quality, and team culture. As Director of Operations, I would apply my passion for excellence and collaborative leadership style to optimize your operational infrastructure, enhance profitability, and foster an environment where both staff and guests thrive.

Thank you for considering my application. I welcome the opportunity to discuss how my strategic vision and operational expertise can contribute to Hogsalt’s continued success.

Overview

15
15
years of professional experience
1
1
Certification

Work History

Executive Chef

Royal Melbourne Country Club
Long Grove, IL
07.2024 - Current
  • Company Overview: Premier private club featuring a Greg Norman-designed golf course and a 42,000 sq. ft. clubhouse.
  • Lead culinary operations at a premier private club featuring a Greg Norman-designed golf course and a 42,000 sq. ft. clubhouse.
  • Oversee all F&B services, including à la carte dining, banquets, weddings, and member events.
  • Develop seasonal menus focused on local ingredients and culinary trends.
  • Manage kitchen staff recruitment, training, and performance.
  • Collaborate with F&B Director on cost controls and vendor management.
  • Maintain top-tier food safety and cleanliness standards.
  • Premier private club featuring a Greg Norman-designed golf course and a 42,000 sq. ft. clubhouse.

Executive Chef

The Landings Golf and Athletic Club
Savannah, GA
04.2022 - 07.2024
  • 2.5 Million F&B Revenue; 30% Banquets.
  • Implemented ACF Certified Internship Program & mentored interns.
  • Trained staff, implemented seasonal menus and cost-saving strategies.
  • Maintained inventory control and upheld health regulations.
  • Managed multiple outlets and catered the 2023 & 2024 PGA Korn Ferry Tour Club Car Championship.

Consultant

Maghniffe Catering
Savannah, GA
01.2022 - 01.2024
  • 700K F&B Revenue.
  • Catered on & off-site events (50–500 guests).
  • Maintained high standards of food quality and safety.

Executive Chef

Sea Wolf Tybee
Savannah, GA
09.2020 - 01.2022
  • 1.5 Million F&B Revenue.
  • Developed seasonal menus using local ingredients.
  • Managed food costs, inventory, and compliance with health codes.

Executive Chef

Dells Resorts
Wisconsin Dells, WI
04.2019 - 03.2020
  • 5 Million F&B Revenue.
  • Led multiple outlets (The Vue & Hot Rocks).
  • Created upscale menus, managed J1 & H2B workforce.

Chef de Cuisine

Grand Geneva Resort & Spa
Lake Geneva, WI
08.2017 - 04.2019
  • 18 Million F&B Revenue.
  • Oversaw menu creation and execution for multiple outlets.
  • Controlled food/labor costs, mentored J1 & H2B workforce.

General Manager/Kitchen Manager

Small. Fry
Chicago, IL
07.2016 - 08.2017
  • 2 Million F&B Revenue.
  • Managed team of 20+, controlled inventory and costs.
  • Enhanced food safety and customer satisfaction.

Executive Chef

Beaver Creek Golf Course
Capron, IL
07.2013 - 06.2016
  • 500K F&B Revenue.
  • Maximized profitability while maintaining quality.
  • Improved staff productivity and customer satisfaction.

Executive Chef

Racine Plumbing Bar & Grill
Chicago, IL
05.2010 - 05.2013
  • 5 Million F&B Revenue.
  • Designed kitchen and opened new location.
  • Mentored Le Cordon Bleu students, improved profitability.

Education

Associates Degree - Culinary Arts

Le Cordon Bleu
Chicago, IL
01.2010

Bachelors Degree - Communication Studies

Illinois State University
Bloomington, IL
01.2009

Associates Degree - Science

McHenry County College
Crystal Lake, IL
01.2005

Skills

  • Menu development
  • Staff management
  • Kitchen organization
  • Budget oversight
  • Food safety expertise
  • Vendor relations
  • Team leadership
  • Event planning

Certification

ServSafe Manager Certification

Awards And Media Recognition

  • 'Chicago's Best' 2011
  • 'Beyond The Check' 2021
  • 'Savannah Morning News' 2021
  • 'Eater.com' Best New Restaurants Georgia & Coastal Carolinas 2020 & 2021
  • 'Tybee Beach Comber' 2020
  • 'South Magazine' 2021
  • 'Garden and Gun' 2021
  • 'Club & Resort Chef Magazine' 2023
  • 'Wisconsin Dells Circus World Cooking Competition' 1st Place 2019
  • 'DNA Reader Chicago' 5th Best Burger 2016

References

References available upon request.

Timeline

Executive Chef

Royal Melbourne Country Club
07.2024 - Current

Executive Chef

The Landings Golf and Athletic Club
04.2022 - 07.2024

Consultant

Maghniffe Catering
01.2022 - 01.2024

Executive Chef

Sea Wolf Tybee
09.2020 - 01.2022

Executive Chef

Dells Resorts
04.2019 - 03.2020

Chef de Cuisine

Grand Geneva Resort & Spa
08.2017 - 04.2019

General Manager/Kitchen Manager

Small. Fry
07.2016 - 08.2017

Executive Chef

Beaver Creek Golf Course
07.2013 - 06.2016

Executive Chef

Racine Plumbing Bar & Grill
05.2010 - 05.2013

Associates Degree - Culinary Arts

Le Cordon Bleu

Bachelors Degree - Communication Studies

Illinois State University

Associates Degree - Science

McHenry County College

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