Jacob Burton Email & Phone Number

Reno, Nv, Us

United States

Working as a Task Force Executive Chef & Business Consultant, in various multifaceted and dynamic roles. Current and past projects include:* Executive Chef & B for a task force team at a 347 room hotel in Washington, D.C., collaborating closely with the corporate F&B director of the new management company to facilitate a smooth transition to their management portfolio. Tasked with laying the foundation for hotel rebranding, including a $65 million renovation. My duties included hiring and training a new executive chef, line level staff training, assisting with financial projections, developing training manuals and departmental SOPs, and optimizing operational workflows.* Executive Officer to owner's representative of a significant adaptive reuse project, encompassing 1.4 million square feet to be converted into a mixed use development, including hotel tower, residential tower, commercial office spaces, retail, and four distinct food & beverage outlets. My responsibilities included crafting detailed financial models and forecasts, performing thorough tenant feasibility studies, project management, lender negotiations, and financial risk assessments.* Built various financial analysis models for a luxury spa, establishing critical KPIs to guide future business growth while advising on optimal growth strategies and investment opportunities.* Consulted for various independent restaurants, enhancing business operations through refined financial modeling, assessing new opening viability, concept stress testing, and improving execution workflows.

Reno

At The Renaissance Reno, our team has created a dynamic Food & Beverage program, enveloping two unique restaurant spaces, room service, and a multifaceted banquets & catering department. These services extend across an assortment of venues, including a 320-person ballroom, a premium wine cellar, and 12 distinctive meeting spaces.Our collective efforts have shaped the genesis of all menus, initial budget, talent recruitment, and staff training. Today, over 100 food & beverage professionals, both salaried and hourly, work cohesively to uphold operational excellence across all areas.We manage several F&B outlets, including 'The Shore', our signature restaurant, 'Bundox Bocce', a spacious sports bar/entertainment venue, and an extensive banquets and catering department. Since 2019, our F&B initiatives have been recognized as the most profitable in the Urgo Hotel Management portfolio, often ranking within the top 10 of 94 Renaissance Hotels in North America based on guest satisfaction surveys.During the challenging times of COVID-19, our team demonstrated resilience, pivoting towards airline crew catering to maintain revenue and keep our core team intact. This strategic shift enabled us to swiftly reopen post-COVID, growing our market share and expanding revenue by 35%.Part of our ongoing commitment includes conducting investor presentations, fostering a dialogue around budgets and operational strategies. Our team's creativity has led to the introduction of novel dining concepts such as 'Pips Pass' and 'R/LAB', which have successfully contributed to our revenue growth and generated industry excitement.

Reno

Opening Executive Chef of Stella Restaurant. Planned, executed and supervised all aspects of the dining and service operations. Managed kitchen and front of the house staff. Proactive in recruiting, interviewing, hiring, scheduling and training to improve productivity and customer service.Designed and implemented a successful and attractive seasonal menu while maintaining restaurant food cost at 26-30%.Responsible for food purchasing, wine selection, inventory, and restaurant P&L tracking through Microsoft Excel & POS.Developed standardized operating procedures and policies to ensure kitchen and restaurant is in accordance with health and safety regulations. Since the restaurant’s opening, it has never scored below a 97 by the Health Inspector. Handled numerous special events, including banquettes, weddings, and wine pairing dinners. Nominated for “The People’s Best New Chef in California” by Food & Wine Magazine in 2013; finished in second place.Featured in numerous local newspapers and websites including Moonshine Ink (2012, 2013), afterorangecounty.com (2014), Sierra Food Wine Art (2015), Sacramento Bee (2012), huffingtonpost.com (2013), Tahoe Quarterly (2014), Reno Gazette Journal (2012), Sunset Magazine (2014), and radio interviews by NPR (2013) and Truckee Tahoe Radio.

Incline Village, Nv

Executive Chef of Fredrick's located in Incline Village, NV.

Assisted in menu development, food cost analysis, staff training, inventory, etc.

Associates, Culinary Studies

Associates in Culinary Management

Radio And Television Broadcasting Technology/Technician

Studied broadcasting and business.