Jacquelyn Burch Email & Phone Number

US

Miami Beach, Florida, US

• Leader of high-volume beverage program for 9 locations; oversaw financials, operational excellence, menu development, and partnerships for $55M in revenues.
• Launched new beverage initiatives, including a signature margarita menu and zero-proof cocktails, driving a 60% increase in cocktail revenues year-over-year.
• Implemented Craftable inventory software, optimizing stock levels of $250k+, reducing costs, enhancing profitability through data-driven pricing, and improving trend visibility via weekly reporting.
• Orchestrated successful launch of 3 new venues, ensuring smooth beverage operations through detailed training program, contributing to overall business expansion.
• Pioneered a branded Ready-to-Drink cocktail line, creating a novel revenue stream and boosting foot traffic through innovative product offerings.
• Revamped Mezcalria concept with tailored cocktails, spirit flights, educational events, and comprehensive team training, elevating guest experiences.

Baltimore, Maryland, US

• Developed concept specific training and beverage programing for 39 concepts, supporting operational excellence for $900M in revenues across 14 locations. Managed $1.5M training budget and team of 4 training and culture.
• Cultivated comprehensive training across the organization with the launch of train the trainer program and targeted leadership development tracks utilizing organizational design. Certified 119 hourly trainers and 14.
• Transformed MIT program by creating new mentorship program focused on adult learning styles and weekly support sessions, enhancing the leadership journey through engaging orientations, updated training content, and.
• Drove opening timeline execution and training program success for 9 multi- concept openings. Serve as SME in new openings, overseeing critical path completion and proficient operational strategies.
• Collaborated with executive leadership to refine operational systems, create consistency in daily execution, and improve profitability to surpass budgeted goals.

Orlando, Florida, US

• Spearheaded comprehensive F&B standards for franchise transition, covering operations, training, and quality assurance across 29 diverse hospitality concepts.
• Revolutionized outdated training program into a concept-specific, culture-driven course, enhancing guest experience and team member authenticity across 190+ outlets.
• Implemented new quality assurance programs, focusing on guest experience and value perception. Utilized CRM and data analysis to identify improvement areas, share best practices, and support action plans and recognition.
• Fostered national partnerships to establish preferred vendors in beverage, design, equipment, and small wares, optimizing supply chain efficiency.
• Led development for 100+ F&B leaders, acting as a bridge between Brand and License/Franchise groups to drive operational performance across properties.
• Created standardized opening and transition critical paths for all food and beverage concepts. Trained all F&B executive leadership during opening processes.

Miami Beach, Florida, US

• Managed daily operations for 6 outlets, leading a team of 7 managers and 150 hourly team members, generating $27M annually.
• Analyzed market trends and negotiated partnerships to enhance beverage programs across the property and increase revenues.
• Optimized operations, enhancing efficiency and guest experience through tailored and engaging training programs. Achieved notable improvements in team performance and customer feedback scores.
• Constructed critical path, beverage programming, P&L, ROI, and execution for large-scale events, including Art Basel, brand launches, concerts, and day-life events.

• Developed organically focused, innovative beverage program for Two Star Michelin chef driven concept, using knowledge of market trends, cost effective pricing modules, and service standards implementation
• Orchestrated all vendor relationships, partnerships, and initial accounting procedures for all food and beverage items to include beverage program, kitchen order guides, dry goods, and event partnerships
• Created detailed training program and materials resulting in knowledge and uniformity in production and standards
• Crafted all front of house operational layouts for bars and service areas to maximize service efficiencies and minimize impact to guest experience

Beverly Hills, California, US

• Led a 7-person leadership team, overseeing hotel operations for 5 outlets driving $18M in F&B revenues.
• Boosted Trip Advisor ratings by 15 spots through cross-functional collaboration.
• Launched new restaurant concept, including menu development, staff training, and media integration.
• Introduced new beverage programs, increasing revenue by 23% YOY.
• Implemented cost-saving initiatives, reducing F&B costs by 12% and increasing profitability.

• Revamped beverage program to gain public notoriety, increase efficiency and revenue while decreasing inventory levels and beverage cost to be in line with budget and target margins
• Instituted all staff training program to elevate concept knowledge, wine knowledge, consistency in service standards, and enhance guest experience

• Rated highly successful in departmental execution with a focus on team member development, efficiency of service, and exceeding guest expectations
• Enlisted to train beverage managers for 5 locations in efficient quality controls, recruitment and training, inventory management, purchasing strategies, and consistency in execution
• Developed R.O.D. program pairing food and beverage to boost sales and increase team member knowledge
• Recruited to opening task force team to assist in new store openings and training program development