Snow King Resort Appoints Rachel Jacobs to Executive Chef-Director F&B

USA, Jackson Hole, Wyoming. March 31, 2021

Rachel Jacobs has been appointed to Executive Chef/Director of Food & Beverage of the 203-room, newly renovated Snow King Resort, according to General Manager Gregg Fracassa.

"We are pleased to welcome Rachel to Snow King Resort and Haydens Post restaurant," said Fracassa. "Her immense talent and creativity, coupled with her passion for utilizing sustainable products and partnering with local farms and purveyors will add an organic and authentic character to our culinary operations."

As executive chef/director of F&B, Jacobs dual role will be responsible for overseeing a staff of 40 associates, the daily operations of the resort's signature restaurant Haydens Post, banquet kitchen and room service, as well as food revenues and product purchasing. Jacobs will also be responsible for developing and implementing restaurant and holiday menus and new culinary concepts throughout the year.

Prior to joining Snow King Resort, Jacobs, a native of Southern California, was the Executive Chef for Concord Hotels Hilton Doubletree in San Diego and before that was the Executive Sous Chef for the acclaimed La Jolla Beach & Tennis Club. Jacobs has held a variety of positions within the culinary community in San Diego and Key West, Florida. She attended San Diego City College and resides full time in Jackson.

For more information about Snow King Resort, call 307-733-5200; toll-free 1-800-522-5464; book online at snowking.com or email: reservations@snowking.com.


/ SLIDES
Tags: #jacksonhole #wyoming #snowkingresort #foodandbeverage #executivechef #benchmarkresortsandhotels

About Snow King Resort

Media Contact:

Carol Baetzel
Owner
CBPR
T: +1 602-931-5422
E: cbaetzel@cbprco.com
W: http://www.cbprco.com

Subscribe to our newsletter
for more Hotel Newswire articles

Related News

Choose a Social Network!

The social network you are looking for is not available.

Close
Coming up in October 2021...

Revenue Management: Monetizing All Offerings


Of all the departments within hotel operations, Revenue Management may have been the hardest hit, due to the pandemic. The logic goes - no revenue, no need for revenue managers - so many industry professionals were furloughed. If business rebounds in 2021, as expected, then hotel management will have to determine when prevailing occupancy levels justify bringing back their revenue management team. Also, the pandemic seems to have exposed some weaknesses in the traditional RevPAR models. There is a growing understanding that it is no longer sufficient to use a "revenue per available room" model; instead, hotels are adopting a TRevPAR model (total revenue per available room). This model recognizes that revenue streams from other departments are just as important as the revenue gained from rooms. As a result, hotels are looking at ways to monetize any and all hotel offerings - from dining outlets and spas to outdoor function spaces and local partnerships. The October issue of the Hotel Business Review will examine these developments and report on how some leading hotels are executing their revenue management strategies.