Jared Reeves
Summary
Dynamic hospitality executive specializing in luxury food and beverage operations, team development, and concept innovation. Proven track record building high-performing teams, driving operational excellence, and elevating guest experiences across multi-outlet hotel environments. Delivered more than $900,000 in year-over-year gross operating profit improvement during the first half of 2026 through strategic concept repositioning, operational efficiencies, and targeted food and beverage initiatives. Recognized for developing future leaders, fostering a culture of service excellence, and successfully guiding complex operations through periods of growth, transformation, and opening transitions.
Overview
13
13
years of professional experience
Work History
Director of Food & Beverage
FAIRMONT HOTELS & RESORTS
Long Beach
03.2025 - Current
- Lead a luxury hotel food and beverage division generating more than $14M in annual revenue across restaurants, lounges, rooftop bar, banquets, and in-room dining, overseeing all operational, financial, and guest experience performance.
- Direct and develop a team of 100+ colleagues and 12 salaried leaders across culinary, service, beverage, banquets, stewarding, and outlet operations, fostering a culture of accountability, service excellence, and leadership growth.
- Spearheaded strategic repositioning of multiple food and beverage concepts, driving increased guest engagement, market relevance, and media recognition through innovative programming, activations, and menu development.
- Partner with Sales, Marketing, and Revenue teams to develop revenue-generating promotions, banquet initiatives, and destination-driven experiences that enhance brand awareness and commercial performance.
- Implemented organizational restructuring, productivity initiatives, operating standards, and leadership development programs that contributed to more than $900K in year-over-year GOP improvement in first half of 2026.
- Led post-opening stabilization efforts across six food and beverage outlets, establishing operational infrastructure, service standards, and performance accountability measures while positioning venues for recognition in publications including Eater, the Los Angeles Times, and Rolling Stone.
Executive Chef
FAIRMONT HOTELS & RESORTS
Long Beach
01.2024 - 03.2025
- Served on the executive opening leadership team, directing culinary pre-opening execution across restaurants, lounges, banquets, stewarding, and in-room dining for a major luxury hotel opening.
- Built and developed the culinary organization from the ground up, establishing leadership structures, staffing models, on-boarding programs, operating procedures, and training systems for more than 40 culinary and stewarding colleagues.
- Led concept development, menu strategy, recipe standardization, procurement planning, and operational readiness across multiple food and beverage venues, creating a portfolio of dining experiences that drove guest engagement and market awareness.
- Collaborated closely with ownership, corporate leadership, vendors, and operational stakeholders to deliver opening milestones, maintain project timelines, and ensure successful execution of luxury hospitality standards.
Executive Chef
FAIRMONT HOTELS & RESORTS
Sonoma
03.2021 - 01.2024
- Directed culinary operations across multiple restaurants, banquets, catering, and resort dining venues, contributing to the two most profitable years in the property's history through operational discipline, menu innovation, and leadership development.
- Led the reconcept of the resort's signature restaurant, transforming it into a contemporary wine country destination that strengthened engagement with both local residents and hotel guests while reinforcing the property's culinary identity.
- Created and launched the "Californo Street Eats" food truck concept, expanding the resort's food and beverage offerings, enhancing guest experiences, and creating incremental revenue opportunities.
- Developed and executed a seasonal winemaker dinner series in partnership with leading local wineries and purveyors, strengthening community relationships while driving destination dining demand.
- Oversaw the planning and execution of high-profile offsite banquet and catering events at local wineries, vineyards, and farms, expanding the resort's presence within the Napa and Sonoma wine country community.
- Awarded Fairmont Hotels & Resorts Leader of the Year (2021) in recognition of leadership excellence, team development, and operational performance.
Executive Sous Chef
FAIRMONT HOTELS & RESORTS
Sonoma
05.2018 - 03.2021
- Supported culinary leadership across restaurants, banquets, catering, and resort food and beverage operations during a period of operational transition, renovation, and post-pandemic recovery.
Chef de Cuisine
FOUR SEASONS HOTELS AND RESORTS
New York
08.2016 - 05.2018
- Served on the opening leadership team for a Forbes Five-Star luxury hotel, supporting the successful launch of restaurant, banquet, and in-room dining operations within a high-volume urban luxury environment.
- Implemented culinary standards, operating procedures, staffing structures, and banquet production systems that supported luxury service delivery, VIP events, and large-scale food and beverage operations.
Senior Sous Chef
FOUR SEASONS HOTELS AND RESORTS
Sydney
02.2013 - 07.2016
- Coordinated multi-outlet culinary operations across restaurants, bars, and in-room dining within one of Australia's premier luxury hotel environments.
Education
Diploma of Hospitality Management - Hospitality
Le Cordon Bleu
Sydney, NSW09-2011
Skills
- Food and Beverage Division Leadership
- Multi-Outlet Restaurant Operations
- Banquet and Group Event Strategy
- Concept Development and Menu Strategy
- SOP Development and Systems Implementation
- Opening Team Recruitment and Training
- Inventory Management
- Financial Performance and Labor Management
- Luxury Hotel Pre-Openings
- Financial Performance and Labor Management
- Luxury Lifestyle Hospitality
- Service Standards & Leadership Development
- Team leadership
- Vendor negotiations
- Staff recruitment
- Food & Beverage innovation
Operational Scope
Full leadership of luxury hotel food and beverage division generating more than $14M in annual revenue | 6 outlets + banquets & IRD | 100+ colleagues | 12 salaried managers | Executive Committee Member
Timeline
Director of Food & Beverage
FAIRMONT HOTELS & RESORTS
03.2025 - Current
Executive Chef
FAIRMONT HOTELS & RESORTS
01.2024 - 03.2025
Executive Chef
FAIRMONT HOTELS & RESORTS
03.2021 - 01.2024
Executive Sous Chef
FAIRMONT HOTELS & RESORTS
05.2018 - 03.2021
Chef de Cuisine
FOUR SEASONS HOTELS AND RESORTS
08.2016 - 05.2018
Senior Sous Chef
FOUR SEASONS HOTELS AND RESORTS
02.2013 - 07.2016
Diploma of Hospitality Management - Hospitality
Le Cordon Bleu