food and beverage underground

Kelley Jones of Societe Hospitality

Kelley managed the operating teams of 8 of the top 100 highest grossing restaurants in the country and led the opening teams of 5 of the top 100 highest grossing restaurants in the US. Kelley held senior executive level positions with 3 of the top 75 multi-concept restaurant operators in the country (#'s 3,7 and 15) as ranked by Restaurant & Institutions Magazine.

kelley jones, gastro tourism, suite and tender

Prior to founding Société Hospitality, Kelley Jones served as President of the Light Group, one of the nation's leading nightlife, restaurant and lifestyle development organizations based in Las Vegas, Nevada. The Light Group's diverse portfolio of concepts includes cutting edge Night Clubs, Restaurants and Ultra Lounges.

Prior to joining The Light Group, Kelley was the Vice President of Restaurant Operations for Starr Restaurant Organization (SRO), a multiconcept fine dining Restaurant Company with 16 restaurants operating in Philadelphia, New York City and Atlantic City. Mr. Jones oversaw the day to day operations of a diverse portfolio of food-focused restaurant concepts including some of the industries most recognized brands. Among them are Buddakan, Striped Bass, Morimoto (with the original Iron Chef), Continental, Alma de Cuba, Barclay Prime, Pod, El Vez and numerous others. Additionally, he was responsible for new restaurant development, marketing, public relations and special events sales.

Prior to joining SRO, Jones was Vice President of Restaurant Operations for Kimpton Hotel & Restaurant Group, a collection of stylish, independent lifestyle hotels coupled with fine chef-driven restaurants. In this role, Kelley oversaw the day to day operations of 39 multi-unit concept fine dining restaurants in locations including San Francisco, New York, Washington D.C, Seattle, Portland, Salt Lake City, Denver, New Orleans, Aspen, San Diego, Vancouver, Miami and Boston. Additionally, he coordinated restaurant marketing and public relations efforts, as well as oversaw restaurant development for new projects.

Prior to Kimpton, Kelley served as the Director of Development and Director of Operations for China Grill Management, New York City, NY. He led the development and opening teams on numerous restaurant and club concepts including China Grill, rumjungle, Red Square, Asia de Cuba, Spoon, Tuscan Steak and Blue Door in cities across the globe including New York, London, Mexico City, San Francisco, Las Vegas, Miami and Chicago. Career Steps: Formerly, Kelley was the Corporate Director of Food and Beverage for Pussers, LTD Tortola, British Virgin Islands (1991-1998); General Manager/Executive Chef, Pussers Landing, St. John U.S. Virgin Islands (1990-1991); and Executive Chef, Brett's Restaurants, Greenwich, CT (1989-1990).

Kelley Jones at Societe Hospitality



XML RSS
What is this?
Add to My Yahoo!
Add to My MSN
Add to Google

ADD TO YOUR SOCIAL BOOKMARKS: add to BlinkBlink add to Del.icio.usDel.icio.us add to DiggDigg
add to FurlFurl add to GoogleGoogle add to SimpySimpy add to SpurlSpurl Bookmark at TechnoratiTechnorati add to YahooY! MyWeb


Copyright © 2007 - 2016 foodandbeverageunderground.com. All Rights Reserved.