Sunriver Resort Hired New Food and Beverage Director
The 3,300-acre destination in Bend has appointed a hospitality veteran to manage its 11 food and beverage outlets.
Updated on Oct. 13, 2026 in Hospitality
Sunriver Resort has appointed Jonathan Lee as its new Director of Food and Beverage. Lee will oversee all culinary operations, banquets, and convention services across the resort's 11 outlets.
Why it matters
Management changes at large-scale properties like the 3,300-acre Sunriver Resort signal shifts in operational focus for high-volume hospitality venues. These appointments often dictate the direction of menu development and service standards for major regional tourist destinations.
Jonathan Lee joins the team with 25 years of experience, having previously launched 36 restaurant locations across 17 countries. He now oversees 11 food and beverage outlets within the 3,300-acre Sunriver Resort property.
The players
Jonathan Lee
An industry veteran with 25 years of experience and a track record of launching 36 restaurants across 17 countries.
Sunriver Resort
A 3,300-acre destination property in Bend, Oregon, featuring 11 distinct food and beverage outlets.
CoralTree Hospitality
A hospitality management firm responsible for the operations of the Sunriver Resort property.
The details
Lee is tasked with leading food and beverage operations, including the management of banquet teams and convention services. His responsibilities involve the development of new menus and dining experiences designed to scale across the resort's diverse outlets. The operations fall under the management of CoralTree Hospitality, which oversees the property.
Timeline
October 13, 2026: The appointment of Jonathan Lee was formally announced.
Market Landscape
This appointment follows the established industry trend for high-volume luxury hospitality management standards, focusing on optimizing F&B performance at multi-use destination properties. The move reflects the broader operational focus on scaling culinary service delivery within large-format resorts.
Operators in the hospitality sector should track how this leadership change affects local supply chain partnerships and menu programming in the coming quarters. Monitoring how the resort integrates new service concepts can provide benchmarks for managing large-scale banquet and convention operations.
The takeaway
Large-scale hospitality operators should monitor how incoming directors leverage international experience to refresh local menu concepts and service standards. Review your own banquet and convention service workflows to ensure your current team is positioned to handle seasonal shifts in guest volume.
Further reading
For more updates on regional industry leadership and operational shifts, visit our Hospitality coverage.
