Portsmouth, NH — Lark has announced the appointment of three senior leaders across its technology, marketing, and food and beverage divisions, signaling continued expansion for the boutique hospitality firm.
The new hires include Michael Albert as Senior Director of Technology, Chamesha Beniefield as Director of Marketing, and Jesse Souza as Director of Restaurants and Bars. The appointments follow the recent addition of Lynsey Kreitzer as Executive Vice President of Commercial Strategy, a newly created leadership role.
Strengthening Core Business Functions
Albert brings more than 20 years of hospitality industry experience, with expertise spanning digital marketing, customer relationship management, and online channel strategy. He joins Lark after nearly 15 years at Ace Hotel Group, where he most recently served as Director of Digital Strategy.
Beniefield, an Atlanta native, brings over a decade of brand marketing experience across hospitality, food and beverage, and lifestyle sectors. She previously worked at IHG Hotels & Resorts, where she led integrated marketing campaigns across multiple platforms.
Souza, who steps into the role of Director of Restaurants and Bars, has more than 25 years of culinary and hospitality experience. He most recently served as Task Force Executive Chef at Noble House Hotels & Resorts and will now oversee Lark’s diverse dining portfolio, which includes rooftop venues and coastal restaurant concepts.
Growth Across Boutique Hotel Portfolio
The leadership expansion comes as Lark accelerates growth across its portfolio. In 2026, the company plans to add four new properties to its Lark Hotels collection, including:
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Cambridge Common House
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The Penny Lane
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The Drew Hotel
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Shore Haven
In addition to these openings, Lark plans to expand its independent hotel management portfolio, further strengthening its presence in the boutique hospitality market.
Company officials say the new hires are intended to support this next phase of growth by enhancing digital infrastructure, sharpening brand strategy, and elevating guest dining experiences.
