Mr. Kmiec

Jeff Kmiec

President & Managing Director

The Greenbrier

Jeff Kmiec joined The Greenbrier in August 2009 as vice president of sales and marketing and was quickly promoted to vice president and managing director by resort owner Jim Justice. In 2010, Mr. Kmiec led the resortís team through events such as the grand opening of the Casino Club and the inaugural Greenbrier Classic. Also under his leadership, The Greenbrierís social and group bookings have set all-time records and continue to grow. Mr. Justice promoted Mr. Kmiec to president and managing director in January 2011.

A resident of White Sulphur Springs, West Virginia, Mr. Kmiec is active in numerous industry associations. A member of the board of directors for the West Virginia Hospitality & Travel Association, he is also the Lodging Division President and AHLA Board Representative. He is also on the board of directors for the Greenbrier County Airport Authority and Greenbrier County Convention and Visitors Bureau.

Prior to The Greenbrier, Mr. Kmiec was the resort director of sales and marketing for Sawgrass Golf Resort & Spa where he was responsible for the redevelopment, repositioning and implementation of the sales, marketing and public relations efforts. A hospitality sales and marketing veteran, Mr. Kmiec has also served as vice president of sales and marketing for Nemacolin Woodlands Resort as well as its parent company, 84 Lumber. Mr. Kmiecís leadership of the group sales efforts at both Sawgrass and Nemacolin resulted in resort sales records. Sawgrass and Nemacolin also provided him with extensive experience with PGA TOUR events, particularly the 84 Lumber Classic, and have been integral in his leadership of The Greenbrier Classic, a PGA TOUR, FedExCup event.

Mr. Kmiec can be contacted at 304-536-7857 or jeff_kmiec@greenbrier.com

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Todayís restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.