Greenbrier Names VP F&B and Exec Chef

. September 17, 2009

SEPTEMBER 17, 2009 - Casey Lavin and Rich Rosendale, CEC, are the newest additions to The Greenbrier's award-winning hospitality team. Lavin, vice president of food and beverage, joined the resort in late July while Rosendale assumed the position of executive chef on September 14.

"The Greenbrier has an incredible culinary legacy and both Casey and Rich will be instrumental in taking that legacy to the next level," said Michael Gordon, president and managing director of the resort.

Prior to joining The Greenbrier, Lavin served as director of food and beverage for The Sanctuary at Kiawah Island in South Carolina. During his tenure, the resort received both the AAA Five Diamond and Mobil Five Star award and was known as a leader within the industry. Lavin, a graduate of the prestigious Swiss University's Cesar Ritz Hotel School near Geneva, Switzerland, has also served in leadership positions with The Ritz-Carlton Naples Golf Resort, the Movenpick Group in Zurich and the Beau Rivage Hotel.

Recently dubbed as "A New Breed of American Chefs" by Chef Magazine, Chef Rosendale is considered an amalgam of different generations and philosophies from within the industry. The award-winning chef, who has trained in some of the finest kitchens in the world, is also a graduate of The Greenbrier's culinary apprenticeship program. In 2008, Rosendale was the team captain of the USA's ACF Culinary Olympic Team, which earned three gold medals and one silver. Chef Rosendale returns to The Greenbrier where he served as chef de cuisine from 2002 to 2006.

"Casey and Rich each possess the perfect combination of leadership skills, experience and vision. Our guests have high expectations, and with our distinct dining venues, banquets, room service and plans for new restaurants, I can think of no two leaders better able to exceed those expectations," added Gordon.

  • Photography is available upon request.

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Human Resources: An Era of Transition

Traditionally, the human resource department administers five key areas within a hotel operation - compliance, compensation and benefits, organizational dynamics, selection and retention, and training and development. However, HR professionals are also presently involved in culture-building activities, as well as implementing new employee on-boarding practices and engagement initiatives. As a result, HR professionals have been elevated to senior leadership status, creating value and profit within their organization. Still, they continue to face some intractable issues, including a shrinking talent pool and the need to recruit top-notch employees who are empowered to provide outstanding customer service. In order to attract top-tier talent, one option is to take advantage of recruitment opportunities offered through colleges and universities, especially if they have a hospitality major. This pool of prospective employees is likely to be better educated and more enthusiastic than walk-in hires. Also, once hired, there could be additional training and development opportunities that stem from an association with a college or university. Continuing education courses, business conferences, seminars and online instruction - all can be a valuable source of employee development opportunities. In addition to meeting recruitment demands in the present, HR professionals must also be forward-thinking, anticipating the skills that will be needed in the future to meet guest expectations. One such skill that is becoming increasingly valued is “resilience”, the ability to “go with the flow” and not become overwhelmed by the disruptive influences  of change and reinvention. In an era of transition—new technologies, expanding markets, consolidation of brands and businesses, and modifications in people's values and lifestyles - the capacity to remain flexible, nimble and resilient is a valuable skill to possess. The March Hotel Business Review will examine some of the strategies that HR professionals are employing to ensure that their hotel operations continue to thrive.