Appointments & Promotions

Greenbrier Names VP F&B and Exec Chef

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.
Coming Up In The March Online Hotel Business Review


Feature Focus
Hotel Human Resources 2015: Recruiting and Retaining the Best Employees
Due to the ever-increasing demands for improvements in guest experience, intense pressures are brought to bear on hotel workforces, as well as on the Human Resource professionals who are responsible for recruiting, training and retaining them. Meeting and exceeding guest expectations requires a substantial investment in recruiting and development, so that top talent can be hired, and career paths can be established to ensure the continuation of five-star service performances. So important is staff development that most HR professionals believe that retaining and rewarding their best employees, and cultivating the next generation of corporate leaders represent their greatest challenges. And they are expected to accomplish these feats at a time when competition for in-demand skilled talent has never been greater, and when HR budgets are still constrained due to the slow-growth recovery following the Great Recession of 2007-2009. HR strategies continue to evolve as social media has become an accepted means for recruiting purposes, and there is also a greater emphasis on metrics so that investments in HR practices and policies can be measured and justified. In addition, issues surrounding demographic changes in the workforce are being addressed. A large percentage of existing workers are ageing out of the industry, just as the Millennial generation is entering it, and there is also greater diversity in the workforce which affects many aspects of HR operations. The March Hotel Business Review will examine some of the challenges facing HR professionals, and will report on some of the best practices they are employing to achieve their goals.