Editorial Board   Guest Author

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 resort's team through events such as the grand opening of the Casino Club and the inaugural Greenbrier Classic. Also under his leadership, The Greenbrier's 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. Kmiec's 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 August 2020...

Food & Beverage: New Technological Innovations

In the past few years, hotel food and beverage departments have experienced significant growth. Managers are realizing just how much revenue potential this sector holds, both in terms of additional revenue and as a means to enhance the guest experience. As a result, substantial investments are being made in F&B operations as a way to satisfy hotel guests but also to keep pace with the competition. Though it has been a trend for many years, the Farm-to-Table movement shows no signs of abating. Hotel chains are abandoning corporate restaurants and are instead partnering with local chefs to create locally-influenced dining options. Local, farm-sourced ingredients paired with specialty beverages or local wine also satisfies the increasing demand from Millennial travelers who are eager to travel sustainably and contribute to a positive impact. A farm-to-table F&B program also helps to support the local economy, which builds community goodwill. Also popular are "Self-Serv" and "Grab & Go" options. These concepts stem from an awareness that a guest's time is limited and if a hotel can supply them with fast, fresh, food and beverage choices, then so much the better for them. Plus, by placing these specialty kiosks in areas that might be traditionally under-utilized (the lobby, for instance), they can become popular destination locations. Of course, there are new technological innovations as well. In-room, on-screen menus allow guests to order from any restaurant on the property, and some hotels are partnering with delivery companies that make it possible for guests to order food from any restaurant in the area. Also, many hotels are implementing in-room, voice-activated devices, so ordering food via an AI-powered assistant will soon become mainstream as well. The August issue of the Hotel Business Review will report on these developments and document what some leading hotels are doing to expand this area of their business.