Kenneth Grieb

Results-driven hospitality executive with 40+ years of progressive experience spanning luxury hotels, high-volume restaurants, and resort operations. Proven track record of driving revenue growth—including a 60% sales increase at a $7.2M venue, a 47% boost at a $6M establishment, and a 25% occupancy lift at an RV resort. Deep expertise in P&L management, digital marketing strategy, team leadership, and facility expansion.

Combines operational excellence with an entrepreneurial mindset to deliver exceptional guest experiences and measurable business results.

Digital Marketing Specialist at Ken's Marketing Pros (2025-08 – Present)

• Provide digital marketing consulting and execution for small businesses and hospitality brands
• Specialize in digital activation, social media strategy, and performance-driven marketing campaigns

Resort General Manager at The Palms of Gainesville RV Resort (Santa Fe Palms RV Resort) (2021-06 – Present)

Annual Sales $2.8M

• Oversee all daily operations ensuring exceptional guest experiences and high service standards
• Developed and executed social and digital marketing strategies, increasing online engagement by 40%
• Manage payroll, human resources, and bookkeeping in coordination with accountants, maintaining a balanced P&L
• Administer reservation and property-management platforms including MySites and CampSpot
• Source and coordinate RV rally groups for the resort; plan banquet dinners, lunches, tours, and party events
• Conducted due diligence on three additional Florida resorts acquired by ownership
• Organized community outreach events including Toys for Tots, Toys for Pups, Dementia awareness drives, blood banks, and the Wounded Warrior Project
• Established group rates for NHRA GatorNationals and University of Florida home football games
• Partnered with local hospitals to accommodate patient families, traveling nurses, and physicians
• Earned Best of Florida two consecutive years and Best of Alachua County recognition two consecutive years
• Led a successful expansion project, enhancing resort facilities and boosting occupancy rates by 25%

Restaurant General Manager at Sagebrush Steakhouse (2020-10 – 2021-05)

Annual Sales $6.9M

• Managed all aspects of operations at a high-volume casual dining steakhouse
• Oversaw food and liquor ordering, weekly inventory, and vendor relationships
• Forecasted weekly budgets and scheduled staff to projected sales targets
• Designed a signature cocktail menu and managed all menu offerings
• Handled hiring, onboarding, staff training, and performance management
• Entered all invoices into C-Tuit and managed daily deposits and financial reporting
• Monitored and responded to all guest reviews on Yelp and Google to protect brand reputation
• Drove local marketing outreach to hotels and neighboring businesses; partnered with EZ Catering
• Improved restaurant morale, built team cohesion, and assigned tasks with deadlines to the management team
• Maintained strong P&L performance through disciplined cost controls and revenue optimization

General Manager & Management Executive at Hotel San Francisco (2018-08 – 2019-06)

Annual Sales $6.5M

• Oversaw operations of a 5-star lounge and restaurant within a luxury hotel property
• Managed financial operations using QuickBooks, ADP, Gather, SeatMe, HotSchedules, and BevAger
• Handled HR at the restaurant level including hiring, scheduling, and employee relations
• Collaborated with the marketing team on event planning and upcoming promotions
• Led the remodel of the lower-level bar and lounge, enhancing guest experience
• Designed the 2019 annual operating budget and delivered P&L analysis to ownership
• Managed daily paperwork, labor tracking, and safe counts; reviewed daily reservations and set floor plans
• Held weekly manager meetings reviewing performance metrics, labor costs, and prior-week results
• Worked with Bar Manager and Executive Chef on menu development, item costing, and pricing strategy
• Planned and executed banquet events using Gather; managed catering sales pipeline

Regional Director at Primo Sports Bar & Grill (2016-03 – 2018-07)

Annual Sales $7.2M

• Transformed Caffe Primo Seafood & Oyster Bar into a thriving Sports Bar & Grill concept
• Increased sales by 60% through an aggressive volume-driven sales program
• Managed all social media marketing across Facebook, Instagram, Twitter, and Alignable
• Redesigned the entire menu and created seasonal promotional menus
• Operated with proficiency in Micros, Restaurant 365, Excel, and Microsoft Word
• Oversaw weekly payroll, invoice processing, inventory management, ordering, and purchasing
• Developed San Diego and Los Angeles locations, leading each through the sports-bar transformation
• Guided, delegated, trained, and mentored staff with consistent positive and constructive feedback

General Manager at Cable Car City Pub & Grill (2010-02 – 2016-01)

Annual Sales $6M

• Increased annual sales by over 47%, growing revenue from $3.5 million to $5.9 million
• Achieved operational goals through strategic planning, action plans, trend identification, and guest-service standards
• Controlled costs by reviewing portion controls, minimizing waste, and ensuring high-quality food preparation
• Maximized bar profitability by enforcing portion controls and monitoring accuracy of charges
• Designed off-site catering menu; booked and executed all on-site and off-site events
• Redesigned kitchen layout to maximize productivity; conducted monthly staff meetings to ensure service excellence
• Partnered with local organizations for fundraising events (Lefty O'Doul's Foundation for Kids)

Director of Food & Beverage at Radisson Miyako Hotel (2001-04 – 2010-02)

Annual F&B / Catering Volume $18.6M

• Hired to re-establish all in-house Food & Beverage operations after the departure of outside contractors at this union property
• Reopened Dot Restaurant and Bar, growing sales from zero to over $1 million in the first year
• Operated Dot Lounge and Dot VIP Lounge; hired and managed live entertainment including bands and DJs
• Managed scheduling for banquet kitchen, banquets, catering, restaurant, and bar staff in accordance with union standards
• Created all advertising and developed effective marketing strategies to drive covers and event bookings
• Worked closely with Unite Here Local 2 on hotel labor negotiations and employee relations
• Acted as Hotel Manager on Duty (MOD) on weekends; maintained Micros POS systems for all outlets
• Analyzed P&L results and developed strategies to bring all line items into budget
• Earned bonus checks three consecutive months for exceeding grand-opening revenue targets
• Solicited and booked social parties and business functions using Delphi; managed room setup and execution

Director of Food & Beverage at Holiday Inn Hotel & Suites Oakland – Airport (1998-08 – 2001-03)

Annual F&B / Catering Volume $8.5M

• Designed and launched Diamonds Sports Bar & Grill for the brand-new Holiday Inn Hotel & Suites property
• Led all food and beverage operations for the hotel opening, from concept through execution
• Managed staffing for banquets, catering, restaurant, and bar operations; adhered to union standards
• Created advertising campaigns and implemented marketing strategies to build guest engagement
• Handled HR for the hotel; designed menus with IHG brand approval
• Acted as Hotel MOD on weekends; maintained Micros POS for restaurants, bars, and banquets
• Participated in P&L meetings, analyzing strategies to optimize all line items
• Collaborated closely with the Director of Sales & Marketing; maintained the catering sales team
• Managed catering event pricing and special-event menu development

General Manager at American Grill (1994-04 – 1998-07)

Annual Sales $4.6M

• Designed and implemented all policies, budget goals, and objectives for a new restaurant opening
• Increased weekly sales from $55K to $75K through strategic programming and guest-experience improvements
• Reduced liquor cost from 32% to 21% by creating and enforcing a new liquor-usage program
• Lowered labor cost from 38% to 27% through consistent scheduling discipline and efficiency improvements
• Created and implemented a staff training manual incorporated into daily operations
• Launched motivational employee incentive programs while fostering a cooperative, upbeat work environment

B.A. in Hospitality Management – University of Miami

Bachelor of Culinary Arts – Culinary Institute of America (CIA)