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Our Principals


Principals' Bios

Gretchen Schroeder Kearney, Co-Founder & Principal

Gretchen Kearney has nearly two decades of marketing experience in the Washington, DC area. Her professional experience spans the nonprofit and private sectors, including as Director of Marketing for the National Club Association, National Restaurant Association, Membership Director for Mount Vernon Country Club, and marketing manager for two telecommunication firms. She was also the Marketing Director for the opening of Agraria Restaurant in Georgetown, securing national press coverage for the opening of the waterfront restaurant.

Gretchen and the HG Hospitality Group maintain close ties within the restaurant and private club industries, and have the know-how to implement effective marketing strategies as well as navigate entrepreneurs, companies and restaurant operators through the time-consuming marketing efforts required for a restaurant launch and subsequent ongoing customer communications and brand building. Additionally, her management and public affairs background enable HG Hospitality Group to craft and implement positive messaging and placement for every client's interests.

Gretchen received her B.A. in Business Administration and Mass Communications from Towson State University, and a MBA with a marketing concentration at The George Washington University.

 

Hillary Wanser Miller, Co-Founder & Principal

With nearly a decade of hospitality and event planning experience, Hillary Miller is seasoned veteran. As the Director of Private Events for Agraria Restaurant, a 355-seat restaurant in Georgetown, she managed events large and small in four private dining rooms as well as restaurant buyouts. Her restaurant industry experience, including two years at Capital Restaurant Concepts, enables her to negotiate the best deal for clients to meet their budgets and business objectives, and be able to 'expect the unexpected' with an insider's perspective.

Her management experience allows her to oversee the many moving parts of events, conferences and meetings, including working with the culinary team on budgets, menus, and special dietary needs; ensuring the front-of-house staff is adequately trained and briefed about each client's expectations; and communicating all of the event logistics to the client and their guests to make sure the event runs smoothly.

Hillary is a native of northern Virginia, growing up in Alexandria, and has an Associates degree in Communications.

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