"Do That To Me One More Time" Twice is Never Enough
Triangle NACE is off to Austin for the 3rd Annual Experience Conference and Awards. This year, Triangle NACE is nominated for Chapter of the Year, Caterer of the Year, Chapter Program of the Year, Fundraiser of the Year, and Best Buffet. In addition, our own Food Network star Donna Ford will be one of the guest instructors along with her wonderful staff.
Keep us in your thoughts and send best wishes Austin-way, and maybe, just maybe, we'll bring it home one more time.
Post Meeting Announcement:
July 2010 Triangle NACE Monthly Meeting
The Sheraton Imperial Hotel & Convention Center located in ResearchTrianglePark in Durham, NC was the site of our monthly NACE meeting on July 13, 2010. The Sheraton Imperial is one of the Triangle’s largest hotels having 34,000 square feet of meeting space and is the highest-rated Sheraton in the US. They have the flexibility to host events from hundreds of attendees down to meetings for small executive groups.
During the registration and networking hour chapter members were greeted with butlered Jumbo Prawns, Yellow Corn Cheddar Grits with Cilantro, Shallots, and Lobster Sauce served on spoons and Mini Biscuits stuffed with Truffle Chicken Salad…yum! Guests were also treated to an open bar. During this hour members had the opportunity to have a little fun in the photo booth dressing up in hats, boas and other interesting props. Classic Carolina Photo Booth company provided the props as well as the take away photos. What a great way to remember the evening!
For the educational portion of the evening members were invited into a classroom style auditorium for a Photography Forum. The program began with an amazing picture montage consisting of wedding photographs taken by our panel of professional photographers that was put together by Neil Boyd. Our Triangle NACE chapter is very lucky to have so many talented and well educated professional photographers as members. Our panel of photographers was Mike Bayley, Scott Faber, Katie Hamister and the moderator was Neil Boyd. The panel addressed questions concerning professional photography previously sent in by chapter members. By the end of the question and answer session everyone better understood the importance of hiring a professional photographer and what actually determines a professional photographer.
Members were moved to another room for dinner. The décor was oriental in theme with tall bamboo centerpieces adorned with paper lanterns and white lights. Mark West from the Sheraton Imperial provided the beautiful décor. The green linens were accented with hot pink and brown napkins and chair sashes tied around the chair covers. All provided by Connie Duglin Linens.
Dinner for the evening started withMacédoine of Heirloom Tomatoes, Cucumber, and Anaheim Peppers tossed in Extra Virgin Olive Oil served with Crabmeat and Pecorino Romano Tian. The entrée wasGrilled Frenched Beef Short Rib, served with a Chanterelle Potato Cake and Bundles of Summer Vegetables accompanied byCorn Bread Sticks served with Whipped Honey Butter. Wine service was provided with the meal. Dessert wasMini Peach Cobbler with Vanilla Ice Cream and Moscato Whipped Cream. Iced tea and coffee were also offered.
The photo montage of June’s meeting was presented to Leslie Brame owner of Greystone Inn. Brian Mullins was the photographer for that meeting. Christie Cook, our Event Professional Representative, thanked the Sheraton Imperial, Swank Photo Studio, Classic Carolina Photo Booth and the panel of photographers which were all sponsors of July’s meeting. The Sponsor Spotlight was Connie Duglin Linens. Bridget Dupree, their area representative, gave a brief history of the company which has its headquarters in Tampa, Florida.
There was a special door prize for the evening valued at over $2000. Half the amount raised from ticket sales would go to our chapter and the other half to our chosen charity The Interfaith Food Shuttle. A five dollar ticket gave you one chance to win a photography package from Neil Boyd Photography, a $500 custom cake from Sweet Memories Bakery and a DJ from Bunn DJ Company for your next event. Neil Boyd ,our Hospitality Chair who arranged this fabulous door prize announced that over $500 was raised from ticket sales.
Stacy Borelli owner of Swank Photo Studio photographed our July’s meeting.The July meeting was featured in the Herald-Sun News the following Sunday with photos of NACE members Whitney Murphy, Celia O’Brien, Program Chair Amy Greene and Durham Magazine representative Carl Johnson.
News Release:
Come out and support our newest Triangle NACE family member Party Reflections!
Triangle NACE's own Katrina Ryan was the highlight of Food Network's "Kid in a Candy Store" last night, July 19th! Leave it up to a Triangle NACE Tarheel to turn her hankering for a margarita into not only fantastic cocktails, but also a spot on the most respected food education network in the world. Way to go Katrina...we're all very proud of you!
Job Openings/Classifieds:
COME JOIN THE AWARD WINNING HILTON, MANSION ON THE HILL
Exciting CAREER opportunity with an outstanding, full-service Hilton hotel! The HiltonRaleigh-DurhamAirport at ResearchTrianglePark is currently searching for a Catering Sales Manager who will specialize in Social Events & Weddings AND a 2nd Catering Sales Manager specializing in Corporate & Association Business.
The Hilton Raleigh-Durham Airport at Research Triangle Park consists of 249 guest rooms, over 11,000 square feet of meeting space, an upscale food and beverage outlet, and a busy lobby bar. We are located in the midst of ResearchTrianglePark and convenient to downtown, the corporate and university communities, making it the perfect destination for the business and leisure traveler alike.
CATERING SALES MANAGER---SOCIAL/WEDDINGS MARKET
Hilton's Mansion on the Hill is in search of a Catering Sales Manager who will proactively solicit business for weddings and social events, actively manage existing accounts, seek new customers for the hotel while maintaining positive relationships with existing customers. Understand area competition in the Weddings and Social Market and effectively sell against them. Identify and effectively manage revenue opportunities consistently. Meet or exceed sales goals for bookings, new leads, contact and complete weekly sales calls. Maintain effective involvement and strong relationships through local networking.
A Passion for Weddings is a Must! Responsible for Detailing Banquet Event Orders, booking wedding room blocks and working closely with several internal departments to ensure events exceed the guest's expectations.
Job Requirements:
- Prior Wedding experience is required
- 2 years hotel catering sales and/or wedding experience -Detail Oriented -Positive, winning attitude a must!
- 1 year food and beverage experience Preferred
- Excellent negotiation skills
- Good business communication skills
- Good closing skills
- Excellent organization skills
- Attention to detail
- Present a professional appearance and confidence.
-Ability to Thrive in a Fast Paced Atmosphere While providing excellent customer service
As a Catering Sales Manager you are responsible for Booking Business and Working Closely with Clients to Reserve and Detail all Aspects of their Meetings. Markets Include: Smaller Corporate Meetings (heavy concentration on last minute bookings with a very quick turn around), Key Corporate Accounts, Associations, Reunions, Religious, & Holiday Parties.
Understand hotel’s local competition for each market segment and leverage hotel’s relative strengths against each. Identify and effectively react to major revenue opportunities on an ongoing basis. Maximize Hotel spaces for food and beverage function; prospect & uncover new leads and maintain existing relationships. Meet or exceed sales booking goals and weekly sales calls.
-Bachelor's degree preferred.
-2 years hotel sales and/or catering experience.
-Previous food and beverage experience.
-Negotiation skills
-Business communication skills.
-Positive, winning attitude a must!
-Delphi System knowledge a plus
-Ability to Thrive in a Fast Paced Atmosphere While providing excellent customer service
-Dependable & a good work ethic
-Time Management Skills
We offer a competitive salary, comprehensive benefits and an aggressive quarterly bonus program.
Benefits for Both Positions include:
* Health insurance
* Dental insurance
* Vision
* Paid Time Off (PTO)
* Flexible Spending Accounts (Medical and Dependant Care)
WHO WE ARE:
Destination Hotels & Resorts began in 1972 with the development and management of condominium resorts. Since then, we have grown to become consistently ranked as one of the top ten hospitality management companies in the country (ranked by Hotel Business Magazine) with more than 7,100 employees, over 7,000 hotel rooms and condominium units, and more than $2.2 billion in assets under management. We are a wholly owned subsidiary of Los Angeles-based Lowe Enterprises, a privately-held, national real estate organization active in commercial and hospitality property investment, management, and development. Since its inception, Lowe has been responsible for more than $8.5 billion in assets nationwide.
Destination Hotels & Resorts is unique in the lodging industry in that our primary mission is to create value for guests, investors, and associates in each of our hotels and resorts. We do this by developing an innovative, customized business plan for each property we manage and combining it with the sales, marketing, and operating resources of a company many times our size. This lodging industry expertise, together with the real estate savvy of Lowe, has allowed us to bring an owner's perspective to the hotel management business.
Destination Hotels & Resorts is one of the industry's leaders in the management and marketing of high-quality independent properties, many of which we successfully converted from major brand affiliations.
OUR CULTURE:
Destination Hotels & Resorts fosters a creative, entrepreneurial and energetic work environment where people come to work and have fun. We value passionate people who love to be challenged and desire the freedom to contribute to the overall success of the organization. Your role will be integral to the success of our company. We strive to create a work place culture that values family, work life balance and community. We help develop our associates and provide support for them to grow their careers with DH&R. Our associates are proud to work here!
THE CAROLINA INN, CHAPEL HILL, NC:
The Carolina Inn is a historic hotel located in downtown Chapel Hill, NC. Historic charm, modern amenities, gracious service, and memorable food blend beautifully at The Carolina Inn, a AAA Four Diamond Award Winner & Member of Historic Hotels of America.
We are conveniently located on the doorsteps of the University of North Carolina, in the heart of downtown Chapel Hill, North Carolina. The experience is one of world-class service, elegantly appointed guest accommodations, superb dining, outstanding meeting and banquet facilities, and an expert staff. The Carolina Inn is looking for a qualified individual to join our prestigious team as our Director of Catering.
PURPOSE OF THE POSITION:
Department leader who fosters a sales culture of driving revenues and maximizing property revenues. Strong focus on selling skills and a sense of customer urgency that meets the goals of the organization and surpasses customer expectations. Directs the day-to-day Catering department to achieve the property mission and revenue and service goals. Meets or exceeds department budgeted revenues, booking pace, and forecasting accuracy.
BASIC JOB FUNCTIONS:
• Guides department in the creation of a marketing plan and its deployment to discover new business opportunities in the social and corporate catering community. Develops tactics to find new customers and retain them. This includes tangible efforts in prospecting, sales calls, entertainment, and site inspections.
• Utilizes the tools of sales productivity reports, post-event surveys and letters, daily banquet event orders/pricing, set-up reports, manages night reports, to measure the effectiveness of training.
• Leader of Catering Sales with assigned markets, and insures both quantity and quality of sales and execution is commensurate with leadership.
• Ensures each member of the department executes all four business cycles (sales, pre-planning, execution, and post-event) at or above standard.
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This Just In...Mark Day Finally Does a Newsworthy Newsletter!!!
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