Hi fellow NACE friends!

I am very excited for our meeting this month! Seven of our members went to the NACE Leadership Summit from February 19 to 21 in Portland. We immersed ourselves in the NACE culture. We opened ourselves to new ideas from the wealth of experience from the people around us. We want to share what we learned with YOU!

Our meeting in March is at the Lacey Community Center . Our caterer is Paprika Catering. Look at the menu:  authentic Hungarian cuisine. It looks delicious. For our program, we will taste wines that pair with our menu that evening. We also will learn from an expert brewmaster  who will show us how to select the proper beer to go with our meal.

We are looking forward to sharing all of the excitement that NACE is ready to offer us. Please be there. We have some great things happening!

Jill Hassing, President

“Tacoma NACE is the friendliest, most welcoming group that I’ve ever been involved in,” says Paula R. Lowe, publisher, South Sound Wedding & Event magazine. A member for several years, Paula says she enjoys, “the camaraderie among members, business referrals from members, and the fabulous meals at meetings.”

Paula looks to South Sound caterers, photographers, and other wedding and event professionals for story ideas for the magazine. She counts on NACE members for hot leads to fabulous and unique South Sound weddings, plus wedding and event trends – putting the magazine together requires input from people active in the industry.

Paula not only publishes South Sound Wedding & Event magazine, but also produces the South Sound Wedding Show in Olympia and Tacoma. She brings together brides-to-be to meet the best wedding vendors.

The online magazine features unique stories about events and weddings: hot tips, trends, do-it-yourself, and others. Plus it includes a vendor resources section so brides can find South Sound wedding vendors.

In her rare spare time, Paula enjoys walking, swimming, sailing, biking, making crafts, entertaining and spending time with friends. She completed a triathlon in the summer of 2008, and she signed up for one in 2010.

Contact Paula at 360-480-5095. Visit www.weddingandeventmagazine.com.

Note: Membership Spotlight features a member selected at each meeting.

Come and experience an evening with traditional Hungarian Cuisine by Paprika Catering! 

This meeting will be held at the beautiful Lacey Community Center in Lacey (Olympia).  Paprika Catering will be providing Passed Hors d' Oeuvres and a delicious Family Style Dinner - fun!

Paprika is a full service caterer providing everything from bar service to rentals and specializing in Hungarian Cuisine, International Cuisine, and Customized Menus.  Paprika provides a menu to make your event unique - whether it is a orporate event, a social event, or any type of event - big or small.

Kristi Dohring has owned Paprika Catering for the past four years.  Paprika is based out of the Olympia area but caters to several surrounding counties.   Kristi's passion that drives the business shows through in her work.  You will see this in the next N.A.C.E meeting by getting the opportunity experience a Hungarian evening with a sampling of different Hungarian Cuisine.

Passed Hors D'Oeuvres
Töltött Gomba
Award Winning Stuff Mushrooms - Filled with Herbs and Cheeses

 Kolbász Harapás 
Hungarian Sausage Bites
Papa's Recipe of Homemade Sausage with Lean Pork Seasoned with a Touch of Garlic and Hungarian Spices

 Hortobágy Palacsinta
Mini Crepe's
A Choice of Cheese Filled Crepes or Seasoned Shredded Pork Crepes

 Family Style Dinner
Uberka Saläta
Cucumber Salad
Thin Slices of Refreshing Cucumbers in a Vinaigrette

 Paprikás Csirke
Chicken Paprikash
Tender Pieces of Chicken in a Paprika Cream Sauce with Handmade Egg Noodles

 Töltöttkáposzta
Stuffed Cabbage
Seasoned Cabbage Rolls made with Lean Ground Pork, Rice and Barley in a Tomato Based Sauce 

 Karalábéfözelék
Creamy Kohlrabi
Kohlrabi in a Cream Sauce with Meatballs made of Rice and Lean Pork

 Habosrolo
Cream Horn
Light Pastry Filled with a Fluffy Vanilla Cream

In addition to the delicious food, we will be having wines pairing - provided by Medicine Creek Winery.  The winemaker will describe the wines and discuss how they pair with Hungarian Cuisine.  Be sure to visit their web site at www.medicinecreekwines.com

And that's not all - in addition to tasting some wine we will also get to sample some wonderful homebrewed beer provided by Chris Barnes.  Chris will tell us a little about beer, homebrewing, and how to select the right beer for your menu.

Spring Membership Campaign - for NEW members only and members who have over a year lapse in membership: $295 (normally $395) + a $25 gift card to the online store. Campaign starts March 22nd and ends May 21st. Visit www.nace.net Use code: SPR10 Please pass this along to any prospective members.

Kimpton Hotels Seattle are accepting candidates with the following credentials for the position of Individual Business Travel (IBT) Sales Manager:

* A minimum of 3 years hotel sales experience
* Proven track record of exceeding revenue goals
* Strong communication skills
* Strong listening/reasoning skills
* Competent knowledge of all transient, wholesale and consortia market segments, the specific needs and differentiation, and appropriate distribution, pricing, promotion, direct selling and service strategies that are appropriate to each.
* Proficiency in the reading, navigation and interpretation of statistical reports such as daily revenue reports, STR, Hotelligence, etc. Able to evaluate data and draw conclusions as to implications for sales & marketing strategy
* Strong Knowledge of Seattle market
* Team player
* Positive Attitude
* Assist in leading a highly motivated and energetic selling environment

Send all resumes to:
Danielle Ringler
Area Director of Business Travel
Kimpton Seattle Hotels
Alexis Hotel, Hotel Monaco & Hotel Vintage Park
Direct: 206.516.5042
Fax: 206.624.0060

Since 1999 Event Experience has been planning and producing events for companies and private groups throughout the northwest. From summer picnics to holiday parties, annual meetings to morale days, we provide a broad array or logistical and creative services. We love what we do and always look forward to creating new relationships and incredible memories through every event.

Event Experience is currently looking for a full time/part time assistant event specialist to help us meet our client's needs. Our culture and creativity is what spurred growth and excitement in the market today. Our number one goal is to meet our clients needs and make their job easier.

The ideal candidate is motivated, hard working, customer service oriented, an organized self starter, entrepreneur, team player, and experience in marketing and sales is preferable.

Please send resumes to Keely, Keely@eventexperience.com

For more information about Event Experience please visit our website at www.eventexperience.com

We look forward to hearing from you!

JOB TITLE: Catering Sales Manager

REPORTING TO: Director of Catering and Convention Services

JOB SUMMARY:

• Actively solicit, book and service new and repeat "catering only" business in assigned market segment.
• Achieve monthly catering booking goals.
• Maximize catering revenues through specialized menus to groups and upselling at all times.
• Complete assigned number of sales solicitation calls weekly.
• Attend local, state and regional trade shows as assigned by the hotel.
• Build revenues by representing the hotel in assigned industry organization memberships.
• Produce appropriate correspondence with clients utilizing professional written communication.
• Maintain detailed files with signed Catering Agreements and BEO's for all catering and group events booked, ensuring minimum revenues are met.
• Confirm all arrangements in writing adhering to Catering/Sales booking policies to include: menus, room set-ups, audio-visual requirements, attendance guarantees, music, floral arrangements or any other special needs.
• Organize all details of the BEO ensuring all arrangements are confirmed and communicated to the Banquet Department, Executive Chef, Beverage Manager, and Audio Visual provider.
• Coordinate specifics of the BEO and any special needs of the client with all department heads through pre-convention reports and meetings. Attend daily BEO meetings when necessary.
• Meet and greet every customer on-site to help banquets coordinate the event Organize post-convention meeting with the client to recap the event and discuss any concerns. Communicate this information to the hotel department heads through a post-convention report.
• Study competitors' methods and be familiar with what they are offering in their packages.
• Perform additional duties as requested by Director of Catering.

SUPERVISION EXERCISED:

None

DEGREE OF SUPERVISION:

Moderate

LICENSES OR CERTIFICATES REQUIRED:

DESIRED SKILLS:

• Thorough knowledge of catering policies, procedures.
• Computer skills: Microsoft Office and Windows.
• Professional, goal oriented and motivated.
• Some knowledge of food groups and appropriate menu suggestions for specific group types.
• Ability to plan, organize and direct catering activities.
• Ability to develop an effective working relationship with fellow employees and supervisors.
• Ability to deal courteously and tactfully with the public.
• Ability to work in a typical catering atmosphere requiring extensive phone usage.
• Sales experience desired.
• Ability to read, write and communicate effectively with co-workers and patrons in an English speaking environment.

PHYSICAL REQUIREMENTS:

1.Sitting: Frequently. In backed chair for approximately 6-8 hours.

2.Standing/walking: Occasionally. On various surfaces including carpet, tile, and cement.

3.Crouching: Occasionally. To retrieve supplies or files from shelves or lower cabinets.

4.Kneeling/crawling: Occasionally. To retrieve supplies or files from shelves or lower cabinets

5.Stooping: Occasionally. To pick item off the floor, to retrieve supplies or files from shelves or lower cabinets.

6.Twisting: Frequently. Reaching for items on desk, answering the phone, customer interaction.

7.Balancing: Occasionally. When carrying items.

8.Reaching (overhead/extension): Occasionally. Retrieving supplies or files from higher shelves or cabinets 9.Handling / Grasping: Constantly. Handling supplies, documents and equipment.

10.Fingering / Feeling: Frequently. Computer keyboard.

11.Pushing/pulling: Rarely. Average weight: 20 lbs. Maximum weight: 50 lbs.

12.Lifting / carrying : Rarely. Average weight: 20 lbs. Maximum weight: 50 lbs.

ENVIRONMENTAL SETTING:

1.Safety requirements: Adhere to company, property, and department safety standards and procedures

2.Exposures:

3.Operation of equipment / tools / vehicles: Computer, Copy and Fax Machine, paper cutter.

Tiona Dumas

Director of Catering & Conference Services tiona.dumas@redlion.com

206-971-8013 direct

206-971-8101 fax

Red Lion Hotel Fifth Avenue

1415 Fifth Avenue

Seattle, Wa 98101

The Catering Sales Manager is primarily responsible for prospecting clients for the social market for Bell Harbor and the World Trade Center Seattle. This position will focus on Wedding Sales and Planning. He/she serves as the Bell Harbor/WTC property expert whose ultimate goal is that of uncovering new and repeat business from these industries for either property.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
1. Main focus is within Wedding Sales & Planning.
2. Seeks and develops new prospects within appropriate industries, converts prospects and contracts for the business.
3. Creates interest in BH and WTCSE by scheduling and conducting site visits, lunches and tours and by gaining requests for proposals
4. Generates referrals from existing client base
5. Achieves or exceeds established prospecting and revenue goals
6. Cross Sells for all CHI properties as appropriate
7. Provides sales reports accurately and efficiently.
8. Brings a positive and uplifting attitude to the workplace
SUPERVISORY RESPONSIBILITIES None
QUALIFICATIONS, EDUCATION and/or EXPERIENCE
1. Ideal Candidate has 3 - 5 years experience within Wedding Sales & Planning.
2. Bachelor's Degree (BA) from four-year college or university, or one to two years related experience and/or training; or equivalent combination of education and experience.
3. Must be able and willing to travel as needed. Must have a valid driver's license and be able to drive to offices in Washington State.
4. Ability to write reports, business correspondence, and procedure manuals.
5. Ability to effectively present information and respond to questions from group of managers, clients, customers, and the general public.
6. Must possess negotiation skills and contract knowledge.

Shelley Tomberg, VP Sales
Columbia Hospitality
2223 Alaskan Way, Suite 200, Seattle, WA 98121
Ph 206.239.1808 Fx 206.239.1801
Shelley@columbiahospitality.com
Columbiahospitality.com