The Minneapolis- St Paul Chapter of NACE continues to exceed my expectations!  The program content, facilities, menus and people are AMAZING!  There is so much talent that I have seen this year from planning to execution. 

In September we brought a little of the Houston Hospitality from the National NACE Convention to the Twin Cities.  We shared with our attendees, the things that thirteen of our Chapter Members were able to experience first hand in Houston, Texas at the Conference.  Those who attended were able to see a superb slide presentation, presented by two of our very own "Experts in the Minneapolis-St Paul Market" - Terrie Bulanek, Director of Catering and Barbara Smith Catering Manager with The Saint Paul Hotel.  For photo's, information and handouts from the National Convention please go to http://nace.net/ec07handouts/

Thank you to our sponsors as follows:

• Linens and Decor - Provided by Midway Party Rental
• Emcee, Sound, Video and Entertainment - Provided  by Matthew Sherry
• Facility - Embassy Suites Bloomington
• Ice Carving Luge - Ice and Wood Sculptures by Tom Doyle
• Photo Booth - Jacob Stewart

We are extremely anxious and excited to continue our relationships with you, our members.  We thank you for attending our monthly meetings and events.  Please let us know your thoughts as to how we can perform to get the most of your NACE membership. We have many more exciting events to come this year.  Please do not hesitate to call or email me any new ideas, thoughts, or feedback.  We are here to be of service to you.  We look forward to seeing you at our meetings to come.

Yours in Hospitality,

Kathy Roberts
President - Minneapolis St Paul Chapter of NACE

Kathy.Roberts@Hilton.com

Direct:  612-397-4805

The Minneapolis - St Paul Chapter of NACE is honored to have you as a new member.  Please enjoy the monthly meetings through networking with associates, enjoying the wonderful food and drink and learning through our educational experience. 

If you have any ideas on how we may make our chapter grow please let us know.

Thank you for your continued support with the Minneapolis - St Paul Chapter of the National Association of Catering Executives

October

Decor, Design and More!

October 03, 2007

5:00pm

Apres Party and Tent Rental 7626 Cahill Road Edina, MN

$35.00 Members $45.00 Guests

November

Open Arms Fundraiser Gala

November 07, 2007

6:00pm

The Saint Paul Hotel 350 Market Street St Paul, MN

An elligant evening of giving

$50.00 Members $60.00 Guests

DIRECTOR OF CATERING

Job Description

 Doubletree Atlanta-Buckhead

This job description provides a basic guideline of the duties, responsibilities and requirements of this position. 

 QUALIFICATIONS

·        Bachelor’s degree preferred.

·        2 years hotel catering experience.

·        Negotiation skills.

·        Business communication skills.

·        Able to execute a Sales and Marketing Plan to enhance revenue.

·        Creativity in designing events.

·        Understanding/knowledge of computers.

·        Present a professional appearance and confidence.

·        Able to direct/motivate team to meet and exceed goals.

·        Read, write, and speak English fluently.

·        Willing to relocate.

·        Time management skills.

·        Conflict management skills.

·        Working knowledge of banquet department (sets, AV equipment, scheduling, menu planning).

·        Ability to design menus (with Executive Chef) to maximize operating profit.

·        Ability to communicate effectively with public and other employees.

·        No employee will pose a direct threat to the health/safety of self or others.

PERFORMANCE STANDARDS

·        CUSTOMER SERVICE: Deliver the best service, quality and value to every customer, every time. Maintain customer satisfaction as the driving philosophy of the business. Personally demonstrate a commitment to customer service by soliciting and responding promptly to guest needs. Commit to satisfying every guest. Ensure staff, including all new hires, are trained to meet standards. Empower staff to deliver customer service by encouraging and rewarding responsive guest assistance. Level of service provided to major accounts and groups meet or exceed customer expectations.

·        FINANCIAL: Meet or exceed budgeted profit and margin of the department. Prepare annual budget that accurately reflects the hotel’s operations plan. Anticipate revenue/cost problems and manage the timing of discretionary expenditures. Analyze financial and operating information on an ongoing basis in order to adjust sales activity, labor and other cost standards. Ensure hotel staff is trained in financial/control procedures as outlined by Internal Audit and provide accurate and timely information for direct billing, credit and collections. Impact cash flow by effective management of accounts receivable and accounts payable (forecasting and accruals).

·        PEOPLE: Manage people according to Davidson’s values. Manages human resources functions including recruiting, selection, orientation, training, performance planning and evaluation, pay and recognition programs to maintain a skilled and motivated workforce. Maintain a positive, cooperative work environment between staff and management. Emphasize training and development as a way of doing business in order to empower employees to successfully perform their jobs. Help to develop management talent by acting as a mentor for direct reports. Resolve employee grievances fairly and timely. Ensure employees fully understand performance standards, review process, and

reward successes. Train employees to increase level of customer sales and service skills on an

ongoing basis. Use ongoing safety plan to minimize worker’s compensation claims.

·        QUALITY: Know the department operating standards and hold team accountable for consistently meeting those standards. Explain and measure expected results for catering department including setting up and maintaining approved filing systems, trace systems, keeping clients information organized according to standards, etc. Meet deadlines and respond leads in a timely manner.

·        MANAGING THE BUSINESS: Analyze the hotel’s demand segments, sources of business for each, and manages pricing and rooms inventory to maximize revenues and profits. Know the principle competition for each segment and leverage hotel’s relative strengths against each. Identify and effectively react to major revenue opportunities on an ongoing basis. Accurately forecast revenues and profit potential from accounts and groups within acceptable variance levels. Meet or exceed catering goals for food and beverage and space occupancy, new leads, contacts and number of weekly sales calls. Maintain effective involvement with key community organizations. Demonstrate effective sales skills to obtain maximum profits.

Attn: Veronica Swiney, HRD

3342 Peachtree Rd, NE

Atlanta, GA 30326