Triangle NACE members were hosted at TPC Wakefield Plantation, the only PGA Tour Club in North Carolina, for their May 11, 2010 monthly meeting. Members were transported by golf cart to the back terrace which overlooks the putting green and golf course. What a fun way to get the evening started!

During the networking hour members were encouraged to try their putting skills for a chance to win 4 tickets to the Rex Hospital Open to be hosted the following week at TPC Wakefield. The second prize winner received 2 tickets.  On the terrace members enjoyed wine and beer along with passed hors d’oeuvres consisting of Chesapeake Blue Crab Cakes with Bread & Butter Jalapeno Relish, salmon Tartare with Cucumber & Preserved Lemon & Barbequed Chicken Confit with Sweet Corn Blini. Members also had the opportunity to sign up to sponsor a table for our Fundraising Event to benefit the Interfaith Food Shuttle. This event will be held in September and all available tables were sold!

Once members entered the ballroom and found their seats President Mark Day greeted everyone and acknowledged our gracious host.  Vice President Jaclyn Parks gave an updated membership report and asked first time attendees to introduce themselves. President Mark Day then introduced Neil Boyd as the new Hospitality Chair.  Neil more than doubled the door prize sales from the previous 4 months and made the drawings more interactive with the members and guests.  After viewing a fun and informational video collage of The NACE Experience 2008 pulled together by Fundraising Chair Michelle Faber, The NACE Experience scholarship process was explained by Jaclyn Parks and Past President Diane Tighe, who also announced the 2010 winners.

Programs Chair Amy Greene introduced our speaker Allin Foulkrod of Creative Visions. Prior to the event Creative Visions had transformed the ballroom with special lighting effects all of which were used to illustrate the content of the informative presentation. Allin spoke on how lighting may transform an event, how to choose the right lighting for a specific occasion and venue, how certain colors affect the look of your guests and your menu items, different options for lighting, current trends in events lighting and so much more. 

As our program on lighting was being presented the 4 course dinner was being served. Members dined on a fabulous meal of Cantaloupe Purée with Crispy Prosciutto & Mint Oil, Baby Heirloom Tomato salad with local Argula, Braised Pork Belly with Diver Scallop, Crispy Fingerlings, Pomegranate & Pickled Baby Vidalias followed by Blueberry Fritters with Lemon Sorbett for dessert.

Our May meeting sponsors were TPC Wakefield Plantation, Creative Visions, Mike Bayley Photography, CE Rentals and Table of Contents. Door prizes were donated by TPC Wakefield Plantation, The Umstead Hotel & Spa, Mike Bayley Photography, Going Greene Events and Mark Day Catering. Please join us on June 8^th for our monthly meeting at the historic Greystone Inn & Conference Center in Durham.

Director of Catering – The Carolina Inn

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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