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| Recipe of the Month |
Easy Deviled Eggs
Ingredients:
6 hard-cooked eggs
1/4 cup mayonnaise
1 tsp. favorite flavor mustard
1 tsp. cider vinegar
Directions:
Cut eggs in half and pop out yolks into resealable food-safe plastic bag.
Add remaining ingredients, seal bag and squeeze to mix.
Cut off one corner of plastic bag and squeeze to pipe yolk filling into whites.
Note:
Spice up your eggs by substituting chipotle or wasabi mayonnaise for regular mayonnaise. Add a pretty garnish of chopped, fresh herbs or a dusting of paprika. |
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| Quote of the Month |
The ability to convert ideas to things is the secret to outward success.
-Henry Ward Beecher |
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Have a recipe that you'd like to share?
EMAIL IT HERE
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Deadline for the next edition of the
San Francisco Bay Area NACE NEWS
is July 22, 2008
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for comments, suggestions and
submissions to
The San Francisco Bay Area NACE NEWS
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Hello Everyone!
Summer is finally here! I know a lot of you will be taking time off. Just a reminder we will be having a July Program, the date is different since we did not want to conflict with any time off you might be taking during the 4th of July holiday. Also, we will not be having a August program as Experience 2008 is scheduled.
What a fabulous time we had at the Claremont Resort and Spa this past month. I would like to extend a special thank you to Denise Strasburg, Catering Sales Manager, and the Claremont for their gracious hospitality. As well as Karen with Grandi Floro, Sonny at Exquisite Events & Entertainment, Robin with Creative Coverings, Carla with Classic Party Rental, Karen at Blue Water Party Rentals and Richard from Richard Mayer Photography. Without their hard work and dedication to NACE and gracious donation the night would not have been the success it was.
Also if you have not attended an NACE conference, this year may be the year to try and get there. Experience 2008 is being hosted in Philadelphia. The dates are August 3-6.
Keep enjoying the summer and I’ll see you on Tuesday night, July 15 at the New Delhi Restaurant for “An Indian Edu-Tainment Evening."
Best Wishes,
Lorena Cordova
SF NACE President |
East Bay Event
Once a year we try to do an East Bay program and what a fabulous evening was had by all at the Claremont Hotel and Spa this month. The Claremont did an outstanding job. When guest arrived they were welcomed by passed champagne, Pasta Station, Salad Station, Carving Station just to name of few items that were on hand. While enjoying the food everyone was able to mingle with each other and look at the great view.
After everyone had mingled, guests were ushered into the Ballroom for an informative presentation on new linen trends, given by Robin Brocklesby of Creative Covering. Robin worked hard to set the presentation. After Robin gave her presentation, challenged us to set our tables. Everyone scrambled to set their tables, the competition ran high and Robin was surprised by the table creations. There was one table, Jason, Jennifer and Iffat, which tilted the scales-they served Cranberry Juice in stemware and desserts from the Claremont’s Dessert Station-just to add pizzazz to their table setting. The winning table was headed by Marlen, Marcie, Elena and Beverly-they did an eye stopping display- they decided on a Safari theme that was elegant and inviting. Robin commented the group on thinking outside of the box. What fun it was to witness all racing trying to out do each other on the competition.
Evening ended with the Claremont giving out a gift bag with a spa surprise to each of us.
What a great evening if your were not able to make it do not worry we are all looking forward to the Indian Edu-Tainment in July! |
Location: Dinah's Hotel & Garden
Position: Catering Coordinator
I. Reporting Relationships
Directly Reports to: Catering Manager
Indirectly reports to: DOS
II. Description
It is the responsibility of the Catering Coordinator to assist the Catering Managers with clients and hotel personnel in handling catering accounts. All duties are to be performed in accordance with federal and state laws and regulations, as well as department and Company policies, practices, and procedures, within the framework and intent of Trader Vic’s Mission Statement.
II. Essential Functions
1. Greets clients or walk-ins upon arrival in office and direct them to the catering manager.
2. Assists clients or visitors in the event catering managers are not available.
3. Provides the necessary communication relayed by the client with changes or revisions to the appropriate catering manager when necessary.
4. Compiles a report of each catering event and turn into catering manager.
5. Takes inquiries over the telephone for catering business
and giving them to the Catering Manager
6. Calls clients for their guarantees three days before events happen and record them in computer and on banquet event orders (BEO's).
7. Conducts assigned walk-in and new client site inspections, tours, inquiries and appointments as needed.
8. Maintains department files, correspondence, complete office reports, and handle confidential files and material.
9. Maintains new menus, menu descriptions, and other related functions for the catering department.
10. Performs other job related duties as assigned.
III. Qualifications
1. 21+ years of age.
2. High School Diploma or equivalent.
3. Two years previous experience working in an administrative capacity, knowledge of Food & Beverage operations preferred.
4. Proficient knowledge of Microsoft Office to include Word, Excel, Access and Power Point and Microsoft Project. Proficiency testing will be required.
5. Strong keyboarding and typing skills with a minimum of 30 wpm net. Proficiency testing will be required.
7. Experience in multi-tasking of projects and project management.
8. Proven ability to handle and maintain confidential information.
9. Self-starter, with excellent organizational skills and strong attention to detail.
10. Strong analytical and listening skills.
11. Ability to function and act independently.
12. Ability to work well with people, in a team environment, and to communicate effectively (both written & oral) with people at all levels.
13. Ability to function in a fast paced environment, under short time constraints, and within established deadlines.
14. Ability to work a flexible schedule including extended hours, weekends, and holidays.
Working Conditions
• Willing and able to work for long hours, on shifts, and public holidays
• and weekends
• Good communication, organization and negotiating skills
• Able to remain calm and in control in difficult situations
• Able to work as part of a team and work closely with both Trader Vic’s
and Dinah’s Garden Hotel operations staff
• Regular contact with all managers
• Must be flexible and the maturity to respond positively to change
• Must be able to transport 35lbs on occasion and up to 10 lbs regularly
• Professional business attire must be worn
• 30% of time sitting; 70% of time standing and walking
Please contact:
Evelyn Avila
Director ofCatering
Dinah's Garden Hotel and Trader Vic's Restaurant
Tel: 650-798-1306
Fax: 650-798-1305
Location: Doubletree Hotel & Executive Center Berkeley Marina
Position: Director of Sales
The Director of Sales will direct and manage all group, transient and catering sales activities to maximize hotel revenue. The Director will not only possess exemplary selling, negotiating and closing skills, but will train the sales team to hone those skills as well to achieve individual and group success. Other duties include: prepare annual sales & marketing plan; generate required reports; cultivate sales leads, develop and maintain relationships with key clients and associations; achieve sales goals through solicitation efforts, e.g. site inspections, FAM trips, sales blitzes; negotiate all aspects of sales contract to include: attrition and cancellation clauses, room rate, length of stay, etc.; develop strategies to increase share from competitors when hotel revenue penetration goals are not met; etc.
The DoubleTree Hotel & Executive Meeting Center Berkeley Marina is centrally located on the picturesque San Francisco Bay with panoramic views of the Golden Gate Bridge and the San Francisco skyline. Exceptional meeting facilities, combined with a resort atmosphere, produce a location that rivals the greatest conference facilities in the world.
All 378 guestrooms feature the Sweet Dreams bedding program and guests have the services of two Executive Business Centers, two indoor pools, gift shop and ATM. Meeting facilities are certified by the International Association of Conference Centers and include the following services: 8,000 square feet of meeting space; state-of-the-art audio visual technological capabilities; wireless high-speed internet communications; dedicated conference planning manager; continuously replenished breaks; waterfront conference dining facilities; 5,000 square foot ballroom.
Minimum Requirements: Five years of experience as Director of Sales in full-service hotel(s); strong knowledge of San Francisco/East Bay market is preferred; convention hotel experience a plus. Must be flexible to participate in evening events, work weekend MOD shift, willing to travel locally and nationally as needed.
Candidates should forward resume to: betty.eng@us.whg.com
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