 Phoenix NACE Presents General Manager Panel 2012
April 17, 2012
It was a wonderful spring evening at the Hyatt Regency Phoenix! Cocktails and hors’doeuvres: Bresaola, Fried Oregano, Herb Cheese Wrapped Asparagus, Grilled Artichoke, Olive Ciabatta Crostini, Grilled Pecorino, Honey and Balsamic Dressed Arugula, Gnocchi with Heirloom Tomato Sauce, Capers and Fresh Herbs and Rustic Olive Bread and Olive Oil Bar were served in the beautiful 2nd floor atrium. Ray Grace, of Ray the DJ Professional Mobile Disc Jockey Service, provided a tastefully fun selection of tunes. Ray’s music followed the group into the ballroom in preparation for dinner and the panel discussion.
After some brief NACE business notes, a presentation from our chapter charity (Starlight Children’s Foundation of Arizona), Member spotlight and the Spirit of NACE award, it was time to bring our panelists to the riser and begin the discussion.
The panel included: Bert Parra, CFO Fort McDowell Yavapai Nation & GM Radisson Fort McDowell Resort, David Twigger, Acting GM/Director of Sales & Marketing The Venue Scottsdale, Robert McCreary, GM Talking Stick Resort, Richard Ebright, GM Scottsdale Cottonwoods Resort & Suites and Alan S. Klein, GM The Saguaro, a Joie de Vivre Hotel
A small sampling of the questions & answers:
What does the perfect Sales person look like? “They are able to network effectively and be able to use the leads they’ve gathered to make sales.”
As a vendor how do you get in the door to your property? “Know the property that you are presenting to and know what it is that you can bring to the partnership.”
What do you like most about your job? “It’s fun!” “I get to interact with every department.”
How do you motivate your team? “I walk the walk, talk the talk – relate to team members as individuals”
How do effectively engage your guests to enhance experiences and ensure return business? “I treat guests as individuals, help them feel like they a part of the experience.”
The dinner included:
Salad: Spring Greens, Grilled Onions, Grape Tomatoes, Garlic Granola, Maytag Blue Cheese with a Lemon Herb Dressing
Entrée: Cilantro Crusted Spring Chicken, Green Chili Tamale Cakes,
Heirloom Tomato Chili Chutney, Charred Asparagus
Regional Bread Presentation
Dessert: Meyer Lemon Pound Cake, Fresh Berries and Mascarpone Cream, Coffee and Tea Selections
The food, the service & the ambience were all just great! The raffle drawing was the last official part of the meeting followed by lots of “unofficial” socializing. J
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Links:
http://www.phoenix.hyatt.com
http://www.raythedj.com/
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