These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to firstname.lastname@example.org.
Amanda Solomon was recently appointed senior catering sales manager of The VERVE Hotel in Natick, Massachusetts.
1. What are you looking forward to the most in your new role?
I am thrilled to be able to bring my expertise, creativity and fresh ideas to the team at The VERVE Hotel, and I am looking forward to growing both the catering business as well as always growing professionally. We have a great team here at The Verve Hotel, Natick, and I am looking forward to being a part of the whole.
2. How do you think past experiences have prepared you for this role?
I could hop into telling you about my professional experience, but I think it’s best to start by saying that from a young age, I was interested in event planning! Being a student at a Hebrew Day School, Cohen Hillel Academy in Marblehead, I had my share of 30+ Mitzvah events that I attended in my early teens. I knew right then that events were my calling! I can remember coming home and reporting back to my parents all of the amazing details of every Mitzvah. My mind would just race with my own ideas. “What would I have done differently?” “How could I have made that centerpiece even better?” I knew that I could have been a great asset with the planning. I can’t help but laugh at the professional that I thought I was at the age of 13. From that point on, I knew what I wanted to do and DIY, do it yourself, became my "thing" and still is! Now that I think about it, my whole family is made up of “foodies." My mother is Italian, and my father is Russian Jewish, so that diversified my palate from the start. When you know great food and beautiful presentation, it’s just a natural step into the industry.
3. How did you get into the industry?
While in my senior year of high school, I started working for a catering and events company called Calla Lily. I worked as a server and quickly became an events manager for offsite events in my college years. I was blessed to have some amazing mentors that helped to build my foundation in fine events. I cross-trained within their management and culinary teams and learned a great understanding of the event as a whole. It was an amazing experience that was a stepping stone to my ventures within other catering companies, which eventually led to my position within the museums in the city for Compass Group.
4. What are you hoping to achieve in your new role?
In the near-term, I would like to develop myself to become the best catering sales manager possible, learning as much as I can about the role within the hotel and by exceeding my clients' expectations. In the longer-term, I hope to become a name that the community can associate with premier events in the metro west region of Boston.
5. What do you enjoy most about the industry?
I love the satisfaction of the completion of a seamless, well executed event! Believe me, events and banquets come with their challenges, but I like a good challenge! There is nothing better than taking a step back and saying, "look at how perfect tonight was" and seeing the smiles on people’s faces as they enjoy their special days. That’s what makes the hard work all worth it.