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 email@example.com
Renee Rothschild was recently appointed senior catering sales manager of Kimpton Glover Park Hotel.
1. What are you looking forward to the most in your new role?
I’m looking forward to achieving those milestone moments, big and small. From getting our new menus up and running to working with past clients and finding new business, I enjoy the process of taking a role and making it my own. Figuring out a new way of working and the quick pace of this role really keeps me energized.
2. How do you think past experiences have prepared you for this role?
I consider challenges speed bumps - not stop signs. I am quite motivated by challenges. My experience as a business owner has definitely paved the way for my decisions here. I’ve been through just about every scenario you can imagine and I’ve learned how much I truly enjoy working in a team environment. From a variety of large scale convention center events to pop up parties, I think I’ve learned how to be nimble and work with people in all types of situations.
3. How did you get into the industry?
When my father in law was turning 65 I wanted to throw a party for him. None of the caterers used fresh products. So, I decided to cater the event myself. After my husband told me I was crazy and my daughter echoed that - I hosted 75 people under a tent in our backyard with Floor Length linens, chivari chairs and a 5 piece band. Without skipping a beat the guests enjoyed a 4 course meal. The rest was history. After that night the farm to table movement began in Springfield Illinois, as did my catering business. We prided ourselves in not having a freezer – so nothing came into our kitchen frozen – it was truly farm to table. It was 100% made from scratch. For 6 years I was doing what I love to do – feed people. Then my husband’s agency volun-told us we were relocating to Oahu Hawaii. At that moment I entered the hotel industry at Turtle Bay Resort. Once we left Oahu Hawaii we spent 10 years in Savannah Georgia. Nothing like southern hospitality!
4. What are you hoping to achieve in your new role?
I am excited at the opportunity to maximize the potential of our beautiful Rock Creek Ballroom in tandem with the expertise of our culinary team from Casolare, by James Beard award winning chef Michael Schlow.
5. What do you enjoy most about the industry?
At this stage in my career, it’s leading and motivating effective teams, which ultimately provides me with the most satisfaction. I love the innovation and growth I have experienced in the industry over the past 20 years and while it’s not without its challenges it is still FUN.