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CPCE Spotlight: Chloe Linder, CPCE

Our CPCE Spotlight is where professionals share their motivation behind earning the Certified Professional in Catering and Events (CPCE). This month we are featuring Chloe Linder, CPCE, Director of Special Events for Eiffel Tower Restaurant.

If you are interested in being featured, please contact cpce@nace.net.

Q. Please provide some background on your current position and company. 

A. I work for Eiffel Tower Restaurant located at the Paris Hotel in Las Vegas. Eiffel Tower Restaurant is a part of a restaurant group called Lettuce Entertain You Restaurants. I am the Director of Catering Sales and Special Events and have been with Eiffel Tower Restaurant for 5 years. My job is to contract all of our large parties and develop sales initiatives to bring in new business and retain our repeat clientele.

Q. How has CPCE helped your career?

A. I just recently received my CPCE certification in January 2020 while working in my current position. Although I had been in my role for about 4 and a half years prior to receiving my CPCE, having it has been very beneficial to me. It is important to always continue learning, and obtaining my certification taught me a lot of things I did not know – even with so much experience in my position.

Q: Do you have professional goals you’d like to share with readers?

A. My biggest goal in my position is to increase revenue and drive sales. Especially now with the pandemic, it is important to come up with creative ways to get people into our restaurants.

Q. How and when did you first learn about CPCE?

A. I first learned about the CPCE through email communication from NACE. I would frequently attend events for networking purposes. When I saw the email, I thought this would be a great way for me to get out of my comfort zone and learn something new. In September of 2019, I took the CPCE Fast Track study course offered by NACE, then took the exam in January 2020.

Q. Who or what encouraged you to apply?

A. I encouraged myself to apply. I brought this up to my General Manager of the restaurant, who was very supportive in helping me achieve this goal for myself. My company paid for half of the CPCE Fast Track course and all of the studying material required for the exam. I felt like with the certification, I could bring a lot of expertise to my current position to make the department more successful.

Q. Is there a reason you chose CPCE as opposed to other industry certifications? If you have other certifications also, do you feel they complement each other?

A. I chose CPCE because the National Association of Catering and Events (NACE) is recognized nationwide and is a leader in our industry. I do hope to obtain other industry certifications which I think would complement CPCE. I have many colleagues who have multiple certifications in addition to CPCE and they all seem to intertwine and complement one another well.

Q. Any tips for future applicants of CPCE?

A. GO FOR IT! Prior to taking the exam, I was so nervous to just do it. I graduated from college in 2008 so it had been so long since I actually sat down and took a timed test. I took the CPCE Fast Track course and delayed taking the exam. One day I woke up and decided to just set a date for the test and go from there. I studied up until the test date and was so happy when I received my passing results right after the test!

Q. How do the CPCE letters behind your name help express to colleagues, clients, employers, or others your knowledge and experience in the industry?

A. I think the CPCE letters behind your name is most important to your clients. There is so much competition in Las Vegas. When you are working with a client who knows you are certified, it gives them comfort knowing that you have the experience to execute a seamless event and that you are knowledgeable in your craft. You would not believe how many clients I have that, prior to booking, actually take the time to study me. I have had multiple clients tell me, “I went on your LinkedIn and researched all of your experience. That is why we went with your restaurant” (especially for international guests).

Q. Do you have a favorite CPCE memory?

A. My favorite CPCE memory is how friendly and supportive everyone in NACE is. From the moment I decided to obtain my certification, I started asking questions and reaching out to colleagues who I knew have their CPCE certification. They encouraged me every step of the way and answered any questions I had. It is nice to be a part of the NACE family here in Las Vegas.

Q. What is your favorite part of working in the catering and events industry?

A. WOW where do I begin! There are so many stories to tell. When I first started here at Eiffel Tower Restaurant, I was new to the Catering world. I came from Hotel Operations and getting adjusted took a bit of time. I am a detail-oriented individual, but when you work in catering and events, you need to take your level of detail to an entirely different level. I actually got called into Jury Duty for a two-week trial. During this time, I would go to court and then come into work afterward and print menus and get everything ready for my events. I printed menus for an event the following night where one of the main courses being served was Surf and Turf. The next day, I received a text message from my General Manager that the menus were beautiful but after they placed them on the table and did a final walk around, they noticed the entrée said Surf and Turd. Needless to say, they were able to reprint and place them on the table without the guest noticing. Let’s just say after that, I learned to go thru everything with a fine-tooth comb!

 

Get to know Chloe a bit more:

Hi everyone! My name is Chloe Linder, CPCE, and I am the Director of Catering Sales and Events for Eiffel Tower Restaurant. I have been with Eiffel Tower for 5 years. Prior to my current job, I was in Hotel Operations. I graduated from the University of Nevada Las Vegas in 2008. I received a Bachelor of Science degree in Hotel Administration. After graduating from UNLV, I moved to Hawaii to be a part of the opening team of Waikiki EDITION in Honolulu Hawaii. I was there for a little over a year before moving to Los Angeles. I moved back to Las Vegas in 2012 and opened the NOBU Hotel at Caesars Palace. While at NOBU Hotel, I gave birth to my son Dominik who is now almost 7 years old. In 2015, I joined the pre-opening team for SLS Las Vegas where I managed and ran the VIP lounge. When I left SLS, I made the executive decision that 5 hotel openings was enough!! I joined Eiffel Tower in 2015, which was my first introduction into the Sales and Events industry, and have been here ever since. When I am not working, I enjoy traveling and hanging out with my son.

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