Valerie Davis '06

Event Coordinator & Business Development Manager

Shula's Steak House
Walt Disney World Dolphin Hotel

q: What do you do?

a: I coordinate small events (8-10 people) up to large business functions of 80-100 people within the private and semi-private dining areas of the steak house. This involves setting up table arrangements, group menus, special hors d-oeuvres and wines for dinners and receptions. Sales and marketing is a big aspect of my job, promoting the services to locals as well as transient convention business.

q: What's your favorite part of the job?

a: Working with different people around the hotel as well as the prospective clients; I work with families setting up rehearsal dinners as well as huge corporations and love seeing the outcome of the events. I also like that I'm not just sitting in the office; we get out and network with concierge associations and visitors' bureaus.

q: What's the greatest challenge?

a: The troubled economy is definitely a big factor. Corporations are experiencing budget cuts and not planning as many dinners as they used to with their groups. I also face daily challenges with customers who change their minds constantly or plan/cancel their events last minute

q: Do you stay in touch with any other UCF hospitality alums?

a: Taryn Dorsey '07.

q: Outside work...you're most likely to be seen?

a: Exploring different restaurants, shopping and taking mini-getaways to Miami with my boyfriend.

q: Your biggest accomplishment since graduating, outside your career?

a: Settling down in my new home, and learning how to surf!

q: How did UCF prepare you for what you do?

a: I learned how to network. I enjoyed how my teachers also worked in the industry and gave us so many real-life ideas every day. When we set up a fashion show in my events class, we learned so many important details - from setting up A/V equipment and decor to costuming and catering - very hands-on!

q: How could the hospitality program have been better?

a: With easier access to get into classes; many were closed before I even had the chance to look. Wine class at 10:30 in the morning?

q: UCF memories?

a: My sorority and dorm life.

q: Favorite meal in Orlando?

a: Steak Maryanne with sauteed mushrooms and Le Mistral at Shula's of course! I also love BlueZoo's Teapan seared scallops with a little Conundrum.

q: On your iPod?

a: I don't have one!

q: Little known fact about you?

a: I'm a Native Floridian and only child.

Alinda Ramos '96

Vice President and Director of Operations,
Premiere Show Group

q: What do you do?

a: I manage the logistics for one of the biggest trade show companies in the U.S. I look at "the big picture" and work with the 11 employees to make everything happen on schedule. Typically I work 40-45 hours a week but it can increase to 60-200 (is that possible?) during one of the three shows we produce.

q: What's your favorite part of the job?

a: The variety. My personality requires change and I love that every day is different. I enjoy working with people and trouble-shooting.

q: What's the greatest challenge?

a: Deadlines. In our small organization there's lots to get done.

q: Do you stay in touch with any other UCF hospitality alums?

a: Kate Bell '96 and John Giordano '94, plus Phylicia Korchevsky '07 who works at Premiere Shows.

q: Outside work...you're most likely to be seen?

a: Running, since I'm training for my first half marathon; climbing mountains, canyoning, zip-lining; also at the Enzian Theater and "First Thursday" events at the Orlando Museum of Art.

q: Your biggest accomplishment since graduating, outside your career?

a: For my 12-year anniversary with my company, I took a six-week sabbatical and rented a cabin in Montana by myself. I hiked, read books, journaled and had no contact with the outside world except calling my Mom once a week.

q: How did UCF prepare you for what you do?

a: At the time I went to UCF, the hospitality program required 800 hours of internship time divided among the "front" and "back" of the house. This helped me determine what I did and didn't want for my career. It made me realize that the hotel and restaurant areas of hospitality are subject to lots of regulations and laws, which weren't for me.

q: How could the hospitality program have been better?

a: More opportunities for ambassadorship and mentorship. It's a time of your life when someone exposing you to what goes in their job, like a behind-the-scenes tour of the PGA show, could change the path of your life.

q: A UCF memory?

a: Being a part of the Marching Knights and playing flute in the Wind Ensemble. Football games of course!

q: Favorite meal in Orlando?

a: A hamburger at 310 Park South in Winter Park.

q: On your iPod?

a: John Legend, Earth Wind & Fire and Michael Jackson.

q: Little known fact about you?

a: I'm taking an acting class at the Mad Cow Theatre.

Chris Iaciofoli '03

Director of Operations Excellence,
Red Lobster

q: What do you do?

a: I manage each and every "deployment" to all 689 Red Lobster restaurants. Anything sent from Darden's headquarters to the individual restaurants -- whether it's an e-mail communication, change in policy, menu item, advertising campaign, etc. goes through my department to make sure our directives maintain consistency, please all parties involved, and are simple and easy for restaurants to follow.

q: What's your favorite part of the job?

a: Knowing everything I do has such a huge impact on Red Lobster guests and crew all over the U.S. Previously, as general manager of the Red Lobster in Lake Buena Vista, I could only make the experience better for guests and crew at that one location.

q: What's the greatest challenge?

a: Guest counts in these tough economic times, even though Darden is faring better than the rest of the industry. Also, in my position I'm the mediator on a cross-functional team (advertising, accounting, operations, etc.) and have to devise win-win solutions for people with vastly different view points.

q: Do you stay in touch with any other UCF hospitality alums?

a: Of course my wife Joanna Iaciofoli '03, who also graduated from Rosen and works as a banquet manager at the Hyatt Grand Cypress. I also stay in touch with Ken Finegan '03.

q: Outside work...you're most likely to be seen?

a: My wife and I enjoy spending time with our daughter and going to Dolphin games. Also we like evenings out at the Melting Pot.

q: Your biggest accomplishment since graduating, outside your career?

a: Being married to my wife for six years and a Dad to my six month-old daughter Kendall (perhaps the first "Rosen baby" born to two alumni of the new campus).

q: How did UCF prepare you for what you do?

a: Overall, Rosen College gave me a foundation of knowledge in the hospitality industry. Ironically it's the classes you dread, like Financial Accounting, that are the most helpful in real life on the job.

q: How could the hospitality program have been better?

a: Since I'm a guest speaker and talk with the faculty on a regular basis, I know the curriculum's different from when I went to Rosen. The Restaurant Management degree track and specialized courses they offer now -- and are planning for the future -- are the ideal training for going into the field.

q: A UCF memory?

a: Walking around Main Campus, which is where hospitality classes were held when I attended. Also, marrying my high school sweetheart in my junior year.

q: Favorite meal in Orlando?

a: Lobster and scallops from the wood-fired grill at Red Lobster, with fries or rice and a caesar salad. The wood-fire grills are now in all of our restaurants.

q: On your iPod?

a: Rock.

q: Little known fact about you?

a: When you meet me, I'm very direct so people think I'm all about business. Inside I have a big heart and will do anything I can to help someone.

Katie Herndon '06

Corporate Training and Recruiting Manager, The Kessler Collection

q: What do you do?

a: I design, develop and implement all training courses at all Kessler properties across the U.S. The courses include orientation, guest services, leadership and more. Additionally I do all recruiting for executive positions. (I caught her in between a trip to Asheville, staffing the Grand Bohemian Asheville opening in April '09 (www.bohemianhotelasheville.com/) and Savannah, staffing the Bohemian Hotel opening in June '09 (http://www.bohemianhotelsavannah.com/).

q: What's your favorite part of the job?

a: "Selling" The Kessler Collection to prospective Grand Performers (what they call employees) because I love to talk about the company. Also, I thought being in the corporate office here I'd miss the interaction with guests, and taking care of guests like I did at the J.W. Marriott. In fact, I like the taking care of the Grand Performers, and teaching them new skills, even better. After helping a hotel guest or solving their problem, you might not ever seem them again but my relationship with the Grand Performers is ongoing.

q: What's the greatest challenge?

a: Prioritizing everything I have to do and realizing that means saying "no" to some things.

q: Do you stay in touch with any other UCF hospitality alums?

a: Everywhere I go I see them, especially at professional association meetings. Here in the office every day I see Josh Woods '04.

q: Outside work...you're most likely to be seen?

a: At Epcot. I'm a proud annual pass holder!

q: Your biggest accomplishment since graduating, outside your career?

a: Staying in close touch with friends from grade school, high school and college.

q: How did UCF prepare you for what you do?

a: The required Hospitality Human Resource Management course (HFT 2220) changed my life. It inspired me to choose my career, and realize that I wanted to take care of people.

q: How could the hospitality program have been better?

a: It gives students an unrealistic view about their career opportunities. Graduates expect to come out of college and automatically be managers, but this is an industry where you start at the bottom and work your way to the top. If I could mentor a Rosen student, I'd tell them there's nothing wrong with being a server for a few years until you get the position you want. I couldn't be the effective manager I am today without "doing my time" in less glamorous positions first.

q: A UCF memory?

a: My first time seeing the Rosen College campus. We called it "West Beverly" because we felt like we were on 90210. I remember getting yelled at for sitting on the grass which was funny. Overall it was such an honor to have this gorgeous place designed just for us, the hospitality students - previously we were in an old classroom building at the Main Campus.

q: Favorite meal in Orlando?

a: Chips and queso at Tijuana Flats.

q: On your iPod?

a: A mix of everything including Michael Jackson, Whitney Houston, the Beatles, Creedence Clearwater Revival and Rhianna.

q: Little known fact about you?

a: I have a total of five nieces and nephews, including a niece named after me who they call Katie Jr.

Nate Nakamura '06

Front Desk,

Hilton Garden Inn Lake Mary

q: What do you do?

a: Help guests at the front desk of the Hilton Garden Inn in Lake Mary. Funny, I worked at theme parks and restaurants for all four years of college, and said I'd never work in a hotel.

q: What's your favorite part of the job?

a: I like how we are really close to the guests that we call them by their first name. We have great relationships with some of the regulars. It's also a fun staff, and small enough that we praise each other's efforts.

q: What's the greatest challenge?

a: Keeping myself entertained during non-peak times.

q: Do you stay in touch with any other UCF hospitality alums?

a: Most often: JP Philip '07, Andy Yaffee '08, Jessica Goldstein '06, Megan Oxman '06, Shannon Cole '06, Alison Tomaska '97, Blair Keller '08 and Lydia Hueneke '08.

q: Outside work...you're most likely to be seen?

a: At the theme parks or a Magic game. I have a Sea World annual pass and am a full season ticket holder of Orlando Magic tickets for the second year.

q: Your biggest accomplishment since graduating, outside your career?

a: Being elected to the board of the Rosen College Chapter of the UCF Alumni Association. Also, eating a record 375 clams and mussels at the Yacht & Beach Club.

q: How did UCF prepare you for what you do?

a: It got me out of my shell. I networked with anyone and everyone.

q: How could the hospitality program have been better?

a: More parking! Also, once the gates were added, it became a different school - more closed-in and isolated like a private school. It had a better feel as an open campus.

q: A UCF memory?

a: Serving at the Grande Hospitality Gala. My whole first semester was an incredible experience, meeting new people and having inspiring classes with Paul Rompf, Ron Logan and Kim Severt.

q: Favorite meal in Orlando?

a: Oysters at Lee and Rick's on Old Winter Garden Road. They can't shuck them fast enough to keep up with me.

q: On your iPod?

a: I don't have one, but if I did, it would have songs by Billy Joel, Duran Duran, The Who, Def Leppard and The Police.

q: Little known fact about you?

a: I hate rice.