Elizabeth Valgus

Briefly describe your job and responsibilities.

My responsibilities include soliciting new business for the hotel, taking new inquiries, maintaining ongoing client relationships, working with current clients to detail up-coming events, and building relationships with vendors.

What does a “typical” day at work look like for you?

Each day is different, but I usually start with checking emails and following-up with my current clients. I set aside time each day to answer any new event inquiries. Sometimes I have meetings with prospective clients to show them the hotel facilities, or meetings with current clients to assist with menu selections, tastings, and room layouts.

What was your first job in the hospitality industry?

I got my first job at 14 – washing dishes and bussing tables at a local restaurant.

When did you know this industry was right for you?

I grew up with parents who worked in the food and beverage industry. It has always been a part of my life. I didn’t realize how passionate I was about it until my late twenties. After working in a different field for a few years, I started to miss food and beverage. There is something so energizing and warming to have a direct impact on someone else’s happiness through hospitality.

Briefly describe your career path and how you got to where you are today.

I worked in restaurants through high school and college. After graduating college with a degree in Cultural Anthropology and a focus in Archaeology, I worked as an Archaeologist. After leaving the field, I went back to bartending and eventually moved up to management.

In 2020, after having my daughter, I started bartending part-time at the Hilton Garden Inn in Harrisburg, Pa. I quickly moved up to a supervisor position, and after that, I was offered the role of Food and Beverage Director.

In 2022, I took a position at Hilton Harrisburg as Assistant Restaurant Manager for Ad Lib Craft Kitchen and Bar, and 1700 Degrees Steakhouse. I had always wanted to work more directly with guests, and had an interest event planning. So when the
Catering Sales Manager position opened up in 2023, I jumped at the opportunity.

What is your favorite part of your job?

Making connections with people, and helping bring their vision for their events to life.

What is the most challenging part of your job?

Trying to balance the different priorities I have in my role as a sales manager, while being attentive to the needs of current clients.

What advice would you give to students interested in your profession?

Stay focused on your goals, but don’t forget to enjoy the little things. It’s easy to get lost in looking ahead. Don’t constantly worry about the next job, or promotion. Take time to enjoy what you are doing in the moment.

What achievement are you most proud of?

Helping others find passion in what they do.

What do you like to do outside of work?

Spend time with friends and family. I have a 3 year-old daughter, Beatrice. I love helping her explore and learn new things. I enjoy the outdoors, painting, reading, and listening to true crime podcasts. My husband and I enjoy cooking together and trying new restaurants. Food is definitely a passion in our
house. As is sour beer.

What is your favorite food to make or eat?

Thai and Indian food.

What’s at the top of your bucket list?

I really want to travel to Greece some day.