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Melissa Ginolfi
Catering Sales Director of the Sterling Ballroom at the DoubleTree Tinton Falls – Eatontown, NJ. Melissa joined the Hotels Unlimited team in January 2010. She studied Hotel Restaurant Institutional Management at Penn State, and has over 11 years of experience in catering sales. Melissa is known for her bubbly and friendly personality. Her advice to brides and grooms? “Don’t let yourself get overwhelmed by the craziness of planning your event. Relax, and focus on having fun!” She’s proud of the moments when she was able to help save the day by running out to replace a broken cake topper, or get a stain out of a wedding dress just in time, to name a few. Melissa loves spending time with her son and with her husband… who she met when his DJ company was working at a Hotels Unlimited wedding! We love a happy ending.
Reena Chitkara
Catering Sales Coordinator, joined the Sterling Ballroom team in early 2017, yet at first glance you would think she’s been with this venue for years! She started in room sales and quickly worked her way up to catering, where she truly belongs. She comes from an extensive background of event logistics and catering, and has loved working event planning for years. Her favorite part about being on the catering team is that it allows her to meet so many unique couples. When they walk in her office, whether they are excited or stressed, they always leave thrilled about the details of their special day. Reena makes sure there is no stress with their big day and that all of the details are worked out for them. She especially loves telling couples about Sterling’s dessert stations: “Their faces light up in awe when they hear the endless options for sweet treats… far more extensive than just a Viennese dessert table!”
Lexi Vogel
Catering Sales Administrator, has been with The DoubleTree since 2016, and Sterling since early 2018. She started as a front desk associate, and got much joy from making other people happy in this role. After this, she moved into the Catering Sales department and “it just clicked for me,” she recalls. She loves coming in to work each day to make sure every event is extra special. Her favorite part about being in catering sales is how easy it is for her to grow close to the couples she helps plan weddings with. Lexi says, “This makes it much more rewarding to see their happy faces light up on their special day!” Her biggest strength is, you guessed it, keeping a smile on her face no matter what! The Catering Sales department at Sterling is the perfect fit for her.
Nemorio “Nemo” Rincon
Banquet Manager of the Sterling Ballroom at the DoubleTree Tinton Falls, NJ. When you read our amazing reviews, it’s hard to avoid Nemo’s name. As Banquet Manager at the DoubleTree Tinton Falls and the Sterling Ballroom for over four years, Nemo Rincon has played a huge role in making sure all of our weddings are put together perfectly. “I want to make sure our couples have everything they could ever need on their wedding day. They shouldn’t be worrying about a thing – that’s my job.”
Brooke Gordon
General Manager, has been with the company since 2006, and has made a huge impact in every role she’s been in. She started as a front desk agent and worked her way up through being room sales coordinator, catering sales director and ultimately ending up as GM of the DoubleTree. She understands all of the logistics and processes of catering sales because of her time spent there, and loves to help out the catering team when she can. Her favorite part about her job is being able to please the guests. She says, “It’s a great feeling when you can create a special moment, big or small, for our guests.” Her biggest strength is her patience. Brooke says that patience is key in the hospitality industry and she knows that along with patience comes a much deserved success and happiness for brides, grooms, and catering staff alike.
Frank Mahan
Executive Chef at the Sterling Ballroom, Frank has been cooking in various restaurants, country clubs, and hotels for over 20 years. He joined our team in early 2018. Executing a small 20 person buffet or a full service 200 person wedding are both second nature to Frank, and he loves being in full control of the operations and making a difference. His favorite part of being executive chef is not just cooking for a party, but taking pride in the food and receiving positive feedback from the guests enjoying it. His motto is, “do it right, do it once,” and whenever someone stops him in the restaurant or ballroom and asks how he makes something he responds, “with love.” Over the years he has learned to become adaptive and embrace change because, he says, “If we aren’t moving forward we are falling behind while everyone else keeps up with new trends in food.”