From the time she was a child, Tiona Dumas wanted to own a hotel. Working in one as an event and catering director is the next best thing. “Where else can you arrange a safari-themed event with a live tiger or schedule fire dancers?” said Dumas, who was recently named “Outstanding Tourism Professional” for 2014 by Visit Vancouver USA. “I like creating experiences,” she added.
Name: Tiona Dumas.
Job/employer: Director of catering and events, Hilton Vancouver Washington, 301 W. Sixth St.
Age: 39.
Education/professional background: I have always wanted to work in a hotel. As a little kid, I wanted to own one.
I attended both South Puget Sound Community College in Olympia and Whatcom Community College in Bellingham but didn’t receive a degree. I left college to go to work at the Inn at Semiahmoo, now called Semiahmoo Resort, in Blaine. I answered phones before moving on to taking reservations and working the front desk. I realized that I loved working with large groups. After about 3½ years, I left.
Six months later, I was asked if I wanted to be the catering assistant back at Semiahmoo. Later, I was promoted to convention services and catering manager. When Wyndham sold the Semiahmoo property, we were offered a transfer to another Wyndham property anywhere in the United States. Two weeks later, I was manager of convention services at a Wyndham property in Harbor Island, Fla. While at that property, they named me manager of the year.
I left Florida for a chance to work in dual properties at Wyndham San Diego at Emerald Plaza and the U.S. Grant Hotel in San Diego. Living in California was very expensive. I was offered a promotion as director of catering and convention services in Colorado Springs, Colo. The property was sold and I was hired as director of catering over both the Double Tree and Thunderbird hotels at Jantzen Beach in Portland in 2007. After one property sold, I left and moved to Seattle for three years. Tired of Seattle traffic and long hours, I was ready to come back home.
I was first hired as events manager here at the Hilton, and after the director of catering left, I became the director of catering and events in October 2012.
One word to describe yourself: Passionate and enthusiastic.
Most rewarding part of job: I like creating new experiences, doing something different. I once arranged a safari-themed event and had a real live tiger in the building. We have had fire dancers, hula dancers, worked with local farmers that featured live salad bars.
Most challenging part of job: There is always a challenge. There are many different factors that need to come together to make a successful event. We strive for repeat customers.
Personal/business philosophy: “It can always be done.” When I was new to scheduling events for hotels, I had a group that had many extras they needed and everyone told the group it can’t be done. I might have been naive but I said we could do it. I used a forklift, generators, and had doors removed but I got it done and the event was successful. I learned that when there is a will, there is a way to do it.
Something you would like to do over: I don’t look back, I am where I should be.
Residence: Cascade Park.
Best feature of my Vancouver/Clark County community: The community is very loyal. For the most part, businesses and organizations want to do business in town. It is a supportive community that gets behind a cause when something goes wrong. For example, when Crestline Elementary burned, the outpouring of support from the community was amazing.
What would make your community a better place: I wish there were more things for large groups to do in Vancouver.
Favorite restaurant/pub/coffee shop/store: I am partial to Grays at the Park, which has the best rib-eye steak anywhere. I do like Lapellah.
Favorite travel destination: I would like to go back to Florida and have always wanted to go to Nashville, Tenn.
One thing you want to do this year: I would like to take a weeklong family vacation in the next year.
