The posting
- Client Management & Sales:
- Respond to event and catering inquiries, conduct site visits, and pitch restaurant or venue concepts to prospective clients.
- Prepare proposals, custom F&B/menu decks, cost quotations, and contracts.
- Act as the primary point of contact for clients from initial inquiry through post-event feedback.
- Source and gather new contacts for future events.
- Event Planning & Administration:
- Create and distribute Event Orders (EOs) or operational run-sheets detailing timelines, dietary requirements, floor plans, and audio-visual needs.
- Coordinate menu selections, wine/beverage pairings, and special requests with the Head Chef, F&B Manager, or Operations team.
- Manage event-related documentation, deposits, invoicing, and reconciliation.
- On-Site Execution & Operations:
- Oversee event setup (table arrangements, décor, AV equipment, and branding) to ensure compliance with client specifications and safety standards.
- Manage event flow, attend to VIP guests, brief floor/service staff, and troubleshoot real-time issues.
- Coordinate teardown and conduct post-event reviews or reporting on guest satisfaction and revenue.
- Vendor & Cross-Functional Coordination:
- Liaise with external suppliers (florists, AV technicians, entertainment) and internal departments (kitchen, bar, housekeeping, procurement)



