Events Executive

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)