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)