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)