Job Description:

Key Responsibilities:

 

• Take reservations and keep the events calendar updated.

• Plan & design menus in consultation with chefs.

• Be prompt and proficient responding to client inquiries via phone & email.

• Keep client data and profiling base up-to-date.

• Monitor the quality of the product & service provided to the guests.

• Customize menu with customers, assess their requirements & ensure they are satisfied with the service delivered (in contract catering).

• Maximize sales & meet targeted profit & financial expectations.

• Manage the client journey from the first call or contract until the event is finished & paid aiming to align the CEO to optimize client management.

• Attend site visits to assess the venue & meet clients.

• Send BEO’s (Banquet Event Order) to the service & kitchen team & minutes of meeting/agreement sheet to the client after every site visit. 

Job Requirements:
 

• Background event management, F&B, Customer Service.