Client Relationship Management: Act as the main point of contact for clients from initial consultation to post-event follow-up, ensuring their preferences and requirements are met.
Menu Selection & Planning: Assist clients in selecting customized menus based on their event type, dietary preferences, budget, and guest count.
Kitchen & Culinary Coordination: Work closely with the head chef and kitchen team to communicate final event details, guest counts, timeline updates, and specific culinary requests.
Event Planning & Execution: Oversee overall event flow, logistical timelines, floor plans, and staffing requirements to guarantee smooth execution.
Buffet Setup & Presentation: Direct in office buffet setup, ensuring flawless food display, proper temperature controls, aesthetic presentation, and strict hygiene standards.
Feedback & Quality Control: Collect real-time and post-event client feedback to ensure complete guest satisfaction and drive continuous service improvement.