Director of Events
April 2011 — May 2014
• Cultivate and maintain strong relationships with all new and reoccurring clients. Participate in large scale charity events (City Harvest, American Cancer Society, C-CAP); coordinate appropriate marketing collateral, act as liaison between on-site coordinator and chef / talent involved, speak with guests about restaurant as well as overall brand. Develop relationships with potential clients through different outlets including networking events, calls and office visits. Increased private dining revenue by 40% since 2011.
• Coordinate and develop all on and offsite events (up to 350 guests) from initial proposal to final execution. Complete 10-12 events per week with average guest count of 25; type of events include 100+ wine tastings, rehearsal dinners, 20 person board meetings, full buyouts of restaurant. Manage team of staff; locate and secure third party vendors for lighting / AV / glass rentals / florists etc; set up initial site visits; negotiate budgets to match expected revenue as well as clients' budget. Work directly with chef to create menu proposals, set up tastings, manage food costs, secure food and beverage sponsors (when necessary).
• Lead initial set up of VenueBook software system within internal events management. Create and manage all contracts, communicate all details with internal team, update and manage yearly budget for international offices. Keep internal team as well as team overseas aware of upcoming press opportunities, press guests lists for events, and development of key partnerships with companies (with special attention to French companies)
• Preferred clients include high profile fashion companies, well knowing banking and finance firms, New York wine and food societies. Cartier, LVMH, Harry Winston, Lanvin // KPMG, ISI, Deloitte, Morgan Stanley, UBS // Commanderies de Bordeaux, Chevaliers de Tastevin, Chaine des Rotisseurs