Key Responsibilities:
Plan and coordinate events, ensuring seamless execution and client satisfaction.
Act as the primary liaison between clients and internal departments (catering, audiovisual, facilities).
Oversee event setup, execution, and breakdown with attention to detail.
Ensure top-tier service delivery in food and beverage operations during events.
Maintain high hygiene and safety standards across all event spaces.
Monitor food and beverage quality and ensure compliance with MICCL safety regulations.
Minimum Qualifications & Experience:
Grade 12 Certificate with 5 ‘O’ Levels.
Diploma in Hospitality Management, Event Planning, or a related field.
Minimum 3 years’ experience in event planning and/or food and beverage management.Strong leadership, problem-solving, and multitasking skills.
Proficiency in MS Office, POS systems, and restaurant management software.
Excellent communication and customer service skills.