Event Coordinator Executive (Catering Operations)

The Event Coordinator Executive is responsible for end-to-end coordination of catering and event operations, ensuring seamless execution, strong client engagement, and high presentation standards. This role requires meticulous planning, effective resource deployment, and an eye for aesthetic setup to deliver a premium event experience.

1. Event Planning & Coordination

• Execute detailed event planning from pre-event briefing to post-event wrap-up
• Develop and manage event timelines, checklists, and operational workflows
• Ensure all event requirements are clearly communicated and aligned internally

1. Manpower & Resource Management

• Organise and deploy onsite event manpower effectively based on event scale and requirements
• Coordinate with kitchen, logistics, and service teams to ensure readiness
• Monitor onsite staffing performance and ensure service standards are met

1. Client Engagement & Relationship Management

• Act as the key liaison for clients throughout the event lifecycle
• Manage client expectations and ensure prompt, professional communication
• Support client meetings, site visits, and event briefings

1. Event Setup & Presentation Standards

• Ensure buffet setups and event styling meet brand and client expectations
• Maintain strong attention to aesthetic presentation, including table layout, food display, and overall visual appeal
• Conduct onsite checks to ensure quality and consistency

1. Onsite Event Execution

• Oversee event operations onsite to ensure smooth delivery
• Troubleshoot operational issues in real-time and implement solutions efficiently
• Ensure compliance with hygiene, safety, and service standards

1. Support for Key Events

• Assist in the planning and execution of high-profile and key accounts/events
• Provide operational support to senior team members for large-scale or strategic events

• Diploma / Degree in Hospitality, Events Management, Business, or related field
• Minimum 2–4 years of experience in event planning, catering, or F&B operations
• Strong organizational and project management skills
• Excellent communication and interpersonal skills
• Ability to work in a fast-paced, operational environment
• Hands-on and willing to be on-site for event execution (including weekends/public holidays if required)
• Strong problem-solving skills and ability to handle last-minute changes
• Proficient in Microsoft Office (Excel, PowerPoint, Word)