PR and event specialist

Event Planning & Coordination

• Meet with clients to understand event goals, dietary needs, and preferences.
• Coordinate menus with chefs and culinary instructors.
• Develop event proposals, timelines, and floor plans.
• Book and schedule events (private dinners, classes, tastings, corporate functions, etc.)

Guest Relations & Communication

• Serve as the main point of contact for guests before and during events.
• Conduct site tours and tastings.
• Handle special requests or last-minute changes professionally.
• Gather post-event feedback and manage follow-ups.

Logistics & Execution

• Ensure proper event setup: décor, AV, tableware, and seating arrangements.
• Coordinate event staff (servers, chefs, instructors, etc.).
• Oversee timing and flow of service during events.
• Manage inventory of event materials and supplies.

Marketing & Promotion

• Collaborate with marketing to promote public events, classes, and seasonal offerings.
• Create event content for social media, email newsletters, and print.
• Support partnerships or sponsorships related to culinary events.

Administrative & Financial Tasks

• Prepare event contracts and invoices.
• Track budgets and expenses.
• Maintain event calendars and booking systems.
• Ensure compliance with food safety, liquor licensing, and health codes.

Team Collaboration

• Work closely with chefs, kitchen staff, and front-of-house teams.
• Facilitate pre-event briefings and post-event reviews.
• Train part-time or seasonal event staff as needed.

Event Types in a Culinary Center/Restaurant

• Chef’s table experiences
• Pop-up dinners
• Cooking classes or culinary workshops
• Wine and food pairings
• Private parties or corporate events
• Holiday or themed dinners
• Product launches or media tastings

• Associate’s or Bachelor’s degree in Hospitality, Event Management, Culinary Arts, or a related field (preferred, not always required).
• 1–3+ years of experience in event coordination, restaurant or hospitality settings.
• Experience working in or with culinary teams, chefs, or food-focused events is highly desirable.
• Familiarity with restaurant operations and front-of-house service standards.

Skills & Qualifications

• Strong organizational and multitasking abilities – able to manage multiple events and timelines simultaneously.
• Excellent customer service and interpersonal skills – especially with VIP clients or high-end experiences.
• Knowledge of event logistics, floor planning, and vendor coordination.
• Basic culinary or wine knowledge – ability to speak knowledgeably about menus, ingredients, pairings, and kitchen terminology.
• Proficiency in event software, scheduling tools (e.g., Tripleseat, Eventbrite, OpenTable, Toast, Resy, or CRM systems).
• Comfortable using Microsoft Office, Google Workspace, and POS systems.

Communication Skills

• Excellent written and verbal communication skills. Russian, English
• Ability to clearly communicate with chefs, kitchen staff, clients, and vendors.
• Professional email etiquette and contract negotiation experience is a plus.

Physical & Availability Requirements

• Willingness to work evenings, weekends, and holidays as events demand.
• Able to stand for long periods and occasionally lift or carry items (tables, decorations, equipment).
• Must be able to remain calm under pressure in fast-paced, hospitality-driven environments.