Figen Lovic
Melbourne,VIC
Summary
Proven leader in event management, adept at vendor negotiations and guest management, I significantly enhanced event efficiency at Walter + Eliza Hall. Leveraging strong organizational skills and brand awareness, I successfully managed budgets and teams, ensuring top-notch service delivery and achieving cost savings, while fostering professional relationships with key stakeholders.
Overview
26
26
years of professional experience
Work History
Assistant Events Manager
Walter + Eliza Hall
07.2015 - Current
- Act as a role model and provide leadership, management, and development opportunities to my team
- Ensure that my team is positioned to deliver a proactive service
- Lead my team to build on and improve service delivery
- Organize staff roster, ensuring sufficient staff rostered for events
- Ensure COVID safety measures are adhered to by broader teams and staff
- Work with broader teams to develop, implement and evacuation plans, policies, and actions for improving the efficiency and effectiveness of institutes functions
- Work with broader teams to implement liquor license requirements and monitor compliance
- Ensure guests, staff and students behave in accordance with RSA regulations
- Monitor council compliance of Class 4 food sold in tearoom
- Use electronic costing process to calculate costs of food, beverages, catering staff and napery for each event
- Deliver the tearoom activities within the allocated operational budget and to identify and realize savings in the tearoom over the financial year
- Identify equipment or other items that will require replacement and affect the financial year's catering budget
- Provide refreshments for 500 internal staff and visitors for on-site events
- Organizing the catering for on-site events with consideration for appropriate temperature requirements (hot/cold)
- Collaborate with vendors regarding food preparation and presentation
- Manage event budgets and compile expenses for each event
- Providing advice on catering, menu selection, budgets, quantities, and room layout
- Advise team with function room set up and ensure environment is clean and hygienic
- Advise team with hygienic and safe food service
- Ensure tearoom is stocked with beverages and biscuits
- Ensure tearoom, lounge, seminar rooms, board room are kept clean and hygienic
- Ensure stock levels are kept up to date
- Coordinate with team Procurement and Logistic teams for ordering of supplies
- Liaised with clients to understand their vision and requirements, customizing events to meet their specific needs.
- Established and maintained relationships with key stakeholders, including vendors, sponsors, and community leaders.
- Managed safe and smooth food delivery at banquets, conferences and social events.
- Created program activities, agendas and budgets based on client requirements.
- Managed event budgets, ensuring all events were delivered within financial constraints.
- Coordinated and allocated equipment, supplies and staff for events.
- Utilized event management software to track registrations, payments, and attendee feedback for continuous improvement.
- Conducted post-event evaluations to measure success of each program against objectives set forth by clients.
- Managed on-site event staff and volunteers, providing training and supervision to ensure high levels of service.
- Followed local regulations for events and obtained necessary permits.
- Designed event themes and coordinated decorations, audio and visual equipment, and promotional materials to enhance event atmosphere.
Catering Manager
HOLDING REDLICH
06.2007 - 06.2015
- Manage and coordinate, check and confirm bookings with Reception, Facilities, and business unit coordinators
- Main point of contact for any catering related questions
- Responsible for the safety, hygiene and general welfare of employees and take whatever preventative action necessary to maintain a safe work environment
- Respond to requests in a timely manner
- Provide excellence in service at all times
- Participate in any special events that may take place
- Manage stock rotation to minimize waste
- Coordinate purchasing of food and beverage and receiving of deliveries
- Supervise functions when providing service for dining rooms, meeting rooms & training rooms
- Arrange agency staff as required, ensuring high quality and qualifications are adequate
- Knowledge of computer skills Microsoft Word Outlook and Excel
- Focus on food and service, team player with commitment to working in a team and have hands on approach
- Knowledge of stock control, basic food preparation and food/wine matching
- Ensured compliance with health and safety regulations, maintaining a safe environment for staff and clients.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Inspected dining and serving areas for cleanliness and proper setup.
- Monitored budgets for catering services and implemented cost-saving measures when necessary.
- Established relationships with vendors to secure competitive prices on supplies needed for catering projects.
- Explained goals and expectations required of trainees.
- Managed financial aspects of catering operations, including budgeting, invoicing, and expense tracking.
- Led team meetings to discuss upcoming events, delegate tasks, and address any concerns or challenges.
- Supervised activities of dining room staff to maintain service levels and support guest needs.
- Worked with chefs to prepare custom menus, special meals, and featured beverages.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Oversaw the hiring, training, and supervision of catering staff, promoting a culture of excellence and professionalism.
- Reviewed invoices from vendors after each event and approved payment when appropriate.
- Negotiated contracts with vendors and suppliers, achieving cost-effective arrangements without compromising quality.
Catering and Events Coordinator
MERRILL LYNCH
07.2006 - 05.2007
- Provided client focused and professional catering services and event coordination for all internal and external functions
- To manage and coordinate, check, and confirm bookings with Reception, Facilities, and business unit coordinators
- Point of contact for any catering related questions
- Ability to anticipate customer needs
- Be responsible for the safety, hygiene and general welfare of employees and take whatever preventative action necessary to maintain a safe work environment
- Respond to requests in a timely manner
- Endeavour to always provide excellence in service at all times
- Ensure that complaints and comments are passed to the appropriate person
- Participate in any special events that may arise
- Manage stock rotation to minimize waste
- Coordinate purchasing of food and beverage and receiving of deliveries
- To plan menus that are well balanced, meet special dietary needs that achieve a high degree of acceptance
- Ensure that stack levels are replenished in the corporate kitchen as well as the division cafes
- Manage and supervise functions when providing service for dining rooms, meeting rooms & training rooms
- Manage the workload of staff members efficiently
- Arrange agency staff as required, ensuring high quality and qualifications are adequate
- Provide monthly reports and basic accounting functions
- Coordinate and provide relief for Reception staff during meal breaks
- Contact Facilities for maintenance issues
- Knowledge of computer skills Microsoft Word Outlook and Excel
- Dynamic and strong focus on food and service Strong team player with commitment to working in a team and have hands on approach
- Knowledge of stock control, rostering, basic food preparation and food/wine matching
- Ordering online using Ariba Spent Management
- Issued work schedules, duty assignments and deadlines for office or administrative staff.
- Interpreted and explained work procedures and policies to brief staff.
- Coordinated with other supervisors, combining group efforts to achieve goals.
- Coordinated with other departments to ensure projects were completed on time and within budget.
- Trained employees on best practices and protocols while managing teams to maintain optimal productivity.
- Organized team events to promote a positive work environment.
Catering and Events Coordinator
BENSON PARTNERS
11.2005 - 04.2006
- Provided client focused and professional catering services and event coordination for all internal and external functions
- Significant contact with all staff especially the receptionist
- Provided relief reception to the full-time receptionist
- Meeting and greeting clients
- Organized all boardroom operations
- Liaised with external caterers & suppliers
- Maintained stock levels in corporate kitchen
- Chose menus and wine for internal functions
- Organized kitchen staff
- Operated an espresso machine
- Prepared running sheets for internal and external functions
- Prepared place cards for internal and external functions
- Liaised with external organizations such as VRC, MTC & CEDA and other organizations to organize functions
- Ordered tickets for the above organizations
- Drafted invitations to clients using Business Development templates
- Restaurant bookings for pre-theatre dinners
Catering Coordinator
DEUTSCHE BANK
01.1999 - 11.2005
- Organized boardroom operations, service, staff, menus, and alcohol
- Prepared coffee using an espresso machine
- Ordered & Maintained stock levels
- Coordinated functions with Personal Assistants
- Organized the outsourcing of kitchen staff
- Coordinated external caterers for internal functions
- Responsible for catering invoices using Microsoft Word and Excel
- Par-take booking in boardrooms
- Responsible for maintaining the Boardroom's equipment
- Clean & maintain stock levels in all kitchens
- Relief Reception
Education
High School Diploma -
CATO COLLEGE
Advanced Certificate - Hospitality Studies
WILLIAM ANGLISS COLLEGE
Skills
- Detail-oriented
- Guest management
- Strong organization
- Vendor negotiation
- Brand awareness
- Vendor and contract negotiations
- Performance analysis
- Vendor management
Timeline
Assistant Events Manager
Walter + Eliza Hall
07.2015 - Current
Catering Manager
HOLDING REDLICH
06.2007 - 06.2015
Catering and Events Coordinator
MERRILL LYNCH
07.2006 - 05.2007
Catering and Events Coordinator
BENSON PARTNERS
11.2005 - 04.2006
Catering Coordinator
DEUTSCHE BANK
01.1999 - 11.2005
High School Diploma -
CATO COLLEGE
Advanced Certificate - Hospitality Studies
WILLIAM ANGLISS COLLEGE
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