Oxana Bircan

• Prospect for new catering business using a wide variety of methods including phone calls, outside sales calls, trade shows, attending community functions, blitzes, internet prospecting, supplier partnerships.
• Plan and execute weddings upto 500 people.
• Plan and execute a variety of events including conferences, meetings, corporate functions, product launches, and social gatherings.
• Consult with clients to understand event purpose, requirements, and expectations.
• Develop event concepts, timelines, and action plans.
• Manage all event logistics, including venue selection, vendor coordination, catering, transportation, staffing, and audio/visual arrangements.
• Manage all billing, invoicing, and related financial documentation.
• Negotiate contracts and manage relationships with vendors and service providers.
• Oversee event budgets, track expenses, and ensure cost-effectiveness.
• Coordinate event setup and teardown, ensuring all elements meet client and brand standards.
• Conduct post-event evaluations and generate reports for continuous improvement.

• Lead and manage the end-to-end operational planning of events including timelines, logistics, staffing, and technical requirements.
• Execute every wedding from start to finish - be the primary point of contact during weddings, ensuring a flawless experience for clients and guests.
• Coordinate with internal departments, vendors, venues, and contractors to ensure all operational elements align with event goals.
• Develop and manage event budgets, including procurement, vendor contracts, and billing processes.
• Create and implement detailed operational plans, run-of-show schedules, and contingency plans.
• Oversee on-site event operations including load-in/load-out, setup, execution, and breakdown.
• Ensure compliance with health, safety, legal, and insurance requirements for all events.
• Recruit, train, and manage on-site staff and volunteers to support event execution.
• Monitor and evaluate event performance and recommend improvements for future events.
• Maintain inventory and manage logistics of event materials, supplies, and equipment.
• Resolve issues in real-time and ensure seamless event delivery.

• Served and trained as acting manager across all Food & Beverage outlets (Grain Bar, Room Service,MODE Restaurant and Banqueting), ensuring consistent operations and service standards.
• Develop a working understanding of P&L management to support departmental profitability.
• Assist with recruiting, training, scheduling, and supervising team members to build leadership skills.
• Assist in monitoring costs, revenues, and assist with budgeting tasks.
• Prepare and analyze daily/weekly reports on sales, labor, and operational metrics.

Successfully graduated from the Manager in Training program, delivering a project that was implemented shortly after its presentation. Promoted to the Events Department as the top choice.