Job Description The role of the Event Manager is to plan and execute events that fulfill Premier’s objectives. The role is incorporating a wide variety of tasks and event types. Working to deadlines, planning and project management will be a common feature of work to ensure events run well. There is a strong people-focused element including all the event contributors, venues, suppliers, and partners. Some of the main duties for event manager are responsible in event concept, budgeting, monitoring against plan, ticket sales, and organization of all materials needed. A part from that an event manager should also ensuring all events are properly staffed. On the day of event, an event manager should lead the team to work as planned before. Event manager also should have a mind of problem-solving, creative and determent to play their part in making an event a very successful one.

PRACTICE DAY This is the second event for us and it is different for this event whereby we had to do a dinner instead of luncheon. So, this event is somewhat new for us yet we were excited to make it happen. For this event, I am honored to take the responsibility of event manager for and together with executive chef, Farah Jasni and service manager, Wei Ching, we have done as best as we can for the dinner. Since our last Korean cuisine was successful, I wanted to make this dinner even more victorious and wanted customer feel our huge night. So, I discussed with the team to change our night form Mexican cuisine to Caribbean cuisine. Some of us came with brilliant idea where we can do a theme night and since pirates are becoming so familiar with Caribbean, we all agreed to make the night a theme dinner event named ‘The Pirates of Caribbean’. We were the pirates who served the honored customer. The kitchen team searched food related to Caribbean cuisine while the service team worked for the suitable decoration. We also get some advice from Chefs in improving our cuisine. We were lucky that we get two times of practices so that we could make perfect food for customer on the event night. For the first practice week, I am focusing more on what happened in the kitchen. I monitored the kitchen team on how each department prepare their food. Making sure the process run smoothly and had the flavourful output. Farah had reminded them about the time management and I made sure that the food will be served to Dr. Rina on the right time. It is common for every people to make mistakes and so do people in the kitchen team. On the first practice week, many of them made mistakes in fact all departments did not escape from making one. The appetizer was better than other and not having any obvious mistake. The soup team in contrast, having crucial problem which they did not managed to get pumpkin flavour for the soup. The main course team had a little problems in finding good banana while the desert team has changed overall recipe to a new one as the older coconut mouse recipe were too sweet and not in stabilize shape. Each of the courses was presented to Dr. Rina to taste and each chef de partie needed to explain their costs. Dr. Rina has made comments about food which needed to improve a lot especially for the pumpkin soup. I and Farah have made some discussion after that about improving the taste and texture for all the food. Some of the cooking methods needed to be changed a little and we agreed to do that on the next practice week. On the first practice, the service team needed to serve 50 people because the restaurant had an event. They managed to serve well. For the second practice week, I am focusing more on service team. I checked the list for cutleries and dishes whether they enough for customer to use at once. I also asked them to prepare substitute plates if there any late turnover for the dishes. I monitored the decoration to confirm it reflect to the pirates theme. They also managed brilliant costume for all server which they innovated previous costume and made it more pirate look. We do have problems in placing all tables into the dining area. To overcome this, I discussed with Iylia who responsible for table layout and the arrangement of tables. Eventually, we came out with the solution that can fit all tables needed. I also talked with Wei Ching for the overall preparation and about time management on the event day. For the kitchen part, I checked each department and they had improved not in just taste but also on the garnishing part. Farah also informed me that the kitchen is quite under control. The foods were presented again to Dr. Rina. She commented that all foods are improved a lot and she hoped that we can maintain this taste for the dinner event. Overall we come out with five courses which is tortilla chips with tomato salsa, prawn beignet with tartar sauce, pumpkin soup, jerk marinated chicken with red bean rice and coconut mousse on choc cup. Furthermore, we add in Ocean lemonade as a welcome drink for guest.
(Nadia bt Nathiman) EVENT DAY 18th October is the date where finally the big dinner event arrived. We started our day at nine in the morning by briefing about what needs to be done and time management. After I reminded them about general worked for both service and kitchen, Farah who was executive chef talked more details about kitchen task while Wei Ching, the service manager was responsible in dividing the duty for service team. A part from that, all Chef de partie had to briefly describe about the taste and how their food needs to be served to both team especially service team as they were the one who deal with customer. Chef de partie from each department from snack to dessert were no exemption to talk about their food. After all the briefing session, all team are released to each department to continue their work. Right after the session, Aqilah and me headed to colleague to take props for the decoration. We had two major concept of decoration where at the entrance of the restaurant, there were a big pirate ship named Black Rose stranded with its treasure chests in an island. There are two flags on the ship which a picture of skull symbol of pirates and another is a welcome writing that said ‘Pirates of the Caribbean’. The other concept is in dining hall where there were lots of gold and money were kept in. There were also additional props to make luxurious feeling came alive. Then I checked the table arrangement which was lead by Iylia. Although we had discussed about the table layout before, there were also changes for the table arrangement and luckily Azfar helped us to fit in these 18 tables into the dining hall. In the meantime, I made sure that all cutleries, dishes, and globes are enoughed and had been wiped to avoid any fingerprint on them. Some of them did the table setting and napkin folding. When the service team was under control, I ran to kitchen to see what is happening among them and their cooking. There were quite some problems because the pumpkin soup was tasteless as they over pour the liquid which resulted in loss of pumpkin flavor. Another problem was the ingredients for appetizer were not enough. After made some discussion with Farah, she had asked some people in the team to buy all the ingredients that were not enough. Most department do the cooking later because they wanted to serve hot and warm except for the desert. So, basically, they do their mise en place throughout the morning session. In the evening, I made small meeting with service team to refresh our memory on how to service customer and discussed in making sure things goes smoothly for this dinner. I could not have a chance for the small meeting with kitchen team as all teammates were busy preparing their cooking. Finally, the night has come. We opened for the dinner on 7.30 p.m. until 9.30 p.m. As expected, some customer arrived sharp at 7.30 and we welcome them as nicely as we can. Ainur as the hostess lead all customers to their table and service team will take responsibility to the customer their served. Many customer were amazed by the decoration and continuously taking a lot of pictures with them. There were quit smoothly dinner until a small problem came which was from appetizer department. The prawn beignet had not been fried yet, so in order to make customer less waiting, I decided for soup course came out first before appetizer. Due to this some server got confused on which course had come out and which is not. However, all the problems are solved and servers were back on track in serving customer as best as they can. Overall for this dinner event, I had new experience and new ways in managing time as this is our first night event. I am lucky as my team supports each other well in order to make this dinner a successful event. This is proven when we manage to get 94 of guests when I expecting 85 guests will come. Our glorious night also will not happen if Farah and Wei Ching do not lead their teams properly.
(Nadia bt Nathiman)

COMMENT I am very proud of the team as we managed to get a glorious and successful dinner event. Many customers praised for the outrages decorations and had wonderful food. Although some guest cannot accept this new overall taste, they still glad they came to experienced them. Even thought we had problems throughout the night and practice weeks, we had fun in making this event comes true. I also impressed with service team because they can get 94 pax in just two days. That is more than what I expected so I am very proud of them. The kitchen team also did their excellent job as they made delicious five course meals. There was a problem distracted me along the way when I became an event manager. It seems that each department in kitchen wanted to make their own decision without discuss with executive chef first. A part from that, they hardly followed the instruction from executive chef. So, it is hard for leader to manage if the team refuses to take order from her. Even if they made beautiful garnishing but if it is not what the leader asked for then there is no value in it because when work as a team, cooperation is one of the essential elements. After Farah who was the executive chef meet personal with them and explained about the problem, the team understands how they should work and it solved problem.
(Nadia bt Nathiman)