a. Product Negotiating relating to:

1. Rates and contracting with venues and all third-party vendors and suppliers

2. Transfer company contracts, rates and VIP services

3. Hotels and accommodations

b. Guest Management:

1. Personally contact all guests or PAs to confirm attendance, arrange necessary

 transfers and accommodations request any food allergies or dietary restrictions and confirm     any preferences the guest may have

2. Arrange onsite concierge and escort services if applicable

3. Providing individual itineraries to each guest with all necessary information

4. Manage all seating charts

c. Travel Logistics:

1. Coordination of all ground transfers, including private and airport transfers

2. Produce and manage transfer manifests

3. Liaise between client and transfer company

4. Onsite coordination between client and transfer company to assure smooth and

timely transition

d. Financial:

1. Accounting and payment coordination and reconciliation

2. Preparation and management of initial estimate and ongoing budgets

3. Handle all negotiations related to

a. Floral and décor

b. Entertainment

c. Food and Beverage

d. Audio/Visual and lighting; and

e. All other third-party vendors

d. Event Design:

1. Coordinate and execute the overall design concepts;

2. Manage the scenic design and floral teams;

3. Source and fabricate props, linens, printed materials and additional décor; and

4. Liaise with AutoCAD draftsman to create floor plans and renderings.

e. Event Production:

1. Produce and distribute all production schedules;

2. Execute run show and production schedules for the event and

3. Supervise, direct and coordinate internal production, as well as third party

vendors to successfully execute all aspects onsite; and

4. Oversee load-in and load-out

f. Food and Beverage Services:

1. Organize all tastings;

2. Coordinate menu;

3. Procure specific alcohols and wines

4. Reserve catering team, if applicable;

5. Coordinate the cake design; and

6. Execute run of show for all meals

g. Printed Materials:

1. Create templates for guests lists and manifests;

2. Source and design invitations, reply cards, thank you cards, escort cards, place

cards, menus, event stationery, itineraries and dress code templates;

3. Source and design event signage, including but not limited to, bathroom signs,

directional signs and FOH signage;

4. Coordinate with calligrapher and printing company; and

5. Arrange for samples

h. Floral Coordination:

1. Coordinate all floral and scenic design concepts;

a. Centerpieces for bar and tables

b. Bridal party floral

c. Chuppah

d. Aisle

e. Ceremony and reception

f. Ancillary floral

g. Cake/ cake table

h. Rehearsal dinner

2. Arrange for design samples;

3. Ensure all floral pieces, used for the Event is executed


i. Wedding organization:

1. Oversee and manage rehearsal

2. Organization of wedding party on-site

3. Coordination of hair and makeup for bride and bridesmaids

4. Corresponding with all third-party vendors on run of show execution

5. Escorting all guests to appropriate locations

6. Coordination of Photographer & Videographer on-site

7. Procuring bridal attendant

8. Coordination of Wedding Ceremony Procession & Recession

9. Oversee all religious requirements and restrictions

10. Reception production and run of show

j. Third Party Vendor Coordination:

1. Recommend and reserve third party vendors for the Event, including but not

limited to, photographer, videographer, entertainment, band, DJ, draping, tent and flooring companies, caterer, scenic design, audio/visual, lighting, labor and floral teams;

2. Negotiate all contracts with such vendors; and

3. Coordinate all third-party vendors while onsite