Interview CristinOrganizing events involves reading the client. Sellers also have specific personal tastes in terms of decoration, food, etc. That tend to close us to some styles, because they are our favorites. This is why it is essential to have an open mind, to know the client and their expectations in order to offer a service tailored to them.a Rodriguez
My name is Cristina Rodriguez, I have more than 20 years of experience in event planning and I work at AmbrosÃa.
I want to tell you a little about my day to day life.
My job as a sales manager starts with customer service. Every day, a large number of requests for quotes arrive. My job in that area consists of talking to the client, getting to know their interests and researching the best options for them. Normally, I have to advise the client on different supplier options to meet all the needs of their event.
Fortunately, my experience has allowed me to meet many suppliers and I even have some trusted ones that I love working with. I recommend working with event planning agencies or wedding planners to achieve a better result in every detail. I have worked hand in hand with many and they are very demanding, just what is needed to carry out a perfect event.
On the other hand, each menu tasting must be perfect, we take care of every detail from the taste to the presentation of the food. Everything is tasted, the flavors must always be the same to maintain our quality standards. A photo session is also held to verify the presentation on the day of the event and give the client exactly what they asked for. Errors are not allowed.
We work with expert chefs who allow us to achieve this goal, but I am also always working on comparing flavors. I like to try the dishes that are served at AmbrosÃa in other restaurants to compare flavor and presentation. Even when I am traveling, I take advantage and make notes about what is offered in other places.
On my last trip, I went to Miami and visited a Greek restaurant to try a fish dish that we served at Ambrosia. The flavor was perfect, but we needed to add a lemon to the dish to make the presentation impeccable. It is very important for us to serve dishes as they are traditionally served.
Another very important detail is to be aware that an event requires a lot of planning, it is not just about execution. Scouting is a fundamental and necessary part as it helps us take things into account, especially the spaces and the distance from the kitchen to the main room. Knowing this will allow us to meet objectives. We have to design the arrangement of tables, sometimes they have to be changed at the last minute due to different issues.
Sometimes we have to be very creative, from very simple things like fitting food into small spaces to solving last-minute problems. All to ensure that hosts and guests have an unforgettable time.
