The Key to a Successful Gastronomic Event!

Kaempff-Kohler is hiring a Sales Event Manager:

The key to a successful gastronomic event!

Creativity, organization, customer relations… these are the three key strengths of the Sales Event Manager, an essential profession in the gastronomic event sector.

Nicolas Sieren, Head of Sales Department at Kaempff-Kohler, describes it as follows:“Among other things, the Sales Event Manager is responsible for the planning, coordination, and management of all aspects related to event organization. The role of the” event manager is to transform an idea into a memorable experience, while ensuring the budget, timeline, and client expectations are met.” “

Its commitment to high-end catering, the excellence of its products, and its organizational capabilities make Kaempff-Kohler an ideal partner for organizing any type of event, private or professional, simple or extravagant, for a small group or a large number, exceeding 1000 guests. Beyond the catering aspect, Kaempff-Kohler offers a full range of ancillary services: staff, kitchen equipment, furniture (tables, chairs, high tables), crockery, glassware and napkins, table linen, floral decor, and venue selection.

The event manager supports the client throughout their experience, from planning until the “event’s conclusion”. According to Nicolas Sieren, this key player must master several skills: “Organization, time management, logistics, negotiation with suppliers, and above all, excellent communication skills. The client relationship is paramount, as it ensures that the event reflects their wishes and vision.”

What does a typical workday look like for a Sales Event Manager when they are not accompanying a major event? Their tasks are numerous and varied: managing sales files, commercial correspondence, order taking, coordination between production and delivery, client follow-up, prospecting for new clients…

At Kaempff-Kohler, the three members of the sales department, who also handle event catering, are always busy. For Nicolas Sieren, who has internalized the profession over the years, it’s clear: “It’s a profession where one can feel very comfortable. Supporting people and making them happy during the festive moments of their lives, being in contact with interesting people every day, being on the front lines during major events, working as part of a team in the somewhat iconic and exciting world of high-end gastronomy – it’s all pleasure… or not entirely, because we also experience all the common challenges of the food service industry: irregular working hours, sometimes working under stress, a high demand for flexibility – there are drawbacks like in any profession, but I really like this one!”

Nicolas can’t hide a small smile, but then the phone rings and he has to attend to the next urgent client.