Events Assistant

About

At Rumson Country Club, I am involved in both the planning and on-site management of private and member events, including weddings, luncheons, golf outings, corporate functions, and special celebrations. Events range from intimate gatherings of 12 guests to larger functions of up to 320 guests, with as many as two events taking place daily during peak season. My position combines event planning, client relations, hospitality, and venue operations, giving me the opportunity to manage events from the initial planning stages through execution.

Much of my work begins well before the event itself. I communicate directly with members and clients to coordinate planning meetings, venue walkthroughs, contracts, deposits, menus, and Banquet Event Orders (BEOs). As plans develop, I work to finalize guest counts, seating arrangements, and event timelines while creating floor plans and coordinating décor, linens, audiovisual equipment, and rentals. These responsibilities involve working closely with clients, vendors, and internal teams to ensure that event arrangements are both thoughtfully planned and operationally practical.

On event days, my focus shifts to venue operations and food and beverage service. I oversee room setups, direct banquet staff, and manage front-of-house service while also working behind the scenes with our culinary team. When needed, I step into the kitchen to assist with expediting, coordinating the timing of courses, and making adjustments throughout service to keep events running smoothly. Having experience on both sides of the operation has given me firsthand knowledge of the coordination required between event planning, culinary, and service teams.

Building upon my previous event planning experience, my role at Rumson has expanded my understanding of hospitality and event operations from multiple perspectives. Working with clients, vendors, management, banquet staff, and culinary teams has shown me how different priorities and responsibilities come together during an event. This perspective has become an important part of how I approach planning, allowing me to consider not only the client's vision and guest experience, but also the staffing, service, and logistical needs required to bring that vision to life.