EVENTS PLANNING

Salamar Events Planning is part of the division of Salamar International Business. Being part of great histories in Europe and Middle East, we create permanent memories in our client’s minds and covered with great Joyce of having the best day in their lives.

Following we disclose the scheme of Salamar operational events.

GENERAL MANAGER

The objective of this area is to provide the direction, administrative, operational, logistics, for the operation of the company

SALES MANAGER

Its main objective is marketing, brand positioning, market research, market segmentation, sales generation.

CONTROLLER

The objective is to provide assistance to Management in order to coordinate and control the economic resources of the company.

ADVERTISING

Graphic designers are in charge of carrying out the marketing strategy of the business, complying with the objectives and goals established within it, taking care of the client account and making the respective contacts.

DIRECTOR OF FOOD & BEVERAGE

Ensure the presentation of the food and beverage service according to the established quality parameters. These quality requirements are consigned in the service standards and product specifications, which in order to meet them is necessary for operators to optimally develop the performance and productivity standards established in the operating skills manual that are effective to the extent that they are developed in training groups for the improvement of work techniques in the respective areas. A true work team must be formed with the staff that share activities, objectives and priorities.

QUALITY COORDINATOR

The main objective of this department is to efficiently and effectively provide each of the activities that are carried out, which will be under the direction of an events coordinator, who will be in charge of the contracts of the different services, optimizing the resource and materials used in various areas.

MAINTENANCE MANAGER

In this area, the maintenance manager will coordinate the various activities to preserve the movable and immovable property of the company, providing constant maintenance, in order to have a good image of the company.

EXECUTIVE CHEF

Ensure food production according to established quality parameters. These quality requirements are consigned in the product specifications, which in order to meet them requires the operators to optimally develop the performance and productivity standards established in the operating skills manual.

EVENT COORDINATOR

Offer and configure a product (assets, human resources and finished products) that meet the expectations of the demand for specific services for the organization of events in which food and beverage services are integrated, adequate availability of rooms and assemblies and the logistics of support activities such as decorations, audiovisual aids, entertainment, word processing and photocopying, communications, medical assistance, simultaneous translation, and security. To meet expectations, the presentation of services is conditioned to quality parameters that are conditioned on the service standards and product specifications, which in order to meet them requires that the operators optimally develop the performance and productivity standards established in the operating skills manual.

SERVICE/FLOOR CAPTAIN

Ensure the production of food and beverages and the provision of the service according to the established quality parameters. These quality parameters are consigned in the service standards and product specifications, which in order to comply with them is necessary for the operators to optimally develop the performance and productivity standards established in the operating skills manual. These are effective to the extent that they are developed in the training groups for the improvement of work techniques in the respective areas. A true work team must be formed with the personnel that shares attitudes, objectives and priorities.