Pre-Event Preparation
In my current capacity as OWC's Event Producer I have turned my attention to on-site weddings, working with staff in the days prior to prepare our event spaces for clients and vendors. This work begins with leading our building and event setup shifts. I, and support staff, refer to sales documents to place tables, chairs, pipe and drape, buffets, and bars in the proper areas, set tables, and organize the staff prep areas.
I also contact vendors to explain our procedures and the resources available to them at our facility. The day before each wedding, I lead wedding rehearsals if there is no third-party planner involved. Each of the photos on this page was taken by me to exemplify how I'm able to craft an event from the ground up and manage all of its phases.
Day-Of Coordination
On each couple's special day I am the first to arrive to our venue. I open the building and ready our bridal party suites as well as the entrance and exterior of the Woolery Mill. From there, I am at our clients' and staff's disposal throughout the day. Traditionally, this involves arranging the ceremony chairs and arch, welcoming vendors, and programming various aesthetic details such as lighting and cocktail hour music.
During the COVID-19 pandemic my duties expanded to include extra safety protocols such as setting out masks, placing buffet shields and social distancing signs, and clarifying rules with family members and guests.
Party Time
As the party truly starts, my focus shifts to catering. I work with the clients, family, and their third-party planners to ensure our timelines align. I"m responsible for verifying that all event phases are accounted for, such as space flips like turning the cocktail area into a dance floor mid-event.
Throughout the night, I release tables to receive their food and control the flow of guests through our building, cut the wedding cake, and continue to be the point of contact for any complaints, issues, or praise from our guests. Once the evening is over, I typically don't leave until all vendors, guests, and staff have.