Paul Boon, Event Director sits in the Hot Seat

Paul, you're new at Prestige Head Office, although of course, you were with us some time as Ascot Racecourse. Can you tell us what your new role as Director of Events for Prestige is all about- apart from being SUPER important?

Of course Lorraine. I oversee the operational side of our event profile and manage the specialist events team who deliver the events from start to finish. My goal is to meet and exceed our client’s expectations, and to be innovative and creative in everything we do. I'm involved in every aspect, from staff scheduling, recruitment and training, risk assessment and site management - right down to the tasting of the menus.

What did you do today?

 

Today we were concentrating on staffing for the RHS Chelsea Flower Show; ensuring we get the right people in, and in the right places. I have also been negotiating some new contracts for 2012 - which I am very excited about. Unfortunately I can't go into more detail at this stage, as it's quite confidential, but rest assured 2011 will bring in some exciting developments. I've also been working on some brand new offers and innovations for our most popular catering item - the baguette! And we have been designing the Event Team's new coat - its black with an accent of pink for our new logo. Very sexy.

What Event are you currently focussed on?

 

Well, as I'm sure you're aware, Chelsea is the opening event of the hospitality season so that’s a strong focus for us right now, but we have to think a lot further ahead than one event, so I'm currently focussing a lot of my energies on Royal Ascot in June, and The Open Championship in July. We're even planning ahead to the Burghley Horse Trials, which aren't until September!

What's new for 2010?

 

2010 has seen a lot of change to our hospitality offerings. As much as we would like to, we can't ignore the impact that the recession has had on business, but we've adapted accordingly and come out stronger. You'll be reading a lot about our fine dining packages in the up and coming months - these aren't quite the full blown hospitality our guests have come to love, but they still provide stunning food and drink in delightful surroundings. They provide a simpler alternative to hospitality and are proving to be very popular at the flower shows.

What do you love most about working for Prestige?

 

I love the variety, and the prestige of our events. Coming from a fixed-site background it’s extremely motivating to work with so many different venues, locations, offers and types of customers. I have to be very flexible and adaptable, especially as I am working on the premier events of the season - it keeps me on my toes!

Lastly Paul, I understand that when you joined you somehow managed to escape the standard Sodexo interview question of 'What animal would you be and why?' - So, what animal would you be and why?

 

Hmmm, strange but I like it. I think a monkey is definitely my animal. I'm cheeky and like to have a laugh - and I am flexible and I adapt to my surroundings. I work hard but like to have fun on the job.

Thank you Paul - have a banana for your troubles.