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Getting to know Stacey Cottle
Meet Stacey Cottle. Currently the Area Conference and Event Sales Manager for Stamford Hotels in Sydney she kicked-off her career in events more than 10 years ago. This organised, hard-working and kind event pro loves creating special moments that make people happy. She cooks her mum’s lasagne for guests, dreams of a holiday to Morocco and thinks perhaps she might have been a lawyer if it wasn’t for her love of events. So join us as we meet another fabulous Event Pro, Stacey Cottle…
Give us a snap shot of your career to date.
I started working in the industry in 2008 as a freelance Event Manager, I knew I wanted to create moments and make people happy on special occasions so I took a chance and began a start-up. I built a small business in my local area and connected with my local council to volunteer with festival organisations and networked with business’ through that avenue. As a second job I worked at a hotel in the reservations department. It wasn’t until the C&E Manager role became vacant (which I applied for and got), that I really took off with my career.
I ended up working for a fantastic hotel company in the events department for 7 years which gave me the opportunity to work across many of the hotels venues in their Sydney portfolio. I also came on board with the head office team and assisted in creating National conferences and awards nights. Two years ago I made a move to Stamford Hotels as an opportunity to learn from a new company and work in a larger property sparked my interest. I currently run the C&E departments for 2 hotels and couldn’t be happier with my job! I still occasionally do small events on the side for friends and family.
The most memorable event you have worked on and why?
There has been so many, I’m not sure I could choose. I do still get goosebumps thinking about the wedding day of a beautiful couple who I had the pleasure of meeting and coordinating their wedding. It was a traditional Indian wedding with a Sangeet and ceremony. The look on the grooms face when the bride walked in, in her gorgeous sari was magical.
What did you ‘learn the hard way’ when planning an event?
Check lists are important, add them to everything you do. Early on in my career I organised an event for a charity group that raised money for animal rights and did not ask them for dietary requirements – most of the group were vegetarian and we had not catered for them. Disaster! I never made that mistake again.
What are three personality traits that are required to succeed in the events industry?
First and foremost, it’s incredibly important to connect with people, so having a bubbly and approachable personality will get you far. Secondly you must be extremely organised (of course). The key to successful events for your clients is process and organisation. It is also very important to ensure your communication is strong both internally with your team and externally with your clients. Don’t miss a beat.
If you could share one piece of advice to those starting out in the industry what would it be?
Learn as much as you can from your executive management and industry connections. The experience and advice from people that have been in the industry for 10+ years is more valuable than any course can give you.
If you could plan an event anywhere in the world where would it be and why?
Mykonos – a beautiful communal dinner under festoon lights with communal grazing boards
Favourite type of food?
How do you unwind after a big event?
Hot shower + a wine
Words to live by?
Be kind to everything
Where do you go for creative inspiration?
Pinterest + Instagram
When entertaining at home what do you cook?
My mum’s lasagne
What do you prefer, cocktail party or sit-down dinner?
Sit down dinner
What is your ideal holiday destination?
Who would you love to invite to dinner (past or present)?
Chyka Keebaugh – RHOM her company is such an amazing empire and I feel like she wuld just be a really great human being to meet.
Best event styling tip?
Start with too many styling pieces stand back, reassess and slowly remove.
If you weren’t working in events what would you do?