hilton lake las vegas 2018 wedding packages · 1 | p a g e all prices are subject to a 22% service...

1 | P a g e All Prices are Subject to a 22% Service Charge and Applicable Nevada State Tax & Commerce Tax.

Reception Menus require a minimum of 50 guests. Fees will apply for guests counts under 50.

Hilton Lake Las Vegas 2018 Wedding Packages

1610 Lake Las Vegas Parkway, Henderson, Nevada 89011

Danielle Jeppesen Catering Sales Manager

[email protected] 702-567-4753

mailto:[email protected]



Hilton Lake Las Vegas Ceremony Locations



MAKING YOUR WEDDING DREAMS… A REALITY.

Whether you envision a grand gala under dazzling crystal chandeliers or a barefoot beach

ceremony on the lake, Hilton Lake Las Vegas Resort and Spa is ready to serve you.

Our wedding experts are committed to providing flexible options that simplify the planning

process while preserving your celebration's unique character. Your wedding day could include

a ceremony in an exquisite wedding chapel, a reception in an enchanting garden or richly

detailed ballroom, or a combination of both that allows you to relax and enjoy your magical

day while we attend to every detail.

WEDDING CEREMONY VENUES:

Select from the Following

Florentine Gardens (Up to 350 Guests)

Ponte Vecchio Bridge (Up to 650 Guests)

Tuscany Courtyard (Up to 100 Guests)

Beach Lagoon (Up to 100 Guests)

Wedding Chapel Capella Di Amore (Up to 200 Guests)

Wedding Ceremony Fee, To Include:

$2,950.00 (All-Inclusive)

Sixty Minute Ceremony Venue Rental

Wedding Rehearsal (Based on availability)

Two Hour Set-up Period Prior to Ceremony

Comfortable Ceremony Seating

Microphone & iPod Compatible Speakers

Water Station

Two Night Stay in our Honeymoon Suite with Complimentary Valet Parking over Night for

Wedding Couple



All-Inclusive of Resort Fee, Service Charges and Taxes

~ Your Wedding Reception ~

All Wedding Plated or Buffet Dinner Selections Include the following:

Four Hour Premier Brand Hosted Bar Service

One Hour Cocktail Reception + Three Hour Dinner Reception

Three Hand Passed Hors D’oeuvres

To be served during your One Hour Cocktail Reception immediately following your Wedding

Ceremony. You may select up to three hors d’oeuvres to be Butler Passed.

PLATED OR BUFFET DINNER SELECTION Plated Dinner Selections start @ $140++ Per Person

Buffet Dinner Selections start @ $171++ Per Person

Champagne Toast

Sparkling Cider is available for all guests under 21 years of age

Wedding Cake

Includes Butter Cream Frosting with a Variety of Cake Flavors and Fillings provided by Freeds

Bakery. Complimentary Cake Tasting to be scheduled with Freeds Bakery directly. Additional fees will apply for special fondant cake designs or décor, please inquire with vendor directly for price quote.

Venue Banquet Set-Up

60”-72” Round Tables and Standard Banquet Chairs

- Silver Chivari Chairs with Ivory Chair Cushion or White Folding Chairs

for up to 180 guests (based upon availability)

-Choice of Black or White Floor Length Linen with White Napkins

-Silverware, China, and Glassware

-Wood Parquet Dance Floor Installation (based upon availability)

-Any additional requested Tables

(Head, Cake, Guest Book, DJ, etc.)

Accommodations

Complimentary Self-Parking for all Wedding Guests

Private and Confidential Room Rates for Contracted Room Block of 10 or more rooms per night



~ The Wedding Reception Menu ~

All plated entrées are accompanied by rolls, butter and Starbucks coffee service tableside.

Hors D’oeuvres Selections Please Select Three Hors D’oeuvres to be Butler Passed during your Cocktail Reception

Artichoke, Pickled Mushroom on Crouton

Tomato, Basil, and Kalamata Olive Bruschetta

Endive with Walnut Cream Cheese

Roasted Beef, Horseradish Cream Brioche

Shaved Beef Tenderloin in a Truffle Crème

Goat Cheese Stuffed Cherry Tomato in a Cucumber Wrap

Duck Tostada with Cilantro Dipping Sauce

Smoked Salmon with Goat Cheese

Dungeness Crabmeat on a Cucumber

Seared Ahi Tuna with Wasabi Cream on a Crispy Wonton Chip

Skewered Caprese with Chiffonade of Basil & Fig Balsamic

Prosciutto Wrapped Asparagus with Balsamic Glaze

Manchego Cheese with Quiche Paste

Mushroom and Boursin Tartlet

Plated Dinner Selections:

First Course, Chef’s Choice Fresh Seasonal Vegetables and Accompaniments, Freshly Baked

Rolls with Butter and Freshly Brewed Coffee, Decaffeinated Coffee or Hot Tea included with

Plated Dinner Selection.

First Course Please select only ONE selection below:

SOUPS:

Wild Forest Mushroom Soup

Albondigas Soup

Curry Lentil Soup

Manhattan or New England clam chowder

Roasted Butternut Squash with Toasted Pumpkin Seeds and Crème Fraiche

Lobster & Crab Bisque

SALADS:

Prawn and Avocado Salad with Chilled Asparagus and Basil Lime Vinaigrette

Baby Arugula and Spinach Salad with Strawberries, Goat Cheese Crumble, Candied Pecans

and Honey Balsamic Vinaigrette



Grilled Hearts of Romaine, Focaccia Croutons and Reggiano Parmesan

with Garlic Caesar Dressing

Mixed Baby Greens with Lemon – Thyme Vinaigrette and Yellow Grape Tomatoes

Fresh from the Garden Roasted Tri Colored Baby Beet Salad with Goat Cheese, Fries Salad and

Truffle Vinaigrette

Single Dinner Entrees You may select up to Two Single Entrée Selections to offer your guests during Dinner. The higher priced collection will

apply as the overall package price. All menu counts must be provided to your catering manager seven business days

prior to your Event, and meal indicators must be supplied prior to the Event.

LEMON ROASTED FREE-RANGE CHICKEN BREAST @ $140++ Per Person

Fresh Thyme Jus, Garlic Mashed Potatoes, Brussel Sprouts and Glazed Carrots

SLOW ROASTED DUCK BREAST @ $140++ Per Person

Blood Orange Sauce, Asparagus and Buttered Carrots served with Roasted Fingerling Potatoes

CORNISH GAME HEN @ $141++ Per Person

Rosemary, Honey and Lavender Essence

Accompanied by Baked New Potatoes, Haricot Vert and Carrots

CHICKEN SALTIMBOCCA @ $141++ Per Person

Prosciutto, Avocado, and Swiss cheese with Sautéed Zucchini,

Squash and Roasted Herb Red Bliss Potatoes

MAHI MAHI CARROT AND ORANGE ESSENCE @ $142++ Per Person

Sautéed Fennel and Assorted Baby Vegetables and Scallop Potato

HERB ENCRUSTED ATLANTIC SALMON @ $144++ Per Person

Citrus Cream Sauce, over Cherry and Almond Rice, Broccolini

BRAISED SHORT RIB @ $145++ Per Person

Bourbon Reduction, Wild Mushrooms, Haricot Vert and mousseline Potatoes

BROILED SEA BASS @ $146++ Per Person

Concentrated Red Port Wine Reduction, New Potatoes, and Young Vegetables

ROASTED HALIBUT WITH BRAISED FENNEL AND LEEK COMPOTE @ $147++ Per Person

Mariniere of Clams and Mussels over Angel Hair Pasta

BEEF TOURNEDOS AU POIVE @ $154++ Per Person

Beef Tenderloin Medallion, Black Pepper Mushroom Sauce Duck Fat Potato Puree,

Broccolini, and Glazed Carrots

GARLIC AND HERB CRUSTED RACK OF LAMB @ $156++ Per Person



Haricot Vert, Polenta and Slow-Roasted Sun-Dried Tomatoes

C.A.B. ROASTED FILET MIGNON @ $160++ Per Person

Rosemary Port Reduction, Herb Mashed Potatoes, Asparagus and Carrots

Combination Dinner Entrees

SAUTEED HERB CRUSTED CHICKEN AND SALMON @ $152++ Per Person

Citrus Cream, over Swiss Chard and Lemon Thyme Orzo

AIRLINE CHICKEN BREAST, DUO PRAWNS @ $159++ Per Person

Garlic Butter Sauce over Swiss Chard with Saffron Potatoes and Pinenuts

PETIT FILET AND BREAST OF CHICKEN @ $165.00++ Per Person

Broiled Filet with Demi-Glaze and Boneless Breast of Chicken

with Limoncello Buerre Blanc, Haricot Vert and Herb Mashed Potatoes

DUO PRAWNS WITH 6 OZ. FILET MIGNON @ $165++ Per Person

Grilled Filet Mignon with Madeira Herb Butter Sauce Grilled Prawns

with Butter-Herb Garlic Sauce, Garlic Mashed Potatoes and Asparagus

6 OZ. FILET MIGNON AND 4 OZ. SALMON @ $165++ Per Person

Grilled Filet Mignon with a Rosemary Port Reduction Roasted Salmon

with a Lemon Beurre Blanc, Herbed Artichoke Polenta

Vegetarian & Vegan Dinner Entrees For no additional cost, you can substitute one of the below entrees for Vegetarian or Vegan guests. Vegetarian Entrées

assume the same price point of your selected Main Entrée. If you have selected Two Main Entrees, you will be charged

the more expensive Menu Selection of the two.

Grilled Marinated Portobello with Sweet Potato Hash, and Ratatouille

Eggplant Parmesan, Fresh Basil, Mozzarella and Marinara

Sweet and Sour Tofu, Mixed Vegetables and Jasmine Rice



Buffet Dinner Selections:

All buffets are accompanied by rolls, butter and Starbucks coffee service tableside.

First Course Please select only four selections below:

Caesar Salad

Baby Greens with Candied Nuts, Feta and Heirloom Tomatoes with Pesto Vinaigrette

Baby Spinach Salad with Pancetta-Mustard Vinaigrette

Caprese Salad – Sliced Tomato, Mozzarella and Basil Leaves with Balsamic Reduction

Roasted Beet, Manchego and Toasted Almonds and Baby Arugula

Imported Cheeses with Crostini, Lavash, Crackers and Garnishes

Main Entrée

Selected Two Entrees @ $172++ Per Person

Selected Three Entrees @ $180++ Per Person

You may select your entrees from both the Buffet & Carving Stations Below:

BUFFET STATIONS:

Cajun Spiced Atlantic salmon in a Chablis Reduction

Herb de Province Roasted Rack of Lamb, Garlic Rosemary Jus

Peppercorn Crusted Beef Tenderloin with Forest Mushrooms Sauce

Blackened Mahi Mahi with Mango and Papaya Coulis Seared Airline Breast of Chicken in Basil Cream Sauce

Herb Seasoned Pork Loin with White Beans, Roasted Garlic,

Pancetta Cassoulet, & Caramelized Fennel & Onions

CARVING STATIONS:

$175++ Carving Station Fee Applies per Entrée Carving Station for Every 75 Guests

Prime Rib, Natural Au Jus and Horseradish Cream

Roasted Turkey, Cranberry Orange Nut Relish, Tarragon Mayonnaise

Rack of Lamb carved to order with Rosemary and Mint Demi Glaze



Sides

Seasonal Fresh Vegetables

Garlic Green Beans

Broccolini

Yukon Gold Potato Gratin

Roasted Fingerling Potatoes

Brown Sugar, Agave Roasted Diced Sweet Potato

Artesian and Rustic Breads, Sweet Butter

Desserts

Chef’s Choice of Assorted Petite Pastries, Cakes and Tarts

Guests Under 21

(Ages 12-20)

The dinner selection will be offered to this age groups the same as the adults. However, you may

subtract $20++ from your selected Entrée for the alcohol included in the Hosted Bar Service. Four

Hours of non-alcoholic beverages are included for this age group, including Sparkling Cider

Toast.

See your Catering Manager for pricing if you are extending your bar package beyond 4 hours.

Children’s Menu

(Ages 4-11)

Starter

Fruit Cup or Green Salad with Ranch Dressing

Entrée

Please Select One Entrée for all Children

(Fruit Punch or Lemonade Included during dinner service)

Cheeseburger and Fries

Pasta and Meatballs

With Garlic Bread

Chicken Fingers and Fries

With BBQ Sauce

All Beef Hot Dog and Fries

Children will enjoy your wedding cake as their dessert

$35++ Per Child

**Children under 4 years old are not required by the Hotel to order a meal**



Vendor Meals

Couples often hire vendor services and in their agreements with the vendors, they need to

supply a meal for the onsite vendor. We offer Meals at a reduced rate in partnership with you.

Vendor Meals Include: One Hot Entrée Chef’s Selection or Sandwich and Bag of Chips

Iced Water or Soft Drink

$45++ Per Vendor

Reception Enhancements:

HAND PASSED HORS D’OEUVRES

Spanakopita

Brie Cheese, Pear and Walnut Filled Filo Pouch

Mini Quiche Florentine

Vegetable Vegetarian Wonton

Vegetable Spring Rolls

Mini Quiche Lorraine

Steamed Pot Stickers

South Western Egg Roll

Chicken Teriyaki Brochettes

Chicken Satay with Peanut Sauce

Mini Beef Wellington

Beef Teriyaki Satay

Kalua Pork Spring Rolls

Vegetable Curry Samosa w/ Curry Aioli

Mini Shrimp Fiesta Quesadilla with Avocado Pico de Gallo

Crispy Tempura Shrimp w/ Ponzu, and Sweet Chili Sauce

Seared Scallop with Chimichurri

Crab Rangoon with Miso Aioli

@ $6.50++ per piece



Display Enhancements FRUIT DISPLAY @ $13.00++ per guest

Seasonal Sliced Fruits and Berries

CRUDITES DISPLAY @ $12.00++ per guest

Selection of Crispy Vegetables served with Ranch and Herb Dill Dips

ANTIPASTA DISPLAY @ $16.00++ per guest

Assorted Imported Cheese and Cured Meats, Roasted Peppers, Olives and Grilled Vegetables

CRAB CLAW, OYSTERS, and SHRIMP @ 25.00++ per guest

Pacific Oysters, Crab Claws, Lemon, Spicy Cocktail and Hot Sauce

*Based on one piece each per guest

INTERNATIONAL CHEESE DISPLAY @ $15.00++ per guest

Imported Cheese Varieties Garnished with Fruits and Berries, Crackers, Lavosch, and Baguettes

(no meats)

Carving Stations

(Minimum order 50 per selection)

ROASTED TURKEY @ $15.00++ per guest

Cranberry Orange Nut Relish, Tarragon Mayonnaise (GF)

BOURBON AND MUSTARD SEED HAM @ $15.00++ per guest

Honey Dijon Bourbon Sauce, Fruit Compote

HERB CRUSTED PORK LOIN @ $16.00++ per guest

Pineapple-Mango Chutney

LEG OF LAMB @ $17.00++ per guest

Herb Rubbed with Rosemary, Tomato Veal Sauce

TENDERLOIN OF BEEF @ $19.00++ per guest

Red Demi Glaze (GF)

PRIME RIB @ $17.00++ per guest

Natural Au Jus, Horseradish Cream (GF)

SPICE HERB ROASTED SALMON @ $17.00++ per guest

On a cedar board, Chimichurri, Caper berries, Lemon Garlic Aioli

RACK OF LAMB @ $18.00++ per guest

Carved to order with Rosemary and Mint Demi Glaze (GF)

SMOKED BBQ BRISKET @ $16.00++ per guest

Smokey BBQ sauce

*Chef Carving Stations require (1) Chef Carver or Attendant Fee of $175.00++ per station. The

hotel will staff (1) Chef Attendant per every 75 guests per station.



Late Night Savory Surprise Enhancements

(Minimum 50 pieces per selection)

SLIDER STATION $7.00++ per piece

Certified Angus Beef Slider with Grilled Onion, Tomato and Lettuce

Certified Angus Beef Slider with Cheese

Chipotle Bison Slider

Turkey Burger and Avocado Slider

Pulled Pork Slider

Buffalo Chicken Slider

BBQ Chicken Slider

Grilled Pineapple Chicken Slider

Fajita Steak Slider

Mahi Mango Slider

BLT Slider

TATOR SKIN BAR $18.00++ per person

Purple and Orange Sweet Potato Fries

Potato Skins with cheese and chives

Crispy Golden Tatter Tots and condiments

Quartered Roasted Baked Potato

Toppings for guests to add:

Sour Cream

Chopped Bacon

Broccoli

Wasabi

Truffle Oil

Sautéed Mushrooms

MEET MAC, SAY CHEESE $25.00 per person

Elbow Macaroni White Cheddar Sauce or Cottage Cheese and Sour Cream Sauce,

Toppings for guests to add:

Sautéed Mushrooms

Fresh Herbs

BBQ Chicken

Shrimp

Diced Butternut Squash

Broccoli

Shaved Parmesan

Hickory Smoked Bacon



Dessert Enhancements:

CANDYLAND $25.00 per person

(An array of jars, bowls, and giant martini

glasses filled with your personalized candy

choices)

Chocolate Carmel foiled balls, Rock Candy

Lollipops, Swirl Hard Candy Sticks or Lollipops,

Jelly Beans, Salt Water Taffy, Gummy Candy

Cake Pops and Mini Assortment Cupcakes

CHOCOLATE FANTASY $25.00 per person

Warm melted Dark Chocolate, and Warm

White Chocolate for dipping the following

items:

Pound Cake Squares, Pretzel Rods, Dried

Apricots, Sliced Pineapple, Marshmallows,

Cinnamon Sugar Churros, Brownie Bites

Milk Chocolate dipped Oreo Cookies,

Chocolate Covered Strawberries and

Gluten free Chocolate Mousse

DRUNKEN FRUIT STATION $25.00 per person

Myers Rum Pineapple

Banana Rum

Mango with Cognac

Apple Brandy

Vanilla Ice Cream

CHOCOLATE FANTASY Ordered by the dozen

Chocolate Dip Candy Sticks $24 dz.

Chocolate Dip Biscotti $60 dz.

Chocolate Dip Hard Pretzel Rods $48 dz.

Chocolate Dip Rice Krispy Treats $58 dz.

Chocolate Dip Oreo Cookies $58 dz.

Chocolate Dip Peanut Butter Cookies $58 dz.

Chocolate Dip Churro $58 dz.

Chocolate Dip Strawberries $60 dz.

Chocolate Dip Graham Crackers $58 dz.

Chocolate Red Velvet Cupcakes $60 dz.



Beverage Service

Bar Collections:

The Hotel is responsible for supplying and serving all alcoholic beverages for your event. All

guests are required to have valid identification of drinking age. In the interest of the guest

experience, shots and shooters are not included in the package cost. Hilton staffs one bartender

per one hundred guests on a host or package bars at $225++ per bartender for the four hour bar

package. Each additional hour is $50++ per bartender. Should you require additional staffing

please notify your Catering Manager.

Premier Package

Kettle One, Bombay, Jack Daniels, Makers Mark, Dewars White Label,

Jose Cuervo Reposada, and Bacardi Superior

Wine to include Hilton Lake Las Vegas’ preferred wine of Wycliff Sparkling Wine

Canyon Road Varietals, Imported, Domestic and Craft Beer

Assorted soft drinks and juices

Four Hours of the Premier Tier Hosted Bar Service is included in the Plated or Buffet Menu Price.

Each additional hour added will cost $9.00++ per guest and will require a $50.00++ Bartender fee like mentioned above.

Superior Package

Grey Goose, Bombay Sapphire, Crown Royal, Bulleit 95 Rye,

Chivas Regal, Patron Silver, and Meyers Dark Rum

Wine to include Hilton Lake Las Vegas’ preferred wine of Wycliff Sparkling Wine

Canyon Road Varietals, Imported, Domestic and Craft Beer

Assorted soft drinks and juices

If you’d like to upgrade your included Four Hour Premier Tier Bar Service to the Superior Tier Bar Service, you may do so

for an additional $6.00++ per guest. Each additional hour added to your bar service after the four hours would require

$10.00++ per guest and $50.00++ per bartender, per additional hour.

BEER + WINE + SODA BAR SERVICE

One Hour @ $18.00++ per guest

Two Hours @ $25.00++ per guest

Three Hours @ $32.00++ per guest

Four Hours @ $38.00++ per guest

Five Hours @ $44.00++ per guest



PROPERTY GUIDELINES

GUARANTEE

Attendance must be confirmed ten working days prior to the event. Upon

request, the hotel will have available to prepare 3% over the guarantee.

The tables will be set up to the guarantee with reserved sign on the extra

table over the guarantee. If the count is increased within 72 hours, to the

event, the hotel guarantees to provide food for the attendees, however; it

may be a different menu item.

Menu Pricing listed per guest unless otherwise noted

MEAL PERIODS FOR GROUPS 50 OR UNDER

In efforts to provide Four Diamond Service to all of our events large and

small the hotel must meet appropriate staffing guides and schedule

Servers, Banquet Captains, Culinary experts and Banquet Managers to

attend to your hot service breakfast, luncheons and dinner events. Due to

the rise in labor costs, the hotel must impose a minimum $250 labor fee for

all groups of 25 guests or less and a $100 labor fee on all groups 26 – 50

on all breakfast, lunch, and dinner and reception events. These fees may

not be waived as it supports the cost of labor to service your event

TAX AND SERVICE CHARGE

The Hotel’s prevailing service commission is applicable to all charges.

Meeting room rental is exempt from NV sales tax. Nevada sales tax and

Commerce tax will be added to all food, beverage, room rental, audio-

visual, labor charges, overtime charges, and service commissions.

PAYMENT

All sales agreement terms apply regarding payment schedule. Should the

final guarantee increase over and above the estimated prepayment, the

final estimated balance is due 72 hours before arrival. All Weddings and

social events require a credit card back up as guarantee for onsite additions.

HOLIDAY EVENTS

An additional $2,500.00 event labor charge(s) will be made for events

served on the following holidays: New Year's Eve, New Year's Day,

Washington's Birthday, Memorial Day, Independence Day, Labor Day,

Thanksgiving Day and Christmas Day.

SECURITY

The Hotel assumes no responsibility for loss or damage to items left in a

function room prior to, during or after an event. Security Labor is available,

fees apply. See Additional Charges.

DECORATIONS

Arrangements for props and floral centerpieces can be made through the

Catering Department or directly through your own florist. Open flame is

not permitted in the hotel event space without a fire permit. All

decorations must meet the approval of the Henderson NV Fire

Department. No mylar, silly string, sand, sugar or confetti will be

permitting as décor at events. Taping or tacking to hotel surfaces is not

permitted. No open flame permitted in the Pavilion. Professional signage

is permitted in your event space and pre function space adjacent to your

event. No signage is permitted in the Hotel Lobby or public areas without

approval from the hotel.

GUEST ROOMS

Contracted group rates for 10 or more rooms are available through the

sales office. Check in time is 3:00PM and check out is at 11:00AM daily.

AUDIO-VISUAL

Arrangements for audio-visual can be made directly through our in-house

preferred vendor AVMS, by calling 702-567-4711. A full service audio-

visual brochure is available upon request. Should you decide to supply your

own outside Production Company, a $350.00++ fee per event space will be

applied on a daily basis. This fee ensures the hotel will have staff on-site

to provide for any last minute needs that you may have guaranteeing a

flawless program. For individuals supplying their own AV equipment, a

$75.00 patch fee will be applied per room per day. Therefore, we suggest

using the in-house Audio Visual Company for any such needs. The hotel’s

prevailing service charge and NV sales tax is added to all audio-visual

services. AVMS will install phone lines and poly-com speaker phones into

your meeting space.

MONTELAGO VILLAGE

The Montelago Village is a separate entity from the Hilton Resort. The

Hilton has no control over the Montelago Village or its events. As such,

Hilton Lake Las Vegas Resort and Spa does not assume responsibility for

any activity or events held in the village.

ROOM DROPS AND HANDOUTS FROM FRONT DESK

Handouts at Front Desk check in are $3.00 each occurrence and applied to

Wedding group master account. Room Deliveries will be charged $6.00

each per occurrence and charged to the Wedding group master account.

Personalized, name specific items are $1.00 additional to the service

provided above. These fees may not be waived.

SHIPPING AND STORAGE

Storage arrangements for exhibit drayage must be made with an off property exhibit company for move-in the day of exhibit and removal on the move-

out day. Small package delivery will be accepted at the hotel loading dock no more than three days prior to the event date. Removal of all property is

strictly the responsibility of the meeting planner/client. The hotel will not assume responsibility for any unattended or unsealed and unaddressed boxes

left on property in function space or loading dock. All outbound packages must be pre-labeled and ready to ship. Hotel handling fees will apply on

inbound and outbound packages. Please see your hotel contact for further information regarding load in and out details and deliveries through the

loading dock. All vendors must enter the building through the loading dock by the Hotel Loss Prevention Office.



WEDDING COORDINATION

To ensure a flawless event, a professional wedding coordinator is strongly recommended to assist

you with your wedding planning, ceremony rehearsal and reception.

Please refer to our recommended vendor list.

YOUR HILTON LAKE LAS VEGAS RESORT & SPA CATERING SALES MANAGER WILL:

Act as your primary resort contact, available to answer questions and provide suggestions

along the way, creating an estimate of charges for the resort outlining your financial

commitments and deposit schedule.

Act as menu consultant for all food and beverage selections including detailing your Banquet

Event Order outlining the event specifics. Floor plans are optional.

Act as your room sales manager for your guestroom block reservations.

Personally oversee the details of the bride and groom’s room reservation.

Oversee the setup of the ceremony and reception room(s), food preparation, and other resort

operations and act as the on-site liaison between your Wedding Coordinator and the resort

staff.

Ensure a seamless transition to the resort’s Banquet Captain on the day of your event.

Review your banquet checks for accuracy prior to the completion of your final bill.

Recommend outside Special Event Professionals to provide music, floral, photography,

ceremony officiating, invitations and professional wedding coordination.

.

YOUR PROFESSIONAL WEDDING COORDINATOR WILL:

Assist with etiquette and protocol for invitations, family matters, ceremony, and toasts, create

a time line for your wedding day, including the ceremony and reception.

Organize and coordinate your ceremony rehearsal and all pertinent details on the wedding

day.

Confirm details with all vendors several days prior to the wedding.

Be the liaison with your family, bridal party, band/DJ, florist, photographer and other vendors.

Assist the bride and bridal party with dressing.

Ensure the women have their corsages and bouquets, and assist the gentleman with pinning

of the boutonnières.

Deliver and arrange ceremony programs, escort cards, place cards, favors, and any personal

items.

Coordinate your actual ceremony by arranging the bridal party, assisting bride with dress,

cueing music, etc.

Coordinate the grand entrance, first dance, toast, cake cutting, and other operations for the

reception.

Coordinate with vendors and the Banquet Captain to ensure timeliness of your event.

Collect and/or store personal items you may have brought at the conclusion of the reception.

Coordinate the delivery of your gifts from the Reception venue to appropriate location at the

conclusion of the event.

Assist you with full service coordination from engagement to your honeymoon.

hilton lake las vegas 2018 wedding packages · 1 | p a g e all prices are subject to a 22% service...

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