Banquet Service
We have so far made our way through four chapters of ideas, suggestions and procedures about how to put together a quality banquet. And we've yet to welcome a single guest! As you can see, many things have to be done well in order for you to have any chance at all of providing excellent service.
Your sales team attracted a client, first of all. They helped the client select a menu. They negotiated the final counts, the time and the place, the layout and the special requests; and eventually got their signature on the contract. Your kitchen staff purchased the food, planned and put together the prep requirements, cooked and dished out the food, while your stewarding department made sure everything was delivered to the right location. Your banquet manager finalized the diagrams and planned the buffet set-up or table sets, figured out how much equipment was needed, made sure it got it to the right location, and set the room precisely as you (and the client) had envisioned it. Meanwhile, the beverage department stocked the bars and put them in position. But you're not ready yet. There are still a few meetings that must take place to be sure everyone knows their lines. Let us backtrack for a few important items before we open the doors.
1. The Captain's Meeting
The first order of business on event day should be a meeting with your captains to go over all the details. It is traditional to pass out copies of the Event Orders or Function Sheets. The banquet manager or supervisor should go over every detail of the functions to be sure the captains fully understand the plan for both set-up and service. A properly conducted captains meeting will allow your staff to proceed efficiently without having to stop for more information or instructions. It also enables them to answer any questions from the wait staff or your clients at any time during set-up or serve out.
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