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68 Cards in this Set
- Front
- Back
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Goal for an Event Captain Job Overview
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to understand the service, style, general policies, and procedures which govern the way Catering St. Louis plans, executes, and evaluates events. To understand the general expectations of an Event Captain
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5 Qualities Catering St. Louis looks for in Staff
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1. Smile
2. Eye Contact 3. Appearance 4. Communication 5. Energy |
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Event Planner's focus vs. Event Captain's focus
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Client-focus vs. Staff focus
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Bar....
How Catering St. Louis is Different from Other Caterers |
1 bartender per 50-75 guests, no unrecognizable spirits, and does not close for dinner
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Reason for passing wine
How Catering St. Louis is Different from Other Caterer |
...to relieve pressure on the bar
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Event is ready...
How Catering St. Louis is Different from Other Caterer |
100% ready 1/2 hour before event
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No lines at the buffet:
How Catering St. Louis is Different from Other Caterer |
50 guests per sides (mirror buffet, not going in the same direction), then additional buffets
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Additional reason How Catering St. Louis is Different from Other Caterer
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Uniforms are uniforms, extensive training and orientation, non-tipping environment, no coat check, own equipment, and cotton napkins
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The Catering St. Louis "Touch"
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-help with favors and place cards
-anticipate guests needs by observing -remember guests' drink orders -listen and watch for ways to improve the guests' experience -re-fold napkins -have items for a guest in need -accommodate special food requests -send food home, walk guests to the car |
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Catering St. Louis Vision
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Catering St. Louis seeks...
To be recognized by our customers, peers, community leaders, suppliers, and employees as the undisputed best food service contract management and events company in St. Louis |
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Catering St. Louis Mission
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Catering St. Louis will...
Create a 5-star resort experience with every person we touch |
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Catering St. Louis Excellence
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Catering St. Louis pursues the mission...
By demonstrating a commitment to excellence through our understanding of the needs and expectations of our customers |
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Core Values: Attitude... We believe
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We believe that a positive attitude greatly impacts our environment, creating positive results. All employees have a choice each day regarding the attitude they embrace
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Core Values: Attitude... We insist
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We insist that employees bring a positive attitude to their work and maintain this attitude even during stressful situations
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Core Values: Accountability... We believe
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We believe that employees who are accountable will make consistent contributions toward the success of Catering St. Louis
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Core Values: Accountability... We insist
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We insist that managers and staff assume total responsibility for the duties contained within their respective job descriptions
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Core Values: Respect... We believe
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We believe that employees want to work in a respectful environment where every effort is made to listen and to be sensitive to others' opinions or feelings
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Core Values: Respect... We insist
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We insist upon respectful relationship among coworkers, guests, suppliers, and all others affected by our words and actions
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Core Values: Cooperation... We believe
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We believe that employees want to work together to achieve positive results that benefit everyone
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Core Values: Cooperation... We insist
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We insist upon cooperative relationships between individuals, teams, departments, venues, guests, and suppliers
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Core Values: Honesty... We believe
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We believe that employees want to work in an open, honest, and trusting environment
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Core Values: Honesty... We insist
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We insist on honesty in everything we do while will ensure unquestionable trust and confidence between coworkers, customers, and suppliers
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Catering St. Louis Core Values (list)
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Attitude, Accountability, Respect, Cooperation, and Honesty
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Mark's Role at Catering St. Louis
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President
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Ben's Role at Catering St. Louis
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Catering Director
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Jason's Role at Catering St. Louis
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RR & Operations (Restaurant, Retail, and Revenue)
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Carleen's Role at Catering St. Louis
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Sales/Marketing Director
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Joan's Role at Catering St. Louis
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General Service/Staffing
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Candra's Role at Catering St. Louis
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Human Resources
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Chris' Role at Catering St. Louis
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Culinary Director
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Managing an Event Goal
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To understand what it means to be an Event Captain and a manager. To understand why and how to do an itinerary. To understand the information you will need to do your job
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What is an itinerary?
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timeline of things to do and when during and event
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Why write an itinerary?
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it helps us plan ahead, be prepared, and catch any possible conflict before it happens
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What should be on an itinerary?
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timeline of all events/tasks, so staff know their time window
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How to organize an itinerary?
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in 15 minutes increments
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Location of staff when unloading the truck
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KM: in the kitchen (directing kitchen boxes)
Captain: at the truck (opening all boxes and directing them) Planner: front of the house |
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11 Parts to every Event
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1. Pre-Event Planning
2. Arrival and unload 3. Set-up 4. Pre-event meeting and final touches 5. The Beginning of the Event (Cocktails Hour) 6. The Middle of the Event (Dinner) 7. The End of the Event (Dancing) 8. Clean Up and Reset 9. Closing the property 10. Back to shop 11. Post-Event Analysis and Feedback |
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Papers that come on the clipboard
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-Closing checklist
-Sales Contract -Equipment PO -Liqour PO -Equipment Packing List -Sign In Sheet -Floor Plan (and reset) -Table Set up -Event Invoice *opening checklist will not be included |
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Itineraries musts
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-email your EP as soon as you get your assignment
-get info from EP at least 4 days before event -send itinerary to EP at least 2 days before event |
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Event Category 1
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These are wedding receptions and large function that will require pre-event prep time by both the event planner and event captain. These events require managerial teamwork with the planner focusing on the client and suppliers, and the captain focusing on all staff related duties. The planner introduces the captain to the client/s as part of the managerial team. The planner generally stays through dessert or until confident the event will continue successfully.
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Event Category 2
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The planner handles more of the captain duties both in the pre-event planning as well as the actual event. The captain will arrive at the event and does the normal opening checklist, directs staff, is part of the staff team during the event, wears the server uniform, and takes over the event when the planner leaves.
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Criteria are used to determine a category 2
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guest count, length of event (less than 4 hours), location, difficulty of the event, and planner assigned
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The Goal...Event Captain
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To create a perfectly executed event per the Event Planner's and Customer's request while...
performing and directing those tasks that go above and beyond the clients expectation by... taking advantage of all the opportunities and obstacle that present themselves at every event |
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When complimenting....
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dont use "but" when correcting, use "and" instead (the comment remains positive)
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Correcting/give advice...
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"I would like you to do...."
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Goal for Event Training
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Perfectly execute events based on the planner & customers' request, while directing tasks above and beyond expectations
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Why do we do wine passing?
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to relieve the bar
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Who should pass wine?
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Servers
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Where to position wine passers?
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Stand further back and slowly lure guests further into the room. Gradually move up.
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When to start wine passing?
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Once guests start, not always when the event "official" starts
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When to stop wine passing/when to switch to clearing?
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Every appears to have a drink and there is no bar line/gradually move servers to clearing (not all at once)
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Who should pass HDs
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Servers
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Where to position HD passers?
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Gradually walk around. Start in the back and move forward.
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When to start passing HDs?
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Once guests start, not always when the event "official" starts
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When to stop passing HDs?
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The entire time the client has paid for
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Amount of HDs on a tray
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depends on how hungry the guests are and amount. Servers should make a judgement call and let the kitchen know
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Use of Skewers
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for items like shrimp and scallops, make sure to wait for the guest to finish and collect
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Knowledge of items for HDs
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KM or chief should ask servers what each HD is before passing
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Running out of liquor
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Continously check with the bar on their amount of liquor and drinks
3 most commonly run out -vodka -cranberry juice - |
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When to replenish buffet
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The buffet attendant should continuously observe the food amount, napkins, and plates. Should replenish when the food is running low, but never wait till its completely out.
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Auxiliary Services
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DJ, musicians, cake, valet, florists, rental companies, other vendors
Event planner hires and deals with them, check on changes/managing them, have the planner remind them about date, and brainstorm "issues" before they happen |
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Definition of Early Arrivals
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Early arrivals occur when 20% of guests arrive unexpectedly more than 20 minutes before the event start time
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Early Arrivals Policy
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CSL policy is when 20% of guests arrive 20 minutes before the reception start time, the party has started. This results in a "pre-extension." The bar is open and charged by consumption, and an additional service charge of $150 applies.
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Extension of Events Definition
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Extension of an event means extending the event time beyond the standard allotted event time
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Extension of Events Policy
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CSL policy is that the client may elect to extent in 30 minutes increments for 1 hour additional hour. The client may decide to extend before the event (when booking or during the planning process) or at the event. The extension is limited to one hour past the schedule conclusion time. Alcoholic beverages will be served for no more than 4.5 hours. Should the client elect to extend to five hours, the bar will serve only non-alcoholic beverages during the last 30 minutes.
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Soft Close Definition
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The bar begins to shut down at the scheduled event conclusion, bu the bartender can still serve and alcoholic beverage to a guest by request for approximately 10 minutes as the bar is being broken down. After 10 minutes, the bar has been cleared and is closed
*Pitchers of water and plastic cups with be available to guests |
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Hard Close Definition
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The bar is closed at a specific time and non alcoholic beverages will be served while the bartender is cleaning up
*Pitchers of water and plastic cups with be available to guests |
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Closing Bar Policy
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CSL policy is to always soft close unless client requests a hard close or bartender and Event Captain fell a hard close is necessary. Only one drink at a time is served during a soft close. Non-alcoholic drinks can still be served as the bartender is cleaning up after a hard close
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