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1、- 1 -Basic Banquet Operation ProceduresPurposes:The purposes of pre-preparation for any banqueting events are mainly to ensure the perspective of priority on hand is handle with a pro active outlook.i) Manpower manning and scheduling (including post function assignments)ii) Manpower assignmentsiii)
2、Manpower assistance from other departments i.e. engineering (Av technician), housekeeping (PA), florist, cashier, assistance from other outlets and external contractors. iv) Equipments i.e. Chinaware, Glassware, Silverware, portable equipments (stage, tables, chairs, skirting (colour), Lazy Susan, l
3、inens, red carpet, etc. All equipments planning MUST included the Executive Chef, Banquet Chef and the Chief Steward.v) Decoration i.e. flowers, buffet display, entrance display, backdrop (PR), ballroom foyer display, additional decoration (balloons, banner, bunting etc), vi) Ballroom/Function room
4、layout (strategically layout in favour with the flow of service sequence), including display requirement by the organizer.Pre Function Assignment:A. Function Layout plan: The confirmed function room plan MUST be completed before any events is been conducted. The floor plan details are as follow,i) I
5、dentify main entranceii) Layout of tables, identify main table (VIP table)iii) Location of the stage (if required)iv) Location of main backdrop, banners and buntingv) Identify location for organizer products display (and set up requirements)vi) Identify any special requirements by the organizer (inf
6、ormation MUST be obtain from Catering sales)vii) All details MUST be identify in the floor plan (this will assist the pre set up team to carry out the job in detail) as well as to identify non availability of equipments.B. Manpower Planning: Examplei) Manpower planning can only be done if the floor
7、plan have been finalize and confirm by the organizer or by catering salesii) Basic manpower allocation guideline are;a) Chinese Set lunch/dinner :- Food server : 1 services staff/table- Food runner: 1 service staff/3 tables- Captain: 1 captain/10 tables- 2 -Pre Function Assignment: Continueb) Cockta
8、il- Food server : 1 services staff/ 20 guests- Beverage runner: 1 service staff/ 30 guests- Captain: 1 captain/100 guestc) Buffet lunch/dinner- Food server : 2 services staff/ 3 tables- Buffet runner: 1 service staff/ 1buffet line or per 100 covers- Captain: 1 captain/10 tablesd) Meeting and Exhibit
9、ions- Server : 1 services staff/ 30 covers- Captain: 1 captain/10 tables- NOT inclusive of pre set up team or turn over team.e) Set up Team (schedule only for evening shift: Team of 4 staff with 1 captain)- 3 -Example of Table Assignment:Pre Function Assignment: ContinueExternal ContractorPotted Pla
10、nter (around stage)Banquet Manager Captain/Assist Manager Captain/Assist ManagerFd Runner: 1 Fd Runner: 1Fd Runner: 1 Fd Runner: 1Fd Runner: 1 Fd Runner: Staffing Requirement: Full time Captain or Assistant Manager: 2 Assist Manager / CaptainFull time: 7 waiter/ waitressPart time staff: 21 waiter/ w
11、aitress BackdropStage (size)RostrumVIPFd server: 1Runner: 1VIPFd server: 1Runner: 1VIPFd server: 1Runner: 1Fd server: 1Full time staffFd server: 1Full time staffFd server: 1Full time staffFd server: 1Full time staffFd server: 1Part time staffFd server: 1Part time staffFd server: 1Part time staffFd s
12、erver: 1Part time staffFd server: 1Part time staffFd server: 1Part time staffFd server: 1Part time staffFd server: 1Part time staffFd server: 1Part time staffFd server: 1Part time staffFd server: 1Part time staffFd server: 1Part time staff- 4 -Banquet Manager Pre function Assignment:i) Coordinate wi
13、th main organizer as per eventii) Enquire events itinerary or schedule from organizersiii) Enquire any special requirementsiv) Informed of billing proceduresv) Activate changes as per organizer requirementvi) Informed relevant departments IMMEDIATELY i.e. Executive Chef, Banquet Chef, Engineering, C
14、atering sales, Finance (if it billing to company/chequering/room etc.)vii) Conduct a MANDATORY pre function briefing with all staff including part timers.viii) Assignment of tables allocation and side duties, i.e. food presentation, chief runner (liaison with Banquet Chef), Av control technician etc
15、. ix) Coordinate with Banquet Chef on food timing and schedule MANDATORY. x) Prepared staffing requirement i.e. part-timers, outlets staff, other departmental staff etc, assignment to captain in charge of part time staffing.xi) Staffing Requirement: Full time Captain or Assistant Manager: 2 Assist Manager / CaptainFull time: 7-waiter/ waitressesPart time staff: 21-waiter/ waitresses xii) Write report in Banquet Manager Log Book, report all in
