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- Joined Mar 15, 2008
We've been asked to bid on a sit-down wedding for between 120 - 140 guests. I'm assuming 8 people per 60" round table.
It's in a venue we've worked before, but usually we do buffets. The place has its challenges -- the main dining area only seats 80, and then there are some rooms on the same floor that will seat perhaps 30 - 40 people. There is also an upstairs area that is used for the cocktail hour and dancing after dinner, I don't think we'll serve any dinners up there.
With all that said, and the menu not set as of yet, I need a reality check on the number of staff I think we'll need. Here's what I've come up with:
Caterer
FOH Manager
Kitchen Manager (my Sous Chef)
3 Kitchen Staff
10 Wait Staff
2 Food Runners
2 Bartenders
I've done events where I act as the FOH manager, and with a small event, it works, but with an event this size and two floors to manage, I think a FOH person makes sense and will keep me from losing my mind.
Any suggestions, thoughts or comments?
Thanks!
It's in a venue we've worked before, but usually we do buffets. The place has its challenges -- the main dining area only seats 80, and then there are some rooms on the same floor that will seat perhaps 30 - 40 people. There is also an upstairs area that is used for the cocktail hour and dancing after dinner, I don't think we'll serve any dinners up there.
With all that said, and the menu not set as of yet, I need a reality check on the number of staff I think we'll need. Here's what I've come up with:
Caterer
FOH Manager
Kitchen Manager (my Sous Chef)
3 Kitchen Staff
10 Wait Staff
2 Food Runners
2 Bartenders
I've done events where I act as the FOH manager, and with a small event, it works, but with an event this size and two floors to manage, I think a FOH person makes sense and will keep me from losing my mind.
Any suggestions, thoughts or comments?
Thanks!