Agenda Packet_2026-03-03 - Laserfiche WebLink

Home Browse Search

Response • the City of 2026 For •' • and River View GolfCourse operations. This partnership helps CourseCo realize additional economies of scale and pass the savings along to our clients. Staffing and Managing Events CourseCo has established the following guidelines for event staffing and management: • Staffing Roles o Food and Beverage Manager ■ Oversees planning, execution, and client communication o Servers ■ Trained for buffet or plated service o Bartenders ■ Handle alcohol service; check IDs; follow ABC rules o Cooks & Prep Staff ■ Prepare and plate banquet meals • Dishwashers/Utility Staff ■ Handle high-volume cleanup o Hosts/Greeters ■ Welcome and direct guests • Pre-Event Procedures o Meet with client and confirm: ■ Guest count, menu, dietary needs, timeline ■ Contract, deposit, and cancellation policy • Finalize menu and service style (plated, buffet, etc.) • Create event timeline (arrival, meal, speeches, etc.) • Schedule staff with clear roles and shift times • Setup: o Tables, chairs, linens, decor, serving stations o Hold pre-shift meeting: ■ Review roles, timeline, VIPs, allergy alerts • Walkthrough with team to check setup • During the Event • Greeting guests at entrance o Serve food according to schedule o Monitor bar/alcohol service for safety & compliance o Adjust pacing as needed for speeches or delays • Post-Event Procedures • Break down tables and stations • Sanitize all areas and equipment o Inventory leftovers, damage, or missing items o Send thank-you and feedback request to client o Hold staff debrief on performance and lessons learned • Best Practices o Use BEOs (Banquet Event Orders) for clear communication o Train staff on etiquette, service timing, and guest interaction GfClFkfi mco 16 — 81 3/3/202&ge 2S I