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operations. This partnership helps CourseCo realize additional economies of scale and pass the savings along to <br />our clients. <br />Staffing and Managing Events <br />CourseCo has established the following guidelines for event staffing and management: <br />Staffing Roles <br />• Food and Beverage Manager <br />■ Oversees planning, execution, and client communication <br />• Servers <br />■ Trained for buffet or plated service <br />• Bartenders <br />• Handle alcohol service; check IDs; follow ABC rules <br />• Cooks & Prep Staff <br />• Prepare and plate banquet meals <br />• Dishwashers/Utility Staff <br />■ Handle high -volume cleanup <br />• Hosts/Greeters <br />■ Welcome and direct guests <br />Pre -Event Procedures <br />• Meet with client and confirm: <br />■ Guest count, menu, dietary needs, timeline <br />■ Contract, deposit, and cancellation policy <br />• Finalize menu and service style (plated, buffet, etc.) <br />• Create event timeline (arrival, meal, speeches, etc.) <br />• Schedule staff with clear roles and shift times <br />• Set up: <br />• Tables, chairs, linens, decor, serving stations <br />• Hold pre -shift meeting: <br />■ Review roles, timeline, VIPs, allergy alerts <br />• Walkthrough with team to check setup <br />• During the Event <br />o Greeting guests at entrance <br />• Serve food according to schedule <br />• Monitor bar/alcohol service for safety & compliance <br />• Adjust pacing as needed for speeches or delays <br />Post -Event Procedures <br />• Break down tables and stations <br />• Sanitize all areas and equipment <br />• Inventory leftovers, damage, or missing items <br />• Send thank -you and feedback request to client <br />• Hold staff debrief on performance and lessons learned <br />• Best Practices <br />o Use BEOs (Banquet Event Orders) for clear communication <br />o Train staff on etiquette, service timing, and guest interaction <br />COURSECO Page 25 <br />I <br />