Staff Required for Catering Services

Catered events can occur in many different settings and can vary greatly in size. Depending on the type of event, the staff required will also vary. A small intimate dinner with personalized service might require more staff than a larger dinner where guests are served by buffet. Parties with finger foods will require a smaller staff than a full-service dinner. But all catered events will eventually use employees to fulfill certain standard positions in traditional catered events.

Event Planner

The event planner will schedule catering events, will discuss expenses with the client and explain when certain deadlines must be met with deposits and guest counts, and will oversee the decorations. This person will be in charge of the team responsible for set up and placement of tables and chairs, placement of linens on the tables, planning and ordering centerpieces, and laying out place mats, napkins and silverware. The event planner might also work as a host or hostess during the event.

Chef

The chef is in charge of all food-related issues pertaining to catered events. They work with the client to help decide the best menu for the type of service needed. They prepare appetizers, salads, soups, main courses and desserts. If a client requires a buffet, they'll help guide the client in making the best choices and in deciding the amounts of food required. The chef might even be asked to make a wedding cake, mints and punch for a wedding.

Servers

Servers are a necessity at all catered events. They usually pour water into the guests glasses just before the event begin. After guests arrive, the server will bring their appetizer, salad or soup. About the time the server places the last of the first course on the table, the first tables served will be ready for the main course. The cycle will continue with the offering of dessert. In a buffet setting, the server will fill drinks, supply breads, refill condiments on the tables, and will make sure the buffet tables are clean and well-stocked.

Busboys

The busboys stand out of the way and remove the guests' plates as they finish each course. The server will usually be a step behind them serving the next item as soon as the empty plate is cleared. Since people eat at different speeds, the busboy will be moving from table to table as quickly as possible. Bus carts will be placed inconspicuously around the room, and the dirty dishes will be placed in tubs on the carts. When a tub is full, the dishwasher will replace it with an empty tub and will move the full one to the kitchen while the busboy continues clearing more dishes.

Dishwashers

After the dishwasher removes the dirty dishes from the dining area, they'll stage the dishes for cleaning. In larger catering halls, churches and reception halls, they'll usually have access to a professional dish-washing system. Trash, like paper napkins, will be thrown away, and the remaining dishes will be sorted with all glasses in one tray, dishes in another, and silverware in small containers. The dishwasher will rinse them with a high-powered spray wand, and will then put them through the various stages of the dish-washing conveyor. For smaller gatherings, dishwashers might wash the dishes by hand.