The Life Blood of Any Catering and Hospitality Operation Is Its Staffing and People

The life blood of any successful business and operation is its people. Simple as that. It is no different with a catering operation and the hospitality industry. Your employees and their interaction with customers are your reputation. It's an old age that one customer who is unhappy will undo the good will that scores of happy and satisfied customers have developed.

With all the restaurant equipment and investments of time and money that you have put in your catering business it all comes down in the end to the person at the front lines - operating the projector so to speak, which you are paying minimum wage to.

Who are the people in your catering operation staffing? What are their roles and responsibilities?

First of and most apparent is your "kitchen staff". This section may assist you in the beginning of your endeavors and as well complement your skills. If you have decided that the Chef's hat is not for you, then your initial job will be finding and hire a chef. It all depends on the size of your operation and your skills (as well as cash flow), you will have to decide what level of experience you require or can afford. How much will you do in-house, how much will you outsource. Breads, rolls and pastries are one example. Is the person full time, or are they willing to work part time or an ad-hoc as required basis.

Next in order can say to the "wait staff". The value of this staff can not be overemphasized. Depending on their level of service they can either make or break an event and your reputation. Always consider and treat your staff as the ultimate professionals. Expectations often breed results desires. So it is with all your staff and the "waiting" staff that will actually deliver the final product to your catered guests.

Bar serving staff are another area of record. The care in hiring diplomatic bar staff is something to consider. Not only are bar staff in charge of picking and serving the specific beverages, they will also be have to be more than familiar with the appropriate laws , rules and local legislation. More and more legal matters come into play when serving alcoholic beverages at functions, drawing the line, and also legal obligations of the host and serving personnel in the case of legal matters pertaining to motor vehicle events pertaining to guests who may have or not "had too much to drink". In this day and age bar serving personnel not only are paid to serve alcoholic beverages but also in not serve these same beverages. It takes great tact and skill in being able to cut off a guest from their flow of alcohol and as well arranging and ensuring that the guest has alternate transportation home and that this has been attended and fully followed through.

Nothing rides on air. Work has to get done. In this manner background staffs that do the routine unglamorous work behind the scenes will need to be hired as well. This staffs are essential. Without them nothing runs or works. Take care to hire responsible reliable individuals to do these tasks which includes - production assistants to do the food ordering , inventory levels , prepping and packing , office staff for accounting to take care of the books , taxes as well as pay your bills , bus person - not only to clear the tables but also to support the wait staff.

Lastly the catered event is not over until everything is put away. If you have a banquet room which you host and utilize in your catered function both it and your office have to be Bristol ship shape spic and spam. Everything has to be cleaned all the time, not just pots, dishes and appliances but walls, floors and even the office and the vehicles in which food is delivered and guests picked up with. Hire exceptional cleaning staff or have this function outsourced.

Your catering business depends on the greatest degree on your staff. They are the ones who prepare and deliver the product. If you wish to be a one man show that is fine. However if you wish to grow and prosper as a caterer and a catering business this can only be done through staffing. Your role as a manager is not to be the chef, cook and waiter but to choose and hire the staff and create a working cohesive team for your catering business and catered events.

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