The Catering Manager oversees the entire catering operation, ensuring that every detail is in place for a successful event. Key responsibilities include:

• Client Liaison: Communicating directly with clients to understand their needs, preferences, and event details.
• Event Planning: Organizing the menu, staffing, timeline, and logistics to meet the client’s requirements.
• Team Management: Coordinating the catering staff, ensuring they know their responsibilities, and ensuring high-quality service during the event.
• Problem Solving: Handling any issues that arise during the event, from guest requests to logistical challenges.

2. Chef / Sous Chef

The Chef (or Sous Chef in larger teams) is in charge of food preparation. They are the culinary backbone of the catering team, ensuring the dishes are prepared to the highest standard. Their duties include:

• Menu Planning and Execution: Preparing the food according to the planned menu, ensuring it’s fresh, flavorful, and well-presented.
• Kitchen Supervision: Leading kitchen staff, organizing food prep, and ensuring that the kitchen operates efficiently during the event.
• Quality Control: Monitoring the quality and consistency of the food before it’s served, ensuring that it meets both the client’s expectations and safety standards.
• Food Safety: Ensuring that all food is prepared and stored according to health and safety guidelines.

3. Waitstaff

The Waitstaff are directly responsible for the guest experience during a catered event. Their roles include:

• Serving Food and Drinks: Delivering food and beverages to guests, ensuring prompt and courteous service.
• Guest Interaction: Attending to guest needs, answering menu questions, and ensuring overall satisfaction.
• Table Setup and Cleanup: Setting tables before the event, clearing dishes during and after meals, and resetting tables for the next course or event.
• Maintaining Cleanliness: Keeping dining areas clean, ensuring empty glasses and plates are removed promptly, and ensuring the event space remains tidy.

4. Bartender

The Bartender is in charge of all beverage services, particularly alcoholic drinks, at the event. Their responsibilities include:

• Drink Preparation: Mixing cocktails, serving wine, beer, and other beverages as per guest requests.
• Bar Setup and Maintenance: Organizing the bar, setting up necessary supplies, and ensuring that the bar remains stocked throughout the event.
• Guest Service: Taking drink orders, suggesting drinks, and ensuring that guests receive their drinks in a timely manner.
• Responsible Alcohol Service: Monitoring alcohol consumption and ensuring guests are served responsibly.

5. Food Runner

The Food Runner is responsible for transporting Borghi d’Italia food from the kitchen to the dining area, ensuring that everything is served efficiently. Their tasks include:

• Transporting Food: Carrying dishes from the kitchen to the appropriate waitstaff or directly to the guests.
• Ensuring Presentation: Ensuring that food is presented according to the chef’s specifications before it’s served.
• Coordinating with Waitstaff: Ensuring the timely delivery of food, working with waitstaff to ensure proper timing and service.

6. Catering Assistant

The Catering Assistant provides support to the kitchen and service staff. Their duties may vary depending on the event but generally include:

• Food Preparation Assistance: Helping with prep work like chopping vegetables, arranging platters, or garnishing dishes.
• Event Setup: Setting up tables, arranging decorations, and organizing supplies.
• Guest Support: Assisting waitstaff with any additional guest requests and helping maintain the event flow.
• Post-Event Cleanup: Cleaning up after the event, including clearing tables and disposing of waste.

7. Dishwasher

The Dishwasher ensures all plates, utensils, glasses, and kitchen equipment are cleaned and sanitized. Their responsibilities include:

• Cleaning Dishes: Washing and sanitizing dishes, glasses, and utensils to maintain a constant supply for the catering team.
• Kitchen Cleanliness: Ensuring that the kitchen remains organized, hygienic, and safe for food preparation.
• Waste Management: Managing waste disposal, ensuring trash is properly taken care of during and after the event.

Key Skills for Catering Staff

To succeed in the catering industry, staff must possess several key skills:

• Communication: Clear communication is essential to ensure the smooth operation of the event. This applies to both staff coordination and interaction with guests.
• Customer Service: Catering staff must be polite, professional, and attentive to guest needs. Providing a high level of customer service ensures a positive event experience.
• Multitasking: Catering often involves juggling multiple tasks at once. Staff must be able to stay organized and handle the pressures of the event environment.
• Teamwork: The success of the event depends on the cooperation of all staff members. Catering staff must work together efficiently to execute the event smoothly.
• Attention to Detail: Whether it’s food presentation, guest requests, or the arrangement of dining areas, attention to detail ensures the event runs without issues.

Conclusion

Restaurant catering staff are essential to the smooth running of any catered event. Each member of the team, from the catering manager to the dishwasher, plays a key role in ensuring a seamless experience for guests. By providing excellent service, maintaining high standards of food quality, and working together as a coordinated team, catering staff help create memorable experiences for clients and guests alike.