Beverage:
Programming + Private Events

Event Beverage Management

    • Package: open bar; the host is billed per guest, per hour prior to the event start.

    • On-Consumption: open bar; the host is billed only for what is consumed during the event.

    • Cash bar: guests are rung up and charged individually for what they consume.

    • Issue an Event Count Sheet to the bartender setting up. You need to use this form for all package and on consumption style events. Cash bar sales are rung individually, so inventory tracking and billing is already accounted for.

    • Upon the conclusion of the event, count the remaining items and the amount missing is what needs to be rung into in Square. The event count sheet will have a formula to calculate spirit consumption.

    • The bartender should input the items in Square, print the ticket, and inform you when complete.

    • Email the Director of Events and Beverage Manager the breakdown of the Square ticket: non-alc, spirits, wine, and beer.

    • Discount the items 100% to “Event Beverage”

  • There are strict rules about happy hours. Learn more here:

FOH Manager Event Steps of Service

    • Always consider staff arrival times when planning set-up for a private event

    • Think through overtime / cuts during the course of the event to only keep on necessary staff

  • During the weekly BEO meeting, ensure you have a deep understanding of the following for each upcoming event:

    • Printed signage and menus

    • Staff meeting timeline

    • Chef sidebar:

      • menu

      • allergies

      • course timing

      • anticipated issues

      • confirm staff meal size and timing

    • Floor plan: setup and breakdown, table and seat numbers

    • Drinks

      • locate all items on event bar to ensure we are stocked for the guest count

      • delegate to AM manager about pulling pre-chilling, if necessary

      • bev manager labels in wine closet

  • Review the following with staff during a pre-event meeting:

    • Setup

    • Assignments

    • Stations

    • Menu w chef

    • Coats

    • Payment

    • Reference materials

    • Vips

    • Floor Plan / Reset

  • As the FOH manager on duty during an event, check the following prior to any guest arrival:

    • Candles

    • Lighting

    • Music

    • Thermostat

    • Bathrooms

    • Communicate to kitchen

    • Drink service running smoothly

    • Reassign staff as event needs present

    • Coats

    • Identify any VIPs

    • Update kitchen at least three times “17 in the room…”

    • Fill water glasses

    • Identify notable people: guests of honor, allergies

    • Pour wines

    • Table maintenance

    • Kitchen communication

    • Confirm utensils and table/seat numbers

    • Remove place cards, if applicable

    • Direct placement

    • Communicate to kitchen

    • Confirm coffee

    • Extra staff to break off and polish

    • Clearing: delegate game plan to staff / communicate to kitchen

    • Continued table maintenance

    • Delegate plan to staff: glassware / breakdown / reset

    • Next event reset

    • Personal client farewell