Introduction to Cocktail Captaining
The Definition of a Cocktail Captain
Recall that in Captain’s Fundamentals (CAPT 1000), cocktail service and/or passed hors d'oeuvres service was described as a kind of service in which a service professional serves cocktails, hors d’oeuvres, or other food and beverage offerings to (generally standing or mingling) guests.
A cocktail captain is responsible for managing the service of a cocktail event. This includes managing both Front of House (FOH) operations including coordinating the flow of beverage service, the passing of cocktails, the bar staff, and the wait staff, and the Back of House (BOH) operations including coordinating the flow of food service, the passing of hors d'oeuvres, and bussing.
The Key Responsibilities of a Cocktail Captain
Pre-Event Preparation and Setup
a. Review safety protocols
b. Review relevant documentation in conjunction with other captains (if necessary)
i. BEO
ii. ROS
iii. Rental List
iv. Staff List
v. Floor Plan
c. Review, organize, and verify equipment and communicate with stakeholders
d. Conduct a walkthrough
e. Conduct a staff meeting
f. Administer setup (including bars, food stations, registration, and coat check areas)
Event Execution
a. Managing Primary Event Components: preparing for guests, overseeing registration and coat check, offering an entry experience, managing comprehensive beverage and food services, maintaining cleanliness on the floor, ensuring smooth transitions, transitioning to a soft breakdown, and monitoring staff performance
Post-Event Breakdown
a. Transition Guests
b. Administer a Soft Breakdown
c. Administer a Hard Breakdown
d. Debrief with the Staff
Post-Event Review