Introduction to Floor Captaining
The Plated Dinner (Floor) Captain
A plated dinner captain (also called a floor captain or a dining captain, and often the event captain) is a captain who is responsible for managing the complex service of plated dinner. This includes acting as the overall event captain who manages other captains, wait staff, setup and breakdown, equipment, and the timing, flow, and guest experience related to all food or beverage offerings. Other captains may include sanitation captains, coat check captains, bar captains, and cocktail captains. Wait staff includes lead and regular waits, wine stewards, food runners, and hosts.
Pre-Event Preparation and Setup
a .Review safety protocols
b. Review relevant documentation
i. BEO
ii. ROS
iii. Rental List
iv. Staff List
v. Floor Plan
c. Conduct a pre-event walkthrough
d. Review, organize, and verify equipment and inventory
e. Conduct a captain and wait staff meeting
f. Administer setup
Event Execution
a. Manage Primary Event Components: Prepare for guests, offer wine service, take orders from guests, communicate orders to the expeditor, captain, or kitchen, maintain tables while awaiting course serve-out, serve out courses, clear courses, manage transitions seamlessly, and monitor staff performance
Post-Event Breakdown
a. Timing a soft breakdown
b. Directing a hard breakdown sequence
c. Ensuring organization
d. Completing a walkthrough
e. Debriefing with staff
Post-Event Analysis