The Catering Staff You Need to Scale Your Operations

​Did you know restaurants that provide personalized service and convenient tech see higher repeat visits? For instance, 55% of diners value being recognized at restaurants (Escoffier). Additionally, 25% prefer returning to venues with tech-enhanced ordering (Lightspeed). 

This highlights the success of your catering business, which relies on the quality of service your catering staff provides to customers. 

Scaling your operations is no small feat, but having the right staff makes all the difference. On the other hand, the wrong employees may bring a harmful work ethic into your workplace, make mistakes, or even ruin your brand reputation.  

So, whether you're gearing up for a major event or looking to streamline your daily catering operations, hiring the right people is a must.  

Let’s explore the key roles and skills you need from catering staff to grow your business.

Impact of 4 Core Catering Staff Positions on Operational Success 

The global catering services market is growing at a rate of 4.5% each year and is expected to reach $908.8 billion by 2033 (GlobeNewswire). The demand for quality catering services is increasing, and you must focus on building a skilled team and improving your services to get a competitive edge. ​The four key catering staff roles and responsibilities essential to handle the operations effectively are:   

1. Event Managers

Event managers develop detailed plans addressing every aspect of your catering clients’ events, including objectives, budget, timeline, and guest dietary needs or preferences. They collaborate closely with clients, vendors, and the rest of your catering team to organize your resources to meet high service standards. In addition, event managers provide assistance to the guests throughout the event to give everyone involved a positive experience. 

2. Chefs and Cooks

Chefs and cooks oversee all food preparation at catering events. They work closely with managers and event planners to create menus and ensure all dishes exceed customers’ expectations. The cooks follow the instructions provided by the chefs and work efficiently to keep up with the kitchen demands. 

3. Servers and Bartenders

Servers deliver food and beverages to guests, while bartenders manage bar service and prepare drinks. Both interact directly with the customers and create a welcoming atmosphere to encourage repeat business. A robust team of servers and bartenders is crucial for the utmost customer satisfaction. 

4. Setup and Cleanup Staff

The support staff arranges tables, sets up buffet stations, and cleans up the venue before the guests arrive. They also maintain the serving stations and restock food and drinks throughout the event. The support staff also reports any unsafe conditions or accidents to the manager during the event. The staff's attention to detail helps managers create a smooth experience for everyone throughout the event. 

​​​3 Steps to Hiring Your Perfect Catering Team: Key Strategies 

Hiring your catering team is more than filling positions; it’s about understanding your unique staffing needs, fine-tuning your hiring process, and conducting thorough interviews. Follow these t​hree steps to find the perfect catering team: 

1. Identify Your Hiring Needs

Start by determining which positions you need to hire for in general. Assess the events currently on your business calendar and any operational changes you plan to make and compare them with your current team. 

It will give you a clear idea of what positions you need to fill based on upcoming event needs. You should approach this process by: 

• Evaluate Event Type and Size: Identify the type of events you currently serve. Larger events require more staff than smaller events. So, hire servers, chefs, and support staff based on the event(s) you cater to. 
• Consider Service Style: Consider the services you offer—full-service catering, drop-off catering, or buffet-style. Full-service catering requires every catering staff role in action, while buffet-style will only need your cooking and support staff.   
• Examining Peak Seasons: Look at your historical performance to understand when you’ll have high demands. Identifying peak seasons simplifies hiring additional staff or individual support members in advance. 

2. Recruit Qualified Catering Team Candidates 

The quality of service your catering team offers directly impacts your brand’s reputation. Make sure all your staff members are qualified and highly trained to manage complex conditions. You should hire the right staff from: 

• ​​Job Portals and Websites: Post your job openings on job portals like caterer.com or indeed. Clearly and concisely describe the job responsibilities and the benefits of working for your catering business.  
• Social Media Recruiting: Promote your job postings on social media platforms like LinkedIn, Facebook, and Instagram. Around 49 million people search for job opportunities on LinkedIn weekly, making it a great platform for reaching potential candidates faster (Social Shepherd). 
• Networking and Referrals: Encourage current employees to refer candidates to check your job postings. Personal recommendations from employees often lead to high-quality hires. Therefore, motivate current employees by offering them referral bonuses. 
• Internship and Apprenticeship Programs: Offer internship and apprenticeship programs to candidates looking to enter the catering industry. Interns are a cost-effective resource and often grow into valuable, long-term employees based on their performance and results.  
• Partner with Local Culinary Schools: Build relationships with local culinary schools to recruit talented graduates and students. This is one of the simplest and most cost-effective ways to recruit potential future employees for your catering businesses. 

3. Interview Process for Catering Staff

Hire the right employee each time by asking thoughtful interview questions and by evaluating candidates' skills closely. This structured approach will help you assess their compatibility with your team. Here's how you interview a new hire for your catering business: 

• Craft Questions Specific to Catering Job Roles: You should ask questions reflecting the unique responsibilities and challenges of the role. It includes situational, soft Skills, role-specific, and STAR (Situation, Task, Action, Result) interview questions to gauge the candidate's experience and skills. Ask them questions like: 
  • D​escribe your experience in managing catering events from start to finish? 
  • What is your culinary style, and how do you adapt it to different events or client preferences? 
  • What types of cuisine are you most experienced in preparing? 
  • What is your approach to creating signature cocktails for events? 
  • How do you prioritize tasks when serving multiple tables? 
  • What experience do you have in setting up and breaking down event spaces? 
• Design Real-Life Scenarios to Check Candidate's Adaptation: Incorporate real-life scenarios in the interviews to understand the candidate's capabilities. For example, you should ask the candidate: “If you change the menu and increase the guest count a day before the event, what would you do? How would you manage the situation?” Their answer will reveal a lot. 
• Assess If the Candidate Will Fit the Company's Culture: Ask questions from the candidate such as “What does teamwork mean to you?” and “How would you contribute to providing excellent service for our guests? Which specific skills do you offer?”  
• Follow-Up Questions: You should encourage the candidates by asking them questions like, "Tell me more about a catering service or experience you provided which resulted in a significant tip?" "What alternative solutions did you consider in such situation?" This will help you learn more about their thought process. 

5 Training Session Ideas to Improve Your New Staff‘s Skills 

New staff take time to get used to your business’s culture. Provide training sessions to new hires so they should more smoothly adapt to the technology and methods your catering business encompasses. Here are five key focus areas of training and development sessions to improve new staff skills:

1. ​Introduce Service Standards to the New Hires

Training and development sessions familiarize new staff with service standards like maintaining a positive attitude, focusing on every detail, being punctual, and guiding co-workers to deal with guests effectively. 

2. Provide Menu Knowledge 

Make sure your new hires have a strong understanding of your menu items and catering equipment. It’s important all catering staff members, not the cooks or chefs, know what's in the arsenal. This way, your staff should confidently interact with the guests and manage minor issues without supervision. 

3. Event Setup and Execution 

Training sessions cover everything about event preparation, including setting up tables, arranging decor, attractively presenting food, and organizing buffet plates and cocktail arrangements. Familiarizing your new staff with the event setup process helps employees fulfill each element of you. 

4. Communicating Effectively with Guests 

Your training sessions should also focus on improving the communication skills of your staff. Teach them your standard ways of greeting guests, addressing their concerns, and listening patiently to them. This will foster a positive customer experience and increase your chance of repeat business. 

5. Handling Unexpected Challenges Effectively 

Last-minute changes and unexpected issues are common in the catering business. Training sessions should prepare staff to remain adaptable under pressure situations such as staff shortages, managing food supply issues, or dealing with demanding clients. 

5 Ways to Create a Supportive Workplace for Employee Retention 

Hiring employees is easier than retaining them. ​​Studies show about 63% of adults worked in food service, while only 48% held their first regular job in this sector (National Restaurant Association).  

Additionally, the hospitality industry faces an annual turnover rate of 73.8%, with over 6% of staff leaving each month (The Bureau of Labor). This leads to the loss of valuable trained staff and requires businesses to invest more time and energy into onboarding new team members. Here are five strategies for improving employee retention in your catering business: 

1. Listen to and Implement Employee Feedback 

Organize regular meetings with your employees to ask their opinions regarding event planning. It will make your employees feel valued and give you a wider range of unique catering event management ideas. 

2. Recognize and Value Their Efforts 

A study found businesses with employee recognition and appreciation programs experience 56% lower staff turnover. Giving your employees awards or shoutouts during meetings makes them feel appreciated. Consider whether any operational or bureaucratic obstacles stand in the way of appreciating your staff on a regular, public basis and remove them. 

3. Offer Competitive Compensation and Benefits

Give your employees competitive wages and other benefits, such as strong health insurance plans, paid time off, and maternity or paternity leave​. Keep yourself updated with the catering industry’s standards so skilled workers are incentivized to work for your company. 

4. Avoid Employee Overload 

72% of corporate events and 80% of weddings are booked 3 to 12 months in advance. It is reported around 42% of catering companies are understaffed (Nuphoriq). Thus, approximately 45% of operators require additional employees to fulfill customer demand (National Restaurant Association). To address this, consider hiring additional staff to alleviate​​ the workload that your full-time employees face. 

5. Invest in Your Staff’s Professional Growth 

Growth-driven employees prefer to stay with businesses where they learn something new often and don’t feel stuck at the same level. Offer training programs in culinary skills, customer service, and event management. If possible, you should also conduct special seminar classes with industry-leading hosts to motivate your staff.

Innovative Solutions for 5 Catering Staffing Challenges 

Catering businesses face staffing challenges like finding the right employees and maintaining employee motivation and engagement. Addressing all these hurdles helps businesses thrive in the workforce. Here are five of the challenges catering businesses face and the solutions to overcome them: 

1. Finding Qualified Candidates 

Finding qualified candidates with the necessary skills and experience to thrive under pressure is time-consuming. Work on your recruitment strategies and utilize social media, job portals, and local culinary schools to find high-caliber candidates. 

2. High Turnover Rates

The food service and accommodation sector experiences an average turnover rate of 74.9% (Worldmetrics), compared to the average overall employee turnover rate of 3.52%. Such a high turnover rate disrupts service consistency and increases training costs. To resolve this, focus on implementing retention strategies like competitive compensation and addressing employee issues promptly for professional development and career progression. 

3. Skills Gap 

Managing complex event operations requires skilled staff with both technical know-how and people and communication skills. When new hires lack these skills, it leads to a shortage of qualified staff. To bridge this gap, invest in comprehensive training programs to train new hires to become industry leaders. 

4. Wage Inflation 

Evaluate your pay structure regularly to ensure your employees get attractive packages and additional perks by working with you. Include performance bonuses, health insurance, and skill development stipend plans to alleviate the pressure of rising living costs consumers are increasingly experiencing. 

5. Evolving Technology 

Some catering staff members may find it difficult to get used to a brand-new tech stack. Don’t introduce new tech suddenly to your team. Provide training programs and designate a final date to shift from your old system to the new one. It'll help your staff adapt to new technological innovations without getting overwhelmed. 

Catering Staff Dress Code Guidelines to Boost Brand Identity 

The importance of catering team dress code at major events cannot be overstated. ​​It’s not about mere appearance; a properly dressed catering team reflects a positive brand image and promotes a professional and more substantial business presence. Here are the benefits of implementing a dress code in the catering industry. 

• Promotes Brand Consistency: A dress code gives your team a unified look aligned with your ​brand's colors and logo. It instantly increases brand recognition and maintains a professional vibe at events. 
• Encourages Team Cohesion: Uniforms create a sense of togetherness among staff, promoting team spirit and making it easier for your managers to identify employees in different roles. 
• Improves Employee Accountability: A clear dress code helps your employees take their roles seriously. It reinforces a mature work ethic and upholds your organization’s values. 
• Improved Customer Experience: When your staff looks professional, clients feel prioritized and valued, and the experience contributes to a memorable event.

8 Tips for Creating Appropriate Dress Codes for Various Events 

Creating an effective dress code for your catering team tailored to different events leaves a lasting impression on your guests. Here are eight tips to help you set up an appropriate dress code for your teams for different types of events:

1. Understand the Event Type 

Every event requires different attire for your staff. A formal wedding may require an elegant dress code, while an outdoor picnic might allow for more casual options. Therefore, assess each event venue, theme, and client preference to ensure your staff presents in appropriate attire. 

2. Define Dress Code Categories 

You should have different dress codes for every event. For example, you should consider black-tie attire with tuxedos for formal events, cocktail attire for semi-formal events, and a business casual look like polo t-shirts for casual events. 

3. Incorporate Brand Identity 

​​Incorporate uniforms with brand colors and logos to create a cohesive look reinforcing recognition. Also, pay attention to cultural norms and local dress styles to show respect for the event and guests while still highlighting your brand identity. 

4. Consider Comfort and Functionality 

Catering staff work long hours during events, so it's essential to choose breathable fabrics for their attire to keep them comfortable and professional. Incorporate pockets to allow staff to carry necessary tools and utensils easily. ​Moreover, ensure the attire reflects your catering business's brand image and complements the event’s theme. 

5. Provide Guidelines for Accessories 

Detail acceptable accessories like ties, shoes, and stud earrings to complement your staff's attire without distracting the overall presentation. Avoid overly flashy items to maintain a cohesive, professional catering staff dress code.  

6. Set Hygiene and Grooming Standards 

Set clear grooming and hygiene standards for your staff members. ​​Decide on hairstyle standards for both men and women, well-trimmed beard, well-ironed uniforms, clean nails, and generally professional appearance to ensure your team members have an acceptable image. 

7. Prepare for Seasonal Changes 

Consider seasonal variations in your dress code, such as lighter fabrics and short sleeves for summer events and jackets or overcoats for winter events. Prioritize the staff members' comfort so they should perform their duties more effectively.  

8. Review and Adapt the Dress Code Regularly 

Gather feedback from your team on a regular basis and be open to making adjustments based on your staff's concerns. Being adaptive to your staff's needs will boost dedication and team morale. 

Catering Employment Laws and Health Code Requirements  

Operating a successful catering business involves adhering to employment laws and health code requirements to ensure a safe working environment. Therefore, businesses should focus on legal considerations to protect the employer and employees' rights. It includes: 

• Federal and state regulations regarding minimum wage, overtime pay, and working hours.  
• Equal employment opportunities, free from discrimination based on race, gender, age, disability, or other protected characteristics. 
• Informing employees about their rights regarding breaks, time off, and workplace protections will make them feel supported and valued. 
• Clear workplace policies related to conduct, dress code, and job expectations for all staff members.

In addition to this, your staff must adhere to food safety and workplace safety regulations such as: 

• Guidelines set by the Food and Drug Administration (FDA) and local health departments. 
• Protocols for personal hygiene and cleanliness in the kitchen and serving areas (Unilever Food Solutions). 
• Proper records, implementing regular cleaning schedules, and staying updated on health code changes. 

Ready to Scale Your Catering Business? 

The quality of your catering business services directly impacts your customer base and helps drive growth. Small or large, always have a catering business plan ready and invest in strategic staffing solutions to improve overall operations. 

Use tech solutions like online ordering and booking systems and loyalty programs to boost your order frequency by 18% and maintain a strong brand reputation. Get a free demo from our team to scale your catering business to new heights.