• Captains/Supervisors: 4 (1 per 100 guests)

• Bussers/Runners: 4 to 7 (1 per 3-4 servers)

• Chefs/Cooks: 5 (1 per 75 - 100 guests)

• 1 VIP server for 1 VIP table

Part Timers

• Beverage Servers: 2 server for mega table 16 pax, 1 server for 1 round table of VIP & 1 server for 3 round table of Normal Guest.

• For VIP table: 1 food server is enough.

• For 39 normal guest tables: 39 / 3 = 13 servers.

  
  

• Food Servers: Same as Beverage Servers

• For VIP table: 1 server is enough.

• For 39 normal guest tables: 39 / 3 = 13 servers.

• Existing stage set up

• 40 round tables with 10 pax each

• Buffet to be spread out at the foyer

11:00PM - 12:00AM: Disassemble tables, clean up kitchen

12:00AM - 1:00AM: Pack up bar area, Final Sweep

7.30pm - 10.30pm

Total of 3 hours

Space needed for 400 pax

Banquet Rounds

1 round table = 10 person

1 person = 10 sqf space needed

10 person = 10 x 10 = 100sqf for 1 round table

40 tables = 40 x 100sqf = 4,000sqf needed for 40 round tables / 400 pax

The Whole Wedding

103.2 ft x 103.2 ft

• Projector

• To provide 2 figure eight shaped tables

• To facilitate smooth flow of the guests and thus avoid overcrowding at the buffet line.

• To provide 40 rounds of 10 pax each table.

• To provide white linen tablecloth with white seat covers.

• Bar to be set up at the foyer

  
  

Function Room: Grand Ballroom

Setup: Banquet Rounds with Buffet Line

• 15 part-timers for teardown

• Confirm Details: Verify the number of guests, seating arrangements, menu, special requests, AV requirements, and layout specifics.

• Check Inventory: Ensure all necessary items (tables, chairs, linens, tableware, decor, AV equipment, etc.) are available and in good condition.

• based on next event scheduled in the venue.

Determining how much help required

• Based on number required for setup. Schedule some casual labor to do OT after breakfast service

Keep track of time

• for staff required at other venues after breakfast service is over.

Be careful not to damage the venue

• Ensure prolonged life of the function space

380 pax Guaranteed and 400 pax Expected

Expected Arrival Time

Start From 7pm

Buffet Style

• Maintenance Team:

  • Inspect the venue for any maintenance issues, such as loose fittings, cleanliness, and any required repairs.

  • Check lighting fixtures and other infrastructure for proper functionality.

• Electrical Team:

  • Power Supply: Confirm that the main power supply is sufficient for the event’s needs.

  • Outlet Check: Test all electrical outlets for proper function.

  • Extension Cords: Ensure extension cords are in good condition and used safely, avoiding tripping hazards.

• Tables:

  • Set up 40 round tables (each seating 10 pax) as per the layout plan.

  • Arrange chairs around each table.

  • Place tablecloths, napkins, cutlery, plates, glasses, and utensils on each table.

• Buffet Stations:

  • Set up the buffet at the foyer, ensuring there is ample space and easy access.

  • Arrange chafing dishes, utensils, and serving trays.

• Decor:

  • Arrange centerpieces, candles, and any additional decor for the tables.

• VIP Server:

  • Arrive to receive instructions and set up the mega top for the bridal table of 16 pax.

• Kitchen to prepare cold and hot items.

• Kitchen to replenish food whenever required.

• Kitchen to provide the juices for the buffet line.

• Kitchen to prepare decoration and garnishes for the buffet line.

• Kitchen to ensure hot food are served at the correct temperature (above 70 degrees).

• Kitchen to ensure the buffet line is kept clean and tidy at all times

• Soft Pipe-In Music for march in

• Projector required

• Stewarding to provide all cutlery, chinaware, glassware, chafing dishes and service gears.

• Stewarding to provide trolleys to transport food.

• Stewarding to provide warmers for the hot food.

5-star hotel standard since Capella Hotel is a 5-star luxury hotel.