Every successful club needs to be sure that its food and beverage service is top notch, and nothing is more important to that success than to have a staff prepared to deliver the best possible member service. This is especially true at large events where the club is on display to large numbers of members and guests, including many first-time visitors—all of whom should be considered potential members.
RCS has perfected food and beverage service training with its nationally renowned Food and Beverage Boot Camp™ sessions—a day of intensive (but fun)! training that enhances customer happiness, employee satisfaction, and your bottom line.
This special version of this signature program focuses specifically on how to prepare, plan, and provide top-notch service at events like weddings, anniversary parties, bar and bat mitzvahs, baptisms, graduations, proms, club meetings, holiday parties, cocktail receptions, and golf tournaments.
Trainers will help staff understand the different types of events, the rules for menu planning, and specific set-up and service issues for each. Service standards for staffing, liquor and wine usage, and menu portions will be discussed in detail.
The standards for successful catering, including their role in the primary components of staging large events
"On behalf of my department heads and staff I want to thank Joyce for the training she provided. The class was truly outstanding! I thought she did an excellent job and we certainly learned a lot. Not only did our food & beverage team learn how to do their jobs more effectively, they came away "energized" by Joyce's instruction."
THERE'S NOTHING BETTER THAN A CELEBRATION!
Private club celebrations can be internal, a member guest golf tournament or wine dinner for wine club members, or external events like a wedding, member holiday party or bar mitzvah. Whatever the celebration, developing and managing a successful event requires a few skills for success.
It’s important to approach event sales and management with a thoughtful plan along with consistent systems and processes designed for efficiency, so you can deliver memorable, engaging, and effective events.
This 36- page booklet is designed as a guide for catering sales and catering managers alike. We have included a few best practices, event standards, training tips, and workflow standards for you to use as a guide.
This booklet will teach you everything you need for success in any event or banquet featuring the following information and more!!
Detailed steps of 'The 5 C's of Event Management'
Buffet Set Up
Event Space Requirements
How to Prepare a BEO
How to Create a Service Plan
Glossary of Event and Catering Terms
Club Specific questions for Event Planning
"Before you start planning, be sure you are well prepared for success!"
“RCS’s strength is their flexibility and understanding of the industry. They can work cohesively with the management team, the Board, and various Committees to build and execute truly customized and effective products. It's a pleasure working with them.”
“We contracted RCS to do an operations audit and assist in procuring a General Manager. Overall we were extremely impressed with the expertise and professionalism they brought to the table. While providing interim management for the Club, they were instrumental in helping us restructure our operation to run more efficient and cost effectively without compromising the level of service. I would highly recommend the RCS Group.”
"Working with RCS has been a remarkable success for us. Our decision to invest in their review and audit program has been richly rewarded. Each facet of the process, from the preparation stage, to the on-site visits and then the follow-up reports provided exceptional value."
"I have thoroughly enjoyed working with RCS. Whitney’s expertise and understanding of club industry trends, operations and member services have helped me and my board strategize for our future more effectively. I plan to have Whitney visit my club on a regular basis!"
“To write that the Board of Directors and I benefitted greatly during the strategic planning process is an understatement. Ms. Reid facilitated a carefully coordinated plan that was in every way exceptional. Woodland could not have identified a better prepared professional to consult on our Club’s future.”
“Whitney expertly communicates the financial, functional and operational benefits of a well designed food and beverage operation to Club owners and Clubhouse architects. Whitney has a truly unique ability to combine architectural ideas and designs with the functional and operational needs of any food and beverage operation.”