Staffing Calculator
A full staffing plan by role, servers, bartenders, captains, culinary, setup, and breakdown, with a lean minimum and a comfortable ideal. It reflects real catering operations, adjusting for service style, passed appetizers, bar and rental complexity, setup difficulty, and venue logistics.
Event details
Event Staffing Plan
150 guests
| Role | Minimum | Ideal |
|---|---|---|
| Event leadership | 1 Captain | |
| Servers | 12 | 17 |
| Bartenders | 3 | 3 |
| Culinary staff | 5 | 6 |
| Setup & breakdown crew | 1 | 1 |
Because this is a 150-guest event with a plated dinner, continuous passed appetizers, a full bar and china, glass & flatware service, additional service, bar, and setup staff are recommended to protect service quality throughout.
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Assign your team
You’ve determined how many staff are recommended. Now assign them into operational positions for your event, captain, runners, section servers, bartenders, and more. Your numbers carry over automatically.
Assign Positions →- Schedule setup crews separately from service staff so neither waits on the other.
- One captain leads most events; add a second past ~500 guests or with multiple service areas.
- Large cocktail receptions often need more staff than a similar-sized buffet.
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