Complete Banquet SOP Manual (Wedding & Social Events)

At County Park & Suites, banquet operations are designed to deliver memorable celebrations, flawless execution, and premium hospitality experiences. This SOP manual defines standardized procedures for planning, executing, and closing wedding and social events, ensuring consistency, quality, safety, and guest satisfaction.

2. Purpose of Banquet SOPs

• Ensure smooth coordination between sales, kitchen, service, and support teams

• Maintain County Park & Suites brand standards

• Deliver consistent food quality and service excellence

• Reduce operational errors and guest complaints

• Improve staff accountability and audit readiness

3. Scope of Banquet Operations

This SOP applies to:

• Weddings (engagement, reception, sangeet, mehendi)

• Social events and private parties

• Corporate banquets and conferences

• Outdoor lawn and indoor banquet hall events

4. Banquet Sales & Booking SOP

4.1 Enquiry Handling

• Record enquiry in Banquet Enquiry Register / CRM

• Capture event date, type, expected pax, food preference

• Share menu packages and hall availability within 24 hours

4.2 Venue Visit & Proposal

• Conduct site inspection with client

• Explain seating capacity, buffet flow, décor possibilities

• Share written proposal with menu, inclusions, pricing

4.3 Confirmation & Advance

• Confirm booking only after receiving advance payment

• Issue Banquet Event Order (BEO)

• Block hall, lawn, and rooms (if applicable)

5. Banquet Event Order (BEO) SOP

The BEO must include:

• Event name & client details

• Date, time & venue

• Guaranteed pax

• Menu & live counters

• Seating & buffet layout

• Décor, AV & special instructions

BEO must be circulated to all departments 72 hours before the event.

6. Pre-Event Planning SOP

• Final confirmation of pax (minimum 24 hours prior)

• Kitchen prepares food production plan

• Staff deployment as per pax ratio

• Mock buffet and table setup check

• Décor and AV rehearsal (if required)

7. Buffet Setup SOP (County Park & Suites Standard)

• Separate veg and non-veg counters

• Starter counters near entry

• Live counters placed with proper ventilation

• Main course in center flow

• Dessert counter at exit

• Proper signage and food labels mandatory

8. Food Production & Quality SOP

• Follow standardized recipes and portion control

• Maintain food temperature (hot & cold holding)

• Fresh replenishment in small batches

• No reuse of buffet food

• Live counters manned by trained chefs

9. Service SOP During Event

• Service staff in full uniform & grooming standards

• Welcome guests courteously

• Continuous buffet monitoring and replenishment

• Immediate handling of guest complaints

• Special attention to elderly & VIP guests

10. Staff Deployment SOP

Role	Standard Ratio
Service Staff	1 per 20–25 guests
Buffet Attendants	1 per counter
Captain	1 per event
Supervisor	1 per hall

11. Hygiene & Safety SOP

• Hand gloves & hair caps for food handlers

• Sanitizers placed at strategic locations

• Fire exits unobstructed

• Emergency numbers displayed

• Mock drills conducted quarterly

12. Beverage Service SOP (If Applicable)

• Liquor service only as per license laws

• No service to minors or intoxicated guests

• Stock issue & reconciliation mandatory

• Glassware handling with care

13. Guest Complaint Handling SOP

• Listen politely without argument

• Resolve immediately where possible

• Escalate to banquet captain or manager

• Record complaint and resolution

14. Post-Event SOP

• Buffet closure and food disposal as per policy

• Linen count & damage assessment

• AV and décor dismantling

• Deep cleaning of hall & washrooms

• Event feedback collection

15. Billing & Settlement SOP

• Final bill prepared as per BEO

• Extra consumption approved before billing

• Balance payment collected before event closure

• Invoice issued and receipt shared

16. Audit & Quality Control SOP

• Event checklist maintained

• Monthly banquet audits

• Guest feedback analysis

• SOP updates communicated to team

17. Training & SOP Compliance

• Mandatory banquet SOP training

• Refresher training every 6 months

• Performance linked to SOP adherence

The County Park & Suites Banquet SOP Manual ensures every wedding and social event is delivered with precision, elegance, and professional hospitality. Strict SOP adherence strengthens brand reputation, guest trust, and operational excellence.

This SOP manual is the property of County Park & Suites and must be followed by all banquet and event team members.