They need staff whose skills match the assigned jobs and who can work to the event's running order. For the bar, that means drinks competence, organised preparation, appropriate presentation and clear communication with the catering lead.
Specify the job before the headcount
Making cocktails, pouring wine at tables, collecting used glasses and replenishing a remote bar are different duties. List them explicitly so the quote provides enough people for the work rather than several titles with overlapping assumptions.
Give the bar team the service standard, dress brief, menu and timing changes that matter to the meal. A calm team should know who can approve a change and when to raise a practical issue before it reaches the guests.
- Use guest numbers and the busiest service period to plan bar staffing.
- Do not assume bartender hire includes a complete front-of-house or catering team.