8th Floor: Rooftop South Recipe
Take your event outside and be one with the sunset. This open air rooftop space is perched on the 8th floor, with the San Diego skyline as your backdrop.
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Ingredients
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Space Essentials
A/V and Lighting
Comfort & Safety
Tableware & Service
Decor
Food & Beverage (Sample Concierge Package)
Staffing
Method
Space Essentials
- 1
Clear and Inspect Rooftop
Confirm rooftop access and that the space is cleared of any debris. Inspect railings, flooring, and emergency exits. Reserve the central area for tables and a perimeter for lounge seating and the bar station.
- 2
Staging Tables & Chairs
Position six 6–8 ft banquet tables in the event configuration (banquet, U-shape, or scattered rounds). Place chairs evenly (6–8 per table). Set lounge seating in a corner or along one side to create an intimate area with two sofas and a low table.
- 3
Set Up Bar & Service Stations
Locate the bar station near an electrical source and away from high foot traffic. Place serving trays/chafers on an accessible service table close to the buffet or pass-through point. Position trash and recycling bins at discreet but convenient locations.
A/V and Lighting
- 4
Hang String Lights and Up-Lighting
Attach string lights to secure anchor points, creating a warm canopy over the seating and food areas. Place portable LED up-lights behind planters or along the perimeter to wash walls or architectural features with color.
- 5
Set Up Sound System
Position speakers for even coverage without overpowering any single table. Connect the mixer, test microphone(s), and run a soundcheck with a sample playlist or announcement audio. Ensure extension cords are taped or covered to prevent tripping hazards.
Comfort & Safety
- 6
Deploy Heaters and Shade
Place patio heaters evenly throughout the guest area, keeping them a safe distance from fabrics and guests. Open umbrellas or install shade sails earlier in the day as needed to protect from direct sun.
- 7
Safety Checks
Set down non-slip runners at entry points. Verify the first aid kit and fire extinguisher are accessible. Confirm staff are briefed on emergency procedures and rooftop capacity limits.
Tableware & Service
- 8
Dress Tables
Lay table linens and runners. Place centerpieces centrally on each table, keeping height low for sightlines. Arrange plates, glassware, and flatware at each cover. Set cocktail napkins at a central cocktail or bar area.
- 9
Set Up Serving Stations
Position chafers or serving trays on the buffet table and test warming elements. Place labels for dishes and designate an attendant or server for replenishing the buffet.
Decor
- 10
Finish Decorative Touches
Distribute pillows and throws on lounge seating. Place LED votives and candles safely in wind-protected holders. Install signage directing guests to restrooms, elevators, and emergency exits.
Food & Beverage (Sample Concierge Package)
- 11
Arrival & Holding
Receive catering delivery 60–90 minutes prior to guest arrival. Store perishable items in staging refrigeration or ice tubs. Set up chafers and warming equipment 30 minutes prior to service.
- 12
Passed Hors d'oeuvres Service
Have two servers circulate with trays of assorted hors d'oeuvres for the first 45 minutes of the event. Replenish from warming trays or cold holding as needed to maintain continuous service.
- 13
Buffet/Plated Service
Open the buffet after a short welcome or announcement. Servers should monitor stations to replenish proteins, sides, and salads. Maintain separate utensils for each dish and replace serving spoons between refills.
- 14
Beverage Service
Bartender to prepare cocktails and manage beer/wine service. Keep ice on hand and stocked. Provide non-alcoholic options prominently and keep chilled. Server(s) should offer water refills regularly.
- 15
Dessert Service
Present plated or bite-sized desserts after main course concludes or as guests mingle. Refill dessert trays and clear used plates promptly.
Staffing
- 16
Pre-Event Briefing
Hold a 30-minute staff briefing 60 minutes before doors open. Review the timeline, service flow, guest list, dietary restrictions, emergency procedures, and point persons for AV, bar, and front-of-house.
- 17
During Event Duties
Event manager oversees timeline and vendor coordination. Servers circulate for passed items and buffet maintenance. Bartender manages bar queue and monitors consumption. AV technician handles sound checks and troubleshooting.
- 18
Post-Event Breakdown
Coordinate cleanup: clear tables, gather linens, pack décor, collect trash and recycling, and return rented equipment. Conduct a final sweep for lost items and report any damages to facilities.