Staff rate card for premium event delivery.
Built for high-pressure hospitality environments, this rate card sets out the day rate for each core service role, explains the value of each position on site, and highlights the commercial factors that still need to be agreed outside the staffing fee itself.
Role, purpose, and price.
This is a rate card rather than a staffing recommendation, so the table below is designed to show what each role does, why it matters operationally, and the day rate attached to that role.
| Role | Description | Why it matters | Price |
|---|---|---|---|
| Mixologist | Delivers cocktails and premium drinks with speed, consistency, and guest-facing confidence during busy service periods. Some mixologists are also barista-trained where coffee and cocktail service need to run side by side for greater efficiency. | Keeps bars moving, protects drink quality under pressure, and maintains a polished guest experience. | £350 per day |
| Flair Bartender | Combines drinks service with live visual performance to create attention, theatre, and energy in guest-facing environments. | Builds atmosphere, drives interaction, and gives hospitality spaces stronger visual memorability. | £395 per day |
| Area Manager | Oversees service teams within a designated zone, maintaining pace, standards, communication, and control on the ground. | Prevents bottlenecks, keeps standards consistent across service points, and supports seamless delivery. | £495 per day |
| Senior Operations Manager | Leads staffing deployment, oversees delivery across all zones, and acts as the senior operational point of contact on site. | Provides overall accountability, fast decision-making, and senior confidence in live event delivery. | £650 per day |
Why each role holds weight.
Each position contributes differently to premium hospitality. Some roles keep service volume and consistency under control, while others create atmosphere, visual impact, and senior operational structure.
Precision at pace
A mixologist is responsible for maintaining service quality when demand is high. The role combines technical execution with guest-facing composure, ensuring cocktails are delivered accurately and efficiently throughout the day. Where needed, some mixologists are also barista-trained to support coffee service and improve team efficiency.
Importance: This role protects speed, consistency, and premium presentation across the full service window.
Service with theatre
A flair bartender introduces performance into the drinks experience, helping the bar become a focal point rather than a purely functional service station. The role is especially valuable in guest-heavy hospitality zones and activation-led spaces.
Importance: This role adds energy, visibility, and memorable live moments that increase guest engagement.
Control across zones
An area manager keeps multiple service points aligned within a defined zone. The role supports team coordination, quality control, issue resolution, and the consistent execution of the operational brief.
Importance: This role reduces inconsistency, supports service flow, and gives structure to complex event environments.
Senior delivery oversight
The operations manager holds overall responsibility for staffing deployment and live delivery. This role manages escalation, stakeholder liaison, and decision-making across the event footprint.
Importance: This role gives the event senior operational leadership, accountability, and confidence at scale.
Commercial points to agree.
The staffing fee is only one part of the live event structure. Welfare arrangements and event logistics should be confirmed early so the final commercial position is clear before delivery begins.
Staff welfare and meal provision
Staff welfare is not included within the day rate. The key point to confirm is whether on-site canteen access, staff catering, or another organised meal arrangement will be available for lunch and dinner breaks.
If those facilities are not available, a separate daily expense allowance should be agreed per staff member. This should also cover build, rehearsal, and breakdown days where guest-facing catering may not be operating.
| Live days | Confirm whether staffed catering facilities or canteen access are available. |
| Non-live days | Confirm whether welfare provision exists or whether an expense allowance will be applied. |
| Allowance | To be agreed separately if food provision is not supplied on site. |
Additional factors not included
The following items should sit outside the staffing day rate and be scoped separately according to the final event structure.
- International and domestic flights.
- Accommodation for the delivery period.
- Transport between accommodation and the circuit or venue.
- On-site vehicle access, buggy access, or other mobility arrangements.
- Stock based on agreed menus and service brief.
- Equipment, including glassware, bar structures, and fixed installations.
- Event-specific infrastructure or investment for one-off or future activations.
- Specialist logistics, excess baggage, or handling for travelling equipment.
How the rate card should be read.
The structure below keeps the pricing framework simple and avoids confusion around hours, overtime, or hidden inclusions.
| Item | Position |
|---|---|
| Charging basis | All staff are charged on a full day rate basis. |
| Working hours | The rate is inclusive of a maximum of 14 hours per day. |
| Hourly structure | No hourly or overtime structure is included in this rate card. |
| Daily expenses | Meal or welfare expenses sit outside the staffing rate and should be agreed separately. |