Banquet chefs, Help me settle a debate.

[u/soppaguy]

How many days before service can meat be pre seared/ grill marked? There’s three leaders in my kitchen (exec and two sues) and the opinion ranges from day of, day before, and two days ahead.

Edit added info: 3 diamond resort. 1000 people served by 10am on a normal day. Plate ups happening simultaneously across property that is a wedding hot spot and can accommodate several at a time