Banquet Captain

Aparium Hotel Group•Denver, CO

48d•$19

About The Position

Banquet Captain Reports to Assistant Director of Food + Beverage; position is exempt. Accepting Applications through November 30th, 2025 or until filled WHO WE ARE Hotels done differently. It's not just a slogan or catchphrase, it is who we are in everything we do. We believe in the power of People, Place and Character; ensuring our properties are a place where individuals are valued and celebrated as a tribute to the neighborhoods and the people of the communities in which we operate; elevating our associates' pride in who they are, where they live and who we serve. Populus is managed by Aparium Hotel Group which was founded in 2011. Aparium saw a clear need for a company that could bring c-suite service and accommodations to underserved, yet distinct and important cities, while maintaining and celebrating the unadulterated character of each. Driven by the belief that all hospitality experiences should be fueled by the poetics of their surroundings, Aparium was born with an intense focus on unearthing the amazing moments unique to every city. Since its founding, Aparium has grown into a new kind of hotel brand, one that ventures off the beaten path, both geographically and philosophically. It is a sophisticated hotel brand known for its singular ability to combine the business acumen of large hospitality companies with the charm of boutique hotels, bringing the disparate forces together in bustling, smaller markets. WHO YOU ARE You've been called a juggler, a plate-spinner of sorts, both figuratively and sometimes literally. You are an individual who prides themselves on delivering, bringing the vision to life in a way no one else could; driven to provide an unmatched experience for guests and associates alike. You enjoy and excel in the high-pressure environment to execute what is needed in exceeding our guest's expectations and demonstrating the Aparium difference. You are attentive, courteous, efficient and motivate others by inspiring confidence, respect, enthusiasm, and collaboration. You are highly organized and can plan multiple activities and meet deadlines, all while maintaining a positive and professional demeanor. THE ROLE The Banquet Captain reports directly to the Assistant Director of Food + Beverage. It is critical the person in this position is tactical and strategic; if you only prefer to "see the forest" and not "plant the trees," then this is not a role for you. All leaders of Aparium are required to get down and dirty to unearth existing needs and personally ensure what needs to be fixed is repaired. We are a young company that is in hyper-growth, so having the ability to be a soldier is as critical as being a general. As the Banquet Captain, you will lead the Banquets in executing group and social events hosted at the property. This role wears many hats throughout the day - leading by example while spending much of your time engaging with associates and clients before, during, and after events. We encourage our leaders to inspire and challenge one another to be their best. A high level of self-motivation is key to driving your department's success while collaborating with the Sales team to bring clients' visions to life. As a leader within Aparium Hotel Group, you will join a phenomenal group of peers who expect collaboration, humility, experience, and open-mindedness - no egos allowed. The Banquet Captain maintains and executes the Standards of Service for Food and Beverage events, ensuring every detail supports an exceptional guest experience.

Requirements

Minimum of one (1) year experience in a role in Banquets
Passion for events and guest services
Must be proficient in Word, Excel and other applicable computer systems
Thorough understanding of excellent service and proper banquet close-outs
Ability to obtain and/or maintain Alcohol Awareness certification (TiPS) and Food Handlers Certification (ServSafe) within 30-days of hire
Thorough understanding of all food and beverage items offered, including ingredients, methods of preparation and proper service.
Knowledge of wines and spirits
Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel, including nights, weekends, and holidays
Fluency in English both verbally and non-verbally
Ability to stand and walk for extended periods of time; push, pull, lift up to 50 lbs
Must be able to work in extreme temperatures like freezers (-10 F) and kitchens (+110 F), possible for one hour or more

Responsibilities

Uphold and model the company's principles of People, Place and Character; and ensure your team also models the way our values drive collaboration, intuition and translocal hospitality
Partner with Restaurant General Managers in the scheduling, supervision, coaching, and motivation of all Banquet associates. Create an environment that nurtures ideas, encourages growth, and builds future talent for succession planning within the Banquet program.
Ensure timely set-up of all functions and adhere to food and beverage standards and guest requests through active communication with Sales and Catering Department.
Serve as the point of contact for all banquet events - maintaining strong client relationships and ensuring requests are executed across all event spaces (L1, L2, and L13).
Review all Banquet Event Orders to determine staffing levels, room assignments, and décor needs. Communicate details effectively with Sales, Culinary, and other support departments before and during events.
Manage inventory, control breakage/loss reduction of china, glass and silver related to food + beverage services.
Inspect and oversee the cleanliness and maintenance of all function space, public areas, and service areas on all banquet levels (L1, L2, and L13).
Assists in other food and beverage departments as needed
Maintain consistent communication with the F+B Management team to align priorities, provide updates, and ensure flexibility in supporting operational success.

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