Banquet Lead

Reports to: Banquets Manager; Position is Non-Exempt

• Pay Rate: $18.81 per hour + gratuities
• Strong sense of belonging through Opportunity, Equity, and Inclusion
• Free shift-meal prepared by our in-house culinary experts
• Food and Beverage Discounts
• Greatly discounted room rates for Aparium properties for you and your out-of-town guests
• Paid time off to volunteer in your community
• Discounted daily and monthly parking fee in the Clayton Lane parking garage in Cherry Creek
• Discounted pet insurance available through ASPCA to care for your best friend
• 401k participation available for full-time associates to grow your nest egg
• All full-time regular associates are eligible to enroll in our benefit plans that include medical, dental, vision and supplemental insurances

A little bit rebel, a little bit refined, Clayton is smart and sophisticated, charming, and confident, and always down for shaking up the status quo. Consistently moving the needle on what a membership club can be, Clayton demonstrates a unique spirit, constantly challenging what it means to gather and engage while connecting guests to each other and what inspires them. Clayton believes the more interested you are, the more interesting you are!

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. At Clayton, the ideals of Opportunity, Equity, and Inclusion (OEI) for our members are at the forefront of the community and the environment we will create.

WHO YOU ARE

Your past experiences have led you to understand that there is an art + science to the how and what a hospitality professional is responsible for. Coordinating food and beverage service comes naturally to you, and you take pride in orchestrating every detail, from setup to final toast. You're energized by creating memorable moments for groups, whether it's an intimate gathering or a grand celebration. You have a genuine love for food culture and stay in the loop on culinary trends, yet what drives you most is the opportunity to lead a team in delivering elevated guest experiences. You are known for your ability to bring people together-whether that's organizing a team for flawless service or guiding guests through a thoughtful, well-paced event. You delight in the smiles you share and the positive experiences that you create. Busy moments don't throw you off-in fact, you thrive under pressure and know how to make quick, confident decisions while keeping your team calm and focused. Above all, it's your mission to lead with grace, take care of others, and spread joy through every event you help bring to life.

• Assist Captain and Manager with directing servers & bartenders when needed.
• Doing Simple billing tasks (will have clayton email)
• Collaborate closely with the banquet team to meticulously execute event setups, ensuring seamless coordination of all set up and elements within banquet rooms.
• Creatively set up banquet rooms based on event specifications, demonstrating an eye for detail in arranging tables, chairs, linens, centerpieces, and other decorative elements to create a visually appealing and inviting atmosphere.
• Utilize a thorough understanding of event flow and logistics to contribute to the efficient organization and layout of banquet spaces, optimizing the overall guest experience.
• Monitor and replenish banquet supplies during events, employing foresight to proactively address shortages and maintain an uninterrupted and polished service flow.
• Provide invaluable support to bartenders by assisting with bar setup, continuous restocking, and the discreet clearing of glassware, ensuring a well-maintained and efficient beverage service area.
• Collaborate seamlessly with the catering staff to facilitate the timely and precise delivery of food (Food running) and beverages, paying special attention to guest preferences and dietary requirements as communicated by the client.
• Demonstrate expertise in tableside service through a knowledgeable and engaging approach.
• Uphold a proactive and attentive approach to guest needs throughout events, promptly addressing requests and helping ensure an unparalleled level of satisfaction.
• Responsively support banquet guests with any special requests, dietary restrictions, or accommodations, going above and beyond to create a personalized and memorable experience.
• Contribute to the post-event cleanup process, demonstrating efficiency in clearing tables, returning equipment, and meticulously restoring banquet spaces to their original condition.
• Facilitate room sets, flips, and refreshes between events, showcasing adaptability and efficiency in transforming spaces for varied functions and maintaining a consistent standard of excellence.
• Efficiently organize banquet storage areas, ensuring a well-maintained liquor room, and stocking banquets specific wine/beer/liquor rooms daily; proactively communicate when new items need to be ordered to maintain optimal inventory levels.
• Conduct regular inventory checks for banquet supplies
• This role requires not only the initial setup and execution of events but also a dynamic ability to transform spaces efficiently, ensuring a seamless transition between different functions for continued guest satisfaction. It encompasses a multifaceted approach to banquet operations, showcasing a commitment to excellence in both event execution and the creation of inviting and memorable banquet environments.
• Perform other duties and special projects as assigned to support the success of the Banquet and Events Team.

• Good reading, writing and oral proficiency in the English language
• Must have a high school education or equivalent experience
• Minimum of 2 years of food and beverage experience
• Great wine and food knowledge
• Able to work well unsupervised
• Computer skills helpful but not required
• Must be minimum age to serve alcohol
• Must have alcohol awareness certification
• Maintain a good working relationship with other associates by promoting teamwork and fostering a harmonious working climate
• Partake in a positive work ethic and surrounding environment
• Able to work alone without direct supervision
• Demonstrate high degree of drive and determination
• Constantly recommend service and product improvement to better the operation
• Keep the work area clean and tidy at all times
• Attend all required meetings
• Follow proper payroll and uniform procedures
• Properly handle and report associate and guest accidents
• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards
• Assist with responsibilities and duties in other departments and as assigned by management
• 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

• Continuous standing and walking
• Negotiating wet tile floor and steps
• Fine motor coordination is needed to pour beverages, decorate cocktails and folding napkins
• Trays weigh 30 lbs.
• Carts: 250 lbs. (12-20 lbs. of push/pull force required)
• Hot box: 20 lbs.
• Banquet Tables
• Banquet Chairs
• Standing and walking is continuous for 4-5 hours at a time
• Lifting and carrying 30 lb. tray, crate or box is occasional
• Negotiating varied floor surfaces is continuous
• Carrying over shoulder is occasional
• Hand and elbow movements for polishing glassware, silver, setting up tables, shacking, pouring, and mixing drinks
• Pushing Room Service cart is continuous
• Lifting and carry hot boxes is continuous
• Rolling and/or carry Banquet tables is continuous
• Carrying stackable banquet chairs by loading the cart is continuous

• Excellent sight and balance needed for negotiating varied floor surfaces
• Handling lighted candles, and handling hot fluids (coffee and tea)
• Excellent speech and hearing to interact with guests
• Excellent sight for completion of paperwork
• Must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (+110 degrees F), possible for one hour or more