The Footers Catering Family
Footers began as a beloved Denver restaurant, opened in 1981 by Jimmy Lambatos. In 2010, Jimmy’s son, Anthony, and daughter-in-law, April, purchased the company and made the transition to a second-generation family business. Their passion for amazing events and an unprecedented company culture has elevated the Footers tradition to become a leader in the national catering and hospitality industry. In 2021 Footers relocated to new headquarters in Arvada, and opened the doors to Social Capitol Event Venue, a move that created growth opportunities for their team following the challenging pandemic.
Footers offers exclusively full-service events, specializing in on-site cooking. Our award-winning hospitality team serves over 80,000 guests annually, specializing in large guest counts and logistically complex events. Footers’ Coordination, Culinary, Hospitality, and Operation departments collaborate to problem solve for unique event factors and ensure that their team is prepared to provide exceptional service, regardless of guest count, location, or other event challenges.
The Footers Family is committed to creating a great place to work, believing that that when a team loves what they do, they are as excited about events as their clients are. The Footers team is passionate about their mission to Love What We Do, Make It Better Everyday, and Create Exceptional Experiences. Everyone at Footers knows and activates our Core Values of FUN | AWESOMENESS | BALANCE | TEAMWORK | INNOVATION | GROWTH | ETHICS | RESPECT | SERVICE (FABTIGERS).
Owners Anthony and April are passionate about helping other hospitality companies create great places to work. In 2017 they founded MIBE (acronym for Footers’ mission to Make It Better Everyday), a heart-led leadership consulting company that inspires catering companies around the nation. Learn more at www.themibe.com .
CuBS (Culinary and Business/Sales) Internship Program
Footers Catering has created an internship program that introduces the next generation of FABTIGERS, affectionally referred to as CuBS, to the excitement of off-premise catering and special events. As shared in a weekly MIBE message, The Power of Mentoring, interns will learn perspective, gain wisdom, and be inspired.
Both tracks include professional development that covers:
- Resume building
- Interview skills
- Public speaking
- Leadership theory
- Professional headshot
- SMART goal setting and follow-through
- Meeting with a mentor within their area of interest
- Networking event opportunities based on intern interests
- Participation in Visit Denver “Boredom is Fired” Campaign
- Support in applying to scholarships of interest
2025 Internship Cycles
SPRING semester internships will run February 26 through May 14.
Accommodations will be made for Spring Break and finals.
Important Deadlines:
- Applications due by 10:00pm MST on Tuesday, December 3, 2024
- Decisions will be granted by 5:00pm MST on Tuesday, December 17, 2024
SUMMER semester internships will run June 4 through August 13.
Important Deadlines:
- Applications due by 10:00pm MST on Tuesday, April 1, 2025
- Decisions will be granted by 5:00pm MST on Tuesday, April 14, 2025
FALL semester internships will run September 3 through December 17.
Accommodations will be made for Thanksgiving Break and finals.
Important Deadlines:
- Applications due by 10:00pm MST on Thursday, May 1, 2025
- Decisions will be granted by 5:00pm MST on Tuesday, May 13, 2025
Scheduling
Each spring/summer/fall internship cycle requires 150 in-person hours. These hours will be split between approximately 30 hours of one-to-one training sessions at Footers Catering headquarters, Social Capitol, and approximately 120 hours gaining hands-on experience working at off-premise events. All hours will be paid at $18/hr.
Shifts will be scheduled approximately one month out for both in-house sessions and off-premise events. Off-premise events often take place on nights and weekends, and flexible event availability is required for this internship. Footers will accommodate school schedules and personal needs to the best of our ability.
Interns are responsible for their own transportation to and from both Social Capitol and off-premise events around the Denver Metro area. Commitment to scheduled shifts and consistent on-time arrival is a crucial expectation of interns.
Earn School Credit
CuBS Internships are approved for credit through:
- Metro State University
- Red Rocks Community College
- Cherry Creek Innovation Campus
- JeffCo Schools ProStart
Credit available with other institutions; inquire to confirm credit eligibility.
Culinary Track Expectations
The CuBS Culinary Track will work with Footers Executive Culinary team to cover:
- Life cycle of an off-premise catering event
- Inventory and ordering
- Menu quantification
- Menu innovation
- Food and kitchen equipment safety
- Culinary management organization
- Production and logistics meetings
Entry-level culinary training will be completed at on-site events through minimum of three culinary leadership shadow shifts. The goal is to experience a variety of service styles including hors d’oeuvres, buffet, stations, family style, and plated service.
Interns will learn a variety of menu preparations through in-building culinary shifts that will cover hors d’oeuvres, vegetable and meat production, and pastry. Interns will also shadow tastings, marketing dinners, and Footers warehouse and décor departments.
Business/Sales Track Expectations
The CuBS Business/Sales Track will work with Footers Coordination team to cover:
- Sales Coordinator inquiry process and qualifying
- Life cycle of an off-premise catering event
- Menu building and proposal creation
- Manger-level production and logistics meetings
- Event Planner and outside vendor partnerships
- Marketing theory
- Design and upsells
- Event Producer logistics and document creation
- Catering and venue management organization
Entry-level hospitality training will be completed at on-site events through minimum of three shadow shifts with Coordination leadership. The goal is to experience a variety of service styles including hors d’oeuvres, buffet, stations, family style, and plated service.
Interns will learn about all departments in off-premise catering through in-building shifts that will cover welcome desk, tastings, warehouse and design, and culinary operations. Interns will also shadow off-premise site visits and walkthroughs prior to events.
