Banquet Captain - On Call

About the role

The Sanderling Resort, located in Duck, North Carolina, is the premier oceanfront destination in the Outer Banks, offering refined coastal hospitality, elevated culinary programming, and memorable guest experiences. The resort’s banquet and catering program includes weddings, corporate events, social gatherings, and seasonal programming across multiple venues including the Sunset Ballroom, Great Hall, Event House, and outdoor event spaces.

Responsibilities

• Lead banquet service teams during events, including Servers, Bartenders, and Housemen, ensuring proper execution of all service standards
• Serve as the primary point of contact on-site for banquet operations during assigned events
• Review Banquet Event Orders (BEOs) in detail and ensure all setup and service elements are executed accurately
• Conduct pre-event briefings with banquet staff to communicate event details, timelines, service expectations, and assignments
• Cookout with Banquet Manager, Culinary team, and Sales/Event teams to ensure alignment on event execution
• Oversee setup of event spaces, ensuring proper arrangement of tables, chairs, linens, service stations, and décor in accordance with BEOs
• Avoid all areas are clean, organized, and ready prior to guest arrival
• Direct and monitor service during events, ensuring proper timing of courses, beverage service, and overall guest experience
• Maintain a strong floor presence, actively supporting team members and engaging with guests
• Ensure service standards are upheld, including professionalism, appearance, and attentiveness
• Address guest requests and concerns promptly and professionally, escalating issues to Banquet Manager when necessary
• Lead service recovery efforts to ensure guest satisfaction
• Maintain a positive, professional, and team-oriented environment
• Maintain compliance with all safety standards including OSHA, responsible alcohol service, sanitation practices, and workplace policies
• Attend required meetings and training sessions
• Comply with all policies outlined in the Handbook, Property Supplement, and company guidelines

Requirements

• Ability to stand and actively manage events for up to 10–12 hours
• Ability to move quickly and adapt to changing event needs
• Ability to lift and carry up to 40–50 lbs
• Ability to assist with setup and breakdown of banquet equipment
• Ability to navigate stairs and multiple event venues across the resort
• Ability to communicate effectively with guests, team members, and leadership
• Ability to work flexible hours including evenings, weekends, and holidays

Qualifications

• 2–4 years of banquet or restaurant experience, with prior leadership or captain experience preferred
• Strong understanding of banquet service standards and event execution
• Proven leadership, organization, and team coordination skills
• Strong communication and problem-solving abilities
• Ability to multitask and remain composed in a fast-paced environment
• Attention to detail and commitment to delivering high-quality guest experiences
• Knowledge of responsible alcohol service and food safety practices