Banquet Captain - On Call

Purpose : Lead and execute banquet and catering events at The Sanderling Resort, ensuring exceptional service delivery, team coordination, and seamless event execution aligned with EOS Hospitality and resort standards. OVERVIEW : 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. The Banquet Captain serves as the on‑site leader during events, responsible for directing service staff, executing Banquet Event Orders (BEOs) and ensuring all aspects of the event are delivered at the highest level. JOB SUMMARY 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 set up and service elements are executed accurately Conduct pre‑event briefings with banquet staff to communicate event details, timelines, service expectations, and assignments Coordinate with Banquet Manager, Culinary team, and Sales/Event teams to ensure alignment on event execution Oversee set up of event spaces, ensuring proper arrangement of tables, chairs, linens, service stations, and décor in accordance with BEOs Ensure 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 Monitor team performance and productivity throughout events, making real‑time adjustments as needed Delegate tasks effectively to ensure smooth service flow and operational efficiency Oversee breakdown of event spaces, ensuring proper cleaning, organization, and storage of equipment Ensure all banquet equipment is handled properly and returned to designated storage areas Assist with training and development of banquet staff, reinforcing service standards and operational procedures. Maintain a positive, professional, and team‑oriented environment Ensure 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 ESSENTIAL FUNCTIONS OF THE JOB 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 set up 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 TECHNOLOGY AND EQUIPMENT USED Event Management Software / BEO Systems Microsoft Office (Outlook, Word, Excel) Point of Sale System Computer and Printer Reservations Software (e.g., OpenTable) Phone and Two‑Way Communication Devices Scheduling, Timekeeping, and Labor Management Software Time clock and time clock systems Inventory & Procurement Systems Basic Cleaning Tools and Supplies WORKING ENVIRONMENT Work will take place across multiple indoor and outdoor event spaces within a resort setting Fast‑paced environment with varying event sizes and service styles Frequent set up and breakdown of event spaces Exposure to outdoor elements, kitchen environments, and event equipment Team‑oriented environment with direct guest interaction KEY SKILLS & EXPERIENCE REQUIRED 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. Successful completion of satisfactory background check. Available and willing to work flexible hours based on business needs. Location: The Sanderling Resort, 1461 Duck Road, Kitty Hawk, NC 27949, USA Equal Opportunity Employer. This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor. No Job Description for a position can possibly include all duties which may be requested by guests or required by the hotel. The objective of all positions is to effectively provide the services personally, or to immediately refer requests to the appropriate department manager. The items listed above are a summary of the major responsibilities of the position that must be met by an employee to successfully perform the essential functions of the position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. #J-18808-Ljbffr