Banquet Captain - On Call

EOS•Kitty Hawk, NC

21h•Onsite

About The Position

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. 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.

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
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.

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
Coordinate 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
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