Banquet Manager

Debuting a new look in spring 2013, Sanderling Resort emerges from a multi-million dollar refresh, beckoning families and couples back to its picturesque shores on the Outer Banks of Duck, North Carolina. Featuring 95 guest rooms and suites and five rental homes set on 13 acres and almost completely encircled by the Atlantic Ocean and the serene Currituck Sound, multi-generational travelers will discover two new pools with inviting fire pits for gatherings, a tranquil spa offering indigenous healing treatments and miles of uninterrupted beauty, including a nearby Audubon Sanctuary at the Outer Banks only true resort. A refreshed arrival experience will greet guests with an open and welcoming lobby area including the new Beach House Lobby Bar. The resort is also home to Kimballs Kitchen, a lively new steak, seafood and raw bar concept boasting dramatic views of the sound. The Lifesaving Station and No. 5 Bar, housed in a national historic building and offering inside and outside dining focuses on locally sourced coastal Carolina cuisine appealing to all generations. The new Sandbar will welcome guests for beach and poolside libations in a casual outdoor deck setting. With more than 12,000 square feet of updated indoor and outdoor event space, brides and meeting planners will find a venue to suit every taste; each with a touch of southern hospitality and relaxed, yet luxurious amenities.

Sanderling Resort is currently seeking a dynamic, experienced, and motivated individual for the position of Banquet Manager.  The Banquet Manager is responsible for the successful overall operations of the banquet department to ensure that the banquet department operates efficiently and provides memorable experiences that exceed guest expectations while meeting/exceeding banquet financial goals.  Provides a consistent, quality product and service during each banquet event, effective management of the department, and controls all aspects affecting the financial results of the department.  Develops and grows the service staff through training, leadership, and guidance to form a highly effective and efficient team.  Responsibilities of the Banquet Manager include:

• Embraces, trains, upholds, and rewards the key service behaviors and key Touch Points for each Sequence of Service that defines the Sanderling Experience Path.
• Maintains direct contact with guests to provide the highest level of service and maximum guest satisfaction.
• Works closely with client/catering sales manager to make sure all their needs are met.
• May be required to perform any function of the banquet department.
• Oversees all banquet service operations and ensures that banquet service details are executed according to standards and to the clients satisfaction.
• Responsible for performance of banquet service staff, including direct supervision of Banquet Captain; ensures banquet standards and procedures are followed by all banquet staff.
• Collaborates with sales and culinary teams to ensure that all details on BEO are worked out and quality food and service is provided for all meeting and banquet guests.
• Conducts pre-briefing sessions/line ups with banquet staff to review the details and assignments for the events.
• Checks all functions and meetings prior to start time to ensures standards are met and BEO details are executed properly.
• Implements staff requirements and scheduling needs for the banquet department; completes accurate, timely payroll for each pay period.
• Monitors and controls labor cost, beverage cost, and expenses according to budget.
• Ensures all banquet checks are signed on a daily basis and informs the DOSM of any disputes or changes in a timely manner.
• Ensures proper maintenance, cleaning, and operation of banquet facilities and service equipment and repair needs are reported to property operations and completed.

• Two years experience in same/similar role in resort/hotel industry, preferably four diamond.
• Hospitality school degree preferred or equivalent combination of education and experience.
• Hospitality-oriented; excellent customer service and interpersonal skills.
• Excellent organizational skills; attention to detail.
• Computer knowledge and skills (Word, Excel, payroll, Aloha/POS system).
• Work flexible hours including nights, weekends, and holidays.