Seasonal Positions
May - November
Updated January 27, 2012
RESTAURANT MANAGER (May - October)
Directs and controls all activity of restaurant during shift; directs
all servers, room service, bus help, hostess' and bartenders; maintains a high level of service quality and
insures customer satisfaction; responsible for hiring, training, and disciplining of staff; insures proper
sanitation and repair of restaurant; controls costs, payroll and protects company property; adheres to and
enforces all company policies; knowledgeable of all hotel functions. Knowledge of fine dining service and
able to carry out; understand and operate Aloha or similar POS system; computer knowledge (Excel, Word, Payroll).
BANQUET CHEF (May - October)
Prepares food items for high volume weddings and corporate events for the
summer season. Qualified candidates must be organized and dependable; minimum of three years experience
in same/similar role in hotel/resort industry, four diamond resort experience is preferred. Line cooking
duties are also a necessity for this position. Must be able to work flexible hours including days, nights,
weekends, and holidays and must be able to lift and carry up to 50 lbs. and stand for long periods of time.
BANQUET CAPTAIN
Responsible to supervise and assist the Banquet staff to ensure efficient and
professional service. 1 to 2 years' experience in a Banquet Captain position in a hotel/resort
environment. Must be able to work with and direct a staff of up to 25 along with multiple events
occurring at the same time under the direction of the Banquet Manager. Must be able to stand and walk
for varying lengths of time, sometimes for long periods; lift and carry heavy trays and banquet set up
equipment; and work flexible hours including days, nights, weekends, and holidays.
SERVER (BREAKFAST, DINNER, BEACH BAR)
Serves breakfast, lunch, or dinner food and beverage to customers
while providing courteous, professional and efficient service and ensures customer satisfaction.
Minimum of 6 months fine dining experience required, wine knowledge preferred, must be able to lift and carry
up to 25lbs. and work flexible schedule including days, nights, weekends and holidays.
BARTENDER
Responsible for making all drinks for lounge customers, cocktail servers, and food servers
while providing guests with professional, efficient service and quality-made beverages. Previous bartending
experience in fine dining establishment and must be able to work days, nights, weekends, and holidays.
BUS PERSON
Clears and resets tables and assists the food servers in their duties while providing courteous,
professional and efficient service to the guests. Must be able to work flexible hours including days or nights,
weekends and holidays.
HOST/HOSTESS
Greets and seats guests with the highest standards of courteous, professional and efficient
service and hospitality while ensuring customer satisfaction. Accurately completes transactions of checks
for the restaurant. Must have exceptional customer service and telephone etiquette skills; must be able to
work nights, weekends, and holidays.
EOE/M/F/D/V
For further information or to apply for one of the above positions contact:
Dena Payne, Human Resources Director
The Sanderling
1461 Duck Road, Duck, NC 27949
Phone 252.449.6652
Fax 252.261.7551
E-mail: dpayne@thesanderling.com
