Maitre D'/Sommelier

Employment Opportunity
Job Type: Full Time
Job Location: Duck

Sanderling Resort, AAA Four Diamond Resort, 2018 Conde Nast Readers’ Choice Awards #1 Resort in North Carolina and #1 Resort in the South, beckons families and couples to its picturesque shores on the Outer Banks of Duck, North Carolina. The Resort features 128 guest rooms and suites and five rental homes and is set on 15 acres almost completely encircled by the Atlantic Ocean and the serene Currituck Sound.  Multi-generational travelers will discover two 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. Guests are greeted with an open and welcoming lobby area including the Beach House Lobby Bar. The resort is also home to Kimball’s Kitchen, a lively 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, focus on locally sourced coastal Carolina cuisine appealing to all generations. The Sandbar welcomes 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.  www.sanderling-resort.com

  

MAITRE D’/SOMMELIER (Full Time) 

Plans, leads, manages, develops and optimizes the performance of the Kimball's Kitchen Dining Room operation to provide memorable experiences that exceed guest expectations while meeting/exceeding restaurant financial goals. Responsible for setting up and maintaining the restaurant along with the Restaurant Chef, and providing consistent, quality product and service. Executes day-to-day restaurant operations including food and beverage promotions, customer service, and inventories. Maintains direct contact with guests to provide the highest level of service and maximum guest satisfaction. Implements staff requirements and scheduling needs for the restaurant. Executes administrative functions such as reporting, payroll, scheduling, quality assurance, and departmental meetings. Controls food, beverage, and labor costs. Two years' experience in same/similar role in resort/hotel industry, preferably four star/four diamond; excellent food and beverage knowledge; strong wine knowledge; hospitality school degree preferred or equivalent combination of education and experience; hospitality-oriented; excellent customer service and interpersonal skills; computer knowledge and skills (Word, Excel, Timesaver, Aloha, Open Table); work flexible hours including nights, weekends, and holidays.

 



Back to top