Job Summary:
The F&B Captain at Shang Palace, our Michelin-recommended Chinese restaurant in Shangri-La Dubai, will oversee the daily operations of the restaurant, ensuring exceptional guest service and maintaining high-quality standards. This role involves supervising the team, managing guest relations, and collaborating with the Restaurant Manager to enhance overall restaurant performance and profitability.

Responsibilities:

• Oversee daily restaurant operations, ensuring a seamless service experience for guests.
• Interact with guests to provide personalized and high-quality service.
• Motivate and lead the service team, fostering a positive and collaborative work environment.
• Handle guest complaints and resolve issues professionally and efficiently.
• Support the Restaurant Manager in forecasting, scheduling, and evaluating restaurant profitability.
• Ensure the restaurant’s decor and ambiance meet luxury standards and align with the overall theme.
• Assist in training and developing junior staff to ensure consistent service quality.
• Ensure compliance with health, safety, and hygiene regulations.
• Collaborate with the kitchen team to ensure smooth coordination between food service and front-of-house operations.
• Drive continuous improvement initiatives to enhance guest satisfaction, team performance, and revenue generation.

Requirements:

• Passion for Food & Beverage with a focus on delivering exceptional guest experiences.
• Strong leadership skills with the ability to inspire and motivate a team.
• Experience in luxury Chinese restaurants or 5-star hotel dining operations preferred.
• Fluency in English is essential, with proficiency in basic Mandarin required.
• Strong communication and problem-solving skills.
• Ability to multitask and work in a fast-paced, dynamic environment.
• Detail-oriented with a commitment to maintaining high service standards.

Level of Education:
Diploma or degree in Hospitality Management or a related field is preferred.

Work Hours:
Full-time, including evenings, weekends, and public holidays, as required by restaurant operations.

Experience in Months:
48+ months (4+ years) of relevant F&B experience, with at least 2 years in a supervisory role.