Food and Beverage Captain

Food and Beverage Captain - Restaurant ServiceJob Snapshot: Role: Food and Beverage Captain - Restaurant Service Location: Dubai, United Arab Emirates Industry: Hospitality Function: Food and Beverage Experience: 2-3 years Job Type: Full-timePosition OverviewFood and Beverage Captain - Restaurant Service in Dubai, United Arab Emirates is a Hospitality opportunity for an experienced service professional ready to supervise daily restaurant operations and deliver memorable dining experiences.

Accor is hiring a Food and Beverage Captain for Swissotel Al Ghurair and Swissotel Living Al Ghurair to guide waiters and busboys, maintain service standards, support guest satisfaction, and assist the Outlet Manager with smooth day-to-day operations. The position combines hands‐on guest service with team supervision, outlet preparation, menu knowledge, staff coaching, stock organization, and service quality control in a busy upper upscale hotel environment. Job DetailsCountry: United Arab EmiratesCity: DubaiIndustry: HospitalityFunction: Food and BeverageSalary: 3500-5500 Estimated salary range based on similar jobs in the job city; please confirm the final offer with the employer. Gender: AnyCandidate Nationality: AnyJob Type: Full-timeRole ContextThe Food and Beverage Captain acts as an operational link between the restaurant service team and outlet leadership.

During each shift, the Captain ensures the assigned dining area is properly prepared, employees understand their responsibilities, guests receive attentive service, and operational concerns are addressed before they disrupt the dining experience. The position also supports team capability by coaching service personnel and reinforcing hotel standards. Strong floor leadership can improve service consistency, guest satisfaction, table operations, and the overall performance of the outlet.

Key ResponsibilitiesSupervise Waiters and Busboys within the assigned restaurant or Food and Beverage service area.

Coordinate daily service activities and ensure team members perform their duties according to hotel standards.

Assist the Outlet Manager and Headwaiter with smooth operation of the outlet throughout each shift.

Perform Food and Beverage service duties when required to support guests and the wider service team.

Maintain detailed knowledge of the outlet menu, ingredients, beverages, and available dining options.

Provide guests with accurate menu information and appropriate recommendations.

Welcome guest questions and respond with attentive, professional service.

Address complaints and service concerns promptly and work toward satisfactory resolutions.

Escalate issues to the Headwaiter or Outlet Manager when further management attention is required.

Check the outlet before service to confirm tables, equipment, supplies, and service stations are properly prepared.

Inspect mise en place before and after operations and ensure required standards are maintained.

Direct the service team during busy periods and coordinate priorities to maintain efficient guest service.

Monitor restaurant presentation and readiness throughout operating hours.

Ensure team members receive adequate instruction and training for their assigned responsibilities.

Coordinate with the Headwaiter or Outlet Manager to identify service skills that require additional training.

Support regular coaching and practical skills development for Food and Beverage employees.

Organize and control service supplies required for daily outlet operations. Maintain concise and accurate records of beverage stock where assigned.

Monitor stock availability and highlight shortages before they affect service.

Encourage positive guest relations and maintain a welcoming atmosphere across the assigned service area.

Communicate operational requirements clearly with colleagues and relevant hotel departments.

Support service recovery when guest expectations have not been met.

Maintain professional conduct and appearance in accordance with hotel requirements.

Perform additional Food and Beverage duties assigned by the supervisor.

Follow hotel environmental, health, hygiene, and safety procedures throughout restaurant operations. Ideal ProfileMinimum 2-3 years of previous experience, preferably within the hotel industry.

Practical Food and Beverage service experience in a hotel, restaurant, resort, or comparable hospitality environment. Previous exposure to supervising or guiding restaurant service personnel is preferred.

Strong knowledge of restaurant service procedures and guest interaction standards.

Passionate about food, beverages, hospitality, and customer service.

Able to develop detailed menu knowledge and confidently advise guests.

Strong team leadership skills with the ability to coordinate employees during active service periods.

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