Nestled in the city's heart, Mandarin Oriental Downtown, Dubai, offers a stunning fusion of modern design with a touch of oriental flair, redefining hospitality standards.
With unparalleled views of Dubai's skyline, the iconic Burj Khalifa, and the sparkling Arabian Sea, this urban retreat offers 224 luxury Residences and 259 Rooms & Suites.
Going beyond traditional hospitality, Mandarin Oriental Downtown, Dubai, it's not just a hotel but a lifestyle destination, offering relaxation, luxury, and memorable experiences.
Scope of Position
The Banquet Team Captain will oversee and be personally involved in all operational aspects of a particular shift to assure all service steps are followed and to guarantee every single guest is delighted. Furthermore, the supervisor will support in administrative tasks.
Responsibilities
Oversee and manage shifts effectively to ensure a smooth and effective overall operation by guiding colleagues on and personally involving himself in all required aspects of the sequence of service.
Have an excellent understanding of the banqueting concept and food and beverage offerings and be able to verbally explain those to guests and to train colleagues on them.
Maintain a great synergy between all outlets within Food & Beverage as well as the Hotel overall to assure maximum efficiency.
Ensure the timely delivery of all amenities as per standards.
Assure the back and front of house areas in the outlet are always clean and tidy.
Constantly identify areas for improvement in service and food and beverage quality through guest comments, comment cards and guest incident reports and share observations and recommendations with the Assistant Banquet Manager.
Encourage proactive, efficient, and effective communication within the outlet to promote a climate of teamwork and enthusiasm.
Identify departmental learning and development needs for all colleagues of the restaurants and share those with the Assistant Banquet Manager.
Checking in advance on manning levels and other parameters affecting shifts daily.
Ensure proper presentation of all F&B set-ups: Coffee break, buffet etc.
To maintain and organize appropriate stock levels and ensure sufficient inventory for daily usage. Following up with daily and weekly requisitions as requested by the restaurant manager.
Supervise all aspects of the bar and coffee stations at all times to ensure the preparations, operations, and maintenance are running smoothly and according to standards.
To report through the assigned system and follow up all maintenance defaults affecting delivery of service.
To ensure cashiering is carried out properly by the team and daily cash and credit collections are in order and submitted to accounting after end of shift.
To perform and check all duties related to restaurant opening and closing check list.
Effectively handle any kind of guest complaints being verbal or written. More severe guest complains will be reported to management without fail.
Ensure team product knowledge is maintained, updated and regular tested.
Communicate clearly and directly with all colleagues and superiors to avoid misunderstandings and other shortfalls caused by lack of communication.
Personally monitor and follow through on any requirements of VIP guests who are joining the events as directed by the management.
Ability to understand effective approaches of communication with different individuals.
Able to empower colleagues and communicate clearly with peers, subordinates and superiors.
Skills & Qualifications
High School qualification or equivalent.
Degree or Higher National Diploma in Hospitality/Hotel/Business Management is preferred.
Experience as Captain in Banqueting or in a high-volume restaurant with highest levels of service is preferred.
A minimum of 2 years of experience working in a 5-star luxury hotel environment.
Ability to understand guest needs and to deliver superior guest service.
Ability to work long hours with a strong focus on operational excellence.
Familiar with restaurant point of sales and cashiering procedures is preferred.
Perform job with attention to details and the ability to organize and handle multiple tasks.
Knowledge of dining and lounge service procedures and standards.
Ability to understand the flow of service and support colleagues.
Proven ability to successfully support the management to motivate and lead a diverse team.
Ability to handle multiple tasks effectively.
Basic computer skills including MS Office.
Fluent verbal and written communication skills in English.
Verbal and written communication skills in English or other languages are preferred.
