FnB Captain

Company Description Soulinaire is a one-of-a-kind luxury food and beverage concept by Indian Hotels Company (IHCL), offering location-agnostic gourmet catering for discerning clients. The brand brings IHCL's renowned culinary expertise to curated events, blending innovative cuisine with refined presentation. Soulinaire is built on a legacy of 119 years of signature hospitality, service excellence, and attention to detail. The team focuses on creating world-class experiential events that are memorable, personalized, and seamlessly executed. Working at Soulinaire offers the opportunity to be part of a high-end, service-driven environment that values professionalism and creativity.

Role Description The FnB Captain is a full-time, on-site role based in Mumbai, responsible for supervising and coordinating food and beverage service during events and daily operations. This role includes managing service teams, assigning duties, and ensuring that guests receive prompt, courteous, and high-quality service in line with Soulinaire's standards. The FnB Captain oversees table setups, buffet arrangements, and event-specific service plans, and collaborates with culinary and banquet teams to align service flow with event requirements. Day-to-day tasks include monitoring service quality, handling guest queries or concerns, guiding team members, and ensuring adherence to hygiene, safety, and operational procedures. The FnB Captain also supports training of service staff, assists with inventory of service equipment, and contributes to continuous improvement in guest experience.

Qualifications

• Strong food and beverage service skills, including table service, buffet management, and event-specific service standards.
• Team leadership and supervision abilities, with experience in delegating tasks, coaching team members, and coordinating shifts.
• Guest service and communication skills, including handling guest requests, resolving concerns, and maintaining a professional demeanor.
• Operational and organizational skills, such as planning event setups, managing timelines, and ensuring adherence to SOPs and hygiene standards.
• Prior experience in luxury hospitality, catering, banqueting, or fine dining environments, preferably in a supervisory or captain-level role.
• Basic knowledge of food safety and hygiene regulations; certification in hospitality or hotel management is an advantage.
• Ability to work flexible hours, including evenings, weekends, and holidays, as required by event schedules.
• Comfort working in fast-paced, high-pressure settings, with attention to detail and a focus on guest satisfaction.