Sir Bani Yas Island is a protected wildlife sanctuary just off the coast of Abu Dhabi, founded by His Highness Sheikh Zayed bin Sultan Al Nahyan. Home to free-roaming animals, including the near extinct Arabian Oryx, the island offers a distinct escape from the world. Located on the north shore between a lagoon and the open ocean, guests of Desert Islands also enjoy access to the facilities of sister resorts Al Sahel and Al Yamm.

·         To promote and ensure guest satisfaction, achieved through his/her ability to develop and maintain a strong team environment, placing emphasis on Associate satisfaction and delivery of prompt, courteous service.

·         The Restaurant Captain assist the F&B Supervisor  in the  accountable for sales and profit in his/her area, and brings into effect the superior product and service expected for our guests in accordance with policies and procedures adopted by the Hotel.

·         Prompt and courteous delivery of all orders, maintain positive image through all areas of guest contact and through cleanliness of guest areas.

·         Bring into effect the superior product and service expected for our guests in accordance with policies and procedures adopted by the Hotel.

·         To assist the Server in the day-to-day operations of Restaurants and Room Service. Assure total guest satisfaction in the service of food and beverage through the supervision of prompt and courteous delivery of all Restaurants and Room Service orders in accordance with policies and procedures adopted by the Hotel.

·         Assume responsibility of daily operation of all assigned outlets.

·         Gather and implement all proper tools for running shifts (i.e. schedules, floor plans, reservations, checks)

·         Find solutions for problems such as call outs, last minute bookings, or any other daily problems that may arise.

·         During shift, ensure that guests are satisfied by assisting with serving, seating, communication with kitchen, and by striving to speak to all guests.

·         Be on the floor during entire meal period and ensure adequate coverage

·         Ensure that only a quality product is being served

·         Ensure all side work is done on a daily basis