Job Summary
Published On : Aug 10, 2026
No. of Vacancies : 02
Job Type :
Full Time
Job Level :
Experience : At least 5 years
Location : Dhaka (Shantinagar)
Salary Range:
Negotiable
Application Deadline : Aug 20, 2026
Food & Beverage (F&B) Service Captain
Sky City Hotel Dhaka
No. of Vacancies
02
Job Description / Responsibility
- About Bailey Brasserie & Sky City Hotel
- Sky City Hotel is a 4 star premium hotel in Shantinagar. Bailey Brasserie is our global-dining all-day restaurant and the centre of a busy multi-outlet F&B operation that also comprises our café, BBQ grill, in-room dining, and a banqueting and conference business.
- We are strengthening the leadership of our F&B service team and are looking for a passionate Captain/Supervisor to join us -someone with strong guest service skills, hospitality experience, and the confidence to lead and coordinate a service team.
- We're committed to a diverse, inclusive team and welcome applications from women in hospitality
- Job Purpose
- The F&B Captain/ Supervisor leads a section of the floor during service, ensuring seamless service delivery and driving guest satisfaction across à la carte dining, buffet breakfast, café, grill and banquet service. As a hands-on floor leader, you will oversee the waiters, runners and bussers assigned to your section, bridging the gap between kitchen execution and premium tableside hospitality — and you will take charge of the shift when Restaurant Managers are not present.
- Key Responsibilities
- Floor & Service Excellence
- Oversee the complete setup of your section for breakfast, lunch, dinner and transition periods.
- Greet and seat guests warmly, managing table pacing and optimising restaurant flow.
- Master the extensive global menu to present dishes expertly, take complex orders, and upsell premium items, mocktails and specialities.
- Proactively manage the pace of service, ensuring orders are accurately conveyed to the kitchen and served promptly.
- Deliver the same standard at buffet breakfast, on the grill and at banquet functions as in à la carte service.
- Enforce F&B standard operating procedures (SOP) across all outlets you work in.
- Team Leadership & Supervision
- Supervise, guide and motivate the waiters, runners and commis assigned to your section.
- Conduct pre-shift briefings covering daily specials, VIP guests, dish not available items and operational targets.
- Monitor staff grooming standards, side-station replenishment and adherence to hospitality protocols.
- Coach team members during service, correcting standards in the moment without undermining them in front of guests.
- Report attendance, punctuality and conduct concerns to the Supervisor in writing rather than resolving them informally.
- Shift Leadership — Stepping Up
- The Supervisor or Assistant Restaurant Manager are not on every shift. Early breakfast, late dinner, weekends and concurrent banquet functions all require a Captain who can take charge. This is a defining part of the role, not an occasional favour.
- When no Supervisor or Assistant Restaurant Manager is present, you are expected to:
- Open or close the outlet independently and complete the checklists properly, not from memory.
- Brief the full team, allocate sections, and adjust staffing when someone is absent or covers change.
- Make service decisions in the moment — pacing, seating, priorities — without waiting for permission.
- Hold the float where it is formally handed to you, reconcile the shift accurately, and report any variance the same shift.
- Complete the written handover to the next shift and to the Supervisor, so that nothing is lost between shifts.
- Guest Relations & Problem Solving
- Cultivate strong relationships with regular hotel guests and local diners.
- Resolve real-time complaints and special requests gracefully, escalating anything involving a bill adjustment, a safety concern, alleged staff misconduct or a VIP to the Management without delay.
- Record guest feedback, preferences and incidents in the shift log so that management and the next shift have a written record.
- Ensure a high-standard dining atmosphere by monitoring ambient lighting, music levels and overall cleanliness.
Educational Requirements
- Diploma in Hotel Management in F&B Service
Experience Requirements
- At least 5 years
- The applicants should have experience in the following business area(s): Hotel, Restaurant
Additional Job Requirements
- Minimum 5 years in F&B service in a busy 4- or 5-star hotel restaurant or a high-end casual or fine dining establishment.
- By a busy hotel restaurant we mean genuine volume — a full-house buffet breakfast, sustained covers through lunch and dinner, and banquet functions running alongside the à la carte operation. Experience gained solely in a low-volume outlet, a standalone café or a quick-service environment will not meet this requirement.
- Candidates with more experience, may be considered for the Shift Supervisor / Managerial positions.
- Ability to stand and walk for long periods, and flexibility to work rotating shifts including early mornings, evenings, weekends and holidays.
- We are committed to building a diverse and inclusive team, and strongly encourage female hospitality professionals to apply.
Location
Dhaka (Shantinagar)
Salary Range
Negotiable
Other Benefits
Over time allowance
Lunch Facilities: Full Subsidize
Salary Review: Yearly
Festival Bonus: 2
Job Source
Bdjobs.com.bd Online Job Posting
Application Deadline : Aug 20, 2026
