Food & Beverage (F&B) Captain

Job Description

Title: Food & Beverage (F&B) Captain

Company Name: Sky City Hotel Dhaka

Vacancy: --

Age: Na

Job Location: Dhaka (Malibagh)

Salary: Negotiable

Experience: --

Published: 2026-07-21

Application Deadline: 2026-08-19

Education:

Requirements: --

Skills Required:

Additional Requirements:

Responsibilities & Context:

About Bailey Brasserie & Sky City Hotel

Sky City Hotel is a 4 star premium hotel in Malibag Mor. 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 invite applications.

Job Purpose

The F&B Captain 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 the Supervisor or Assistant Restaurant Manager is 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.

· SOP - enforce the F&B standard operating procedures 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.

Taking charge of a shift does not extend your financial authority. The limits below apply at all times, including when you are the most senior person on the floor.

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 Supervisor 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.

• Over time allowance
• Lunch Facilities: Full Subsidize
• Salary Review: Yearly
• Festival Bonus: 2