Manager – F&B; Z Hotels | Zolo Run the outlet like a business. Protect margins. Elevate the dining experience. Why this role exists At Z Hotels, F&B; is not a support function. It is: A revenue engine + a guest experience layer. Guests may come for the stay. But dining experience significantly shapes:
• Guest satisfaction
• Reviews
• Repeat usage
• Brand perception As hotel occupancy scales:
• Dining demand increases
• Peak-hour pressure rises
• Table turnover becomes critical
• Cost leakages compound quickly
• Guest expectations around food and service become non-negotiable Without discipline, F&B; operations quickly become: Low-margin + inconsistent + complaint-heavy. The biggest operational failures usually happen when:
• Revenue performance is not tracked daily
• Food costs and wastage remain uncontrolled
• Service quality becomes inconsistent
• Upselling and banquet opportunities are missed
• Hygiene and compliance standards weaken
• Teams operate without accountability and productivity visibility Without solid outlet leadership:
• Revenue leakages increase
• Margins weaken despite occupancy growth
• Guest complaints rise
• Team discipline breaks down
• Brand experience becomes inconsistent This role exists to ensure:
• F&B; operates like a structured business unit
• Revenue is tracked and grown predictably
• Costs are controlled tightly
• Service quality remains consistent
• Hygiene and compliance remain non-negotiable If this role is strong:
• Outlet revenue grows predictably
• Margins improve sustainably
• Guest experience strengthens significantly
• Teams operate with accountability and discipline
• Events and banquets execute smoothly If this role is weak:
• Revenue leakages increase
• Food cost overruns hurt profitability
• Guest complaints rise
• Service quality becomes inconsistent
• Operations become reactive and chaotic This role directly controls: Revenue + margin + guest experience + outlet performance Your mandate is clear
• Drive predictable F&B; revenue growth
• Protect outlet margins through cost discipline
• Maintain strong service and hospitality standards
• Build a high-performing and disciplined team
• Ensure hygiene and compliance governance consistently This is not a floor management role. This is outlet business leadership. About Zolo and Z Hotels Finding dependable accommodation has historically been fragmented and inconsistent. People settled for compromises because the system offered few trustworthy options. Zolo reimagined living and hospitality as a connected journey. Zolo Coliving simplifies urban living.



Z Vacations enables meaningful travel experiences. Z Hotels serves the modern traveler with consistency, warmth, and operational discipline. Today, over 100,000 people trust Zolo across different phases of life. Our ambition is to build the most trusted living and hospitality ecosystem for the new generation by partnering deeply with property owners who think long term. Z Hotels operates on:
• Consistency
• Operational discipline
• Predictable guest experience F&B; directly contributes to:
• Revenue diversification
• Guest satisfaction
• Repeat usage and loyalty The hospitality model works only when:
• Outlet performance is tracked daily
• Service quality remains consistent
• Cost and experience stay balanced
• Teams execute with accountability At scale: F&B; discipline determines sustainable profitability. This role directly impacts: Hotel profitability + guest experience + operational reliability What you will be responsible for 1. Own Revenue & Outlet Performance
• Track daily:
• Sales
• Covers
• Revenue
• Average Bill Value (ABV)
• Design upselling and promotional strategies
• Improve banquet and event revenue opportunities
• Monitor outlet performance trends consistently
• Conduct weekly reviews and corrective action discussions 2. Enforce Cost Control & Margin Discipline
• Track food cost % daily and weekly
• Control wastage, portion sizes, and inventory leakages
• Monitor procurement and vendor pricing closely
• Ensure inventory accuracy and stock rotation discipline
• Conduct cost audits and identify operational leakages proactively
• Balance profitability without compromising guest experience 3. Lead Guest Experience & Service Standards
• Conduct regular service quality audits
• Monitor guest feedback and dining experience ratings
• Personally handle major guest escalations and complaints
• Train teams on:
• Service quality
• Etiquette
• Guest interaction standards
• Ensure SOP adherence during peak operations consistently 4. Drive Team Leadership & Productivity
• Conduct structured daily team briefings
• Plan staffing and shifts based on occupancy and demand forecasts
• Track productivity and accountability across teams
• Coach and correct underperformance proactively




• Build future supervisors and second-line leaders
• Maintain morale, discipline, and operational energy 5. Govern Hygiene, Safety & Compliance
• Conduct regular hygiene and kitchen audits
• Ensure food safety and storage discipline consistently
• Maintain cleanliness standards across kitchen and dining areas
• Enforce grooming and hygiene SOPs strictly
• Maintain audit and compliance readiness at all times 6. Execute Events & Cross-Functional Coordination
• Plan and execute banquet and event operations smoothly
• Coordinate with:
• Kitchen teams
• Front office
• Operations teams
• Ensure inventory and staffing readiness for events
• Prevent execution breakdowns during high-pressure situations
• Deliver seamless event guest experience consistently What success looks like after 12 months
• Stable and predictable F&B; revenue growth
• Increase in Average Bill Value (ABV)
• Food cost maintained within benchmarks consistently
• Minimal service-related guest complaints
• Strong hygiene and audit compliance scores
• Smooth and reliable banquet/event execution
• Predictable contribution to hotel profitability The outlet begins to feel: Structured + Predictable + Scalable—not reactive. Who this role is for You will likely thrive here if:
• You think commercially, not just operationally
• You track numbers and performance rigorously
• You enforce discipline without damaging morale
• You stay calm during peak operational pressure
• You balance cost and guest experience intelligently
• You naturally take ownership of outcomes Experience we value
• 5–7 years in:
• F&B; operations
• Restaurant management
• Hotel dining operations
• Experience managing:
• Outlet revenue
• Food cost control
• Team productivity
• Guest escalations
• Banquet and event execution exposure preferred Hospitality background preferred. Commercial awareness is non-negotiable. The impact you will have
• Direct impact on hotel profitability
• Improve guest dining experience and reviews
• Control food cost and operational leakages
• Build disciplined and scalable F&B; operations
• Strengthen Z Hotels’ hospitality brand perception Why join now Z Hotels is scaling rapidly across markets. As occupancy increases: F&B; discipline will determine whether revenue growth remains sustainable. This role offers:
• Ownership of a business unit within the hotel
• Strong exposure to revenue and operational leadership
• Direct impact on profitability and guest experience
• Growth into Cluster and Operations leadership roles

📌 Food and Beverage Manager (Bengaluru)
🏢 Zolo
📍 Bengaluru