Restaurant Manager

About the Company Zolo is India’s largest managed living and hospitality platform , reimagining how people live, travel, and stay. With a strong presence across multiple verticals — Co-Living, Hotels, Hostels, Student Housing, and Vacations — Zolo offers a unique blend of comfort, community, and operational excellence.

Within this ecosystem, Z Hotels represents Zolo’s hospitality vertical — a new-age hotel brand that blends business efficiency with lifestyle warmth. Our restaurants are designed to create memorable dining experiences that reflect our passion for service, flavor, and connection.

Key Responsibilities

Restaurant Operations

Oversee daily restaurant operations, ensuring smooth service and guest satisfaction.

Coordinate between kitchen and service teams for timely order execution.

Maintain high standards of hygiene, safety, and cleanliness at all times.

Team Leadership & Training

Recruit, train, and motivate service staff to deliver consistent brand-standard experiences.

Lead by example on the floor, fostering teamwork, discipline, and positive morale.

Conduct regular service briefings and performance feedback sessions.

Guest Experience & Service Excellence

Handle guest queries and complaints professionally, ensuring quick resolution.

Build rapport with regular guests to drive loyalty and repeat business.

Ensure every guest interaction reflects warmth, empathy, and attentiveness.

Operational & Financial Management

Monitor food and beverage costs, control wastage, and optimize inventory.

Ensure adherence to SOPs, billing accuracy, and POS system usage.

Review daily sales, track performance metrics, and identify improvement areas.

Marketing & Collaboration

Execute restaurant promotions and collaborate with marketing on events and offers.

Work with chefs to introduce specials and seasonal menus.

Represent the restaurant’s brand identity consistently across guest touchpoints.

What We’re Looking For

Education

Diploma or Degree in Hotel Management or Hospitality Administration preferred.

Skills & Experience

4–8 years of experience in restaurant or F&B operations within hotels, boutique dining, or premium cafés.

Proven expertise in guest handling, team leadership, and cost control.

Exposure to both restaurant and banquet operations is preferred.

Strong understanding of POS systems, inventory control, and hygiene standards.

Candidates from Assistant Restaurant Manager or F&B Supervisor roles looking to step up are encouraged to apply.