Food And Beverage Supervisor

Zolo; Bengaluru Urban; On-site; INR 279,000 - 502,000; Full time

Job summary

Zolo is seeking a capable F&B Supervisor to lead restaurant shifts, ensuring fast, warm, and consistent service for guests. You will coordinate the floor, coach team members, and maintain high standards of hygiene and operational discipline.

The role emphasizes leadership, guest satisfaction, and revenue through effective upselling, with growth opportunities into higher management within Z Hotels and Zolo's hospitality network.

Qualifications

• 2–5 years of experience in F&B operations, hospitality, or hotels.
• Proven leadership on the floor and during peak service times.
• Strong guest handling, conflict resolution, and upselling abilities.
• Ability to train, coach, and motivate service teams.
• Knowledge of SOPs, hygiene, and safety standards.

Responsibilities

• Lead the F&B team during every shift, allocating responsibilities and ensuring cross‑functional coordination.
• Drive guest experience with prompt, courteous service and quick resolution of issues.
• Maintain service quality, SOP adherence, and operational discipline throughout shifts.
• Drive revenue through upselling and promoting specials and offers.
• Ensure hygiene, safety, and compliance across the dining areas and service stations.
• Coordinate inventory and shift handovers; minimize wastage and ensure smooth transitions.

Skills

Team leadership

Guest service

Upselling

Training

Communication

Job description

Lead the shift. Elevate service. Deliver exceptional dining experiences every time.

Why this role exists

At Z Hotels, exceptional dining is built on more than good food—it is built on consistent execution.

Guests remember how quickly they were served, how warmly they were welcomed, how confidently issues were resolved, and whether every interaction felt seamless.

As Z Hotels continues to grow:

• Guest volumes increase
• Teams become larger
• Service expectations become higher
• Coordination between the restaurant, kitchen, and front office becomes more critical

Without strong shift leadership:

• Service becomes inconsistent
• Guest complaints increase
• Revenue opportunities are lost
• Team discipline weakens

This role exists to ensure every shift operates with discipline, speed, consistency, and guest focus.

A strong F&B Supervisor creates an environment where guests receive excellent service while the team executes confidently under pressure.

If this role is strong:

• Guests enjoy faster and more consistent service.
• Team productivity improves.
• Guest complaints reduce.
• Revenue through upselling increases.
• Operations become predictable and scalable.

If this role is weak:

• Revenue opportunities are missed.
• Operational discipline weakens.

This role directly owns shift execution, service quality, guest satisfaction, and team performance.

Your mandate is clear

• Lead the F&B team during every shift.
• Ensure exceptional guest service from arrival to departure.
• Drive speed, quality, and accuracy in service delivery.
• Coach and supervise associates on the floor.
• Ensure hygiene, presentation, and operational discipline.
• Improve revenue through service excellence and upselling.

This is not a service delivery role. It is a shift leadership and operational control role.

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 Hotels serves the modern traveler with consistency, warmth, and operational discipline.

Today, over 100,000 people trust Zolo across different phases of life.

At Z Hotels, great dining experiences are created through disciplined execution, strong leadership, and genuine hospitality.

The F&B Supervisor ensures every shift reflects these standards.

What you will be responsible for

Lead Shift Operations

• Own end-to-end restaurant operations during assigned shifts.
• Allocate responsibilities across the team.
• Ensure smooth coordination between service, kitchen, and billing.
• Maintain service flow during peak hours.
• Monitor table availability and guest movement.
• Ensure operational readiness before every shift.

Drive Guest Experience

• Personally engage with guests whenever required.
• Ensure every guest receives prompt and courteous service.
• Resolve complaints quickly and professionally.
• Recover guest experience before issues escalated.
• Build a culture of hospitality within the team.
• Monitor guest satisfaction throughout the shift.
• Conduct shift briefings.
• Coach team members on guest handling and service standards.
• Monitor productivity and service discipline.
• Ensure grooming, punctuality, and professional behaviour.
• Provide real-time feedback and corrections.

Ensure Service Quality & Operational Excellence

• Monitor order accuracy and service speed.
• Ensure proper table setup and presentation.
• Maintain consistency across all guest interactions.
• Prevent service delays and operational bottlenecks.
• Ensure SOP adherence throughout the shift.

Revenue & Upselling

• Encourage suggestive selling across the team.
• Monitor average bill value and upselling opportunities.
• Promote special menus, beverages, and ongoing offers.
• Ensure revenue opportunities are not missed.
• Balance guest experience with commercial outcomes.

Hygiene, Safety & Compliance

• Ensure food safety and hygiene standards are maintained.
• Monitor cleanliness of dining areas and service stations.
• Maintain compliance with operational SOPs.
• Conduct regular quality checks throughout the shift.

Inventory & Shift Coordination

• Monitor daily stock availability.
• Coordinate with kitchen and stores for replenishment.
• Minimize wastage.
• Ensure smooth shift handovers with complete operational updates.

What success looks like after 6–12 months

• Consistently high guest satisfaction scores.
• Faster table turnaround without compromising service quality.
• Strong team productivity during every shift.
• Minimal guest complaints and service escalations.
• Higher revenue through effective upselling.
• Excellent hygiene and operational audit scores.
• Well-trained and disciplined service teams.
• Smooth coordination between restaurant and kitchen.

Who this role is for

You will likely thrive here if:

• You enjoy leading people on the floor.
• You stay calm during busy service hours.
• You naturally take ownership of guest experience.
• You believe consistency is more important than speed alone.
• You enjoy coaching others.
• You notice operational gaps before they become problems.
• You take pride in building high-performing teams.

Experience we value

• 2–5 years in Food & Beverage Operations, Restaurants, Hotels, or Hospitality.
• Minimum 1 year of team handling or shift leadership experience preferred.
• Experience supervising restaurant operations.
• Exposure to guest complaint handling.
• Strong understanding of service standards and SOPs.
• Experience driving upselling and service quality.
• Hospitality background preferred.

Leadership, service excellence, and operational discipline matter more than tenure alone.

The impact you will have

• Lead the guest dining experience across every shift.
• Improve guest satisfaction and repeat visits.
• Build disciplined, high-performing service teams.
• Increase operational efficiency and service consistency.
• Contribute directly to restaurant revenue and brand reputation.

Z Hotels is expanding rapidly across markets.

As we grow, consistent service leadership will become one of the biggest differentiators for our guest experience.

This role offers:

• Ownership of restaurant shift operations.
• High visibility within hotel operations.
• Exposure to team leadership and business performance.
• A clear path toward Restaurant Manager, F&B Manager, and broader Hotel Operations Leadership roles.

If you believe great hospitality is created through leadership, discipline, and exceptional guest experiences—not just serving food—this is the right opportunity.