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Manager Restaurant

Varanasi, UP, India
March 23, 2018

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SH-**/***-A Tarna Bazar,

Shivpur Varanasi,

Uttar Pradesh – 222142,

Mob. No+972*******,915-***-****


Ajay Kumar Gupta


To strive for excellence in the field of Food & Beverage cost control Which is mutually beneficial to both of us and to turn out to be a long-term asset for the organization with which my association is there.


Worked as a F&B Controller in Crown Plaza Hotel Pune Maharashtra 15th July 16 to 28th Feb 2018

Worked as a F&B Controller in Balaji Sarovar Premier Hotel Solapur Maharashtra from 02nd April 2014 to 14 July 2016.

Worked as a F&B Controller in Radisson Blu Hotel Haridwar from 01st October 2012 to 31st March 2014.

Worked as an Account Executive cum F&B Controller in Boutique Hotel Rasa Resort Jaipur from 01st March 2012 to 30th Sep 2012.

Worked as an Accounts Executive in Radisson Hotel Varanasi from 01 April 2011 to February 2012.

Worked as an Accounts Assistant in Radisson Hotel Varanasi from 01 September 2010 to 31st March 2011.

08 March 2010 to 31st August 2010 Radisson Hotel Varanasi, India.

Trainee Assistant Food & Beverage Controller


A.Preparing Monthly F & B Report for MIS.

Monthly food & beverage & tobacco cost reconciliation report.

Monthly outlet wise food cost report.

Monthly Cafeteria Kitchen report.

Monthly EDM & ENT report with comparative graph.

Monthly Mini bar costing report.

B.Recipe costing of Menu Items:

Using standardized recipe for the costing of menu item.

To control the inventory.

To control the spoilages.

C. Spot Checking:

C.Spot checking if correct measure is being used in bar.

D.Spot checking if correct prices are being charged.

E.Day by day checking and controlling on banquets billing (In practical way).

F.Reconciling book inventory against physical inventory.

G.Spot checking of daily receiving procedure to make sure they are being followed.

H.Spot checking of goods received to ensure good quality & correct quantity.

Spot checking of store keeping procedures to make sure they are being followed

I.Doing some marketing research on competition to ensure purchases on low cost.

D. Checking of receiving report on daily basis.

To reconcile received RR with RR listing of the day.

To reconcile item / quantity given in challan / bill with item /quantity mentioned in receiving report (RR).

To check for the same day receiving of F & B items, particularly in case of alcoholic beverage.

To check for the receiving signature of security, store keeper, kitchen people.

E. Checking of F & B purchase bill.

To check F & B bills with contract file for rate. (In case of contracted supplier)

To check F & B bills with purchase order for rate (In case of contracted supplier but for those items which not mentioned in contract and also for non-contracted supplier).

J. To handover the bills to APGL after checking.

F. Checking of Store Issue for F & B Items.

To reconcile requisition with cost of consumption regarding items as well as quantity.

To see whether requisition have been approved or not by concerned HOD.

To see whether requisition related to alcoholic beverage have been approved or not by f & b controls.

To file the checked requisition along with cost of consumption report.

G. Preparation of Excise Liquor Consumption and Stock Register.

To prepare outlet wise alcoholic beverage sale summary on basis of outlet wise KOT analysis.

To maintain alcoholic beverage purchase details within the format given in excise Register with the help of FLR III gate pass and file the same gate pass in a separate file for receipt record.

To prepare daily alcoholic beverage sale and closing stock of the day status in the format given in excise register.

To file daily alcoholic beverage sale summary sheet along with RR register listing of the day (for alcoholic beverage only).

H. Maintain of Purchase Order File.

To receive and file the purchase orders of f & b items.

To see weather PO date is prior of RR date or not, it should be prior to RR date.

I.Checking of NC KOT.

To check the NC KOTs for the signature of concerned HOD and separate them in two bunches. (Approved / unapproved KOTs)

To reconcile the NC KOTs received with NC KOT listing and mark for the un received KOTs.

To check the NC KOTs with standard guideline regarding NC KOT, whether they have been followed or not, if not then make a remark for that.

To prepare the daily EDM / ENT summary report on computer.

To file all NC KOTs along with NC KOT Listing.

J. Checking of F & B Sale Bills. (Of all POS)

To check serial number of received bills with the serial mentioned in sale summary all bills should be attached as per sale summary report.

To check for the re-print bills, to check weather re-printed bill is higher or lower (in amount) than basic bill, if higher then it is OK but if lower then check due to which reason it is lower than basic bill: (i) if it is due to void of item then such re-printed bill should be approved by restaurant manager as well as executive chef /sous chef. (ii) If it is due to discount causes then check weather imprint of discount card have been taken or not and approved by restaurant manager or not if taken then it is OK if not taken then make remark for that.

To check for discount card imprint on all discounted bills (in case of card discount bill) if imprint not taken then make a remark for that. To check for the authorizing Signature of restaurant manager in case of non card discounted bills as well as ensure the follow up of F & B discount policy.

To prepare 100% discounted bill details in a prescribed register.

To check weather discount coupon of card holder is attached or not in case of discount given due to discount coupon.

To prepare daily discount report.

To check bar bills for the happy hour should be printed between 12.00 Noon to 8.30PM.

K. Prepare Kitchen Transfer Report.

To prepare transfer of perishable food items from butchery to kitchens on daily basis.

To prepare inter kitchen transfer report.

L. Other Additional work.

Checking for the par stock in bar.

KOT Analysis.

K.Attending f & b meeting, H O D. meeting & forecast meeting.

L.Coordinating f & b department on problems.

M.Extending inventory sheets.

N.Reconciling book inventory against physical inventory.


Dealing with suppliers, processing their bills according to company rules, releasing their payments & ledger reconciliation.

Handling cash, receiving of cash from different outlets & deposit it into the bank.

Receiving of forex maintaining its record and surrender to the money exchanger.

Liaising with banks and other government departments (Excise).

VAT & Service Tax Maintaining.


Daily Sales Reports.

Bank reconciliation.

O.Got Bravo! Certificate from Radisson Hotel Varanasi in 2010.

P.Got Supervisory Certificate from Sarovar Premiere Hotel in 2016.

Professional Qualification

Academic Qualification

Q.* 2013

R.* M.B.A. Finance from PTU India.

S.* One-year Diploma in Computer Application from Society of Lucknow Education Centre U.P.


T.* 2009

U. B.Com. University of Lucknow U.P., India

V.* 2006

W. Intermediate U. P. Board Allahabad, India


Y. High School U. P. Board Allahabad, India

Personal Skill & Strength

Z.* Having good working knowledge of MS-Office, Showman’s (P.O.S., M.M.S), Opera, IDS, Cocktail World, Win HMS & Micros (Material Management and P.O.S).

AA.* Pre-opening Team Member’s

BB.* Holding knowledge of F&B Controls.

CC.* Good communication skills.

DD.* Ability to work in any environment, adaptability to new environment in short span of time.

Father’s Name

Shri Krishna Gupta

Correspondence Address

Sh-13/128-A Tarna Bazar Shivpur, Varanasi.

Date Of Birth

01st April 1987.

Marital Status




Language Known

English, Hindi.


Expected Salary

listening music


Date: - Ajay Gupta

Place: - Varanasi (Signature)

Contact this candidate