MMARY S U
I have been working in Hospitality industry 15 + year, begun with started career.specialized in the hospitality operation and cost volume profit analyze. An energetic, eclectics,academic driven hospitality professional with real passion for delivering first rate to apply the right costing process, and maintain excellent way to company’s cost in budget and increased gross profit margin. To take up a challenging job in development organization having clarity in values in business and company growth.
Summary of skills:
Practically experienced with hotel PMS, Budgeting the right cost system & sales pricing. MBO promoting by hospitality culture improvement through the hotel and restaurant. Certified food safety level 2 from UK/EU.
Ability to control KPI & PMSSI, tackle and given priority to urgent issue of operation. Hospitality background of four star hotel, Int’l cuisine and QSR. Possessing a friendly personality and charisma to connect diverse team. Can do attitude and positive mindset.
Able to deal calmly on challenging situation.
Self motivated and proactive mindset.
E X P E R I E N C E
Cost Controller – Lofat Group, Bneid Al Qar
Preparing the theoretical recipe cost for recipe/products. Manage the two thousand Item Master data include the finished, semi and raw material. Manage the sales article to create and enable to POS. Inventory create and post in the system. Prior post sales checked, invoice, issue voucher, checked and confirm for booking. Managing the FMC/POS /Booking inventory in system more than 2500 raw, semi & finished item article. Mange the raw materials yield & cook test yield with recipe factor assigned materials. Responsible for calculating recipe master production in system. Forecast the material requirement. checked the issue/transfer for production process.
Checked Avg inventory, turnover inventory, stock lied in central kitchen & warehouse decreased. Prepare estimates of new or proposed innovative product costs. Assist in product development in analyzing and reduce cost related option.
Establish the month end quantity & value of all inventory by different location and central kitchen, Adjust inventories 07/2016 – Present
Bneid Al Qar, Kuwait
when differ physical counts records indicate with reason. Right corrective measure to be noted. Review standard cost and actual costs for more than 1.5K products by menu engg pricing set. Prepare accurate weekly and monthly food cost and consumable cost report. Notify the corrective process related recipe cost increased, To Purchasing, Receiving, or Production dept or Warehouse. Article consumption rate accounted with Production manager and executive chef of hot, butchery, pastry, bakery, salad, portioning, packing all division. Record the cost for returned waste foods by more than75 hyper market food supplied, production waste, restaurant, and outlet waste correct them with mechanism.
Prepare review for Recipe Menu Mix Profit of all production. Implement the sales price vs cost of recipe. Central kitchen production report by division wise quantity produce & issue accounted. Review and analyze inventory and margin reports, conduct research and perform analytical studies in regards to cost analyses and profitability.
Prepare variance report on Purchase price variance, Material quantity variance and actual consumption vs theoretical consumption material variance.
Set the Final chart for Cost of sales, Food cost, Consumable cost, Gross margin, analyze the cost volume profit, CVP relation ship and Marginal break even point.
Assistant Manager – TSC Restaurant Division, Kuwait
- Follow the SOP of company and comply as it is standard policy. Audit the store and process the document.
- Supervises the day-to-day activities of multiple non-exempt operations associates within a defined individual or group of restaurants, concepts or stores.
- Assigns work tasks and activities, prepares schedules, and ensures that all shifts are covered.
- Receiving delivery invoice and items verify under HACCP and FMC logged
- Daily MIS to update as requested report from HR, Finance, ADMIN and HO.
- Managing the restaurants smooth operation with quality food and customer service.
- Complying business related license updated. (Commercial, Municipality, Health, Signage ETC )
- Future action and focus plan for review performance result in operation efficiency.
- Analyse the business revenue and P&L month wise. Review the Manpower, Food cost, and operational cost. Meeting with HO and taking necessary corrective action plan.
01/2013 – 01/2016
Hospitality Manager – Empire hotel International, Bharuch, GUJARAT
- Manage daily operations of the hotel & restaurant including all administration duties for the management of finances, human resources, stock control, cash control, promotions and marketing, and the responsible service of food and beverages.
- Reduced f & b department manpower cost 54% to 45% and food cost 34%.
- Set up B2B, B2C channels and tie up with Chanel, Decrease 4% the print advertising budget per quarter. 05/2012 – 06/2013
Asst. Restaurant Manager – Bukhara Fine Dine, Preston, England Food preparation to food handling complied as per food hygiene policy. POS observation of sales, cash and credit flows. Also special selling item in menu. Ensure the stock control, Implement FIFO and LIFO style to follow and waste report. Preparing Monthly Kitchen Yield budget, APC,EPC, Manpower Budget, Cost control. Support to manager for full operation in varies kind of task and service. 01/2010 – 06/2012
Analyze the Menu items y sales,RevPASH, and RevSQM F.O Supervisor – San Rock Hotel, Manama.Bahrain
Responsible for organizing, planning, controlling of the Front Office.Monitored, Executed the operation of Reception, Reservation, Concierge and switchboard.Revenue and Room sales planed for keeping maximize occupancy level.Promote the hotel activity and smooth the front desk operation. 09/2007 – 01/2009
Executive In-charge – Al Salam hotel, Al khobar. KSA 01/1997 – 01/2005 Receptionist – Royal hotel, Bharuch, GUJARAT 01/1995 – 01/1997
ATION E D U C
Indian Institute of managment studies – Diploma Business Management ( 2000 – 2002 ) Bombay Managment Assocication – Diploma In Computer Application ( 1994 – 1995 )
S K I L L S
Food & Beverages Cost
Purchase & Usage
Yield and Qty Cost variance
Stock Control & Inventory management
Job Costing/ABC recipe costing &Yield costing
Multi Cuisine Food article and nature
F& B material manage
Micros Fideio /Microsys FMC/POS
Analysis business Gross profit margin & prime cost of sales. Overseeing and monitoring all material usage transaction right mode . Establish the perpetual and physical Inventory. and month end closing process. Analyze the material article evaluation by consumption ratio by high volume or value by how. Cost of discount, promotion, promotion activities, free samples notify to finance manager. Motivating team toward vision the goal to reduce the cost efficiency.