Manager Food
Resume:
Murali Vasudev Nayak
Email : - ***************@*****.***
UAE : - 009**-*********
Application for the position of “Cost Controller”
Ready to join immediately
Objective: -
My career objective would be, an appointment in role befitting my qualifications in an organization that will give me optimum exposure to improve my knowledge and skills. I welcome new challenges and strive to excel in those put before me. I am meticulous in putting my knowledge into practice. I believe in hard work that will boost the entire organization and me.
Skills: -
Cost Control
1) Inventory (Food /Bev/ Gen)
2) Recipes costing (Food & Beverage)
3) Yield Test Recipes/ New Menu
4) Wastage Control
5) Spot Check on Food Beverage
6) Month End Closing / Reports
7) Menu Engineering / Potential Costing
8) Monitor Voids checks/Discount/Comps
9) Micros price updates and Interface.
10) Banquet and Brunch Costing.
System Skill
FMC
FBM
ADACO.NET
MARKETBOOMER
Micros
Work Experience: -
Company : - Emmar Group
Position : - Assistant Manager – Cost Control
Period : - From Sept – 2019 to Jan- 2020
Reporting To : - Manager Cost Controller
The Emmar Group a hospitality management company with most successful international hospitality brands including The Address down Town Hotel, The Address Boulevard, The Armani Hotel, The Down Town Palace, The Sky View Hotel.
Key Responsibilities: -
Handling the entire Cost Control department i.e. Checking Invoice Posting
Creating recipes for Food and Beverage in ERP Dynamics.
Suggesting Selling price to the Executive chef to meet the cost % target
Spot check for Food, Beverage and Tobacco items.
Preparing F&B cost reports weekly and monthly to the management,
Work closely with Executive chef with various menu cost analysis projects,
Analyze and provide Average price report monthly and its impact on F&B cost and also provide reports such as F&B comp,Staff meal,wastages, Impact of FOC value on cost.
Slow moving items reports for Beverages monthly.
Independently doing Month End Closing
Creating Food recipes and coordinating with the Executive chefs before implementing in the menu. To approve the cost and selling price for the recipe with the Management and DOF. To make aware to the kitchen staff that recipes needs to be followed strictly and to avoid wastages in the kitchen.
To send Food cost report to the management weekly and monthly and review through report analysis and discuss the reason for high and low food cost.
Passing JVs for month end closing.
To conduct spot check for Food and Beverage for all outlets and also do spot check on receiving items.
Company : - The Royal Event Planning Group
Position : - Group Cost Controller & Purchasing
Period : - From Dec – 2017 to May -2019
Reporting To : - F&B Operation Manager
The Royal Group Company having Lounge and Restaurant at Business Bay and Sheikh Zayed Road Dubai
Key Responsibilities: -
Handling entire Cost Control and Purchasing department independently.
Identify the categories for (Food &Beverage and Non Food Items) to analyze the reports.
Tracking and recording monthly savings reports to the Management.
Managing the Quotation process,Comparison, Analyzing and do the price Negotiations with the suppliers to get best deal to the company
Making Contract for the Highest spend items to increase the savings figures Quarterly/ Six months/ annually which will benefit the organization and meet the budget for Food and Beverage cost.
Attend meetings and trade exhibitions to update the product knowledge.
Sourcing new suppliers, new products, negotiating prices with suppliers.
Preparing the supplier performance report on monthly and quarterly basis.
Processing the purchase order on daily basis as per the hotel procedures.
Attending Monthly meetings for Operational and Finance department
Spot check receiving items for Food (especially Sea Food/ Meat Items/Dry Food items) i.e. Quality/Quantity/ expiry period of the product and thoroughly check with the Chef before receiving the items in the store / kitchen and also verified as per the Purchase Order.
Entering all data invoices related to Food, Beverage and General items in FMC
Preparing food recipes for new menu in consultation with Executive Chef and check thoroughly the ingredients in recipes are as per actual preparation.
All recipes related to food and beverage needs to be documented i.e. signed by Executive chef and Bar Manager.
Suggest menu selling price to the Executive chef depending on what cost percentage the menu item to be sold (taking all taxes into consideration)
Provide weekly and monthly average price report of the entire product to the Chef and Management for explanation of high and low food cost.
To perform yield test for all new menu items.
To check the menu price in the micros are as per the Menu
FOC Items are properly recorded in the system and show the impact in the cost (i.e. average price of the product will go down and secondly on the basis of consumption will lead to low food and beverage cost)
Provide variance report to the Executive Chef and Bar Manager to get explanation for shortage//excess in the Inventory
To provide reports in quantity and value relates to slow moving items for Food / Beverage / General items
Income audit for all checks transaction and asking reason for Voids, 100% Complimentary, spoilage, checking discounts and its approval.
To do spot check audit during operation to see that process are followed properly.
Provide Month end reports to the management i.e. – 100% complimentary report, high and low menu selling items, FOC details report in value and its impact on cost for food and beverage, Menu Engineering Report for Food and Beverage, Staff meal report and its impact on cost, Par stock report to see that items are ordered and stored as per the Par value (i.e. to check if there is overstock of items lying in stores and in kitchen.
Company : - The Bulldozer Group.
Position : - Group Cost Controller & Purchasing
Period : - From May - 2014 to February -2016
Reporting To : - Finance Controller
The Bulldozer Group a Boutique hospitality management company with most successful international hospitality brands including Sass Café, Movida, VIP Room, Toko, Novikov & Cipriani Restaurant.
Key Responsibilities: -
Handling the entire Cost Control department i.e. Checking Invoice Posting, Creating recipes in FMC and suggesting selling price to the Executive chef to meet the cost % target, Spot check for food and Beverage items,Preparing F&B cost reports weekly and monthly to the management, Work closely with Executive chef with various menu cost analysis projects, Analyze and provide Average price report monthly and its impact on F&B cost and also provide reports such as F&B comp,Staff meal,wastages, Impact of FOC value on F&B cost, Slow moving items reports for Beverages monthly and do Month end closing independently. To approve the cost and selling price for the recipe with the Management and DOF. To make aware to the kitchen staff that recipes needs to be followed strictly and to avoid wastages in the kitchen. To send Food cost report to the management weekly and monthly and review and through analysis discuss the reason for high and low food cost with reasons. Most imp to review the Average price material cost report on weekly and monthly basis.
Company : - Landmark Hospitality Groups (Dubai)
Position : - F & B Controller
Period : - From Jan - 2013 to April- 2014
Reporting To : - F&B Cost Control Manager
Foodmark is the food and beverage division of the Landmark Group. It operates a number of internationally-franchised restaurants within the UAE and other GCC countries, including Carluccio's, Mango Tree, Chi ‘Zen, Max's and Max Burger. The division also has joint ventures with The Meat Company in Dubai, Abu Dhabi, and Kuwait, in addition to Ushna in Abu Dhabi and La Gaufrette and Bazerkan in Dubai.
Key Responsibilities:-
Inventory for Food, Beverages & Tobacco.
Investigate variances between Food and Beverage Potentials with actual results and
recommends corrective measures where necessary
Conducting spot check for food and beverages in all outlets & report any discrepancy
On periodic basis review standard recipes for proper costing
To perform periodic butchery tests (yield)
To analyze monthly price increase report for Food and Beverage
To prepare weekly food and beverage cost report.
Work closely with Brand / Executive chefs with various menu cost analysis projects
Prepare and process all food and beverage invoices on weekly basis ensuring all items are received as per LPO prices & Qty, signed and verified by the Receiving officer Executive chef and submit to Payable department for payment.
To check Production item stock for Food in the kitchen at the time of Inventory.
Verify and record all in house and entertainment meals in outlets.
Maintain a reasonable Food, Beverage and tobacco stocks par level.
Monthly check slow moving items & prepares report for management to take action.
To check daily receiving Report (GRN)
Prepare and process all Food and Beverage Invoices on a weekly basis ensuring all items are received as per the LPO price, Qty signed and verified by the receiving officer and Executive chef and submit it to Accounts payable department.
Company : - Madinat Jumeirah Resort (Dubai)
Position : - Cost Controller
Period : - From September- 2004 to December- 2012
Reporting To : - Finance Director
Madinat Jumeirah Resort with Two grand boutique hotels and Courtyard summer houses including 874 rooms, Traditional Abras, 44 world class restaurants and bars, Talise spa with 26 private treatment rooms, Traditional souk 2 km of pristine, private beach Conference and banqueting center.
Key Responsibilities:-
Conduct Monthly Inventory for Beverages, Tobacco, and Spa and Retail Stores items and compare it to the actual inventory totals. Investigate any discrepancies to determine causes and resolve immediately.
Verify and record all in house and entertainment meals in outlets.
Maintain a reasonable beverage and tobacco stocks par level.
Investigate variances between food and beverage potentials with actual results and recommends corrective measures where necessary.
Prepare Banquet cost analysis for major functions
Preparing Average price report for Food and Beverage sending it to Executive chef & Beverage Manager for cost analysis.
Conducting spot check for beverages in all outlets and report any discrepancies
Monthly check slow moving items & prepares report for management to take action.
On periodic basis review standard recipes for proper costing.
To check daily receiving Report (GRN)
To analyze monthly price increase report for Food and Beverage
Monitor the daily F&B discount and sending reports to Management showing its impact on Food and beverage cost
To reconcile total food purchases with receiving clerk's receiving reports on daily and monthly basis.
Flashing daily Food cost for all outlets to the Management.
Preparing Amenities costing for Room on periodic basis.
Close monitor on all outlet promotion and sending reports to the management
Menu planning and costing for all outlet with Executive chefs and Beverage manager
Audits monthly inventory records for all General items in store room.
Creating new items in Master data, then in definition. Creating SLU and updating prices in Micros and creating condiments keys at zero price.
Prepare monthly F&B cost reports for the Ex-Com/HODs analyzing food & beverage costs.
Independently handling Month End Closing for Food, Beverage and Other Cost of sale item i.e. (Retail and Spa items)
Providing explanation to Audit queries with Internal and external auditors
Providing slow moving items report monthly basis to the management
Advising the Outlet Manager through P&L statement the impact and give guidelines for controlling expenses.
Achievements: -1) Promoted from Assistant Cost Controller to Cost Controller in Sep 2008.
2) Received Employee of the Month in November 2005
3) Received Nominee for Employee of the Month in Jan 2008
4) Received Colleague of Exceptional Value in July 2008
Educational Data
Nationality : - Indian
Marital Status : - Married
Languages Known : - English& Hindi
Passport Details : - K-7973885 Date of Issue- 18.9.12 Till 17.9.2022
Place of Issue : - Dubai
Qualification : -1) Passed DBM (Diploma in Business Management) in Finance from
University of Pune
2) Passed MMS (Master in Management Studies) in Finance from
University of Pune
Reference : - 1) Pradeep Perera – Finance Controller at Madinat Jumeirah
2) Sunil Monteiro – Store Manager at Dubai Park and Resorts
3) Julian Rozario - Purchasing Manager at Emmar Groups
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