Food & Beverage Controller (Inventory controls/ Revenue managements/Store management/Cost Control/ Procurement controls)

CURRICULUM VITAE

Name : Kundan Singh Adhikari

adle0w@r.postjobfree.com

Address: Flat No.13- D, Surya Apartment, Rohini Sector -13, New Delhi – 110088.

Contact No: 91, 920-***-**** / 981*******

Date of Birth : 28th July 1969

Educational Qualifications: B.Sc. from University of Delhi - 1990

P.G. Business Administration (Guru Jambheshwar University Hassar) -2010

Professional Achievement:

•Streamlined costing in the organization and reduces the loss incurred, implemented every 10th/20th/30th, food & beverage cost report circulated.

•Reduced revenue pilferage, tight control on KOT, Void bill control, this strict practice increased sale and reduced cost.

•Data stipulated for online inventory into IDS which reduced raw material pilferage / wastage.

•Circulated quarterly / Half yearly /Yearly, inventory missing/Breakage value for

Crockery/Cutlery/Glassware for management info and keep within permissible limit.

•Organised yearly staff welfare event at expense of sponsorship from business vendor in the form of gift/ Wine/Sprit/Beer/Coke/Pepsi/Food material/Meat product. Saved cost of the event.

•Negotiated Staff transport expense to 50% and cost of $3000 per month saved.

•Awarded Manager of the year trophy in 2010.

•Participated in works shop for Oral Effective Communication/Transaction Analysis/Myers Brigg Type Indicator/PMS.

Professional Skills

Over 25 years of experience in Costing, Inventory Management, Procurement, Revenue Control Management, Documentation and Customer Relationship Management.

Working knowledge of Tally, Fidelio’s, Micros, Bradma, D.T.S, I.D.S, HMS and Shawman, Poist- point of sale software.

Excellent communication, interpersonal relationship management and problem-solving skills with the ability to work in multi-cultural environment.

Organization Work Experience Summary;

01/2019 – 07/2019: Manager Procurement & Controls (Supply Chain Management). - Zappfresh, Gurgaon

Procurement responsibilities.

•Ensure deliveries to Hubs as B2C and Institution as B2B, Tajstats, Punjabi by Nature.

•communicate with vendors to ensure that the product arrives in timely manner so the requirement of B2C & B2B fulfilled.

•Ensure adherence to all safety, quality, health and environmental rules and regulation of the nation.

•Compare proposal for price & specification, negotiate to reduce the cost, review contract specification on behalf of the company.

•Payable account follow-up: Enclose LPO, process GRN in inventory module of finance, approve invoice for goods receipt stamp, process to payment as per agreement terms.

•Receivables follow-up: Verify cash/credit card daily sale at the Hubs submitted to the Account cashier.

•B2B Client receipt account balances as per contractual agreement.

•Management information on yield % report of raw material after process/ Wastage/return % from Hubs.

•Management information on sale vs consumption analysis, cost vs sales price suggestion.

August/2007 – July/2018: Food & Beverage Controller (Sr. Manager)

New Africa Hotel (1993) Ltd., Dar es Salaam, Tanzania.

March 2005 -- July 2007 Food & Beverage Controller (Manager), Hotel City Park,

Pitampura, New Delhi, India.

August 1998 -- March 2005 F & B Controller (Assistant- Executive)

M/s DLF Golf Resorts Limited, Haryana, India

( Food & Beverage controller/ Inventory controller/ Cost Controller/Store head / Procurement member).

Store management;

•Process order for dry goods(packed/tined/bottled) &beverage (Soft Drink M.Water/Beer/Wine/Sprits/Dairy product/Cleaning Material/Laundry Chemicals used.

•Par stock planning; enforced FIFO while issuing the material, proper hygiene and pest free stacking of the goods.

•Full control of inventory, no material out of the store without approved indent, goods received and physical balance maintained.

•Management informed on non-moving items / nearest expiry /not available items due to season or climatic reason.

Goods receiving point;

•Monitored for quality and quantity of material entering into the premises of the organization.

•Scrutiny of creditors bill for rate and goods delivered and incorporating them into inventory system and forward to accounts with supporting document for the valid order. (Payable account)

•Calibrations of weighing machines followed at regular intervals.

•All direct issue materials have to be verified by the user department at this point only, other material will be added to stock in FIFO order.

Bar / POS Revenue Control Measures;

•Unique and personalised method of measuring liquor inventory of the used bottles.

•Always counter check with empty bottles collected from bar to exchange with fresh stock.

•Revenue generates at POS by using KOT for order pickup from kitchen attached and matched with billed items.

•Bar/ Restaurant invoices settled in POS machine as cash/CC/BTC submitted to controls for scrutiny.

•Cash /CC/BTC are tallied with the sale invoices and day closed with data transfer to finance module.

•Invoices are checked for void/Discount/HH/Complimentary/Staff meal.

•Installation of CCTV Cameras over the revenue generating area controls pilferage.

Inventory management;

•Month end inventory of the stores – Food / Beverage / Liquor / Stationary / KST

•Quarterly inventory of HK / Engineering / Crockery/Cutlery/ Glassware, gives management information for breakage/ Lost for the non-consumable items.

•Inventory consumption matched with the sale / revenue produced, any variance observed communicated to the management.

•Status of moving / non-moving items, pushes non-moving items for quick consumption to reduce loss from wastage.

•Short expiry items to be replaced by vendor or consumed on priority will increase profitability.

Recipe Costing;

•Valuable tool to control food and beverage cost wherever applicable, in speciality restaurant, Restaurant chain business.

•Special tool to maintain par stock for ingredients / material needed to fulfil demand and supply.

•Strictly followed for the finished items, important tool for checking wastage / spoilage of raw material.

•Important tool to fix selling price for the finished goods, gives us an idea of cost incurred in producing the product.

•Helpful in submitting quotation for the Banquet function, B2B clients for food & beverage functions or caterings.

•Strict adherence to recipe costing increases profitability and reduces wastages and loss for restaurant/Event/Outside catering function.

•Submitting weekly or 10/20/30 report for food and beverage cost, helpful to give information for Chef/F&B/ Management.

Night Auditor Checklist (Accommodation revenue)

•Checking guest check-in registration card for the day tariff posted on the invoice during the stay in hotel.

•No registration serial number to be skipped and attached with the invoice for accounts to be used by receivable department.

•Verify that all EOD work has been performed by other department /Minibar/Restaurant/Banquets.

•Receiving cash/CC/Cheque from POS cashier and submitting to accounts then process day close in the system.

•Responsibility of check-in/checkout at night and taking feedback/suggestions from guest during their stay and forward with night log book.

•Taking round of the organization for smooth functioning, if anything observed will mention in the log book.

•Any allowance posted to room should be approved by the FOM/GM.

Liasoning with licencing authorities

•Purchases of liquor with approval quantity by the Excise officer with the payment of duties.

•Submitted liquor sale in bulk litre to the excise department of monthly basis.

•Liquor store handled personally under L-3 and L-5 license categorization.

Maintained L-3 & L-5 & L-12C Excise register and recorded daily sales and balance stock in hand.

Excise inspector visit the license holders for physical verification of the liquor sale under the prescribed order and counter signs the stock register with his comments.

Events handled at DLF Golf Resort: -Gurgaon

•Hero Honda Master, Golf Tournament (2002): Handled cash flow/Revenue/Inventory/Coupon counter.

•Vijay Singh, Golf Tournament BILT (2004): Handled cash flow/Revenue/Inventory/Coupon counter.

Management & Financial Reports;

•Menu Engineering- To achieve target food/beverage cost by monitoring menu for moving, non-moving items and pricing.

•Variance Analysis – To control consumption of raw material with sale and purchase register, to maximise profitability of the organization.

•Revenue Audit – To check accuracy of billing with food and beverage and accommodation consumption to reduce revenue losses.

•Food and Beverage Costing – To prepare recipe costing for the product within the parameter of the company set budget and its implementation.

•Consumption reports - Food/Beverage/Maintenance/KST.

•Closing stocks- Verified and accounted for PNL account.

• Profit and loss statement – Providing restaurant and event profitability report to the management.

•Wastage / Expiry /Non-moving items- Planning, organise and implement controlling procedure to reduce wastage/expiry and utilize non-moving material to enhance profit margin of the organization.

•ABC Analysis and Inventory Management- Extensive knowledge of categorizing items as per their value from high to least and maintain a very high control and accurate records.

•Market Surveys- Co-ordinate local market survey for obtaining best quality product at profitable rate and to keep check on creditors of the organization.

•Hygiene – To source quality produces and store in pest free area and maintain high standard of cleanliness as per TFDA guide lines.

June 1997 to July 1998 F & B Cashier/Bar Assistant, Ritz Plaza Hotel, Fujairah U.A. E

Implementation of Bradma machine, billing software.

Oct. 1992 to June 1997 Food & Beverage Cashier, Bharat Hotels Ltd. Bar- Khamba Road, Connaught Place, New Delhi, 110001 – India

During the work tenure with the Bharat hotel, was franchised under banner of:

•Holiday in Crown Plaza

•Hilton Hotel New Delhi

•InterContinental Hotel

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