Ali Abdel-Kader Abdel-Hady Fadl

-Manage all aspects of cost control for the F&B department, ensuring accurate cost
forecasting and budgeting.
-Analyze daily and monthly food and beverage cost reports to ensure accuracy and cost-
efficiency.
-Monitor and track F&B consumption, identifying variances and providing solutions to
minimize waste
-Oversee stock management and conduct regular inventory audits.
- Implement and maintain inventory control systems, ensuring accurate records and
minimizing stock losses.
-Ensure proper inventory rotation and storage to prevent overstocking and waste
-Ensure that purchases meet the required quality standards while keeping costs within
budgetary constraints
-Prepare and present financial reports detailing F&B costs, variances, and recommendations
for improvement.
-Work closely with the finance team to develop cost management strategies and support
the budgeting process.
-Conduct detailed profitability analysis and implement action plans to improve profit
margins

- Developed and deployed Micros-Fidelio Material Control System across 11 outlets and
central kitchens, leading to a 10% reduction in inventory discrepancies.
- Created comprehensive food cost and consumption reports, aligning operations with
revenue performance, and reducing waste by 15%. - Led variance analysis and corrective measures on production and sales recipes,
significantly improving cost efficiency.
- Coordinated with procurement teams to ensure quality purchasing decisions, optimizing
cost controls for all outlets.
-Lead, train, and mentor the cost control team, fostering a culture of cost efficiency and
financial accountability.
-Collaborate with the F&B and culinary teams to ensure cost controls align with operational
needs.
-Communicate effectively with senior management regarding financial performance, cost
variances, and corrective measure

- Spearheaded cost accounting for multiple outlets, leading to an 8% improvement in profit
margins through optimized procurement and cost control strategies.
- Ensured the accuracy of daily sales and material reports by maintaining up-to-date MC and
POS systems.
- Implemented enhanced reporting methods, providing actionable insights into variance
analysis and profitability.
- Improved financial reporting timelines, ensuring senior management had access to real
time data for decision-making.

- Developed and executed purchasing strategies, ensuring sourcing excellence and
improving cost
-efficiency across multiple outlets. Managed the entire inventory ordering,
receiving, and distribution process.
- Oversaw storing, distribution, and staff management operations, while preparing accurate
monthly financial reports, streamlining inventory and shipping activities.
- Established a comprehensive tracking system for daily and monthly F&B purchases,
resulting in a 15% reduction in stock discrepancies and enhanced inventory control.
- Ensured storerooms complied with local health codes and quality standards, improving
inventory accuracy by 12% through regular book value reviews and discrepancy
management.
- Conducted market surveys and negotiated better pricing for high-value items, leading to
an 8% reduction in procurement costs in collaboration with the Executive Chef.
- Implemented effective controls for managing menu price changes and verified F&B supply
invoices with purchase orders, increasing reporting accuracy by 10%.
- Performed daily bar inventory counts and generated variance reports, resulting in
improved tracking of inventory movement and more accurate cost allocation.
- Conducted periodic inventory audits, reconciling opening and closing stock, reducing
waste, and improving financial transparency by 7%.