Cost Controller-Estimator
AL JABER CATERING SERVICES
Total des années d'expérience :17 years, 4 Mois
Track fixed and variable costs for this provider of catering and housing services for over 40, 000 clients covering 10 fully-equipped camps. Compare actual costs and expenses to budgets, and advise management on forecasting and adjusting project costs. Employ standard accounting procedures to ensure adequacy of procedures and systems, and provide financial statements to Finance Chief for review.
Key Contributions
•Implemented process improvements that resulted in a 20% decrease in overall expenditures.
•Train and mentor employees to satisfactorily perform cost-related functions (e.g., monthly reconciliation reports, P&L monthly analysis, food cost studies).
•Key contributor in product manufacturing re-costing initiative, leading to a 15% profit increase.
•Served as team leader of the fixed asset tagging project for kitchens and guest rooms.
•Developed a process to systemize nearly all manually-performed functions, which reduced time payroll requirements.
•Act as interim manager when situations warrant.
•Upped employee productivity by 30% through recruitment and cross-training of team members.
Oversaw front- and back-of-the house workflow, and ensured customers were provided with quality service by all staffers. Maintained a clean and safe atmosphere for employees and guests, and complied with all food/restaurant safety guidelines. Reviewed monthly sales forecasts to manage and control monthly inventories and food and beverage/supplies procurement.
Key Contributions
•Developed and executed strategies and tactics to attract and retain repeat customers.
•Coached and mentored employees to apply best practices in customer service.
Managed front- and back-office business administration during evening and early morning hours, and prepared operations for the day shift. Performed daily audits of sales and guest folios, and balanced the City and advance ledgers.
Key Contributions
•Developed subject matter expertise in the internal property management system.
•Ensured facility safety and security while on shift.
•Currently highly involved, in establishing the systemization of the current menu engineering system.
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courses: Essential Food Safety Alison Online Training in Tourism Industry (Sectors and Career Development)
