Fauzan شيخ

Menu (Engineering, Costing & Pricing), ERP Integration, Variance Analyses, Month end Closing, Stock Forecasting, Vendor Relations, Managing Food Imports, Feasibility & Break-Even Analysis are the key skills. Comprehensive details are further below.
Financial Controlling&Reporting: -
Weekly food cost & flash reports, month end closing& COGS reconciliation.
Variance analyses.
Break even analysis in order to control budget mainly on marketing expenditure and to get the sales and bottom-line target.
Marginal analyses suggesting efficiencies of different marketing activities.
Payroll & Payables reconciliation, monthly cost schedules & AMC allocations.
Feasibility studies for the various new projects.

Menu Analyses& POS Controls: -
Menu Engineering & development emphasizing on plow horses, cost reduction plan for stars, fixing and working on the dogs & puzzles.
Menu pricing as per the GP margin of the category.
Creating Recipe and linking with POS.
Create & update total ERP management process, Major ERP worked with SAP, Omega & Penygon Systems.

Inventory& Kitchen Controls: -
Posting & reconciling invoices, cost allocations.
Fixing food recording system, participation in month end inventory.
Yield management, portion & wastage control, tapping internal theft and pilferage.
Suggesting and applying automation ERP process, Non-Moving&Slow-moving stock reports.

Receive and forward all goods and deliveries in and out of the hotel to the correct point of contact / storage area
Keep accurate recordings of all incoming and outgoing goods
Identify slow moving and non-moving items.
Process LPO &Requisitions.
Daily flash reports, exclusive controls over stock.
Maintain exclusive control over central stores of the hotel with respect to issue releases, control over deliveries and hotel stock counts.