FACTORY COST AND PRICING MANAGER
CONFIDENTAL COMPANY
Total years of experience :16 years, 1 Months
Prepared monthly reports including production and waste report, labor cost, cost of goods sold,
inventories variance, profitability of non-manufactured products, delivery cost, consumables,
energy and budget variance reports
Analyzed production process, internal control and documentation, routinely meet with
production team to identify and decrease time and production wastage
Prepared simulations and analysis to determine costs, overheads, contribution margins,
profitability per SKU, product category, client, projects and overall profitability
Analyzed products BOMs for opportunities or amendments and priced new products
Assisted department heads with their yearly budgets, and compared actual against forecast to
generate variances reports and corrective actions
Contributed to the purchasing process by assessing and forecasting needed quantities,
purchase and delivery lead time, and min/max inventory (Par Level, Reordering Point)
Spot-checked purchase prices and quotations by directly contacting supplier
Audited the warehouse department for stock management, slow moving items, unusual orders
Double-checked all inventory transactions and posting (purchase request, purchase order,
goods receipt, inventory transaction, inventory issuing), to insure accurate currency, prices,
quantities and unit of measure used. Allocated transactions to related department budget if
applicable
Conducted month-end food and beverage inventories
Reported daily flash food consumption
Performed daily spot checks as per restaurant policy
Created/updated recipes on POS servers
Prepared menu matrix analysis
Ensured proper issuance of items from store
Reduced spoilage by monitoring and improving stock handling and movement
Highlighted potential challenges and opportunists for better profitability
Prepared monthly and when required reports (ex: F&B cost, labor)
• Responsible for the smooth running of the business while maintaining high quality services:
• Inspired and managed a team of 10 employees in delivering prompt, friendly and efficient
service at all times.
• Staff management responsibilities including planning schedule and rotations and duties;
employee recruiting, training, development and termination.
• Daily stock control and full weekly audit.
• Prepared weekly food and beverage reports, Menu engineering and analysis.
• Entrepreneurial confident and articulate when communicating with stakeholders.
• Knowledge of drink, food, portioning, yield, waste and cost control, quality and hygiene control.
• Analyzed and discussed the monthly financial report with owners.
• Supervised and controlled day to day activities, supplier orders, work standards and beverage cost.
• Learned and applied the ability to cope with dynamic market conditions, develop sales strategy accordingly and to work in high stress environment while making complex decisions.
• Hired, trained and motivated employees.
• Assisted in supervising all in house aspects of the restaurant from decorations to payment.
• Supervised employees, controlled cash flow on a daily basis and maintained book accounts of employee payroll and sales summary.
• Helped in promoting business through social interaction and events,
• Estimated consumption and placed orders from suppliers. Maintained company’s standards by routine checkups and follow ups, created new menu format based on demand and upcoming varieties.
on hold