محمد ساجير فيثينتاكاث

• Analyze Catering Project Handover Documents (CHOD) and support the team in preparing execution budgets for catering projects/contracts, structured by cost centers (operations, manpower, procurement, logistics, utilities).
• Supervise and guide budget controllers in developing accurate work budgets, evaluating actual costs, and preparing reliable forecasts for catering operations.
• Lead and oversee the catering cost control team, ensuring effective monitoring of kitchen units, projects, and operations.
• Monitor and review catering cost performance (food cost, labour, wastage, logistics, overheads), identify variances, and recommend corrective actions.
• Validate catering budgets and cost control reports, ensuring accuracy and compliance with company guidelines.
• Track cost performance trends, highlight deviations (food cost %, overtime, supply efficiency), and provide early warnings to senior management.
• Maintain and communicate budget monitoring data to operations and commercial teams for transparency and decision-making.
• Collaborate with Finance, Operations, Procurement, and Contracts teams to drive cost efficiency, value optimization, and contractual compliance.
• Develop and implement cost control systems, processes, standards, and automation tools to enhance reporting and efficiency.
• Foster coordination across Finance, Operations, Tendering, HR, and Supply Chain to meet business requirements, including business plans, revenue projections, receivable monitoring, and risk management.
• Provide regular (weekly, monthly, annual) financial reports such as business plans, revenue forecasts, earned revenue, and budget updates to Finance and Senior Management.
• Recommend innovative measures such as menu engineering, centralized procurement, waste minimization, and optimized labor deployment to maintain competitiveness.
• Mentor and develop cost control staff to enhance capabilities and support long-term departmental and organizational growth.

• Conduct regular analysis of costs related to F&B operations, including food and beverage inventory, procurement, production, and wastage. Identify trends, variances, and opportunities for cost reduction or optimization.
• Assist in the development of budgets and forecasts for F&B operations. Provide accurate cost projections, highlighting potential risks and opportunities for cost containment.
• Implement and monitor effective cost control measures to ensure adherence to budgetary guidelines. Identify areas of potential cost savings without compromising quality standards and operational efficiency.
• Collaborates and manage relationships with vendors and suppliers. Negotiate contracts, analyze vendor performance, and identify opportunities for cost savings through strategic sourcing. By ensuring favorable terms and pricing, which will contribute to overall cost reduction and efficiency.
• Oversee the inventory management process, including monitoring stock levels, conducting periodic stock counts, and reconciling discrepancies. Collaborate with the procurement team to optimize inventory levels and minimize waste.
• Utilize SAP software to track and analyze cost-related data, generate reports, and provide insights to relevant stakeholders. Ensure accurate and timely recording of financial information in the system.
• Prepare and present regular financial reports, including cost analysis, variance analysis, and performance metrics, to management. Provide recommendations for improving financial performance and cost control strategies.
• Collaborate with internal stakeholders, such as operations, finance, and procurement teams, to gather relevant data, align objectives, and implement cost control initiatives. Foster effective communication and teamwork to achieve financial targets.

• Reconcile & validate AP invoices as per due date
• Ensure supporting PDF & Excel are matching with Oracle ERP
• Timely release the invoice for payment process in Oracle AP
• Liaise with suppliers for any disputes & obtain CN
• Liaise with treasury to make sure funds are transferred

 Management system implementation by way of preparing MIS reports (Daily, Weekly & Monthly)
 Working proactively with Stakeholders to shape the overall strategy to establish & maintain the profitability of the business.
 Prepare, Monitor & Manage Yearly Budget worth of QAR 67 million to new business, financial requirements, personnel needs and project plans needed to implement or take new businesses.
 Report budgetary variances to Stake Holders (Project Manager, Country Finance Manger etc)
 Analyse revenue (Patient Meal revenue) and cost for all the 7 Hospitals and report on daily basis
 Review KFC’s (Key Financial Controls) implemented and identify the gap.
 Raise monthly invoice worth of QAR 6.6 million in SAP & make sure payments are received within the credit terms agreed.
 Submit all hospitals monthly invoices to HMC Hospitality as soon as it is finalized.
 Frequent follow up with HMC material management & HMC Finance for the outstanding invoices and make sure payments are collected every month.
 Closely monitor Receivables forecasts and schedule the follow up accordingly.
 Update Country Finance Manager, Key Account Manager & Chief Accountant as soon as the transfer advice is received from HMC.
 Auditing stocks and all documents and make sure all locations follow Key Financial Controls.
 Food cost tracking on daily basis and make sure costs are not exceeding the target set.
 Performing Recipe costing calculations as required by budget holders or managers using excel spreadsheets
 Ensure daily man days are reported
 Responsible for all Petty cash transactions and recording in SAP including handling and replenishing
 Liaise in coordination with stores & management for all purchases and report budgetary variations and impacts
 Prepare Forecasts second and last quarter of financial year
 Maintain the records on consumable data, support on monthly/un planned stock check and inventories
 Liaise with Admin department and finalize time sheet for preparing & finalizing the payroll of 450 staffs.
 Manage and record petty cash floats, to submit the cash flow details to finance department on timely basis
 Providing timely P&L reports from SAP and to provide additional financial reports as required making management aware of budget variances.
 Review finalized P&L with Project Director every month.
 Monitor & report daily cash collections from Cafeteria & Coffee Shop (Starbucks)
 Monitor & Control daily material issuance to both Cafeteria & Coffee Shop.
 Park & Posts necessary Sales Transactions in SAP.

timely responses to vendors, managers and employees.
•Review and approve all voided payments within Microsoft GP Dynamics.
•Checking of Warehouse supervisor and cashier handover reports
•Manage & provide assistance to Payroll Dept.
•Pre-auditing the payroll for zero error.
•Manage vendor relations by maintaining vendor profiles
•Manage monthly closing of financial records and posting of month end entries
•Assist in annual external financial audit; provide supporting documents according to auditor’s requests.
•Arrange stock auditing with Warehouse staff every month.
•Prepare and Verify the WPS sheet & Coordinate transfer of salaries to the bank.
•Prepare and monitor LC, Tender Bond, performance bond, Bank guarantee etc
•Proper filing of all accounting and employee related documents for future reference
•Make sure Withholding Tax are paid on time & file the Tax return through Auditors
•Preparation and accounting of Journal vouchers/ provision entries on time

journal entries in SAP AP
•Clearing of open items in SAP AP
•Raising statements in SAP AR
•Initiating wire payments through Allianz Cash & Treasury System (ACTS).
•Posting Journal entry in SAP GL for AGR Canada branch.
•Updating the banking database