STORE KEEPER
BYBLOS HOTEL
Total years of experience :13 years, 11 Months
Controller Was involved in stocking of Beverage and Alcoholic Beverage maintaining par level stocks
Posting in Fidelio management Software of updating the posting according to issuance and purchase
Issuance of Kitchen Stewarding Items for Kitchen like Chemicals
Receiving of fruit and Vegetables with the presence of Chef and Checking the Quality of Items
Maintaining the Stock of Printing and Stationary Items and Purchase accordingly
Updated the Temperature of the Chiller and freezer in Temperature control Sheet.
Issuance of House Keeping Items with proper requisitions and maintains the stock accordingly.
Ordering of Food items and issuance accordingly with proper requisitions.
Marinating the Raw material Report of the food Items received.
Checking the quality of the Food Items and expiry items and maintaining proper record for it
Assisting the Purchase manger in Reconciliation of the Lpo’s.
Responsibilities:
Was assigned as Outlet Cashier of the Coffee Shop.
Was assisting the General Cashier in counting the Cash Revenue generated of the last day foreign Currency from the outlets and henceforth preparing the Cash Float
Co-ordinating with Income Auditor in preparing the Call Log of previous day and generating report of Food and Beverage of Outlet Sales Summary,
Checking the Late in Check Out /Check In Receipt, Laundry Bills, Taxi Paid Out Postings
Finalizing Booking.Com Transactions regarding the rooms booked through Tours and travels
Was assisting the Cost Controller and Storekeeper as
Store Control and Production Control
Report the management any information related to Cost, Performance evaluation and take necessary action.
Design a system according to requirement of the management, to maintain Budgeted Food and Beverage Cost percentage.
Store Inventory Checking
Bar Outlet Control through Daily inventory.
Marinating of Creditors Ledger Purchase
Preparation of all food and Beverage related Reports.
Analyzing budgetary performance, control profitability.
Design and implement monitor a strict system of Food and Beverage Cost Control.
Coordinated with the Chef and F&B Manger on Menu Planning, Recipe Costing and Menu Pricing.
Generating all F&B related daily, weekly, Monthly, and Annual Basis
Stock verification of Bar, Stores, /spot Check.
Stock in Hand and Turn over Statements.
Monitoring Q & Q value and expiry of the items.
Valuing materials and return from Cost Centre
Responsible for Inventory Control, Invoice Control and reconciliation of Cost.
Food Cost Conscious by controlling spoilages and wastages
Communicate and make frequent suggestion in order to bring the Standard up and follow up and follow “Clean as You Go “Work Habits.
Generating schedule of Quotation Purchase Contract records and purchases Orders.
Responsible for Inventory Control, Invoice Control, Daily Requisitioning and reconciliation of the cost.
Was assigned to handle Accounts Payable
Was designated to check the Invoices of the Suppliers and post it accordingly preparing of the Petty Cash Payment Voucher and preparing the Cheques.
Assisting the Head Accountant in the Inter Hotel Transfers within the group of hotels.
Attaching the Purchase Order and tallying it with Statements of Accounts received from the Suppliers.
Generating Cheques and Posting in Peach tree accounting of the Suppliers,
Bank Reconciliation Statement.
Reconciliation of the account Payable with Food and Beverage Cost
Controller
Was involved to knows its goals and objectives and was familiar with its policies
canteen staff and committee to develop and implement plan
day-to-day operational procedures and structured, multitasking staff adequately trained and supervised staff to carry out efficient stock management, accounting and financial procedures, familiar with and comply with relevant legal requirements regarding food safety and occupational health and safety standards.
Changes in the canteen menu popularity of certain items due to seasonal
changes special days, awareness weeks or cultural
events that might affect the types of foods being sold and bought
upcoming special events and functions, such as open days and sporting days, which may affect the sales figures for those days additional catering requirements such as
providing for committee meeting
Earned valuable recognition for hardworking and job handling capability of 100 employees of the company with 3 supervisors reporting under me .
Successfully completed Internship Training Program, of 16 weeks, concurrent with the College curriculum from 01.06.2010 to 23.09.10 in Front Office, Housekeeping, Food and Beverage Service.
Performed setup, services and daily operations of different departments in the hotel serving international clients, tourists, and business travellers.
• Assist Guest during Check-in process,
• Prepare Registration Card,
• Coordinate with Concierge Department for Guest Luggage.
• Communicate with Housekeeping Department for cleanliness and Hygiene atmosphere in the Room.
• Earned consistent recommendations for exemplary service in the Room Service and Front Office Department in St Mark’s Hotel Bangalore
• Recognized for ability to quickly establish rapport with customers, excellent interpersonal communication skill in St Mark’s Hotel, Bangalore
completing internship training from st marks hotels bangalore as a part of curcicullum earn a constitent for expemlary service towards customers service in St Mark's Hotel Bangalore