senior buyer
SSNR Private Limited
Total des années d'expérience :24 years, 5 Mois
Purchase goods, materials and service to ensure that the company operational needs are
met, taking into account price, quality and delivery and to ensure continuity of supply.
• Support the purchasing function and other relevant departments and communicate any
supply problems which may impact on business operations.
• Monitor and advise on any issues which present risk or opportunity to the organization.
• Monitor market trends, competitor strategies and market suppliers.
• Provide analysis on costs, new and existing and review cost reduction activities.
• Prepare reports and updates as and when required.
• Prepare and raise purchase orders and order schedules.
• Build maintain and manage supplier relationships and keep up good communications.
• Compile data relating to supplier performance to enable evaluation.
Food & Beverage Controls Management:
• Making Comparison Actual v/s Consumption.
• Daily Basis prepares (Food & Soft Beverage) Cost on Actual Consumption.
• Daily Check & Updating of Spoilage & Discard item.
• To Controls over the cost of goods sold.
• Rate of Compression in the whole sale Market Rate (Important & Indian Provision Perishable & Buttery Item etc.)
• Food Menu and Beverage Menu Costing.
• Menu Engineer & Popularity Reports(Weekly and Monthly Basis)
• Maintain Shortage & Excess Report
• Prepare According to Parties Food & Beverage Cost Report.
• Surprise Check of Receiving, Store, Cashiers and Operation.
• Verify all Purchase Bills with the Contracts with the Suppliers.
• Prepare Month end Cost Reports of all Income Head Cost Centers (Food and Beverage).
• To keep strict Control over Consumption, Ordering, Spoilage as well as Breakage.
• Prepare the high balance/daily flash& other reports as directed by CFO.
Auditing Management:
• Daily Auditing of KOT’s / BOT’s According to their Serial Numbers.
• Daily Auditing Sale Bills.
• Daily Auditing of Void Bills, Complimentary Bills, Discounted Bills and Pending Bills etc.
• Tracking Discounted Bills with the Regular Guest List or any other Discount Authorized by the management.
• Surprise Audit of Cash float, Cashiers, Bar & All Stores.
Inventory Management:
• Store & Kitchen physical stock taking Inventory Daily, Weekly and Monthly Basis.
• Store physical stock taking Inventory as per Requirement Daily, Weekly and Monthly Basis.
• Grocery & Perishable Store physical stock taking Inventory as per Month end Basis.
• Kitchen physical stock taking Inventory on as per Requirement Month end Basis.
• Maintaining Bar, Kitchen and Store Variance & Cost of Issue Reports.
Store & Purchase Management:
• Maintaining the store (Food, Beverages, General, Printing’ Stationary, Glassware, Crockery & Cutlery, and House Keeping etc.
• Receiving of all kinds and entered in the MMS (Material Management Systems).
• Issues to the all Cost Centers of the Hotel & Restaurant and entered in MMS.
• Maintain an up to date summary of current prices on food & beverage inventory stock, LIFO & FIFO maintaining.
Food & Beverage Controls Management:
• Making Comparison Actual v/s Consumption.
• Daily Basis prepares (Food & Soft Beverage) Cost on Actual Consumption.
• Daily Check & Updating of Spoilage & Discard item.
• To Controls over the cost of goods sold.
• Rate of Compression in the whole sale Market Rate (Important & Indian Provision Perishable & Buttery Item etc.)
• Food Menu and Beverage Menu Costing.
• Menu Engineer & Popularity Reports(Weekly and Monthly Basis)
• Maintain Shortage & Excess Report
• Prepare According to Parties Food & Beverage Cost Report.
• Surprise Check of Receiving, Store, Cashiers and Operation.
• Verify all Purchase Bills with the Contracts with the Suppliers.
• Prepare Month end Cost Reports of all Income Head Cost Centers (Food and Beverage).
• To keep strict Control over Consumption, Ordering, Spoilage as well as Breakage.
• Prepare the high balance/daily flash& other reports as directed by CFO.
Auditing Management:
• Daily Auditing of KOT’s / BOT’s According to their Serial Numbers.
• Daily Auditing Sale Bills.
• Daily Auditing of Void Bills, Complimentary Bills, Discounted Bills and Pending Bills etc.
• Tracking Discounted Bills with the Regular Guest List or any other Discount Authorized by the management.
• Surprise Audit of Cash float, Cashiers, Bar & All Stores.
Inventory Management:
• Store & Kitchen physical stock taking Inventory Daily, Weekly and Monthly Basis.
• Store physical stock taking Inventory as per Requirement Daily, Weekly and Monthly Basis.
• Grocery & Perishable Store physical stock taking Inventory as per Month end Basis.
• Kitchen physical stock taking Inventory on as per Requirement Month end Basis.
• Maintaining Bar, Kitchen and Store Variance & Cost of Issue Reports.
Store & Purchase Management:
• Maintaining the store (Food, Beverages, General, Printing’ Stationary, Glassware, Crockery & Cutlery, and House Keeping etc.
• Receiving of all kinds and entered in the MMS (Material Management Systems).
• Issues to the all Cost Centers of the Hotel & Restaurant and entered in MMS.
• Maintain an up to date summary of current prices on food & beverage inventory stock, LIFO & FIFO maintaining.
Out-Let:-Chaos Lounge Bar, The Mix Fine Dine, Happenings Banquets,
And Terrazzo Sky Bar & Grills
(Ludhiana, Jalandhar, Delhi, Amritsar, Chandigarh, and Bangalore& Pune),
DESIGNATION Worked with as a Corporate Food and Beverage Controller
(Over all Handling here Controls work)
Food & Beverage Controls Management:
• Making Comparison Actual v/s Consumption.
• Daily Basis prepares (Food & Soft Beverage) Cost on Actual Consumption.
• Daily Check & Updating of Spoilage & Discard item.
• To Controls over the cost of goods sold.
• Rate of Compression in the whole sale Market Rate (Important & Indian Provision Perishable & Buttery Item etc.)
• Food Menu and Beverage Menu Costing.
• Menu Engineer & Popularity Reports(Weekly and Monthly Basis)
• Maintain Shortage & Excess Report
• Prepare According to Parties Food & Beverage Cost Report.
• Surprise Check of Receiving, Store, Cashiers and Operation.
• Verify all Purchase Bills with the Contracts with the Suppliers.
• Prepare Month end Cost Reports of all Income Head Cost Centers (Food and Beverage).
• To keep strict Control over Consumption, Ordering, Spoilage as well as Breakage.
• Prepare the high balance/daily flash& other reports as directed by CFO.
Auditing Management:
• Daily Auditing of KOT’s / BOT’s According to their Serial Numbers.
• Daily Auditing Sale Bills.
• Daily Auditing of Void Bills, Complimentary Bills, Discounted Bills and Pending Bills etc.
• Tracking Discounted Bills with the Regular Guest List or any other Discount Authorized by the management.
• Surprise Audit of Cash float, Cashiers, Bar & All Stores.
Inventory Management:
• Store & Kitchen physical stock taking Inventory Daily, Weekly and Monthly Basis.
• Store physical stock taking Inventory as per Requirement Daily, Weekly and Monthly Basis.
• Grocery & Perishable Store physical stock taking Inventory as per Month end Basis.
• Kitchen physical stock taking Inventory on as per Requirement Month end Basis.
• Maintaining Bar, Kitchen and Store Variance & Cost of Issue Reports.
Store & Purchase Management:
• Maintaining the store (Food, Beverages, General, Printing’ Stationary, Glassware, Crockery & Cutlery, and House Keeping etc.
• Receiving of all kinds and entered in the MMS (Material Management Systems).
• Issues to the all Cost Centers of the Hotel & Restaurant and entered in MMS.
• Maintain an up to date summary of current prices on food & beverage inventory stock, LIFO & FIFO maintaining.
Food & Beverage Controls Management:
• Making Comparison Actual v/s Consumption.
• Daily Basis prepares (Food & Soft Beverage) Cost on Actual Consumption.
• Daily Check & Updating of Spoilage & Discard item.
• To Controls over the cost of goods sold.
• Rate of Compression in the whole sale Market Rate (Important & Indian Provision Perishable & Buttery Item etc.)
• Food Menu and Beverage Menu Costing.
• Menu Engineer & Popularity Reports(Weekly and Monthly Basis)
• Maintain Shortage & Excess Report
• Prepare According to Parties Food & Beverage Cost Report.
• Surprise Check of Receiving, Store, Cashiers and Operation.
• Verify all Purchase Bills with the Contracts with the Suppliers.
• Prepare Month end Cost Reports of all Income Head Cost Centers (Food and Beverage).
• To keep strict Control over Consumption, Ordering, Spoilage as well as Breakage.
• Prepare the high balance/daily flash& other reports as directed by CFO.
Auditing Management:
• Daily Auditing of KOT’s / BOT’s According to their Serial Numbers.
• Daily Auditing Sale Bills.
• Daily Auditing of Void Bills, Complimentary Bills, Discounted Bills and Pending Bills etc.
• Tracking Discounted Bills with the Regular Guest List or any other Discount Authorized by the management.
• Surprise Audit of Cash float, Cashiers, Bar & All Stores.
Inventory Management:
• Store & Kitchen physical stock taking Inventory Daily, Weekly and Monthly Basis.
• Store physical stock taking Inventory as per Requirement Daily, Weekly and Monthly Basis.
• Grocery & Perishable Store physical stock taking Inventory as per Month end Basis.
• Kitchen physical stock taking Inventory on as per Requirement Month end Basis.
• Maintaining Bar, Kitchen and Store Variance & Cost of Issue Reports.
Store & Purchase Management:
• Maintaining the store (Food, Beverages, General, Printing’ Stationary, Glassware, Crockery & Cutlery, and House Keeping etc.
• Receiving of all kinds and entered in the MMS (Material Management Systems).
• Issues to the all Cost Centers of the Hotel & Restaurant and entered in MMS.
• Maintain an up to date summary of current prices on food & beverage inventory stock, LIFO & FIFO maintaining.
Food & Beverage Controls Management:
• Making Comparison Actual v/s Consumption.
• Daily Basis prepares (Food & Soft Beverage) Cost on Actual Consumption.
• Daily Check & Updating of Spoilage & Discard item.
• To Controls over the cost of goods sold.
• Rate of Compression in the whole sale Market Rate (Important & Indian Provision Perishable & Buttery Item etc.)
• Food Menu and Beverage Menu Costing.
• Menu Engineer & Popularity Reports(Weekly and Monthly Basis)
• Maintain Shortage & Excess Report
• Prepare According to Parties Food & Beverage Cost Report.
• Surprise Check of Receiving, Store, Cashiers and Operation.
• Verify all Purchase Bills with the Contracts with the Suppliers.
• Prepare Month end Cost Reports of all Income Head Cost Centers (Food and Beverage).
• To keep strict Control over Consumption, Ordering, Spoilage as well as Breakage.
• Prepare the high balance/daily flash& other reports as directed by CFO.
Auditing Management:
• Daily Auditing of KOT’s / BOT’s According to their Serial Numbers.
• Daily Auditing Sale Bills.
• Daily Auditing of Void Bills, Complimentary Bills, Discounted Bills and Pending Bills etc.
• Tracking Discounted Bills with the Regular Guest List or any other Discount Authorized by the management.
• Surprise Audit of Cash float, Cashiers, Bar & All Stores.
Inventory Management:
• Store & Kitchen physical stock taking Inventory Daily, Weekly and Monthly Basis.
• Store physical stock taking Inventory as per Requirement Daily, Weekly and Monthly Basis.
• Grocery & Perishable Store physical stock taking Inventory as per Month end Basis.
• Kitchen physical stock taking Inventory on as per Requirement Month end Basis.
• Maintaining Bar, Kitchen and Store Variance & Cost of Issue Reports.
Store & Purchase Management:
• Maintaining the store (Food, Beverages, General, Printing’ Stationary, Glassware, Crockery & Cutlery, and House Keeping etc.
• Receiving of all kinds and entered in the MMS (Material Management Systems).
• Issues to the all Cost Centers of the Hotel & Restaurant and entered in MMS.
• Maintain an up to date summary of current prices on food & beverage inventory stock, LIFO & FIFO maintaining.
Food & Beverage Controls Management:
• Making Comparison Actual v/s Consumption.
• Daily Basis prepares (Food & Soft Beverage) Cost on Actual Consumption.
• Daily Check & Updating of Spoilage & Discard item.
• To Controls over the cost of goods sold.
• Rate of Compression in the whole sale Market Rate (Important & Indian Provision Perishable & Buttery Item etc.)
• Food Menu and Beverage Menu Costing.
• Menu Engineer & Popularity Reports(Weekly and Monthly Basis)
• Maintain Shortage & Excess Report
• Prepare According to Parties Food & Beverage Cost Report.
• Surprise Check of Receiving, Store, Cashiers and Operation.
• Verify all Purchase Bills with the Contracts with the Suppliers.
• Prepare Month end Cost Reports of all Income Head Cost Centers (Food and Beverage).
• To keep strict Control over Consumption, Ordering, Spoilage as well as Breakage.
• Prepare the high balance/daily flash& other reports as directed by CFO.
Auditing Management:
• Daily Auditing of KOT’s / BOT’s According to their Serial Numbers.
• Daily Auditing Sale Bills.
• Daily Auditing of Void Bills, Complimentary Bills, Discounted Bills and Pending Bills etc.
• Tracking Discounted Bills with the Regular Guest List or any other Discount Authorized by the management.
• Surprise Audit of Cash float, Cashiers, Bar & All Stores.
Inventory Management:
• Store & Kitchen physical stock taking Inventory Daily, Weekly and Monthly Basis.
• Store physical stock taking Inventory as per Requirement Daily, Weekly and Monthly Basis.
• Grocery & Perishable Store physical stock taking Inventory as per Month end Basis.
• Kitchen physical stock taking Inventory on as per Requirement Month end Basis.
• Maintaining Bar, Kitchen and Store Variance & Cost of Issue Reports.
Store & Purchase Management:
• Maintaining the store (Food, Beverages, General, Printing’ Stationary, Glassware, Crockery & Cutlery, and House Keeping etc.
• Receiving of all kinds and entered in the MMS (Material Management Systems).
• Issues to the all Cost Centers of the Hotel & Restaurant and entered in MMS.
• Maintain an up to date summary of current prices on food & beverage inventory stock, LIFO & FIFO maintaining.
Food & Beverage Controls Management:
• Making Comparison Actual v/s Consumption.
• Daily Basis prepares (Food & Soft Beverage) Cost on Actual Consumption.
• Daily Check & Updating of Spoilage & Discard item.
• To Controls over the cost of goods sold.
• Rate of Compression in the whole sale Market Rate (Important & Indian Provision Perishable & Buttery Item etc.)
• Food Menu and Beverage Menu Costing.
• Menu Engineer & Popularity Reports(Weekly and Monthly Basis)
• Maintain Shortage & Excess Report
• Prepare According to Parties Food & Beverage Cost Report.
• Surprise Check of Receiving, Store, Cashiers and Operation.
• Verify all Purchase Bills with the Contracts with the Suppliers.
• Prepare Month end Cost Reports of all Income Head Cost Centers (Food and Beverage).
• To keep strict Control over Consumption, Ordering, Spoilage as well as Breakage.
• Prepare the high balance/daily flash& other reports as directed by CFO.
Auditing Management:
• Daily Auditing of KOT’s / BOT’s According to their Serial Numbers.
• Daily Auditing Sale Bills.
• Daily Auditing of Void Bills, Complimentary Bills, Discounted Bills and Pending Bills etc.
• Tracking Discounted Bills with the Regular Guest List or any other Discount Authorized by the management.
• Surprise Audit of Cash float, Cashiers, Bar & All Stores.
Inventory Management:
• Store & Kitchen physical stock taking Inventory Daily, Weekly and Monthly Basis.
• Store physical stock taking Inventory as per Requirement Daily, Weekly and Monthly Basis.
• Grocery & Perishable Store physical stock taking Inventory as per Month end Basis.
• Kitchen physical stock taking Inventory on as per Requirement Month end Basis.
• Maintaining Bar, Kitchen and Store Variance & Cost of Issue Reports.
Store & Purchase Management:
• Maintaining the store (Food, Beverages, General, Printing’ Stationary, Glassware, Crockery & Cutlery, and House Keeping etc.
• Receiving of all kinds and entered in the MMS (Material Management Systems).
• Issues to the all Cost Centers of the Hotel & Restaurant and entered in MMS.
• Maintain an up to date summary of current prices on food & beverage inventory stock, LIFO & FIFO maintaining.
Food & Beverage Controls Management:
• Making Comparison Actual v/s Consumption.
• Daily Basis prepares (Food & Soft Beverage) Cost on Actual Consumption.
• Daily Check & Updating of Spoilage & Discard item.
• To Controls over the cost of goods sold.
• Rate of Compression in the whole sale Market Rate (Important & Indian Provision Perishable & Buttery Item etc.)
• Food Menu and Beverage Menu Costing.
• Menu Engineer & Popularity Reports(Weekly and Monthly Basis)
• Maintain Shortage & Excess Report
• Prepare According to Parties Food & Beverage Cost Report.
• Surprise Check of Receiving, Store, Cashiers and Operation.
• Verify all Purchase Bills with the Contracts with the Suppliers.
• Prepare Month end Cost Reports of all Income Head Cost Centers (Food and Beverage).
• To keep strict Control over Consumption, Ordering, Spoilage as well as Breakage.
• Prepare the high balance/daily flash& other reports as directed by CFO.
Auditing Management:
• Daily Auditing of KOT’s / BOT’s According to their Serial Numbers.
• Daily Auditing Sale Bills.
• Daily Auditing of Void Bills, Complimentary Bills, Discounted Bills and Pending Bills etc.
• Tracking Discounted Bills with the Regular Guest List or any other Discount Authorized by the management.
• Surprise Audit of Cash float, Cashiers, Bar & All Stores.
Inventory Management:
• Store & Kitchen physical stock taking Inventory Daily, Weekly and Monthly Basis.
• Store physical stock taking Inventory as per Requirement Daily, Weekly and Monthly Basis.
• Grocery & Perishable Store physical stock taking Inventory as per Month end Basis.
• Kitchen physical stock taking Inventory on as per Requirement Month end Basis.
• Maintaining Bar, Kitchen and Store Variance & Cost of Issue Reports.
Store & Purchase Management:
• Maintaining the store (Food, Beverages, General, Printing’ Stationary, Glassware, Crockery & Cutlery, and House Keeping etc.
• Receiving of all kinds and entered in the MMS (Material Management Systems).
• Issues to the all Cost Centers of the Hotel & Restaurant and entered in MMS.
• Maintain an up to date summary of current prices on food & beverage inventory stock, LIFO & FIFO maintaining.
Food and Beverage Management
Ensuring profitability of operations and supervise all aspects of Kitchen management including menu-planning, monitoring food production to ensure compliance with quality & hygiene standards.
Developing Beverage & Wine Menu, Standard recipes of Cocktails and Flair Bar tending.
Preparation & monitoring of Food & Beverage budgets and responsible for sales, costs and inventory control as well as marketing and PR plans in coordination with Sales team.
Client Relationship Management
Ensuring maximum customer satisfaction by closely interacting with potential clients & understand their requirements and customizing the product and services accordingly based on market scenario.
Reviewing billing with clients to resolve billing concerns or errors as quickly as possible and ensuring that final billing is accurate and reviewed in a timely fashion.
Food and Beverage Management
Ensuring profitability of operations and supervise all aspects of Kitchen management including menu-planning, monitoring food production to ensure compliance with quality & hygiene standards.
Developing Beverage & Wine Menu, Standard recipes of Cocktails and Flair Bar tending.
Preparation & monitoring of Food & Beverage budgets and responsible for sales, costs and inventory control as well as marketing and PR plans in coordination with Sales team.
Client Relationship Management
Ensuring maximum customer satisfaction by closely interacting with potential clients & understand their requirements and customizing the product and services accordingly based on market scenario.
Reviewing billing with clients to resolve billing concerns or errors as quickly as possible and ensuring that final billing is accurate and reviewed in a timely fashion.
courses: DBA (Development Business Administration) Specializations:-Hospitality Management
Bachelors of Arts