Controller-Food &Beverage
H.M.GROUP
Total years of experience :17 years, 2 Months
• Responsible for checking daily F & B Invoice and ensuring adherence to quality and quantity norms; efficiently preparing Daily sales report and Daily Flash Reports.
• Formulating & implementing strategic plans to enhance service quality standards while implementing strict measures in customer care procedures to optimize guest satisfaction & retention.
• Entrusted with Bar Inventory Opening and closing time on daily basis and preparing Bar Variance Report of Excess and Shortage; making store Variance Report, and make necessary adjustment entry against the physical inventory
• Steering entire operations of the F&B departments with final accountability for service quality and profitability and observance of service standards; drawing budget of the F&B section and rationalizing operational costs to limit them within budgetary parameters.
• Assisting in the inventory management and ongoing maintenance of hotel operating equipment and other assets, including establishing par stocks, equipment care and maintenance and inventory taking as required.
• Contributing effective managerial inputs to streamline operations of the resort to ensure high standards of guest service, menu planning whilst observing highest standards of hygiene and cleanliness in the kitchen and bar areas.
• Ensuring smooth flow of clear communication in the restaurant and all food and beverage outlets to offer customized and the best services to the guests to secure their repeat visits.
• Instrumental in preparation of the Menu Pricing and review the menu of food and beverage in the outlets with the co-coordination of F&B Manager and the Executive Chef
• Hold credentials of monitoring the entire operations pertaining to start up as well as pre-opening of operations,
• Providing vital inputs to draw forecasts, budgets, policy development and strategic reviews.
• Effectively used operational tools such as budgeting, forecasting, menu abstracts and operating procedures to enhance service efficiency.
• Responsible for checking daily F & B Invoice and ensuring adherence to quality and quantity norms; efficiently preparing Daily sales report and Daily Flash Reports.
• Formulating & implementing strategic plans to enhance service quality standards while implementing strict measures in customer care procedures to optimize guest satisfaction & retention.
• Entrusted with Bar Inventory Opening and closing time on daily basis and preparing Bar Variance Report of Excess and Shortage; making store Variance Report, and make necessary adjustment entry against the physical inventory
• Steering entire operations of the F&B departments with final accountability for service quality and profitability and observance of service standards; drawing budget of the F&B section and rationalizing operational costs to limit them within budgetary parameters.
• Assisting in the inventory management and ongoing maintenance of hotel operating equipment and other assets, including establishing par stocks, equipment care and maintenance and inventory taking as required.
• Instrumental in preparation of the Menu Pricing and review the menu of food and beverage in the outlets with the co-coordination of F&B Manager and the Executive Chef
• Providing vital inputs to draw forecasts, budgets, policy development and strategic reviews.
• Effectively used operational tools such as budgeting, forecasting, menu abstracts and operating procedures to enhance service efficiency.
• Carrying out surprise check for kitchen so that food is not misused by the employee; also attending the Banquet events and special function to have the spot check.
• Entrusted with the task of coordinating with the Income Auditor and Night Auditor for the Void Bill, N.C.
• Performing towards highest levels of customer satisfaction as indicated through feedbacks. Conceptualizing the food & beverage menu for the restaurant.
• Taking cognizance of guests’ comments to introduce improvements/realignments in work systems.
• Ensuring that guest requests are met at all times, revenue is maximized and costs controlled; training and developing the team so that the guests experience the highest quality of service.
• Responsible for checking daily F & B Invoice and ensuring adherence to quality and quantity norms; efficiently preparing Daily sales report and Daily Flash Reports.
• Formulating & implementing strategic plans to enhance service quality standards while implementing strict measures in customer care procedures to optimize guest satisfaction & retention.
• Entrusted with Bar Inventory Opening and closing time on daily basis and preparing Bar Variance Report of Excess and Shortage; making store Variance Report, and make necessary adjustment entry against the physical inventory
• Steering entire operations of the F&B departments with final accountability for service quality and profitability and observance of service standards; drawing budget of the F&B section and rationalizing operational costs to limit them within budgetary parameters.
• Assisting in the inventory management and ongoing maintenance of hotel operating equipment and other assets, including establishing par stocks, equipment care and maintenance and inventory taking as required.
• Contributing effective managerial inputs to streamline operations of the resort to ensure high standards of guest service, menu planning whilst observing highest standards of hygiene and cleanliness in the kitchen and bar areas.
• Instrumental in preparation of the Menu Pricing and review the menu of food and beverage in the outlets with the co-coordination of F&B Manager and the Executive Chef
• Providing vital inputs to draw forecasts, budgets, policy development and strategic reviews.
• Effectively used operational tools such as budgeting, forecasting, menu abstracts and operating procedures to enhance service efficiency.
•Conceptualizing the food & beverage menu for the restaurant.
• Responsible for checking daily F & B Invoice and ensuring adherence to quality and quantity norms; efficiently preparing Daily sales report and Daily Flash Reports.
• Formulating & implementing strategic plans to enhance service quality standards while implementing strict measures in customer care procedures to optimize guest satisfaction & retention.
• Entrusted with Bar Inventory Opening and closing time on daily basis and preparing Bar Variance Report of Excess and Shortage; making store Variance Report, and make necessary adjustment entry against the physical inventory
• Steering entire operations of the F&B departments with final accountability for service quality and profitability and observance of service standards; drawing budget of the F&B section and rationalizing operational costs to limit them within budgetary parameters.
• Assisting in the inventory management and ongoing maintenance of hotel operating equipment and other assets, including establishing par stocks, equipment care and maintenance and inventory taking as required.
• Contributing effective managerial inputs to streamline operations of the resort to ensure high standards of guest service, menu planning whilst observing highest standards of hygiene and cleanliness in the kitchen and bar areas.
• Ensuring smooth flow of clear communication in the restaurant and all food and beverage outlets to offer customized and the best services to the guests to secure their repeat visits.
• Instrumental in preparation of the Menu Pricing and review the menu of food and beverage in the outlets with the co-coordination of F&B Manager and the Executive Chef
• Hold credentials of monitoring the entire operations pertaining to start up as well as pre-opening of operations,
• Providing vital inputs to draw forecasts, budgets, policy development and strategic reviews.
• Effectively used operational tools such as budgeting, forecasting, menu abstracts and operating procedures to enhance service efficiency.
• Carrying out surprise check for kitchen so that food is not misused by the employee; also attending the Banquet events and special function to have the spot check.
• Entrusted with the task of coordinating with the Income Auditor and Night Auditor for the Void Bill, N.C.
• Performing towards highest levels of customer satisfaction as indicated through feedbacks. Conceptualizing the food & beverage menu for the restaurant.
• Taking cognizance of guests’ comments to introduce improvements/realignments in work systems.
• Ensuring that guest requests are met at all times, revenue is maximized and costs controlled; training and developing the team so that the guests experience the highest quality of service.
• Responsible for ensuring maintenance of best practices in service and hygiene; maintained appropriate level inventory level; facilitating critical inputs to F & B for the improvement of sales and quality of services.
• Played a key role in collecting and collating data and generating periodic reports for monitoring movement of key business indicators & to facilitate decision making process.
• Formulating & implementing strategic plans to enhance service quality standards & implemented strict measures in customer care procedures to optimize guest satisfaction & retention.
• Updating the Excise Book, and preparing Monthly Liquor Statements of all outlets.
• Ensuring smooth flow of clear communication in the restaurant and all food and beverage outlets to offer customized and the best services to the guests to secure their repeat visits.
• Instrumental in preparation of the Menu Pricing and review the menu of food and beverage in the outlets with the co-coordination of F&B Manager and the Executive Chef
• Hold credentials of monitoring the entire operations pertaining to start up as well as pre-opening of operations,
• Providing vital inputs to draw forecasts, budgets, policy development and strategic reviews.
• Effectively used operational tools such as budgeting, forecasting, menu abstracts and operating procedures to enhance service efficiency.
• Carrying out surprise check for kitchen so that food is not misused by the employee; also attending the Banquet events and special function to have the spot check.
• Entrusted with the task of coordinating with the Income Auditor and Night Auditor for the Void Bill, N.C.
• Performing towards highest levels of customer satisfaction as indicated through feedbacks. Conceptualizing the food & beverage menu for the restaurant.
• Taking cognizance of guests’ comments to introduce improvements/realignments in work systems.
• Ensuring that guest requests are met at all times, revenue is maximized and costs controlled; training and developing the team so that the guests experience the highest quality of service.
• Responsible for ensuring maintenance of best practices in service and hygiene; maintained appropriate level inventory level; facilitating critical inputs to F & B for the improvement of sales and quality of services.
• Played a key role in collecting and collating data and generating periodic reports for monitoring movement of key business indicators & to facilitate decision making process.
• Expertise in developing reliable sources for supply and finalizing purchase contracts on most competitive terms. Maintaining regular follow up with the vendors to ensure deliveries within prescribed schedules.
• Entrusted with the tasks of ensuring the proper receiving of material as per Purchase Order, Storing, and issuing as per hotel policies system entry as well as maintaining inventories and co-ordination with Purchase Dept.
• Prepare the purchase request for the General store items based on the department.
• Liaising and coordinating with department head, Purchase Manager and financial Controller for the smooth functioning of the Hotel.
• Reviewing inventories for the obsolete and slow moving items and brings to the attention of Management for the disposal/replacement.
• Responsible for maintenance of daily issue register, daily requisition, daily Inward, Receiving register.
• Expertise in operating computerized IDS (Intergral Data System), Showman, INMAT store package, HM, Prism.
• Adept at developing alternate sources of supply through market research to derive substantial economy in procurement; managing Purchase & Stores function in a manufacturing unit and coordinating with other departments viz. production, sales, and Finance.
• Expertise in developing reliable sources for supply and finalizing purchase contracts on most competitive terms. Maintaining regular follow up with the vendors to ensure deliveries within prescribed schedules.
• Entrusted with the tasks of ensuring the proper receiving of material as per Purchase Order, Storing, and issuing as per hotel policies system entry as well as maintaining inventories and co-ordination with Purchase Dept.
• Prepare the purchase request for the General store items based on the department.
• Formulating & implementing strategic plans to enhance service quality standards & implemented strict measures in customer care procedures to optimize guest satisfaction & retention.
• Updating the Excise Book, and preparing Monthly Liquor Statements of all outlets.
• Responsible for checking daily F & B Invoice and ensuring adherence to quality and quantity norms; efficiently preparing Daily sales report and Daily Flash Reports.
• Carrying out surprise check for kitchen so that food is not misused by the employee; also attending the Banquet events and special function to have the spot check.
• Entrusted with the task of coordinating with the Income Auditor and Night Auditor for the Void Bill, N.C.
• Entrusted with Bar Inventory Opening and closing time on daily basis and preparing Bar Variance Report of Excess and Shortage; making store Variance Report, and make necessary adjustment entry against the physical inventory
• Responsible for maintenance of daily issue register, daily requisition, daily Inward, Receiving register.
• Adept at developing alternate sources of supply through market research to derive substantial economy in procurement; managing Purchase & Stores function in a manufacturing unit and coordinating with other departments viz. production, sales, and Finance.
• Expertise in developing reliable sources for supply and finalizing purchase contracts on most competitive terms. Maintaining regular follow up with the vendors to ensure deliveries within prescribed schedules.
• Entrusted with the tasks of ensuring the proper receiving of material as per Purchase Order, Storing, and issuing as per hotel policies system entry as well as maintaining inventories and co-ordination with Purchase Dept.
• Prepare the purchase request for the General store items based on the department.
• Liaising and coordinating with department head, Purchase Manager and financial Controller for the smooth functioning of the Hotel.
• Reviewing inventories for the obsolete and slow moving items and brings to the attention of Management for the disposal/replacement.
• Responsible for maintenance of daily issue register, daily requisition, daily Inward, Receiving register.
• Expertise in operating computerized IDS (Intergral Data System), Showman,
• Entrusted with Bar Inventory Opening and closing time on daily basis and preparing Bar Variance Report of Excess and Shortage; making store Variance Report, and make necessary adjustment entry against the physical inventory
• Responsible for maintenance of daily issue register, daily requisition, daily Inward, Receiving register.
• Expertise in operating computerized IDS (Intergral Data System), Showman, INMAT
• Entrusted with the task of coordinating with the Income Auditor and Night Auditor for the Void Bill, N.C.
• Responsible for checking daily F & B Invoice and ensuring adherence to quality and quantity norms; efficiently preparing Daily sales report and Daily Flash Reports.
*Updating the Bank Reconciliation on daily basic.
*Function party is conducted and arrangement is done by us.
*Ensure the manpower problem is solved immediate basic.
*Invoice Bill is prepared by us and submitted to the Director for an approval.
*Salary statement is updated on monthly and taken approval from director.
*Presentation is ensure for Hygienic, spoilage and wastage.
*Debtor and creditor bill is update on weekly basic.
*Impress Money is checked randomly .
*Sale and Purchase Bill is checked and send to the CA Account office.
*Banquet booking is done by us.
*Monthly store variance report is generated .
*Crockery and Cutlery is Conducted every month.
*Daily updating the kitchen \{Perishable and Non perishable\} in LOG BOOK.
*K.O.T reading, and updating in the log book, that\{No of qty of Fish, meat, \}.
* Production Report is made on daily basic and submitted to Exe. chef.
*Hygienic and Manpower routine schedule is updated in the chart.
*Monthly Inventory of Kitchen stock is taken and updated in the system after approval from exe. chef.
*Ensure that, all the kitchen staff is maintain the discipline \{Grooming, Shoe, Apron, chef cloth, and caps\}.
*Daily Indent is made on Previous Night, next morning we issue to the kitchen department wise to the chef.
* Purchase order is done previous night and order is placed on the same day, then we recd the material in the morning according to order sheet, and at same time, we make entry in the security Book, \{Inward Purchase\}.
*Cashier dept, we handle daily cash impress money and at the end of the day, we make the daily cash flow statement .
*Company Software product knowledge to the staff to understand the working in the Foxpro ver5.0
*Installation of data from the system to Floppy.
*How to the deal with the software problem \{Troubleshooting\}.
*Working in shift time.
*Shuffling in every state for min seven days.
*Report and observation is note down and finally report to Boss in the corporate office.
courses: Visual Basic Ver 6.0 and Language: VB, SQL. PC SQL, Oracle 8i, Microsoft Access, D.B.
Development in personality and Voice enrichment in future.
B. Com
COBOL
10+2