Cost,Inventory,procurement&Business analyst - Kuwait,Oman,Qatar,Saudi arabia and Bahrain
Seazen Hospitality and Catering management company W.L.L
مجموع سنوات الخبرة :19 years, 5 أشهر
Define configuration specifications and business analysis requirements
Perform quality assurance
Define reporting and alerting requirements
Own and develop relationship with partners, working with them to optimize and enhance our integration
Help design, document and maintain system processes
Report on common sources of technical issues or questions and make recommendations to Management & Marketing team
Communicate key insights and findings to Management & marketing team
Constantly be on the lookout for ways to improve monitoring, discover issues and deliver better value to the company
Planning, Studying, and collecting data to determine costs of business activity such as raw material purchases, inventory and labor.
Analyzing data collected and recording results
Analyzing changes in products, raw materials, production methods or services provided, to determine effects on cost
Analyzing actual manufacturing costs and preparing periodic reports comparing standard costs to actual production costs
Recording cost information for use in controlling expenditures
Analyzing audits of costs and preparing reports
Making estimates of new and proposed product costs
Providing management with reports specifying and comparing factors affecting prices and profitability of products or services.
Maintaining Cost Accounting System
Assisting in Month end close of the General Ledger
Conducts physical inventories and monitors cycle count program
Reconciles finished goods inventories
Reporting to Director-operations
Primary Responsibilities
F&B Cost Control:
To control the Food & Beverage Cost.
Menu mix analysis.
Prepare variance analysis for food & beverage and communicating / discussing with relevant parties.
Coordinate with restaurant management and finance to sort out issues pertaining to F&B.
Update selling prices in POS as per the instruction from authorized persons.
Continuously study weaknesses in controls implemented at the restaurant and suggest for improvements.
Prepare the daily and monthly cost report department in relation to cost of sales..
Check and ensure all menu items’ have a recipe
F&B Stock :
Conducting spot check in restaurants
Arrange surprise spot checks at the outlets.
Spot check on the receiving department to ensure that the scales are correct and goods are checked for quality.
Check and ensure that no material is issued out from the store without requisition or approval from the respective department head..
Check invoices against receiving record and compare them with purchase order and purchase request, and to ensure that all invoices are stamped and signed by the authorized person.
Check and ensure that all inventories purchased are in balance with account payable on a bi-monthly basis.
Ensure that purchasing obtain up - to - date and accurate prices by comparing prices against suppliers quotations.
Check and review filled requisitions and ensure that goods are not issued more than requested.
Conduct spot check to ensure that the goods received are as per specifications and the deliveries of goods by suppliers are consistent with the receiving schedule and the storerooms are not overstock especially during month - end.
Audit monthly stock and prepare reconciliation on all stockrooms.
Post actual stock results in the system and print inventory valuation report.
Reconcile all inventory accounts based on actual purchases and actual inventory stock take and allocate the expenses to the respective department based on their requisitions.
Organize the bi-yearly stock -take on all operating equipment of the restaurant and prepare detail loss and breakage quantities and amount.
F&B Systems
Updating the material control system (FMC) with goods received notes (GRNs), stock transfers etc. and updating sales from POS-Micros system at the restaurants.
Maintain FMC and POS systems.
Coordinate with group IT division FMC&POS to sort out any issues.
Develops and implements Operating procedures and standards that support employees in their effort to deliver Yes I Can! Service and teamwork
Analyzes business results on a regular basis and takes actions to improve results as appropriate
Leverages system-wide expertise and resources where possible in order to incorporate best practices and deliver services on a cost effective basis
Determines appropriate staffing levels for forecasted business and schedules employees accordingly
Develops annual budget recommendations and implements the approved budget; monitors revenues and costs on a daily basis, taking corrective action when necessary.
Analyzes and controls costs by adhering to standards of operations for forecasting, budgeting, scheduling, payroll control, and other Expense Management Systems
Evaluates food & beverage service quality and service levels regularly and implements strategies to improve areas of concern
Sets objectives for each department within the F&B Department and supervises the department managers
Profit and Loss accounts.
65 rooms with 7 F&B outlets, worked as a core member during the time of 5*classification.
To achieve hotel revenue, profit and customer satisfaction goals by directing food and Beverage operations.
Participate in the development of hotel business strategies.
Develop and implements strategies for food and beverage operations support the sales and marketing team to achieve hotel goals.
Develop the annual budget in conjunction with the executive team.
Analyze sales competition on a regular basis and develop strategies to increase market share.
Ensure the hygiene, safety and health standards.
Determine appropriates staffing level for forecasted business and scheduled accordingly.
Evaluate food and beverage service quality and service levels regularly. Implements the strategies to develop area of concern.
Profit and Loss accounts
5 times president’s award winner in Carlson group, Formerly Known as Radisson plaza Kumarakom Kerala Resort & Spa.
72 rooms with 11 F&B outlet.
Co-ordinate 12 residential wedding during the period budget of 1.5crore.
Handle conference of the major corporate like, Reserve Bank of India. Royal bank of Scotland, Price water
House coopers, Volvo, Atlus copco, IBM, Infosis, and TCS etc
Manned the staff strength of 58 in F&B service
Handled kingfisher calendar hunt 2010-2011.
Handled different FAM trips in Zuri resort and spa
Develop and implements for the strategies for the assigned outlet that support achievement of the hotel goals.
Assist in the development of the marketing plan for the outlet by keeping by current Competitors on a regular basis.
Develop and implements special promotions and incentives for employees.
Increase sales by coaching by employees on effective sales techniques.
Co-ordinates the set up of restaurant and other outlets in accordance with zuri standards.
Promote employees with the orientation and training needed to understand expectations and perform job responsibilities.
Uses team works to support guests and employees.
Attend and contributes to all meetings as required.
Ensure all employees to provide a courteous and professional service at all times.
Handle guest and employees enquires in a courteous and efficient manner. reporting complaints
or problems if no immediate solution can be found whilst feeding back and a prompt follow up.
Is knowledgble in statutory legislation and industrial relation.
Exercise responsible management and behavior at all times represent the hotel management team.
Controls all expense to maximize the profits.
Meets with the guest in the outlet ensuring maximum guest satisfaction.
Ensures proper operating supplies are maintained in the outlet.
Ensures that outlet areas are neatly and cleanly organaised.including the proper storage of equipments.
Properly and promptly react to the changes hotel and company demands. Administration.