Sr Cost Analyst/Controller
Burj Al Hamam - Saudi
Total years of experience :9 years, 7 Months
Assess costs and investigate discrepancies, with actual costs.
Generate detailed reports, both regularly and as needed.
Assist management in making crucial decisions based on cost and benefit analysis (such as investments, market expansion, pricing adjustments).
Develop and oversee budgets while monitoring expenditures.
Perform audits on financial procedures and transactions.
Track changes in processes or methodologies to determine their impact, on overall costs.
Estimate the costs of existing and new products
Forecast and analyze expenses related to processes, labor and inventory.
Propose solutions that can reduce costs or increase profitability.
Conduct market research to support future business planning
Collaborate with management to ensure verification and implementation of cost forecasting reports.
Keep track of and document both estimated reports.
Analyze price and market trends to detect shifts, in the balance of power between buyers and suppliers.
Conduct cost analysis, scenario evaluation and benchmarking.
Evaluate, handle and minimize risks.
Search, for. Collaborate with vendors and suppliers.
Decide on the quantity and schedule of deliveries.
Predict levels of demand.
Analyze data to assist in cost reduction, across all operations.
Evaluate the market. Identify growth opportunities and potential risks.
Contribute to the development of plans, budgets and estimation of new product costs including economic analysis.
Provide recommendations, for cost saving strategies.
On a daily basis I will be responsible, for preparing and analyzing the costs of food and beverages. If there are any opportunities to improve costs I will recommend approaches.
I will also assist in conducting inventories of food and beverages ensuring counts and extensions. Additionally I will maintain an up to date database that includes pricing information for our inventory stock.
To ensure handling all food and beverage items will be. Issued appropriately. Furthermore I will implement a system to allocate costs between departments when it comes to supplies. At the end of each period I'll provide a summary of these transactions.
In order to keep track of expenses effectively I'll carefully calculate the costs associated with each food and beverage item. Where possible these costs will be inputted into our Material Control system to generate reports on food and beverage sales expenses.
I will handle pricing for all requisitions from our storeroom related to food and beverages. This includes calculating the costs for each outlet as well as identifying any variances in our storerooms inventory.
Menu costing is another area where my assistance can be valuable. By working with management we can determine sale prices for menu items.
In both banquet operations and our various food and beverage outlets I'll oversee controllers such as ensuring that menu items are properly registered in our system at the point of sale. Additionally controls related to voids on guest checks, inventories, reconciliations and user capabilities, within the Point of Sale system will be monitored closely.
If needed by management I am able prepare reports related to Food & Beverage operations upon request.
• I am responsible for creating food cost budgets for each outlet/brand within the agreed timelines. My goal is to achieve margins by analyzing and auditing cost control factors related to food production and service across our brands.
• I leverage my expertise in collating and interpreting data to assess the organizations performance. I then organize this information in an helpful manner for communication.
• Some key areas of my expertise include planning, finance & accounts management adherence to food safety guidelines assessing impact on profitability managing information menu costing & planning reconciliation of accounts inventory management with focus, on cost and quality aspects ensuring statutory compliance driving operational excellence through process improvement initiatives and effectively managing teams.
Saudi Arabian Company for Food & Restaurants, Riyadh (Caribou Coffee
KEY DELIVERABLES:
•Developed daily, monthly, and, if applicable, daily profit and loss statements for each outlet's food and beverage costs.
•Prepared and presented variance reports to F&B management.
•Observed the menu's "bestselling" and "least selling" items and advised the Finance Manager and Head of Operations to allow for reviews and subsequent action.
•Proactively informed the Financial Manager and the F & B Director of any discrepancies/ variances indicated by verification procedures or otherwise and instigated the necessary action with Management to correct and ensure no re-occurrence of procedural errors.
•Monitored and updated cost estimates for projects to ensure that costs were within expected ranges
•Reviewed expense reports ensuring that expenses were reasonable and appropriate for the circumstances
•Conducted cost analyses to identify areas where costs could be reduced or eliminated altogether
•Scrutinized budgets to ensure that spending does not exceed approved levels
•Collected cost data from suppliers or subcontractors to track material costs
•Organized reports to Management regarding costs and expenses
•Articulated accounting and reporting policy related to F&B Operations, coordinated systems and procedures, and prepared operating data and special reports as required comparing performance with operating plans and standards.
•Described and construed the results of operations to all levels of Management and ownership (where applicable) to ensure timely information is provided to maximize profits.
•Fixed problems and ensured maintenance of the F&B accounting systems and equipment to ensure smooth operations.
As Multi-Unit Manager
KEY DELIVERABLES:
•Developed and managed budgets for each property based on projected sales figures, operating costs, and profit margins.
•Succeeded and supervised the shops' day-to-day operations and ensured that sales targets were achieved.
•Kept records of expenditures, sales reports, and employee performance.
•Employed measures to avoid stock damage, theft, and wastage.
•Performed annual performance reviews on each team member to manage and motivate individuals and provide clear direction and support.
•Safeguarded all the received food and beverage items met standards and specifications set by the Management
•Maintained rental units by ensuring that they were safe and well-maintained at all times
•Conducted initial interviews with potential residents to determine if they meet qualifications for renting a unit
•Steered regular maintenance of the property, including responding to tenant requests for repairs
•Ensured that all maintenance issues were handled promptly by hiring contractors when necessary
•Synchronized with vendors to obtain materials needed for repairs or other projects
•Communicated with residents regarding rent payments, maintenance issues, and other concerns
•Reviewed applications for new tenants to ensure they met requirements such as income, employment status, and references
International Business, Strategic Planning, Business organisation