Janu Hirave

To work as a highly self-motivated and goal-oriented professional, to work as a key player in challenging & creative environment as to achieve professional as well as consumer satisfaction.

Corporate Food & Beverage Controller - Olive Bar & Kitchen Pvt Ltd - Mumbai, India

(2018-01)

Managing food and beverage operations across multiple brands including Olive Bar & Kitchen, Monkey Bar, The Fatty Bao, Soda bottle, Openerwala, Olive Bistro, and Toast & Tonic. Responsible for cost control, inventory management, procurement, menu engineering, financial reporting, compliance, waste prevention, department coordination, and technology systems management.

• Monitor and analyze F&B costs on a daily, weekly, and monthly basis to identify cost trends
• Compare actual costs with budgeted costs to determine variances and suggest corrective actions
• Prepare cost control reports such as food cost percentages, beverage cost percentages, and variance reports
• Analyze portion sizes and food wastage to ensure that food costs remain within the desired limits
• Work with kitchen and service staff to ensure that standard portion sizes and recipes are followed to minimize cost fluctuations
• Maintain cost control sheets for all menu items, including ingredient costs and portion sizes
• Identify high-cost and low-margin items and recommend pricing strategies to maximize profitability
• Conduct physical stock counts regularly (daily, weekly, or monthly, depending on company policies)
• Ensure inventory records are accurate and updated in the inventory management system
• Monitor stock levels to avoid overstocking or stock shortages
• Implement FIFO (First In, First Out) and FEFO (First Expired, First Out) methods for inventory management to minimize wastage
• Analyze slow-moving and obsolete inventory and suggest measures to reduce stock holding costs
• Ensure proper storage and handling of perishable goods to prevent spoilage and contamination
• Prepare monthly inventory reconciliation reports and ensure discrepancies are addressed
• Work closely with the purchasing department to procure food and beverage items at the best prices
• Negotiate contracts with suppliers to get better pricing, discounts, and payment terms
• Ensure that all purchases adhere to quality and budget standards
• Cross-check invoices, purchase orders, and delivery receipts to ensure pricing and quantity accuracy
• Monitor supplier performance in terms of delivery timelines, quality, and pricing consistency
• Work with multiple suppliers to avoid dependency on a single source and mitigate risks
• Ensure all purchase approvals follow Company financial policies before placing orders
• Calculate recipe costs for all food and beverage menu items, considering ingredient prices, portion sizes, and preparation costs
• Suggest pricing adjustments based on market conditions, competitor pricing, and profitability analysis
• Work with the Executive Chef and Business Head to develop cost-effective yet appealing menu items
• Regularly update recipe cost sheets to reflect changes in ingredient prices and supplier rates
• Analyze the sales performance of menu items and recommend the removal or promotion of certain dishes
• Identify high-cost ingredients and recommend substitutes that maintain quality while reducing costs
• Prepare daily, weekly, and monthly cost reports that provide insights into food and beverage expenses
• Analyze revenue vs. cost ratios and provide reports on gross profit margins
• Assist in the preparation of the annual F&B budget by estimating future costs based on historical data and trends
• Monitor key financial metrics, such as food cost percentage, beverage cost percentage, and contribution margin
• Prepare forecasts for F&B expenses and revenues, considering seasonal demand and operational changes
• Ensure compliance with hotel accounting policies and internal control procedures
• Implement and maintain strong internal controls to prevent fraud, theft, and unauthorized expenses
• Regularly audit invoices, purchase orders, and stock records to detect discrepancies
• Ensure that all expenses are documented and justified before approval
• Collaborate with the finance department to ensure all F&B financial transactions are recorded correctly
• Provide training to F&B staff on cost control policies and procedures
• Monitor kitchen and bar waste levels and analyze patterns of wastage
• Implement waste reduction strategies, such as portion control, repurposing unused ingredients, and training staff on waste prevention
• Ensure that staff follows proper storage techniques to minimize spoilage
• Track and investigate any losses due to pilferage, theft, or mishandling
• Work with the kitchen team to standardize recipes and ensure consistency in portion sizes
• Collaborate with the purchasing team to identify cost-saving opportunities and negotiate better supplier contracts
• Communicate regularly with the finance team to ensure accurate reporting of F&B expenses
• Assist the F&B service team in implementing menu pricing strategies that maximize revenue
• Support the hotel's marketing team by providing insights into cost-effective promotional offers
• Use Point of Sale (POS) systems to track food and beverage sales and analyze profitability
• Implement an inventory management system to automate stock tracking and ordering processes
• Ensure that cost data is accurately recorded in the hotel's financial systems
• Generate real-time reports that provide insights into food and beverage costs, wastage, and sales trends
• Monitor the effectiveness of technology solutions and recommend improvements

Food & Beverage Controller - Olive Bar & Kitchen Pvt Ltd - Mumbai, India

(2015-01 - 2018-12)

Managed food and beverage control operations across multiple restaurant brands. Handled daily auditing, inventory management, cost reporting, recipe costing, and financial reconciliation.

• Daily auditing of void bills, complimentary bills, discounted bills and pending bills
• Physical bar inventory and daily bar variance report
• Prepare daily food beverage and liquor cost report
• Prepare daily NC report (DM, PR)
• Prepare daily spoilage report for food, beverage and liquor
• Authorize purchase bills (F&B and liquor) with contract rate
• Physical monthly and mid-month inventory (food, beverage, liquor, Tabasco)
• Every month end live inventory of kitchen, butchery, store, bakery, and bar
• Prepare standard recipe costing with live production Executive Chef
• Suggest sale price from standard F&B format
• Prepare monthly food cost report (F&B, liquor, Tabasco MIS)
• Verify manager and PR NC
• Verify void bill, void order (KOT and BOT)
• Reprint bill preparation
• Prepare brunch costing report
• Prepare menu engineering report (food, beverage and liquor)
• Prepare ideal vs actual report (food, beverage, liquor)
• Prepare monthly kitchen variance report (as per recipe consumption vs actual consumption)
• Daily banking and prepare daily sale report (DSR)
• Maintain cash shortage and excess report
• Prepare month end cost reports of all income head cost centers (food, liqueur and beverage)
• Keep strict control over liqueur consumption, ordering, spoilage as well as breakage
• Banquet covers verification with concerned function prospects
• Bar physical stock taking inventory on daily, weekly and monthly basis
• Liquor store physical stock taking inventory as per requirement daily, weekly and monthly basis
• Grocery and perishable store physical stock taking inventory as per month end basis
• Kitchen physical stock taking inventory as per requirement month end basis
• Maintain bar, kitchen and store variance and cost of issue reports
• Daily auditing of KOT's / BOT's according to their serial numbers
• Daily auditing sale bills
• Tracking discounted bills with the regular guest list or any other discount authorized by management
• Bar book control as per excise laws
• Food and beverage costing module
• Banquet billing and BEO generation module
• Banquet function control and costing with bill reconciliation

Purchase Executive - Prince Cuisines Pvt. Ltd. - Mumbai, India

(2013-01 - 2014-12)

Managed purchasing operations and inventory control. Focused on vendor management, cost reduction through procurement strategies, and inventory optimization.

• Contact with new vendors to increase profit margin
• Reduced inventory cost by 50% through controlled purchasing and inventory maintenance
• Analyze and control MMS and current inventory for maximum profit
• Prepare monthly cost report profit and loss
• Daily purchasing order control to low order and more sale
• Assist the purchasing manager with the purchasing of all goods and material required by the restaurant
• Supervise the purchase of correct goods and materials at a competitive price and proper quantities/volumes
• Assist the purchasing manager with regularly report on goods purchased and inventory levels so to allow for more effective future purchasing
• Report all monthly savings to the restaurant team
• Work with restaurant management to improve the purchasing process as a way to reduce waste and improve profitability
• Maintain good communication and working relationships with all hotel areas
• Attend finance meetings
• Handle a shift in an F&B outlet
• Allocate duties to the cashier
• Prepare staff salary
• Prepare staff service charge
• Daily banking and prepare daily sale report (DSR)
• Handle reconciliation of credit card sale
• Implement and check cash register daily basis as per the standard operating procedures
• Maintain all types of restaurant inventory records
• Maintain all types of restaurant maintenance work records
• Prepare non chargeable report
• Prepare kitchen consumption report
• Void KOT report / void bill report / discounted bill report / time wise sale consumption inventory store V/S system sale, kitchen, spoilage report / scrap report
• Prepare monthly MIS report
• Prepare checks that itemize and total food costs and sales tax

Sr. Cashier & Asst. Food & Beverage Controller - Pan India food solution Pvt ltd, Copper Chimney, Spaghetti Kitchen Mumbai - Mumbai, India

(2009-01 - 2013-12)

Managed cashier operations and assisted with food and beverage control functions. Responsible for daily banking, cash reconciliation, inventory management, cost reporting, and banquet operations.

• Handle a shift in an F&B outlet
• Attend to guest phone calls and explain all queries
• Daily banking and prepare daily sale report (DSR)
• Implement and check cash register daily basis as per the standard operating procedures
• Implement and check cash statement daily basis as per the standard operating procedures
• Maintain all types of restaurant inventory records
• Maintain all types of restaurant maintenance work records
• Prepare monthly MIS report
• Make comparison actual v/s consumption
• Daily basis prepare (food, hard liqueur, soft beverage) cost on actual consumption
• Maintain shortage and excess report
• Prepare according to parties food and beverage cost report
• Prepare month end cost reports of all income head cost centers (food, liqueur and beverage)
• Keep strict control over liqueur consumption, ordering, spoilage as well as breakage
• Banquet covers verification with concerned function prospects
• Bar physical stock taking inventory daily, weekly and monthly basis
• Liquor store physical stock taking inventory as per requirement daily, weekly and monthly basis
• Grocery and perishable store physical stock taking inventory as per month end basis
• Kitchen physical stock taking inventory as per requirement month end basis
• Maintain bar, kitchen and store variance and cost of issue reports
• 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
• Recipe costing, suggestive selling price and input into showman
• Bar book control as per excise laws
• Buffet costing for outlets and suggestive selling price recommendation
• Food and beverage costing module
• Banquet billing and BEO generation module
• Banquet function control and costing with bill reconciliation

Cashier - Cream Centre chowpatty (Veg -Edge) - Mumbai, India

(2008-01 - 2009-12)

Managed cashier operations in a vegetarian food outlet. Handled daily transactions, cash reconciliation, and basic inventory management.

• Handle a shift in an F&B outlet
• Attend to guest phone calls and parcel orders
• Daily banking and prepare daily sale report (DSR)
• Implement and check cash register daily basis as per the standard operating procedures
• Implement and check cash statement daily basis as per the standard operating procedures
• Maintain all types of restaurant inventory records
• Check of all staff attendance register
• Prepare monthly salary

Cashier - Niranjan Bar & Restaurant Kurla Mumbai - Kurla, Mumbai, India

(2006-01 - 2007-12)

Managed cashier operations in a bar and restaurant establishment. Responsible for customer service, inventory checks, excise compliance, and daily stock management.

• Attend to customers phone calls
• Maintain the discipline and decorum of the store
• Check all food non-foods item expiry date and quality
• Fill up of the daily basis of FLR (foreign liquor register)
• Stock taking on a day to day basis, and taking inward of goods

H.S.C - Maharashtra State Board

S.S.C - Maharashtra State Board