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
