Dinesh Nambiar

I hold more than 16 years working experience implementing the cost control standard operating procedures in hotels, resorts, retails and F&B organizations. Expertise in cost analysis, inventory management, reconciliation reports, menu engineering and variance analysis.

• preparing budgeted cost and actual cost report for banquet events
• daily reports on outlets internal transfers, spoilage and breakages
• assisting and supervise end month stock take in stores, kitchen, bars, and all the outlets
• monitoring par level of all materials for all revenue centre
• daily audit on detailed food & beverage sales information according to POS System point of sales vs PLU
• assisting Head Chef & F&B Manager regarding costing and pricing of all new menu and promotions
• check store and receiving to ensure that all control policies and procedures are followed

FIFO @ first in first out

• spot check on the receiving department to ensure that the scales are correct and goods are checked for quality
• preparing financial management reports, including variances analysis on KPIs ( P&L )

and cash flow

• MTD ( Month To Date ) food & beverage cost report for Executive Chef and F&B Manager to review
• check the menu pricing on the POS System and ensure the correct prices are loaded
• coordinating with kitchen, restaurant,bar,and finance to sort out issues pertaining to F&B
• checking on stewarding department to control on tableware breakages
• approving purchase orders before it goes to purchasing department to control on par level
• preparing variance analysis for food & beverage and communicate with relevant parties to avoid variances
• checking and verify voids from the POS System for both hotel and outlets
• verifying discounts, gift cards, city ledger and complimentary sales in POS System
• taking charge on surprise spot checks at all F&B outlets
• preparing daily staff meal cost reports
• check and ensure that no material is issued out from the store without any requisition or approval from the respective department heads
• responsible to maintain the Menu Pricing, Consumption and POS System
• highly monitoring on operation cost example@ utility, casual worker labor cost and chemical usage
• monitor contracts with facility's vendors
• constantly review operating procedures for cost reduction opportunities
• verify all banquet bills and invoices with KOT (kitchen order tickets) & banquet EO
• assisting all outlet managers in the preparation of budgets, controlling of expenses and other cost control methods
• developing product concepts and orientation with the Executive Chef
• keep and eye security in-ward, out-ward, returnable & non returnable registers
• ensure all the store items are checked regularly on expiry and freshness

I completed Commerce 2nd class