About 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.
Experience
| - 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 |
Education
I completed Commerce 2nd class
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