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George Town
DINESH NAMBIAR

DINESH NAMBIAR

Cost Controller

Accounting / Finance

George Town, Pulau Pinang

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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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