Cost Controller & Purchasing

• Oct 2022 - Present

Assistant Food Beverage Manager

• Oct 2021 - Oct 2022

Cost Controller

• Sep 2019 - Oct 2021

Outlet Manager

• Jan 2017 - Jun 2017

Bar team leader

• Jul 2015 - Apr 2017

Cost Controller

• Sep 2012 - May 2015

Collecting the stock report from all outlets/departments and prepare the combined stock report for all Food, Beverage and General store items. Co-ordinating with Operating Managers on requirements to maintain par stock level for efficient running of departments. Reviewing inventory par levels and ensuring stocks are kept at appropriate level. Establishing an efficient system of store receiving, checking, recording, stock control and issue of stocks. Supervising monthly stock takes. Overseeing the Receiving, Store function and perform stock audits. Preparing regular Food Beverage cost reports. Perform food over reporting, checking regularly and discuss with Chef. Controlling Officer checks allowance Handling on control the Consignment stock and movement. Performing related duties and special projects as assigned.

Food and Beverage Supervisor

• May 2010 - Sep 2012

Supervise and participate in kitchen and dining area cleaning activities. Resolve customer complaints regarding food service. Train workers in food preparation, and in service, sanitation, and safety procedures. Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups. Assign duties, responsibilities, and work stations to employees in accordance with work requirements. Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards. Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel. Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety. Perform personnel actions, such as hiring and firing staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets. Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems. Record production, operational, and personnel data on specified forms. Develop equipment maintenance schedules and arrange for repairs. Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services. Specify food portions and courses, production and time sequences, and workstation and equipment arrangements. Evaluate new products for usefulness and suitability. Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details. Present bills and accept payments. Greet and seat guests, and present menus and wine lists. Develop departmental objectives, budgets, policies, procedures, and strategies.

BARTENDER

• 2008 - 2010

BARTENDER

• 2007 - 2008

Bartender

• 2006 - 2006

Bartender

• 2005 - 2005