Experience

4-Front Hospitality

• United Arab Emirates
• Hospitality
• 1 - 100 Employee

• Cost Controller

  • Oct 2016 - Present

  • Mainly Responsible in creating Costing format for all outlets regarding Menu Activations and Promotion. • Preparing and maintain of Master sheet of all Outlets with Cost, Taxes, Handling Fee, Selling Price, Cash Margin and GP. • Reconciliation of all outlets Purchases Postings, Wastage, Internal Transfers, External Transfers and Staff Food allocation charges. • Reconcile all Cash Purchases of all outlets with posting and Summary. • Maintaining FOC tracking of all Outlets. • Tracking of Entertainment Complementary of all Outlets. • Confirmation of GRN for Payable.Maintaining Credit Application Binder. • Dealing with VP Regional Business Development when it comes to Credit Application approval. • Dealing with Group General Manager, Operation Manager and GM’s with Menu Costing. • Preparing and Send Inventory Sheets every month and do Spot check Visit to the Outlets. • Preparing and sending out All Outlet Variance Reports every month. • Dealing with Accountant to prepare all Outlets GP. • Prepare any required costing from Finance Manager and DOF. • Dealing with Any Variance Explanation needed by CEO. • Conducting Trainings for F&B Team in understanding the Back Officeand POS System. • Dealing with Finance Manager with amendment of Finance & Accounting Policies. • Forefront 2017 Employee of the year. Show less



Fairmont Hotels & Resorts

• United Arab Emirates
• Hospitality
• 700 & Above Employee

• Cost Controller

  • Apr 2015 - Oct 2016

  Thorough working knowledge of all corporate policies and procedures as they relate to Food and Beverage Control. To establish and maintain local policies as they relate to the receipt issuance and general controls of food and beverage. Assist in the monthly F&B inventories count and extension. Establish and maintain a database for F&B inventory stock including up-to-date pricing. Ensure proper storage and issuance of all food and beverage items. Establish and maintain a cost allocation transfer system for F&B supplies to the various departments. Summarize transactions for each financial period close. Cost all F&B items and where practical, input costs into the point of sales system and generate monthly potential F&B cost of sales.Prepare all F&B costs on a monthly basis and recommend alternatives to improve costs. Price all food and beverage storeroom requisitions and compute the following: - Monthly food and beverage actual costs by outlet - Monthly storeroom variances for food and beverage. Assist management in menu costing in order to establish menu item sale price. F/B Invoices daily reconciliation from actual invoice versus hotel invoice input. Booking of Invoices for aging. Food Cost weekly update and send Executive Chef to control accordingly. Creation in FMC. Beverage Approval to control Alcohol License. Food Invoices Reconciliation versus Hotel Aging and Supplier Statement of Account. Inventory Schedule to all outlets every End of the month. Inventory Spot Check to all outlets every end of the month. Inventory Input in FMC after Spot Check at the end of the month itself. Evaluate Inventory Deviation versus Actual Sales. Contract Deal Analysis, to ensure all deals were received. Conduct Menu Audit in All Outlets v System Item including price. Outlet Consumption Comparison. Monthly Spoilage Report. Admin General Report and Inventory Breakdown of all F&B Major Group. Accounts Reconciliation. Show less



The Scene

• Dubai, UAE

• Pier 7

  • Dec 2014 - Apr 2015

  Ensuring highest standards of food and beverage service Manages operations in terms of staffing and scheduling. Ensured highest standard of order accuracy and time management Having a thorough knowledge of all menus Managing appraisal, training and developing Colleagues. Constantly keeping a liaison with the Bartenders, Server and kitchen department to ensure flawless service. Work closely with the Culinary and Management team to develop the menu. Managing guest complaints and queries. Monitoring sales and then writing detail report. Managing stock, inventory and supplies to control cost. Utilizing all business opportunities to maximize sales. Maintaining highest standards of health & safety and hygiene procedures. Budget, P&L management & cost controlling. Maintaining high standard of service laid down by standard operating procedures Ensuring all guests are provided with high standard of Product & Service Reducing wastage & breakages through careful monitoring of supplies & equipment. Inform daily events and conduct pre-shift briefings with the team Checking Bar set up as per the standard on daily basis Making the floor plan for large event and brunch Monitoring side duties of the team members on daily basis. Overtime Control Taken corrective actions when necessary to maintain standards. Survey the market through competitor’s check Reports directly to the Director of Operation and Restaurant Manager. Show less



Fairmont Hotels & Resorts

• United Arab Emirates
• Hospitality
• 700 & Above Employee

• Bartender

  • Dec 2011 - Dec 2014

  -Wow the guest in the sense that the moments turn into memories to our guests. -Provide engaging service that ensures guests feels valued. -Understanding how to pour and manages bar hygiene and timely mise en place. -Awareness of cost and cost control. -Paying close attention to special issues arising from previous shift at daily briefing. -Adjusting service style to different guest group e.g. Arabic, French, India, British. -cultivation of colleague to enable job sharing, multi skilling, orderly succession and business continuity. -Responsible for Cocktail of the day, Brunch Cocktails, Dupper Cocktails and Noire Cocktails. -Maintaining Par Stock Level. -Placing Dry Store, Tobacco and Beverage FMC order. -Responsible for daily, monthly and yearly inventory. -Understanding the principle of effective sale in F&B outlets and responsible in law of Alcohol Service. Show less



Accor

• France
• Hospitality
• 700 & Above Employee

• F/B Attendant/Bartender

  • Aug 2008 - Nov 2011

  -approach to the work which puts the guest centre stage and emphasizes service. -active achievement of guest expectations. -action to go extra miles and deliver exceptional service. -willingness to discuss problem and accept criticism in an open and friendly manner. -following the S.O.P. of the company. -accurate billing procedures to be followed at all times. -awareness of cost and cost control. -cultivation of associates to enable job sharing, multi skilling, orderly succession and business continuity. -maintaining Par Stock Level. -placing Dry Store, Tobacco and Beverage MC order. -responsible for daily, monthly and yearly inventory. -understanding the principle of effective sale in F&B outlets and responsible in law of Alcohol Service. -updating police report if there is special events -dealing with the guest and telling story of the bar and having things to say. -understanding how to pour and manages bar hygiene and timely mise en place. -paying close attention to special issues arising from previous shift at daily briefing. -understanding the average check and selling signature cocktail. -adjusting service style to different guests group e.g. Arabic, French, Indian, British. -Maintaining Par Stock Level. Show less



Ramada dubai

• Hospitality
• 1 - 100 Employee

• Waitress

  • Nov 2003 - Jul 2008

  -Assuring 100% customer satisfaction. -Maintaining the cleanliness and ambience of the bar. -Checking the quality of the food and drinks serve with the customer. -Job allocation of the waitress. -Handling reservation. -Greet Guest, present menus, suggest recommendations and answer questions regarding food and beverage products. -Take order and recommend wines that complement guest meals. -Present the bill to the guest and accept payment. -Monthly Inventory Show less