Budget Hotel Pre Opening Check List by ddb80330

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									                                      CURRICULUM VITAE



NAME




DATE OF BIRTH                             11th May 1970

MARITAL STATUS                            Married

DEPENDENT                                 One daughter (aged 5+)


NATIONALITY                               Indian




COMPUTER KNOWLEDGE                        Ms-Office, Excell, Word, Powerpoint, Ackpack-Accounting, Opera-Front
                                          office, Micros-Fidelio - Material Controls, POS-Micros, Fidelio-Cruising,
                                          SAP, Pcaap, Hims - Store, Internet, Scala-Accounting, Tally – Accounting.



EDUCATION & QUALIFICATION                 3 Years Diploma in Hotel Management & Catering Technology from
                                          I.H.M.C.T & A.N, Under National Council, New Delhi, Passed out during
                                          April / May 1994.




CAREER HISTORY

October 13th, 2008 to Currently Working….

M/V Ocean Countess of Quail Cruises – Spain                                                   Hotel Controller

Operating with fleet of 3 cruising Ships and modernly build ship specially for cruising around the world with all modern
facilities at International standards. The Shipping company 2000 staff, up to 3600 berths per day, Restaurants & Bars,
Conference rooms, Duty free shops, Casinos, Child care center, Health & fitness facilities which helps the ship to be
totally self contained property.
Duty & Responsibilities –

    Conducts regular inspections/audits to ensure that proper procedures are being followed and that all required
      standards are being met.
    Publishes performance metrics reports related to inventory accuracy, turnover, space utilization, order efficiency
      and obsolescence on a regular basis and delivers results to Hotel Manager & Director of Purchase.
    Monitors requisition of supplies and materials in accordance with inventory management objectives.
    Conduct cycle counts and physical inventories of stocks according to preferred classification of goods (ABC)
      and ensures all inventory items have been counted at least once every month.
    Implements inventory control procedures and proper stock rotation techniques to properly receive, stock, pick,
      issue and re-stock goods and from storerooms.
    Identifies obsolete/slow moving items and reports to Hotel Manager & Director of Purchase.
    Utilizes both manual procedures and computerized systems tools to track inventory status, location, usages
      rates, expiration dates and other key data.
    Manages the demand planning of all products for Hotel consumption.
    Creates, manages and controls budget and provides an explanations of budget variance on a monthly basis.
    Constantly review current operating procedures for expense reduction opportunities.
    Continuously identifies improvement opportunities in overall operation & Training of Staffs.
    MIS Reports & Analysis – Food, Beverage & Tobacco Cost Reports (Daily, Weekly & Monthly) & all other
      revenue generating outlets in the Hotel.
    Monthly summary of MIS reports with the comparative of the Budget, Forecast & Actual with proper
      explanations, supporting, graphs, and power points slides to the Directors and Hotel Manager on a month
      basis.
    Market list items on weekly basis to be authorized for the operational department before sent out to Central
      Purchase department.
    Yield Management – Butchery, Food items, Beverage items, Packed & Tin products
    Revenue Analysis – All outlets & Bars including various promotions
    All Restaurant & Bars Outlets – Beverage Inventory & Reconciliation on periodic basis.
    Stock variance report & stock turnover ratio report for All Outlets.
    Food, Beverage, Tobacco, Stewarding, Laundry, housekeeping, Engineering & Project Stores – Inventory &
      Stock Valuation.
    Reconciliation of Payroll, Credit Cards, and Expenses accounts – Hotel Operation.
    Track on daily basis on Open sales key, Revenue adjustments, Discounts & Void Journals.
    Monthly Departmental Accounts & Outlets profitability & Expenses statement.
    Menu Engineering, Cash Purchase & Purchase Controls, F&B Budget & Budgetary Controls.
    Controls dept set up – Menu Costing & standard recipe, Bar registers, Fidelio package for controls, Micros for
      revenue center, Cost reports - Daily, Weekly & Monthly, F&B Budget, Requisition & Purchase order, Purchase
      Tenders finalization, Vendor development etc.
    Store set up - Fidelio package for stores, Inventory, Daily issues, Requisition, Purchase & Purchase order, Daily
      ordering, Rack wise of Food & Beverage items etc.
    Staff Training – Department like Stores, Controls, Purser & Audit dept.
    Payroll – Supervise & Reconciliation of the payroll on monthly basis.
    Tax reconciliation for the outlets - Gift Shop & Beauty Salon for the Government Authority.

      Implementation & Monitoring the Policy & Procedure of the company at all times.
      Cash Audit – Casino, F&B outlets, Front desk, General Cashier & Stores.
      Track on Telephone, Fax, Telex, Xerox, Kitchen fuel, Advertisements, Printing & Stationery Expenses.
      Audit Trial & System audit on periodic basis – Micros & Fidelio.
      Auditing of Invoices/Bills & Credit Cards - Bill to Agency invoices & Credit Card payments with Bank
       reconciliation.
      Guest Locker, Internet & Telephone – Audit of all miscellaneous accounts.
      Night Club / Disco Audit – Cash, Stock, Chips / token etc
      Health Club Auditing – Cash, Stock and standard uses at Beauty parlor items etc.
      Auditing - Engineering stocks, Laundry Chemicals, Housekeeping stocks & Stewarding Inventory items.
       Implementation of cost cutting measures to increase the profitability of the company.
       Monitor of Cash flow on Cruise wise and preparing Cash flow statement on monthly basis.
       Cost allocations, Final accounts, Provisions and departmental P&L statement on a Cruise wise & monthly basis.
       Review the Ledger, Trial Balance and Final Accounts on Cruise end & Monthly basis.

July 25th, 2006 to 30th September 2008

Corinthia Bab Africa Hotel - Libya, Tripoli of Wyndham Group                   Cost Controller & Purchase Manager

Operating with Rooms of 299 Five Star Hotel. Modernly build Hotel especially for catering customers around the world
with all modern facilities of International standards. The Hotel consists of 530 staff, and operating for 24 hrs in a day
and 365 days in a year. Restaurants & Bars, Banquet Halls, Conference rooms, Fitness Centre, Business Centre, Front
Desk, Beautiful shaped swimming pool, all the rooms with Mini Bar & locker facilities which helps the Hotel to be
totally self contained property.

Duty & Responsibilities –

     Presently assignment includes the following areas are Purchase dept, Cost Controls dept, Stores dept &
       Receiving dept.
     Establishes a material requirement planning process that drives the requisitioning of materials for all hotel
       related functions including food and beverage, hotel consumables and disposable items.
     Review events schedules and related information and confers with management to determine supply
       requirements, identifies overdue materials, and track materials.
     Inspects supplies and materials delivered for quality and conformance to specifications and reports discrepancies
       to Central Purchase.
     Publishes performance metrics reports related to inventory accuracy, turnover, space utilization, order efficiency
       and obsolescence on a regular basis and delivers results to Director of Finance & Director of Central Purchase.
     Monitors requisition of supplies and materials in accordance with inventory management objectives.
     Conduct cycle counts and physical inventories of stocks according to preferred classification of goods (ABC)
       and ensures all inventory items have been counted at least once every month.
     Implements inventory control procedures and proper stock rotation techniques to properly receive, stock, pick,
       issue and re-stock goods and from storerooms.
     Identifies obsolete/slow moving items and reports to Financial Controller.
     Utilizes both manual procedures and computerized systems tools to track inventory status, location, usages
       rates, expiration dates and other key data.
     Manages the demand planning of all products for Hotel consumption.
     Vendor development for short or long term tenders whether it is International or Domestic vendors.
     Creates, manages and controls budget and provides an explanations of budget variance on a monthly basis.
     Constantly review current operating procedures for expense reduction opportunities.
     MIS Reports & Analysis – Food, Beverage & Tobacco Cost Reports (Daily, Weekly & Monthly) & all other
       revenue generating outlets in the Hotel.
     Monthly summary of MIS reports with the comparative of the Budget, Forecast & Actual with proper
       explanations, supporting, graphs, and power points slides to the Directors and G.M on a month basis.


       Menu Costing & Pricing – Restaurant, Banquets & Outdoor Catering
       Standard Recipe, Portion Control of Menu - Buffet Outlets, Bars & all the Restaurants.
       Yield Management – Butchery, Food items, Beverage items, Packed & Tin products
       Revenue Analysis – All outlets & Bars including various promotions
       All Restaurant & Bars Outlets – Beverage Inventory & Reconciliation on periodic basis.
       Market Survey & Price Comparative – Raw materials & Outlet Menu pricing.
       Stock variance report & stock turnover ratio report for All F&B outlets.
       Food, Beverage, Tobacco, Stewarding, Laundry, housekeeping, Engineering & Project Stores – Inventory &
         Stock Valuation.
     Reconciliation of Expenses accounts – Guest supplies, F&B supplies, Consumable, Linen, Small operating
       equipments, Cleaning & Printing & Stationery etc,
     Track on daily basis on Cash Purchases, Open sales key, Revenue adjustments, Discounts & Void Journals.
     Monthly Departmental Accounts & Outlets profitability & Expenses statement.
     Menu Engineering, Purchase Tender & Purchase Controls, F&B Budget & Budgetary Controls.
     Controls dept set up – Menu Costing & standard recipe, Bar registers, Fidelio package for controls, Micros for
       revenue center, Cost reports - Daily, Weekly & Monthly, F&B Budget, Requisition & Purchase order, Purchase
       Tenders finalization, Vendor development etc.
     Store set up - Fidelio package for stores, Inventory, Daily issues, Requisition, Purchase & Purchase order, Daily
       ordering, Rack wise of Food & Beverage items etc.
     Staff Training – for Materials dept, Controls dept, Store dept, Receiving dept & Purchase dept.
     Implementation & Monitoring the Policy & Procedure of the Receiving, Stores, Purchase & Controls.
     Controls on Outdoor Catering – Income & Expenses accounts.
     Audit Trial & System audit on periodic basis – Micros & Fidelio.
     Health club Auditing – Stock items and standard uses at Beauty parlor items etc.
     Implementation of cost cutting measures to increase the profitability of the company.

June 14th, 2003 to July 21st, 2006

Hyatt Regency - Kolkata – India                                                        Asst. Manager - Audit

Operating with Rooms of 235 Five Star Hotel. Modernly build Hotel especially for catering customers around the world
with all modern facilities of International standards. The Hotel consists of 425 staff, and operating for 24 hrs in a day
and 365 days in a year. Restaurants & Bars, Banquet Halls, Conference rooms, Pastry Shop, Club at Hyatt, Fitness
Centre, Business Centre, Front Desk, Beautiful shaped swimming pool, all the rooms with Mini Bar & locker facilities
which helps the Hotel to be totally self contained property.

Duty & Responsibilities –

     Conducts regular inspections/audits to ensure that proper procedures are being followed and that all required
       standards are being met.
     Publishes performance metrics reports related to inventory accuracy, turnover, space utilization, order efficiency
       and obsolescence on a regular basis and delivers results to Director of Finance & Director of Central Purchase.
     Monitors requisition of supplies and materials in accordance with inventory management objectives.
     Conduct cycle counts and physical inventories of stocks according to preferred classification of goods (ABC)
       and ensures all inventory items have been counted at least once every month.
     Implements inventory control procedures and proper stock rotation techniques to properly receive, stock, pick,
       issue and re-stock goods and from storerooms.
     Identifies obsolete/slow moving items and reports to Director of Finance.
     Utilizes both manual procedures and computerized systems tools to track inventory status, location, usages
       rates, expiration dates and other key data.
     Manages the demand planning of all products for Hotel consumption.
     Creates, manages and controls budget and provides an explanations of budget variance on a monthly basis.
     Constantly review current operating procedures for expense reduction opportunities.

     MIS Reports & Analysis – Food, Beverage & Tobacco Cost Reports (Daily, Weekly & Monthly) & all other
       revenue generating outlets in the Hotel.
     Monthly summary of MIS reports with the comparative of the Budget, Forecast & Actual with proper
       explanations, supporting, graphs, and power points slides to the Directors and G.M on a month basis.
     Menu Costing & Pricing – Restaurant, Banquets & Outdoor Catering
     Standard Recipe, Portion Control of Menu - Buffet Outlets, Bars & all the Restaurants.
     Yield Management – Butchery, Food items, Beverage items, Packed & Tin products
     Revenue Analysis – All outlets & Bars including various promotions
     All Restaurant & Bars Outlets – Beverage Inventory & Reconciliation on periodic basis.
     Market Survey & Price Comparative – Raw materials & Outlet Menu pricing.
     Entertainment & Duty Meal check – Daily statement and Procedure & Policy implementation
     Stock variance report & stock turnover ratio report for All F&B outlets.
     Food, Beverage, Tobacco, Stewarding, Laundry, housekeeping, Engineering & Project Stores – Inventory &
       Stock Valuation.
     Reconciliation of Payroll, Credit Cards, Expenses accounts – Guest supplies, F&B supplies, Printing &
       Stationery etc, Taxes & License accounts (including Vat), Fixed assets accounts, Purchase of Furniture &
       Fixture accounts, Accounts Payable & Receivable etc.
     Track on daily basis on Cash Purchases, Open sales key, Revenue adjustments, Discounts & Void Journals.
     Monthly Departmental Accounts & Outlets profitability & Expenses statement.
     Menu Engineering, Purchase Tender & Purchase Controls, F&B Budget & Budgetary Controls.
     Controls dept set up – Menu Costing & standard recipe, Bar registers, Fidelio package for controls, Micros for
       revenue center, Cost reports - Daily, Weekly & Monthly, F&B Budget, Requisition & Purchase order, Purchase
       Tenders finalization, Vendor development etc.
     Store set up - Fidelio package for stores, Inventory, Daily issues, Requisition, Purchase & Purchase order, Daily
       ordering, Rack wise of Food & Beverage items etc.
     Staff Training – for Materials dept, Controls dept & Audit dept.
     Implementation & Monitoring the Policy & Procedure of the company.
     Monitoring Sponsor Liquor & Sponsor items received & sent by the hotel.
     Controls on Outdoor Catering – Income & Expenses accounts.
     Cash Audit – F&B outlets, Front desk, General Cashier & Materials.
     Track on Telephone, Fax, Telex, Xerox, Kitchen fuel, Advertisements, Printing & Stationery Expenses.
     Audit Trial & System audit on periodic basis – Micros & Fidelio.
     Auditing of Invoices/Bills & Credit Cards - Bill to Company invoices & Credit Card payments.
     Guest Locker, Courier, Internet & Telephone – Audit.
     Rooms Audit – keys, room’s status & occupancy.
     Night Club / Disco Audit – Cash, Entrance fees, Bar stock, Chips / token etc
     Health club Auditing – Cash, Stock items and standard uses at Beauty parlor items etc.
     Controls on Purchase & Consumption of LPG, Electricity, Diesel & Petrol.
     Foreign Currency – Daily & Monthly statements and Calculations – Check on the exchange rate & payments.
     Hotel - Loss & Found items – Monitoring on the Procedure & Implementation.
     Work Contract for Repair & Manpower – Periodic maintenances carried out in the hotels.
     Monthly Sales Comparative analysis of the city hotels.
     Auditing - Business Center, Engineering stocks, Laundry Chemicals, Housekeeping stocks & Stewarding
       Inventory items.
     Implementation of cost cutting measures to increase the profitability of the company.
     Fund flow & Cash flow statement on monthly basis.
     Cost allocations, Final accounts, Provisions and departmental P&L statement on a monthly basis.
     Periodic & Year end Audit explanations & reply to Government Auditor & External Auditors.
     Monitoring and keeping track on the Licenses – Liquor, Fire, Trade, Police, Municipality, Amusement, PPL &
       IPRS for music and Weight & Measures.
     Operating Equipments & Fixed Assets – Budget, Monthly & yearly provision allocations.
     West Bengal Excise (Bars Licenses) – Statutory norms, records & Liter age fees calculation & submission of
       monthly fees for Bars.
     Tax Calculation, Auditing & submission of Returns– Service Tax, Central Duty, Luxury Tax, Sale Tax and
       Professional Tax & Tax deduction at source.
     Review the Ledger, Trial Balance and Final Accounts on monthly basis.
     Maintenance of Books of accounts for Furniture & Fixture and Operating equipments.
     Fixed Assets & Stock Valuation & Labeling (through Bar coding) the assets of the hotels.

June 2nd, 2002 to June 12th, 2003
ITC Sonar Bangla Sheraton & Towers – Kolkata - India                                            F&B Controller

Operating Tobacco, Agro & Trading Business & Hotels chain in India and aboard. The ITC Sheraton Towers Hotel is
awarded for the best Hotel in India with 550 staff, up to 700 coves per day, Six Restaurants & Banquets, Pub, Six Bars &
Wine Cellars, conference facilities for up to 2000 guests and is equipped with all the Health & fitness facilities which help
the Hotel to be totally self contained property.

Responsibilities –

In charge of over all controls of the Hotel & worked as Pre-Opening Team and done the Setup of F&B Controls Dept
& Stores – Stores (Food, Beverage & Tobacco), All Restaurant outlets, Bars & Bars Inventory, Buffet outlets, Kitchens,
Shops. Standard Recipes & Menu Costing, Portion controls, Menu Engineering, Purchase tender & Purchase controls,
F&B Budget & Budgetary Controls, Inventory controls of all stores. MIS reports – Food, Beverage & Tobacco (Daily,
Weekly & Monthly), Stock variance report, Outlets profitability statement, and Monthly cash purchase statement, Stock
turnover report. Implementation of cost cutting measures to increase the profit of the company.

February 2nd, 2000 to April 2nd, 2002

Star Cruise Shipping Company - Malaysia                                                         Cost Controller

Operating with fleet of 28 cruising Ships & merged with NCL. Modernly build ship specially for cruising around the
world with all modern facilities at International standards. The Shipping company 17200 staff, up to 36200 berths per
day, Restaurants & Bars, Conference rooms, Duty free shops, Casinos, Child care center, Health & fitness facilities
which helps the ship to be totally self contained property.

Responsibilities –

In charge of over all controls of the ship & worked as Pre-Opening Team and done the Setup of Cost Controls Dept –
Stores (Food, Beverage & Tobacco), All Restaurant outlets, Bars & Bars Inventory, Buffet outlets, Kitchens, Shops.
Standard Recipes & Menu Costing, Portion controls, Menu Engineering, Purchase tender & Purchase controls, F&B
Budget & Budgetary Controls, Inventory controls of all stores. MIS reports – Food, Beverage & Tobacco (Daily,
Weekly & Monthly), Engineering Store, Laundry & Housekeeping Store, Stock variance report, Outlets profitability
Statement and Monthly cash purchase statement, Stock turnover report. Implementation of cost cutting measures to
increase the profit of the company.

December 13th, 1998 to January 18th, 2000

Villa Shipping & Trading Co., - Sun Island Resort – Maldives                             F&B Cost Controller

Operating Shipping & Trading business and resorts in Maldives. Sun Island is the biggest Resort with 600 luxury rooms
with all modern facilities at International standards. The resort 850 staff, up to 1600 covers per day, Seven Restaurants
& Banquet, Nine Bars & Wine cellars, Conference facilities for up to 2000 guests, Health & fitness facilities, which help
the resort to be a totally self-contained property.

Responsibilities –

In charge of all Food & Beverage Controls – Store (Food & Beverage), Kitchens & Restaurant, Banquet & Banquet
costing, Bars, Standard Recipe & Portion Controls and Menu Costing, Menu Engineering, Store stocks & valuation,
Accounting, Inventory controls, Budgetary controls, Purchase tender & controls and all other reports – Food &
Beverage cost report (Daily & Monthly), Stock variance report, Outlets profitability statement. Cash purchase
statement, Liquors to date sales & consumption statement.

December 1st, 1997 to December 8th, 1998.

The Park Hotel (5 Star) – Calcutta                                                              F&B Controller

Operating shipping & Trading Business, Fast food & Hotels chain in India. The Park Hotel is awarded for the best
Hotel in Eastern Zone – 1998 to 1999 (India) with 350 staff, up to 1100 coves per day, Four Restaurants & Banquets,
Pub, Five Bars & Wine Cellars, conference facilities for up to 1200 guests and is equipped with all the Health & fitness
facilities.

Responsibilities –
In charge of over all Food & Beverage Controls – Stores, Kitchens & Restaurant, Banquet & Banquet Costing, Bars,
Standard Recipe & Portion controls and Menu costing, Menu Engineering, Store stocks & valuation, Accounting,
Inventory controls, Budgetary controls, Purchasing tender.

September 1st, 1994 to November 25th, 1997

The Ambassador Sky Chef - Flight Kitchen - Bombay                                    Assistant F&B Controller

Operating Hotels Chain, Flight kitchen & Fast food joints in India. The Ambassador Sky Chef is the second largest in
Asia with 1200 staff, up to 120 flights per day, twelve modern kitchens, Test kitchen with airline sampling facilities,
twenty air-conditioned Hi-loader for delivery to the airlines. Twenty-two fast food joints named as “Croissants etc”
spread all over the city, Outdoors catering up to 5000 guests, Ten air-conditioned van for delivery to the fast food joints.

Responsibilities –

Assisting to maintain the over all controls in Food & Beverage Controls – Stores (Food & Beverage), Kitchens &
Outdoor catering & costing, Standard recipes & Portion controls and Menu costing, Stock valuation, Accounting airlines
bills, Inventory Controls, Budgetary Controls, Purchase Tender & Purchase Controls, Airlines sampling & Meal
Presentation.

October 19th, 1992 to March 18th, 1993

Leela Kempinski Hotel – Bombay                                                     Trainee - Hotel Operation

Operating Hotels Chain in India & aboard. The Leela Kempinski Bomaby is with 1100 staff, up to 1800 covers per day,
Five Restaurants & Banquets, Seven Bars & Wine Cellar, conference facilities up to 2500 guests, Health & fitness
facilities.

May 25th, 1993 to June 25th, 1993

Holiday Inn Hotel – Bombay                                             Specialization Training - Hotel Operation


Operating Hotels Chain in India & aboard. The Holiday Inn Bombay is with 300 staff, up to 900 covers per day, Three
Restaurant & Banquets, Four Bars, Health & fitness facilities and conference facilities up to 1200 guests.

April 16th, 1988 to July 10th, 1991

J.D. Chemicals (P) Ltd – Calcutta                                         Article ship Training in Account / Audit

Operating factory & audit firm in India. The J.D. Chemicals (P) Ltd in Calcutta with 1200 staff, three factories. Products
are of export quality. Auditing is being conducted on the hospitality industry and factories.




HOBBIES & INTERESTS                                Traveling, Fishing, Motorbike Riding, Listing Music & Personal
                                                   Fitness.

								
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