Rony Anthony Email & Phone Number

Eu

United States

Prepare forecast order in spreadsheet for Food, Beverages, Consumables, Replaceable and Chemical as per the loading Schedule provided by Purchasing head office –Seattle. Review the reorders with Executive Chef, Bar Manager and Chief Housekeeper and send for approval to Hotel Manager.  Responsible for receiving Provisions and verify against the Purchase order. Loading report is sent to Supplier, Purchasing Manager, Corporate Chef, Hotel Manager, any spoilage, shortages and items not received is highlighted. Items are then bought in Fidelio system for all the stores in receiving module.  Creating Invoice with the help of Supplier’s invoice in invoicing module.  Weekly Consumable budget is sent to all Hotel departments and Consumable forecast is sent to Hotel Manager for approval. Daily Food Cost is sent to Executive Chef and Hotel Manager. Customs declaration. Discharging the items issued from Store room for Galley, Bars, Housekeeping, Laundry, Restaurants in Movements module. Inventory checking of store rooms. Inventory counting of all Bars and in put the figures in Inventories module to get the Bar Sales and Cost percentage. Monthly inventory counting of Housekeeping items and Shops. End of every cruise Guest comment cards are put in data analysis and Ratings is sent to Hotel Manager. Closing the Previous cruise and opening New cruise by running the Period Reset in Fidelio. Prepare Budget Result by making Cruise End report from Food cost report, Consumable report, Uniform report, Medicine report and Shop Sales report. Revenue report which is send by Purser is also added to Budget result. Items running low are informed to Hotel Manager and if required local purchase is done by sending Special Purchase requisition for approval from Head office.  Internal communication everyday with Hotel Manager, Executive Chef, Purser and Chief Housekeeper.

Usa

Was handpicked by the management for leading the F&B and Hotel costing operations along with a team of people. Purview of my role involved administering activities related to finance, costing and logistics for the F&B and hotel requirements. I also look after the payroll and HR operations and was entrusted with the responsibility of managing crew sign off payment, EOM, procurement, generating several cost reports (food, beverage), revenue report, overseeing portion control and monitoring the yield & usage reports.In case you wish to know more about my profile, please get in touch with me!

I joined the organization in the year 2001 as an inventory officer of the cruise, I was accountable for the management, sourcing and procurement of all supplies and amenities to ensure seamless running of the operations right from hotel, amenities, consumables, replaceable etc The year 2005, saw me getting promoted as an Inventory Manager, where I handled activities related to procurement of F&B items, assessing the inventory levels and raising the purchase order and when required along with a team of 11 people

Doha, Qatar

As the F&B cost controller, I capably managed costing of menus, assisted in deciding pricing, portion control, procurement of food & beverage items, assessing inventory levels, stock taking and managing a bunch of people.

Muscat

Efficiently handled the costing operations for the following activities for six outlets in Muscat: • Inventory, material management, menu costing, purchasing, portion control• Daily inventory, analysing daily sales and micros maintenance.

Bahrain

At Caravan, I was involved in overseeing the complete F&B costing operations, generation of cost reports, managing the store food & beverage purchase operations, issue of cost control, handle menu costing, stock taking and day today office documentation

Saudi Arabia

Started my career here and gained exposure to auditing of the stores involving taking stocks of inventory in the stores - reporting to the finance manager. I was also required to travel and conduct audits across stores in several locations.

Bachelor’S Degree, Bachelor Of Commerce

Diploma In Hospitality And Hotel Management (Costing), Costing