Rizki Satria Email and Phone Number

Hotel Santika Premiere Padang ⭐️⭐️⭐️⭐️Amaris Hotel Padang ⭐️⭐️

•The Balcone Hotel & Resort ⭐️⭐️⭐️⭐️•The Balcone Villa•Barukoni Japanese & Korean Restaurant•The Balcone Executive Lounge BIM•The Balcone Suite Hotel & ConventionJob Desc•Control the daily market list by compared with revenue food and beverage that will be obtained.•Conducted the market surveys with purchasing to control the costs by ensuring that the prices set by supplier have a tolerance value of 5-10% of the market price.•Prepared the daily food and beverage flash cost to managed the cost of food and beverage per day•Perform an analysis of goods that have fast movements item, slow movements or fluctuations item.•Controlled the costs, by checking the use of goods, the accuracy of the recipe with the products and ensured there is no food is wasted.•Supervised the receiving process, product handling, and control stock card procedure•Cooperated with the chef, purchasing, and receiving in determined of the standards quality, size and dimensions of goods (Standard F&B Product)•Implement the monthly closing procedures for food and beverage and materials.•Succeed to control the costs of food by maintained the costs percentage doesn’t exceed of 29% and maintained the costs of beverage doesn’t exceed of 18%•Assisted the food and beverage departments in drafting menu planning, by providing descriptions and cost analyse, portion size, recipe materials, and presentation content to ensured the food costs objectives can be met according by budget•Established the teamwork between cost controller, purchasing and users in suppressing the price with the standards quality of goods and the used of raw materials.•Ensured the recording of process inter-department transfer and recording on the transfer system on the programs.•Price analysis and communicated with the food and beverage department about the popularity of each item on the menu in every three months and make a reviews recommendation for planning and improvements.

•Checked the quantity of goods based on purchase order and quality of goods based on the hotel standards.•Managed the stock of goods in all storage so there is no over or lack of stock by paying attention to the par stock or minimum and maximum stock.•Spearhead in the process of receiving all of goods and distributed to department concerned.•Organized the display based on the classification of goods such as dry food, frozen food, fruit and vegetables, bakery and pastry, other food, beverage, and material.•Controlled the stock inventory movements based on the FIFO (first in first out) system to maintained the quality of the goods and the expired date.•Checked the completeness of documents before receiving the goods such as purchase order that have been prepared by purchasing and authorized by chief accountant and general manager, as well as checked the note or invoice.•Checked the completeness of store requisition document that have been authorized by department head, ensured that the store requisition issued by according the schedule and outgoing the goods according to the request.•Calculated the ending of inventory with cost controller at the end of each month.

Active in using the SIMDA application system.