• Manage a team of 5 stock controllers.• Training Outlets staffs on inventory modules (transfers, stock count, POS, wastage & staff meal).• Preparing the monthly report for COGS variance analysis, findings and presented to management. • Doing recipe costing with Executive Chef/ F&B operation.• Prepare the monthly COGS for 3 Brands (Lenotre, Entrecote & Ritage).• Working experience on menu engineering, pricing of items, catering event and promotion launching. • Approved… Show more • Manage a team of 5 stock controllers.• Training Outlets staffs on inventory modules (transfers, stock count, POS, wastage & staff meal).• Preparing the monthly report for COGS variance analysis, findings and presented to management. • Doing recipe costing with Executive Chef/ F&B operation.• Prepare the monthly COGS for 3 Brands (Lenotre, Entrecote & Ritage).• Working experience on menu engineering, pricing of items, catering event and promotion launching. • Approved all purchase invoices on monthly basis as per price cap fixed in system.• Develop effective forecast based on industry trends and demand patterns for purchase department. • Annalise daily sales report for all outlets send to management.• Monitor monthly consumption of warehouse, ensure FIFO is followed for all transaction. • Hands on experience of designing menus in POS system.• Check and ensure that all inventories purchased are in balance with account payable ‎on a bi-monthly basis.‎• Coordinate with shop manager to sort out issues pertaining to ‎F&B.‎• Monitor daily F&B costs and review the sales budget with the F&B Operation Director and overview the restaurant’s set targets taking necessary measure to meet them. Show less

• Prepare the monthly COGS & related inventory reports for management.• Reviewing documents of incoming and outgoing materials to ensure accuracy and control.• Manage a team of 5 controllers.• Training Outlets staffs on inventory modules (transfers, stock count, POS, wastage & staff meal).• Preparing the monthly report for COGS variance analysis, findings and presented to management. • Doing recipe costing with executive chef/ F&B operation.• Working experience of… Show more • Prepare the monthly COGS & related inventory reports for management.• Reviewing documents of incoming and outgoing materials to ensure accuracy and control.• Manage a team of 5 controllers.• Training Outlets staffs on inventory modules (transfers, stock count, POS, wastage & staff meal).• Preparing the monthly report for COGS variance analysis, findings and presented to management. • Doing recipe costing with executive chef/ F&B operation.• Working experience of Central Kitchen operation.• Estimate future needs for goods, kitchen utensils and cleaning products for new opening.• Monitor monthly consumption of warehouse, ensure FIFO is followed for all transaction. • On time launching of all promotional activities in restaurants.• Recipe auditing in shops on frequent basis, ensure standard portioning is followed.• Quality management auditing in shops.• Approving all purchase order after validating the price with supplier price cap.• Check and ensure that all inventories purchased are in balance with account payable ‎on a bi-monthly basis.‎• Coordinating with Logistics department on incoming shipments to ensure the goods are received within the specified timelines and communicating the discrepancies accordingly.• Controls inventory monitors revenues and modifies procedures and prices.• Coordinate with shop manager to sort out issues pertaining to ‎F&B.‎• Monitor daily F&B costs and review the sales budget with the F&B Operation Director and overview the restaurant’s set targets taking necessary measure to meet them. Show less

• Monitors closely the COGS and consumption, as well as provides the F&B team with the required reports.• Prepare weekly & monthly sales report present to management. ‎• Prepare variance analysis for food & beverage and communicating / discussing with ‎relevant parties. ‎• Implements and conducts training programs for the implementation of any new system or application in the Inventory Control department. Training the staff on inventory application and inventory processes.•… Show more • Monitors closely the COGS and consumption, as well as provides the F&B team with the required reports.• Prepare weekly & monthly sales report present to management. ‎• Prepare variance analysis for food & beverage and communicating / discussing with ‎relevant parties. ‎• Implements and conducts training programs for the implementation of any new system or application in the Inventory Control department. Training the staff on inventory application and inventory processes.• Consults with Logistics to determine overdue shipments and the status of supplies and materials.• Coordinate with restaurant management and finance to sort out issues pertaining to ‎F&B.‎ Update selling prices in POS as per the instruction from authorized persons. ‎• Continuously study weaknesses in controls implemented at the restaurant and ‎suggest for improvements. ‎• Reconciling physical inventories with book stock, adjustments and finalization. ‎ • Visiting the shops for spot checks to monitor the expiry items and ensuring that FIFO method is strictly followed and supporting to shop managers for all kinds of transaction whenever needed.• Processed and ensured integrity of inventory transfers between shops & from warehouse.• Print and distribute menu sales analysis of the respective department on a monthly ‎basis.• Check invoices against receiving record and compare them with purchase order and ‎purchase request, and to ensure that all invoices are stamped and signed by the ‎authorized person. ‎• Record the total daily purchase by chart of accounts and accumulate for month end ‎balancing with account payable.• Post actual stock results in the system and print inventory valuation report. Show less