Receiving Officer in charge

danzfbcostcontroller

PH2 B50 L12 Northdale Villas Barangay Timalan Balsahan Naic Cavite

About Candidate

Being a hotelier in a two decade I just want to share my experience and knowledge on this industry. I am also willing to learn continuously because this industry is never ending learning. Hope in the future I can join to your team.

Education

B
Bachelor of Science in Business Administration ( Major in Management) 2000
University of the East

Experiences

R
Receiving Officer in charge September 2018 - Up to present.
Travellers Intl. Hotel Group Inc.

Supervise receiving area and Store area. Supervise the issuance from the outlet. Supervise the monthly inventory from store and outlet Supervise the store arrangement of both food and beverage stores. Basic Food hygiene in charge of both the receiving area and store area. Coordinate each manager of the outlet if there is a new wine. Coordinate to the Executive Chef if there is a problem in receiving an item. Coordinate and assist the barman regarding the stock. Monitor monthly slow moving and short expiry reports. Follow up all pending purchase request to Purchasing Follow up all the stock to purchase if there is a delay from the supplies. Monitoring the daily posting in the sales invoice. Monitoring daily truck deliveries specially frozen and chiller trucks.

S
Supply Chain Officer in charge October 2015 - September 2018
Travellers Intl. Hotel Group

Ensure strict implementation of Company Policies and Procedures and execute proper control measures to safeguard the inventory and accuracy of records. Oversee the receipt, storage, requisitioning and disbursement of stocks. Perform Stocks transfers via Inventory Management system on a daily basis. Ensure strict implementation of FIFO. Rechecking Purchase request based on par stock. Ensure to provide a delivery report and escalate undelivered items. Assures daily goods receive posting and approval in a data receiving system. Account all spoilage and obsolete stocks and prepare reports of the same to the Store Manager for disposal. Preparing a slow moving report. Supervise daily issuance. Conduct monthly inventory Physical count versus System count. Maintain HACCP standard both receiving and store area.

C
Cost control Sr. Assoc. January 2013 - October 2015
Travellers Intl. Hotel Group Inc.

Allocate all Food and Beverage costing. In charge of approval of daily market lists. Check all daily deliveries from the suppliers Invoices and /or Delivery Receipt counter sign after verification of quality and quantity for the goods received. Verify all inter-transfers between the revenue center and production outlets. Work closely with F&B personnel and Kitchen staff to establish accurate food and beverage prices and recipe costing respectively. Prepare weekly cost reports and monthly analysis, service/bar and kitchen consumption reports and various store issuance reports. Conduct spot checks in the service/bar kitchen and stores as needed. Perform yield test service/bar and kitchen on most frozen and fresh items. Supervise month-end and year-end inventory counts on all service/bar, kitchen and stores. Review inventory turnover and related ratios, including summary of slow moving and obsolete items. Periodically inspect the store section and confirm that internal control is intact and up-to-date. Review selling prices of all trading stocks and their cost of sales to ensure alignment within the business plan. Organize and maintain the Fidelio Material Management System to warrant accurate costing. Suggest improvements to internal control procedures. Coordinate issues arising from day-to-day tasks to senior management and recommend solutions. Validate article creation. Review all Operating expenses based on the budget.

F
F&B Cost Controller May 2011 - December 2012
Vikings International Buffet

Pre - Opening team Directly report to Managing Director To allocate all Food and Beverage costing. Check price comparison between one vendor to another. Checking monthly inventory report System count versus Physical count. Checking all Purchase Requests. Checking Purchase Order Price to actual invoice price Checking Monthly Cost of Goods Sold Checking Daily Banquet Event Order. Checking Daily Receiving of the item. Supervise receiving and store area. Supervise Daily Food and Beverage Issuance. Supervise outlet monthly inventory. Supervise monthly main store inventory. Monitor all outlet issuance. In charge of all costing of the menu. Checking the correct Food Cost and Beverage Cost. Monthly coordination to FB Manager and Corporate Chef regarding cost analysis. Coordinate daily food costing to the Corporate Chef. Updating the Price list from the system Monitoring Daily Market list. Verify daily inter transfer. Conduct spot checks in the Bar and Kitchen.

F
F&B Cost Controller January 2011 - May 2011
Crown Regency Hotel Tower

Monitoring Inter transfer. Directly report to the Financial Controller. Making a monthly JV report. To allocate all Food and Beverage costing. Checking monthly inventory report System count versus Physical count. Checking all Purchase Requests. Checking Purchase Order Price to actual invoice price Checking Monthly Purchases. Checking Daily Banquet Event Order. Checking Daily Receiving of the item. Supervise receiving and store area. Supervise Daily Food and Beverage Issuance. Supervise all outlet monthly inventory. Supervise monthly main store inventory. Monitoring outlet issuance. In charge of all costing of the menu. Checking the daily IFCA report. Checking the correct Food Cost and Beverage Cost. Checking all F&B Promotions Coordinate to F&B Manager and Outlet Managers. Coordinate daily food costing to the Executive Chef. Conduct spot checks in the Bar and Kitchen. Updating the Price list from the system.

F
F&B Cost Controller July 2009 - May 2010
Byblos Hospitality Group

Pre – Opening team Making a monthly JV report. To allocate all Food and Beverage costing. Checking monthly inventory report System count versus Physical count. HACCP in charge of both the receiving area and store area. Supervise receiving and store area. Supervise all outlet monthly inventory. Supervise monthly main store inventory. In charge of all menu costing Checking daily micros reports. Checking the correct Food Cost and Beverage Cost. Checking all F&B Promotions Coordinate to F&B Manager and Outlet Managers. Coordinate daily food costing to the Executive Chef. Conduct spot checks in the Bar and Kitchen. Updating the Price list from the system. Directly report to the Financial Controller.

S
Store and Receiving In Charge September 2006 - June 2009
HILTON WORLDWIDE HOTEL

Direct reporting to the F & B Cost Controller. Checking Hydrometer from the outlet. Spot checking Mini bar item. Assist F&B Cost control from some other task. Conduct monthly inventory from the outlet. Supervise receiving area and Store area. Supervise the issuance from the outlet. Supervise the monthly inventory from store and outlet Supervise the store arrangement of both food and beverage stores. HACCP in charge of both the receiving area and store area. Coordinate each manager of the outlet if there is a new wine. Coordinate to the Executive Chef if there is a problem in receiving an item. Coordinate and assist the barman regarding the stock. Make monthly slow moving and short expiry reports. Follow up all PR to Purchasing Follow up all the stock to purchase if there is a delay from the supplies. Updating the daily posting in the system. Monitoring daily truck deliveries specially frozen and chiller trucks.

Skills

Budgeting
90%
Costing
90%
Leadership
95%
Team work
95%
Ideas
90%