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Rakesh Bhavsar

Thane, Maharashtra

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To become a successful professional in an excellent hospitality organization, that provides an opportunity for growth and development in a dynamic, supportive and professional work environment.

Work Experience

F & B controller

Rhizome Hospitality Pvt. Ltd.
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Mumbai, Maharashtra
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November 2008 to Present

known for providing services & solutions of Food & Beverage Controls dept., and Audit for Store & Bar Stock in the Hospitality Industry.) Since 15 November 2008 to till date. Handling Outlets likewise Samrat Restaurant, 210 bakery & Confectionary Shops, Relish, Dish Central Kitchen, Aurus Bar, Royal China, Wtf Bar, Ellipsis - an international cocktail bar & American cuisine food etc. 
 
Current Job Responsibilities: 
• Introduction & Implementation of Store Procedure for Receiving, Issue, & Maintaining of proper documentation & defining of authorization level. 
• Accountability of transactions in the Store MMS system for all Purchase made & Issue from stores. 
• Implementation of Control checks for Food & Liquor Store. 
• Set-up of Procedure for Regular Bar Inventory & generating Variance Report. 
• Audit of Raw material Masters in MMS System & Menu item in POS master. 
• Defining Par Stock level for Liquor Store/Main Bar & Mini bar items based on average consumption. 
• Daily Flash Cost Report for Kitchen & Bar. 
• Revenue Audit for Void bill, Discount bill, Void KOT, Non Chargeable KOT, Complimentary bills & Re-print bills for valid reason & Proper Authorization on day to day basis. 
• Variance Report for countable items of Bakery & Patisserie Shops. 
• Kitchen Variance Report for 'A' Category Item (if required) 
• Standardization of Yield for butchery Department. 
• Menu Engineering of Sale items for yearly Menu Revisions. 
• Development of Recipe Masters & Costing of Recipe in the System for Semi Finished & Menu Items in co-ordination with Executive Chef for Bakery, confectionery & Main Kitchen items. 
• Maintaining Recipe Portion Control & discrepancies report for Executive Chef. 
• Standardization Banquet Menu for Costing & Pricing. 
• Monitoring of Kitchen & Bar Spoilages on regular basis for better control. 
• Monthly Physical Inventory of Food & Liquor store and compilation of stock variances. 
• Monthly MIS Cost report for Food, beverage & Liquor consumption. 
• Monthly Complimentary Summary Statement. 
• Monthly consumption for Staff & executive meal. 
• Attending yearly contract for F & B Purchases with the suppliers.

Beverage Controller

Rhizome Hospitality Solutions Pvt. Ltd

Food & Beverage Controls Officer

Mars Restaurants Pvt. Ltd
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July 1999 to November 2008

Hotels & Leisure Club, Birdy's Cake Shops.) From July 1999 to 14 November 2008. 
 
Handled Job Responsibilities: 
Hotel & Club: 
• Reporting of monthly Flash & MIS food, beverage & Liquor cost report. 
• Monthly food & liquor stores inventory & verification of stock variances. 
• Maintaining par stock of Liquor for Bar & Mini Bar. 
• Variance Report of Mini Bar & Room Countable. 
• Annual Budgeting of Food, Beverage & Liquor Cost. 
• Setting up of standard yield procedure for Butchery items. 
• Verification of Banquet billing against Function Prospectus details. 
• Menu Engineering of Sale items for yearly Menu Revisions. 
• To Calculate & up-date Recipe, in co-operation with Executive Chef & in accordance of cost factor. 
• Applying standard recipe & portion control for menu items. 
• Summarization of complimentary reports for year to date. 
• Processing of daily Food items G.R.N. to the A/c's dept. 
• Checking of Store issue indent for Kitchen & Butchery department. 
• To detect, investigate, and report any undue variances in receiving, issuing, and transfer reports, or any other documents, to the financial controller and/ or the Executive Chef. 
• Costing for Inter Kitchen transfer for raw materials & other items. 
• Staff & executive meal Cost calculation. 
 
Restaurants & Food Court: 
• Reporting of monthly Flash & MIS report to the management. 
• Monthly Kitchen inventory of Physical Stock & Valuation of the same. 
• Bar Inventory twice a week & preparation of Bar Variance report and Variance reports for other F & B countable items. 
• Monthly Sales Analysis of Sale items. 
• Detail Complimentary Statement to the Directors outlet wise on Cost & Sale Price. 
• Annual Budgeting of Food, Beverage & Liquor cost. 
• Comparison of theoretical Food Cost v/s Actual Cost. 
• Scrutinizing of Restaurants Void Bills, Discounted Bills, Sales report, KOT Audit, Bill Re-print Audit, Complimentary, & other reports. 
• Surprise Bar Inventory & Variance Report. 
• Regular visit to restaurant for observation & understanding of day-to-day operations. 
 
Cake Shops: 
• Variance report for countable items like Desserts, Bakery Products & Soft Beverages. 
• Profitability statement for Seasonal items & projection of dispatch. 
• Recipe costing of bakery & Confectionary Products. 
• Surprise physical Stock verification & audit of Cash Sale at shops. 
• ABC Sales analysis report on monthly basis. 
 
System Awareness: 
• Working with POS & MMS of Shawman Software, IDS Software, Dyne Software - Store & Cash Module. 
• Knowledge of Micros Software (Hotel Software), Reporting structure, updating of Item master, Sale Pricing. 
• Worked on Accware software (POS & Store Module), OPS software. (for Cake Shops) 
• Knowledge of Cocktail World Software. (Excise Software for Liquor)

Audit & Accounts Executive for M/s. B.R

Chartered Accountant Firm
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Maniar, Uttar Pradesh
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August 1998 to May 1999

Education

Bachelor of Commerce

Mumbai University securing second class -
Mumbai, Maharashtra