Ranjeet kumar

Cost control optimization,. Procurement & vendor negotiation. Inventory & Stock Management. Bar & Liquor licensing . Menu engineering & yield testing.

Directed cost control operations, managing a committed team to ensure precise oversight of financial resources and operational expenditures. Implemented real-time inventory tracking, reducing pilferage, ensuring seamless supply chain operations. Developed pricing strategies and cost-effective procurement methods to maintain profitability. Formulated strategies to control variance and prevent financial leakage. Supported strategic decision-making processes and improved overall financial outcomes.

Performed spot checks across receiving, storage, food production, and all F&B areas to ensure compliance and efficiency. Reviewed receiving procedures and routines periodically to enhance operational effectiveness. Enforced strict control over liquor consumption, ordering, spoilage, and breakages to minimize losses. Assessed the performance of each kitchen and F&B sales outlet in collaboration with the General Manager. Coordinated with the purchase manager for post-audit evaluations of contract prices based on bidding sheets.

Worked with the chief accountant to review and refine food and beverage store systems and procedures. Partnered with the executive chef to conduct periodic F&B inventory for accuracy and stock control. Liaised with excise authorities to manage bar licensing and regulatory compliance. Conducted daily bar inventory checks for wine, liquor, and beer, maintaining detailed stock registers. Prepared month-end reports on bar stock movement for submission to the Excise Office.

Managed the application process for T.P. permits from the Excise Office. Executed costing analysis for food, beverages, and liquor to optimize pricing and profitability. Controlled KOT, BOT, and invoices to maintain financial accuracy in F&B operations. Applied online for P-13 banquet licenses to ensure seamless event operations. Analyzed ideal vs. actual costing to identify variances and implement corrective actions. Implemented menu engineering and sales mix analysis to drive revenue and optimize menu offerings. Generated variance reports to track discrepancies and enhance cost management strategies. Conducted recipe costing and yield testing to ensure standardization and profitability.