1. Resume of M.Dhanushka Nayanajith Lankathilaka
Cost Controller
 Pvt House No 30,Market Side Hingurana,Sri lanka0097433909638  lthilaka@yahoo.com/Cost.Controller@Sarayacorniche.com
OBJECTIVE
I have acquired knowledge and skills over the past 4 years and aspiring to be the most honored and respected individual
through my experience, talent in Cost /Storekeeping knowledge. Further require to enhance my skills with continuous
hard work, drive for improvement and excellence to grow with the growth of the Organization.
KEY SKILLS
 Energetic and Hard working
 Positive thinking / Decision making
 Self-confident / Interpersonal skills
 motivating & teamwork
 Organizing, Planning and Managing
EMPLOYER SUMMARY
Store Keeper
April 2010 to march2012
The Village Hotel, Polonnaruwa,Sri Lanka
Cost Controller
2012 To 2014
Coral Hotel Dhahran /Double Tree by Hilton Dhahran, Saudi Arabia
Cost Controller
May 2014 to 2016
Park Inn by Radisson Hotel & Residence Duqm

2. PO Box 29 PC 136, Sultanate of Oman
Cost Controller
Saraya Cornich Hotel by Qatara Hospitality
Currently working
Main Responsibilities
• The Cost Controller in-charge of the hotel cost and assets. Take care of F&B Cost, Store, Receiving, and Hotel
Assets. Manage all responsible areas accurately, report and summarize all cost concerns. Assist and support all
cost information for the Chief Accountant to develop the management report. Lead the team performance to
achieve the department’s goals and hotel’s philosophy.
• •To control the Food & Beverage Cost.
•Engineer the menu in terms of costing.
•Prepare variance analysis for food & beverage and communicating / discussing with relevant parties.
•Update and maintain receipts into the systems (FMC).
•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.
•Check the daily Food & Beverage revenues report submitted by the income audit for accuracy of covers and
average check.
•Prepare the daily and monthly cost report department in relation to cost of sales.
•Participate in monthly market survey and involve in formal negotiation for annual and large contracts involving
inventory items.
•Check and ensure all menu items’ have a recipe
•Print and distribute menu sales analysis of the respective department on a monthly basis.
F&B Stock :
•Participate for stock take at the restaurants.
•Arrange surprise spot checks at the outlets.
•Maintain a daily record of inventory purchased for every chart of account and ensure it is balance with account
payable.
•Spot check on the receiving department to ensure that the scales are correct and goods are checked for quality.
•Check and ensure that no material is issued out from the store without requisition or approval from the
respective department head.
•Prepare daily staff meal cost report.
•Organize and do stock take and monthly closing procedures and to prepare all journals. Prepare cost board and
the related journal vouchers.
•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.
•Check and ensure that all inventories purchased are in balance with account payable on a bi-monthly basis.
•Ensure that purchasing obtain up – to – date and accurate prices by comparing prices against suppliers
quotations.
•Check and review filled requisitions and ensure that goods are not issued more than requested.

3. •Conduct spot check to ensure that the goods received are as per specifications and the deliveries of goods by
suppliers are consistent with the receiving schedule and the storerooms are not overstock especially during
month – end.
•Audit monthly stock and prepare reconciliation on all stockrooms.
•Post actual stock results in the system and print inventory valuation report.
•Reconcile all inventory accounts based on actual purchases and actual inventory stock take and allocate the
expenses to the respective department based on their requisitions.
•Organize the bi-yearly stock –take on all operating equipment of the restaurant and prepare detail loss and
breakage quantities and amount.
F&B Systems
•Maintain FMC and POS systems.
•Coordinate with group IT division and/or service provider for FMC&POS to sort out any issues.
TRADE QUALIFICATIONS
I have completed up a National Diploma in Accountancy Course in Srilanka technical College
Subjects
1. Office Managements 5 .cost
2. Financial Accounts 6.Business Econo. & Commerce law
3. Taxation & Auditing 7.Information Technology
4. Decision Making Techniques 8. Business Communication
I have completed AAT Grade 2 Level (Association of Accounting Technicians)
EDUCATIONAL QUALIFICATIONS
D.S.Senanayaka National College – Ampara.
Completed 13 years of School passed the General Certificate of Education Advance Level in 2003 Aug
REFERENCES
Khuram Asraf H.R.D.Junior Priyadarshana
Financial Accountant Assistant H.Keeper
Double tree by Hilton Hotel Dhahran Polonnaru villa Hotel
00966597108524 0094759610677

4. PERSONAL DETAILS
Name : Mohottige Dhanushka Nayanajith Lankathilaka
Date of Birth : 05
th
December1983
Nationality : Sri Lankan
Marital Status : Single
Mobile : 0097433909638
Sports : Cricket
Declaration:
I hereby declare that the information and the facts stated above are true and correct to the best of my
knowledge.
Dhanushka Nayanajith Lankathilaka.