1. Nanjappa M.C
Flat No-102, 1st
Floor, The Thakural Royal
No 172 & 177, 6th
Cross, Bhuwaneshwari Nagar
Hebbal, Dasarahalli ,Bangalore,Karnataka-560024
Cell: 91-9886189756
Email: nanjappa75@gmail.com
Career Profile and Scope and General Purpose:
Seeking the position of a “ Head F & B Controller/ Manager Cost Controller with a
view to utilize my skills and experience in a renowned food and Beverage service
organization(Restaurant Chain/QSR Chain/Hotels/ODC/Banquets).
To Constantly monitor costs, revenue and quality, by providing accurate and timely
information to respective department and suggests corrective action to control costs, in
order to maximize organization profitability and customer satisfaction in an atmosphere
of high employee morale.
To obtain the position of a Cost controller/senior Manager- utilizing my progressive
years of experience in managing and providing direction towards providing effective
guest service in a prestigious hotel and Responsible for the day-to-day management, staff
and has commercial accountability for planning, organizing and directing all hotel
services, including reception, concierge, and reservation. Must strike a balance between
customer satisfaction and effective business management, ensuring financial viability,
and facilitate a smooth-running customer service, while ensuring staff work together as a
team.
To provide an effective system of control which protects the financial structure of the
undertaking through the methodical, systematic checking of day-to-day business
transactions and at the same time provide a source of information to management.
Professional strengths
• To Liaise with all Govt agencies and Cost control of all Group Restaurants
• To Co- ordinate with the Annual Tender Processing along with committee
• Handle the tasks of providing leadership, direction and supervision of all
departments and their respective supervisors
• Responsible for managing, directing, & supervising all hotel/Rest operations
• Perform the tasks of hiring and training all department managers

2. • Handle responsibilities of reviewing and analyzing past and future business
prospect and conducting staff meetings
• Provide assistance to marketing staff in developing and executing effective
marketing programs
• Review rates and implement innovative strategies to maximize profit
• Extensive knowledge of inventory management systems and procedures
• Wide knowledge of estimating the cost of food and beverages
• Comprehensive knowledge of business administration as well as food and
beverage inventory systems
• Familiar with food safety guidelines, process and procedures
• Excellent communicator with strong negotiation and presentation skills
• Excellent communicator with vendor development and product Comparison
Analysis in different vendors .
General Activities
• Inspect hotels/Restaurants to gather information and monitor surroundings and
decide what needs to be done.
• Communicate with other managers to plan large events. May negotiate with
managers about whose staff will help with projects.
• Make decisions and develop plans for how to manage hotel.
• Analyze financial information on computer and create reports for owners.
• Handle money and record payments onto computer. Computers allow managers to
know how much money is earned daily or monthly.
• Identify staffs' actions and evaluate whether it meets hotels' standards.
• Estimate the number of rooms needed for special events. Managers may monitor
the number of open rooms when renting to non-event customers.
• Answer customers' questions, make them feel at home, and build on-going
relationships.
• Update what they know about community and help customers understand what
they can do in the area.
• Schedule work activities and communicate duties and hours to staff. Coach staff
on how to do the job and motivate them to finish projects.
• Coordinate front desk staffs' work, and build a team environment.
• Interview applicants and judge the quality of their skills to staff various positions
in hotels.
• Perform general physical activities and administrative tasks when delivering mail
or answering phones.

3. Professional Experience:
Organization: THE CLUB, Bangalore
Duration: Feb 1997 to July 1998
Designation: Audit Asst or Asst Food and Beverage Controller
• Responsible for the ordering, purchasing and distributing food and beverage
products
• Perform the tasks of conducting physical inventories, menu costing, financial
reporting and delivery of goods to respective outlets
• Handle responsibilities of designing food and beverage control systems and
procedures
• Responsible for planning, organizing, coordinating and controlling the
implementation of stipulated food and beverage control systems and procedures to
optimize returns on cost in food and beverage
• Perform the tasks of checking expiry date of all packed, bottled and tinned items
and ensure they are destroyed after the expiry date or consumed before expiry
date
• Coordinate with the managing director in conducting periodic market surveys and
obtaining best quality/price for all food items
• Excellent knowledge in Products inventory Management and Store
handling
Organization: THE HIGH GATE HOTEL, Bangalore
Duration: August 1998 to July 2001
Designation: Food and Beverage Controller
• Perform responsibilities of maintaining and ordering all food, supplies and
beverage inventory of the restaurant
• Conduct training sessions for new staff
• Handle the tasks of arranging menu for parties
• Perform responsibilities of handling accounts payable, balancing checkbook of
accounts receivable as well as making deposits
• Ensure that all the received food and beverage items meet the standards and
specifications set by the management
• Handle the tasks of preparing monthly and weekly food cost report
• Excellent communicator with strong negotiation and presentation skills
• Excellent communicator with vendor development and product
Comparison Analysis in different vendors .
• Excellent knowledge in Products inventory Management and Store
handling

4. Organization: ROYAL ORCHID PARK PLAZA, Bangalore
Duration: August 2001 to March -2003
Designation: Food and Beverage Controller
Assisted Senior Management with regard to annual planning and forecasting.
Imparted financial analysis support.
Established the procedure for submission by the business groups.
Reviewed the validity of inputs and quantities and expenses of food and beverage
purchased.
Computed accounts for costs of food and beverage.
Monitored stock control and profitability on each time of food and beverage.
Managed the inventory depletion system.
Monitored event orders, system reports and stock control.
Reviewed quantities and costs of food and beverages bought.
Developed accounting principles and procedures.
Executed portion control reviews and periodic inventory observations.
Organization: BJN HOTELS LTD, Bangalore
Duration: March -2003 to 14th
April 2014
Designation: Manager- Food and Beverage Controller
Main Duties:
• Collects, Processes, analyses, interprets and presents relevant MIS Reports on Daily
and periodic basis on the performance of the respective department.
• Conducts spot and periodic Inventory checks in food and Beverage Stores/bars to
control pilferage.
• Ensures that all issues from Kitchen and are stores are against authorized documents.
• Ensures Effective analysis of foods costs by commenting on variances between
potential and actual food costs, analyzing recipes, regularly observing yields and
portioning and recommending corrective steps.
• Responsible for Compliance with all Excise and pfa Rules and regulations and
maintaining liaison with Excise authorities.
• Recommends changes in Systems and Procedures in the Department for more Effective
Control.
• To ensure that every cheque handed in to a supply department is accounted for in
cash-paid bills or debited to the customers account.
• To ensure accurate bill summaries, in that cash bills total and credit bills prove to

5. debits on customers accounts.
• To ensure that each bill has been correctly analyzed.
• To ensure cash returns from each department tally with cash amounts on audit rolls.
• To ensure a continuous audit and accumulation of data for the production of daily
reports.
• To ensure that official orders have been issued for all purchases and goods received.
• To ensure that stock records systems are accurate and up-to-date.
• To audit requisitions and issues of all outlets and highlight any inaccuracies.
• To ensure that all receivable costs for both kitchen and bards are processed speedily
and held ready for rapid percentage computation.
• To ensure that all computer input is effected daily.
• To ensure regular assets stock takes are carried out.
• To assist with the checking of overhead costs to ensure that all departments are aware
of costs, particularly when there have been deviations from the acceptable norm.
• To provide closing stock figures and physically assist with stocktaking at stipulated
intervals.
• To submit reports and identify possible reasons when results differ from anticipated
targets.
• To compile revenue reports showing when controls are effective or highlighting
discrepancies and recommend appropriate corrective action.
• To compile control reports for bars and kitchens showing percentage profits.
• To compile consumption reports of metered fuels, showing units consumed and
variances.
• To compile stock check reports, with a breakdown of items checked and give
comments where variances occur.
• To compile a summary of labour cost standards.
• To ensure that all information is passed freely to Heads of Department so they can
take appropriate action in the event of adverse results.
• To ensure a smooth working relationship with other departments, avoiding
antagonism in sensitive areas.
• To ensure that the prices entered in programmed or computerized cash registers are
correct and updated when necessary.
• To ensure that menus are costed regularly.
• To ensure goods receiving procedures are strictly adhered to.
• To prepare feasibility studies as required.
• To carry out regular training/coaching sessions to ensure that staff are performing
their duties correctly.
• To carry out regular performance appraisals, identifying areas for development and
Organization: HABANERO FOODS INTERNATIONAL PVT LTD , Bangalore
Duration: April -2014 to 11th
August 2015.
Designation: HEAD- Purchase & F & B Controls /Non F & B Operation Department :
• Heading Both Department of Procurement/store and Control of Complete F & B
Section .

6. Purchasing Responsibilities
• Forecast procurement needs.
• Build and develop relationships with key manufacturers/suppliers and customers in the
hospitality, healthcare and airline industries.
• Secure (3-5) manufacturers for each product at varying costs and qualities.
• Obtain best credit facilities, terms of payments and profit margins with our
manufacturers/suppliers.
• Obtain best credit facilities and terms of payments with our banks.
• Closely wash and monitor our competitors’ prices and product list.
• Performs a market survey on our competitors’ prices, discount rates and products every
quarter.
• Review quotations; negotiate prices, delivery terms with our manufacturers and
suppliers.
• Prepare purchase requisitions, approve and issues purchase orders in accordance with
company policy and negotiated terms and conditions.
• Maintain procurement files in orderly fashion and updated by the day.
• Training purchasing Clerks.
• Providing prices lists and product knowledge materials to Sales team.
• Supervise clearing of goods from customs
• Ensure that the customs clearing agents are clearing our goods at the quickest and
shortest time possible at a reasonable and competitive fees.
• Supervise the delivery of goods from seaport/airport to our warehouses
• Supervise inventory taking of goods at our warehouses.
• Issue a “Delivery Note” and supervise the delivery of goods to clients location.
• Discuss defective or unacceptable delivered goods with clients, manufacturers and
transporters to determine cause of problem while taking corrective and preventative
action immediately.
• Manage vendor relationships and assist in building effective partnerships with
manufacturers/suppliers.
• Initiate and design department policies & procedures in developing and implementing
purchasing strategies for products.
• Responsible for planning, developing and buying materials, parts, supplies and
equipments in a timely and cost effective way; timely manner while maintaining
appropriate quality standards and specifications.
• Develop and review purchase requests and ensure authorization as necessary to
facilitate the timely purchase of hotel supplies products.
• Establishing foreign and domestic vendors for hospitality, healthcare and airline clients.
• Structuring product contracts.
• Studying sales records and inventory levels.
• Placing orders and checking shipment.
• Develop strategies to move and sell items in warehouse along with sales department.

7. Organization:BIG PICTURE ( Brew ) – Unit of Foodale India Pvt Ltd
Duration: from 2nd
November 2015 to till date.
Designation: Head Food and Beverage Controller
Professional Knowledge:
• Strong analytical and negotiation skills.
• Knowledge of municipal budgeting and accounting principles and practices and
required maintenance of records and files.
• Knowledge of computerized purchasing and inventory systems.
Special Knowledge:
- Excellent command of English language and Excellent Knowledge in MS Office
Tools (Word and Excel).
Skills & Abilities:
• Teamwork
• Strong Follow-up abilities
• Excellent Communication skills
• Planning, organizing
• Coordination
• Strong Follow-up abilities
Personal Characteristics:
• Hard working, Dedication & career oriented
• Excellent Interpersonal Skills
• Persistence and Challenging
• Willingness to work in mixed work environment
• General appearance should be presentable
Education/Computer/IT Skills :
• BBM and MCOM from Mysore University
• Proficiency in World and Excel
• Experience in Several Hotel Operation Systems such as IDS, HMS and SHAW
MAN ).
• Generating Of MIS Reports and P & L A/C

8. Personal Information:
Name : Nanjappa M.C
Date of Birth : 22.07.1975
Relationship status : Married
Interest : Traveling, Cinema and Watching TV.
Languages Known : English, Hindi and Kannada
Passport Number : J8276019 ( Date of Expiry -27-7-2021
Main Duties and General Activities :
• Remarkable experience in food and beverage field
• Familiarity with inventory management systems, accounting principles, practices,
procedures and initiatives .
• Wide knowledge of purchasing, receiving, facilities and accounting functions
in food industry
• In-depth knowledge of food safety compliance, HACCP regulations, and FDA
regulations
• Ability to receive and inspect all items for quality and specifications
• Ability to verify daily usage against actual sales
• Ability to ensure proper product rotation
Reference :
Will be furnished upon request