1. Mr.TusharJBolar
Objective A Materials Controller & Stores position, utilizing abilities developed through my educati
with the opportunity for growth based on performance.
Experience Dec 2004 – Dec 2016 Dubai International Hotel (Airport) Dubai, U.A.E.
Material Controller & Stores
August 2000 –Nov 2004 The Metropolitan Resort & Beach Dubai, U.A.E.
Assistant F & B Controller promoted to F & B Controller
August 1999 - July 2000 The Regent Mumbai, India
Executive - F & B Controls
January 1996 - July 1999 Hotel Fariyas Mumbai, India
F & B Controller
October 1994 - January 1996 Mars Catering Services Mumbai, India
Assistant F & B Controller
September 1993 - September 1994 Hotel Ambassador Mumbai, India
Trainee - F & B Control
Education 1988 – 1992 Mumbai University Mumbai, India
Bachelor of Commerce (B.Com)
Languages/
Nationality
English, Hindi, Marathi, & Tulu / Indian
E-mailAddress tusharbolar@yahoo.com or Mobile +919 967 297889

2. Dateof Birth 28th
August 1971.
This is not an exhaustive list of responsibilities. Job Description is dynamic and changes
depending on the organizational requirement.
Dubai International Hotel (Airport) – Dubai (U.A.E.) (December 2004 – December 2016)
Cost Controller Vs. Purchasing Manager
Objective
Responsible to leading the team of Cost control, store, receiving, purchasing operation in order
to ensure that the appropriate internal control procedures are followed in the most effective
manner. Providing timely and accurate information to the management will do these.
Maintaining the inventory of all bars, kitchen in an effective manner.
Key Responsibilities & Accountability
 Provides supervision, direction and leadership to Cost Control team (Cost Control,
Stores and Receiving) based on the company culture.
 Ensure all Cost Control and administrative matters are implemented and carried out in
a timely and professional manner
 Check figures, postings, and documents for accuracy
 Record, store, access, and analyze financial information and compile financial records
 Ensures all goods are properly and timely ordered as required by departments
 Checks quality of goods and works with suppliers for freshness & quality of products
 Oversees the Purchasing functions
 Preparing the Daily Receiving and Store Issuing Summary Report to generate Daily food
cost report
 Supervises and checks purchasing, receiving, storing, issuing, food tests, portion control,
cashiering and check continuity, F&B revenue audit, cost and sales potential of food and
beverage outlets and month-end F&B inventories.
 Sorting out Variance for Monthly Inventory
 Preparing the Par Level of Operating Equipment for Housekeeping, Stewarding and all
Outlets.
 Preparing the Par level for the outlet in order to avoid excessive stock, this will reduce
Outlet cost.
 Doing Stock Reconciliation for Month End Closing for All Stores (Gen, F&B, Eng.)
 Preparing Month End Reports for Food & Beverages Cost Workouts for each outlets and
other reports i.e. Consolidated F&B Stock Turnover , Outlet wise Stock Turnover report,
2

3. Business Mix report, F&B Complimentary Report i.e. (Guest Amenities) & Accruals
reports
 Preparing FOC File on Monthly basis
 Conduct Market surveys
 Buffet costing and wastage analysis
 Preparing operation equipment report on quarterly basis and calculate the discards and
unaccountable
The Metropolitan Resort & Beach Club–Dubai (U.A.E.)(August’2000–November’2004)
F & B Controller
Objective
To monitor Food & Beverage costs and quality of raw material used in food & beverage
preparation. To provide information for decision-making relating to F & B costs and to suggest
effective corrective action to control them.
Key Responsibilities & Accountability
 To Collect and process information, analyze, interpret and present it through relevant MIS
reports on daily and periodic basis on the production performance of the kitchen and
related work areas.
 To conduct spot and periodic inventory checks in Food & Beverage stores / bars.
 To conduct spot checks to ensure that all issues from kitchen and stores are against
authorized documents.
 To conduct spot checks of raw material received.
 To conduct market survey once every 3 months to ascertain the trend in prices in the
market.
 To assist outlet managers in preparation of their monthly profit & loss report.
 To analyze f & b costs by commenting on variances between potential and actual costs,
analyzing recipes, regularly observing yields and portioning and recommending corrective
steps.
 To prepare revenue statement with assistance and information given by Banquets
Department for special functions and events organized by the hotel.
 To compute daily flash food cost to stabilize the cost.
 To recommend changes in systems and procedures in the department for more effective
control.
 To ensure that all departmental employees are fully trained through on-the-job training.
 To have up-to-date information on competition and raw material prices.
 To co-ordinate with F & B Manager / Executive Chef / Material Manager.
3

4.  Reconcile total Food & Beverage purchases for each month reflected in GL Food & Beverage
store account with statement of the total Food & Beverage purchased in the daily receiving
report of the month.
 Establish and implement strict Minibar control system and closely monitor, if any losses.
 Prepare outlet wise, menu analysis and advise management on menu engineering, compile
outlet wise cover report by meal period and average spent by meal period.
The Regent - Mumbai (INDIA) (August 1999 - July 2000)
Executive - F & B Control
Objective
To assist the F & B Controller in monitoring Food & Beverage costs and quality of raw material
used in food & beverage preparation. To provide information for decision-making relating to F
& B costs and to suggest effective corrective action to control them.
Key Responsibilities & Accountability
 Check the purchase procedures are adhered to. Report deviations to review with
management.
 Verify that standard purchase specifications are followed on continuing basis.
 Verify the accuracy of entries of the daily receiving and that all food & beverage items
received have been recorded.
 Verify that errors and correction are properly checked / corrected.
 Spot check merchandise received daily to determine that it conforms to specifications as to
weight, trim and count that it has been properly invoiced.
 Liaising with the State Excise Offices and set up procedures with adherence of the State
Excise rules and regulations for the bars and Beverage stores.
 Inventory of the bars and submission of the report for the same.
 Keeps the immediate supervisor promptly and fully informed of the problems or unusual
matters of significance.
Professional Experience:
Implementing Food & Beverage Control systems and procedures, planning, organizing,
coordinating and controlling and to stipulated the optimize returns on cost in Food & Beverage
and to achieve an acceptable Food & Beverage costs.
Basic Functions
Provide Management and F & B Department Heads with assistance of sales information needed
to control costs established and administer sound F & B cost control systems and procedures
so as to ensure that F & B profits are maximized, consistent with high standards of quality and
service. Ensure that F & B Control procedures are adhered to.
4

5. Monitor activities relating to F & B Cost Controls. Areas of concern include food & beverage
purchasing, receiving, storing and issue, menu planning, analysis and engineering, production
and portion control, pricing, inventories, forecasting and analysis. Prepare reports to keep all
levels of management informed of day to-day F & B Costs and problems. To supply Food &
Beverage Manager with the information necessary for planning and control of the department.
 Matching of all the KOT's with corresponding Guest checks.
 Checking under and overpricing of checks and follow-up.
 Serial number control of all outlet checks.
 Menu pricing and recipe costing to ensure proper cost margin.
 Banquet function control by corresponding bill. Carrying out head count of functions to
prevent under billing.
 Keeping control over liquor drawn for Banquets, its consumption and balance left over.
 Daily inventory of all Bars.
 Calculation of potential sales of Beverage outlets and periodical comparisons.
 Flash Food Cost Report as on daily basis.
 Inspection of raw materials to ensure quantity and quality.
 Advising on standard recipes for quality control and economical raw material usage.
 Passing of Suppliers Invoices for Food and Beverage purchases.
 Conduct Market surveys for vendor development and monitoring cash purchases.
 Conducting yield test of various meat, fish and poultry products of various suppliers to
procure quality product from the market at a reasonable price.
 Reduced the closing stock inventory level by suggesting productive usage of slow moving
and non-moving items in co-ordination with the Executive Chef.
 Completed computerization of Food and Beverage recipe among others for effective control
and fixing the menu pricing.
 Analysis of costs - setting up the potential costs to be compared with the actual costs, yields
and portions.
 Random checking of selected raw materials and its production yield.
 Spot check of Kitchen with a view to avoids wastage, pilferage and unauthorized catering.
 Regular checking of liquor stock in Mini Bars in rooms and its billing.
 Surprise inventory of Main Food and Beverage stores.
 Preparing reports for EDM on daily basis with the executive signature.
 Entertainment of the Guest entertained by the Executive should be brought to the notice of
GM for his approval.
 If any Void / Duplicate bill -signature of F & B Manager with specific reason.
 Missing / Pending bill should be informed to the Head Cashier.
 KOT should be used serially.
 Surprise check should be done on the Cash & Bar counter.
 Especially in case of Beverage requisition - the requisition should be signed by F & B
Manager & F & B Control, receiving / issuing signature should be taken. If items not
available - mention N/A, but NO cancellation should be done.
 While issuing from the Beverage Store the Hard Liquor & Wines bottles should be stamp,
sign & date should be mentioned by the Store Keeper.
 Store should not be open in absence of Storekeeper, except in case of emergency Security &
Duty manager should be present to issue the items from store with their signature in
requisition.
 Prepare outlet wise, menu analysis and advice management on menu engineering, compile
outlet wise cover report by meal period and average spent by meal period.
5

6.  Monthly inventory of Food & Beverage stores, Kitchen and Outlets.
 Monthly submission of Food and Beverage Cost Report.
 Preparing monthly Reconciliation Statement of Food, Beverage and Tobacco cost and
analyzing the fluctuation in percentage over the previous month and last year.
 F & B Control should be part of the Purchase Committee and must play an active role in
determining the purchase price.
Thank You
Tushar J Bolar
6

7.  Monthly inventory of Food & Beverage stores, Kitchen and Outlets.
 Monthly submission of Food and Beverage Cost Report.
 Preparing monthly Reconciliation Statement of Food, Beverage and Tobacco cost and
analyzing the fluctuation in percentage over the previous month and last year.
 F & B Control should be part of the Purchase Committee and must play an active role in
determining the purchase price.
Thank You
Tushar J Bolar
6