1. M A H E S H M A N J U L A G U N A S E N A
+971 568203582 | mmmolagoda| Email: molagoda1981@gmail.com
Flat 2 Al Shams Tower Meena road . Sharjah. UAE
OBJECTIVE:
To provide an effective system of control this protects the financial structure of undertaking through the
methodical, systematic checking of day-to-day business transactions and at the same time provides a source of
in information to management. To obtain a challenging leading position in the hospitality industry, the position
should offer development and recognition in exchange of dedication, maximum effort and best performance
utilizing my knowledge and experience.
JOB PROFILE:
Preparation of monthly F&b report maintenance of cost control on food & beverage daily basis report on cost
control administrating store & receipt operation managing, daily bar inventories and stock levels on daily
basis.
KEY SKILLS & ATTITUDE:
Administration and controls in f&b credit etc. strong communication skills. Efficient multi taker keen to learn,
goal oriented / self-motivated accountable committed to be self-development interested in field & place
looking forward to work in the field of f&b control in hotel industry.
PROFESSIONALEXPERIENCE UAE
MAJED AL MAJED GROUP
FOOD & BEVERAGE COST CONTROLLER
BACKED POTATO REST SHARJHA -UAE
Reporting to GM
Feb 2014 to date
 Update and maintain receipts into the systems.
 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
 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.

2.  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.
 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
REZAYAT CATERING SAUDI ARABIA
CATERING SUPERVISOR
Reporting to CATERING MANAGER
Nov 2010 to Dec 2012
 Assist Catering Manager in managing the food and beverage provisions for functions and events to
include: negotiating contracts with customers, planning menus based upon customer contract
requirements.
 Ensure health and safety regulations are strictly observed before, during and after event.
 Assist the Catering Manager in establishing budgeting and financial targets and forecasts for catering
location.
 Strive for continuous improvement through; monitoring the quality of the product and service
provided, interacting with customers, dealing with staffing and client issues.
 Keep abreast of trends and developments in the industry, such as menus, trends in consumer tastes and
management issues.
 Responsible for assisting the Catering Manager in all financial and administrative records managing
payroll and budgeting requirements.
 In absence of the Catering Manager, responsible for overseeing the management of facilities, e.g
checking event bookings and allocation of resources/staff.
 Contribute to business development through planning new promotions and initiatives.
 Maintain stock levels ordering new supplies when needed.
 Other duties as assigned
LEISURE FARM RESORTS MALAYSIA
STORE KEEPER
Reporting to STORE MANAGER
Nov-2008 to Aug-2010
 To exercise general control over all activities in Stores Department
 To ensure safe keeping both as to quality and quantity of materials.
 To maintain proper records.
 To initiate purchase requisitions for the replacement of stock of all regular stores items whenever the
stock level of any item of store approaches the minimum limit fixed in respect thereof.
 To initiate action for stoppage of further purchasing when the stock level approaches the maximum
limit.
 To check and receive purchased materials forwarded by the receiving department and to arrange for
the storage in appropriate places.
 To reserve a particular material for a specific job when so required.
 To issue materials only in required quantities against authorised requisition notes/material lists.
 To check the book balances, with the actual physical stock at frequent intervals by way of internal
control over wrong issues, pilferage, etc

3. RANDHOLEE RESORT(PVT) SRI LANKA
FOOD & BEVERAGE COST CONTROLLER
Reporting to FINANCE MANAGER
JUNE-2007 to MAR-2008
 Establishing and maintaining local policies related to the receipt of issuance and general controls of
food and beverage when needed
 Monitoring monthly food and beverage inventories count and extension
 Establishing and maintaining a database for food and beverage inventory stock including up-to-date
pricing
 Coordinating, attending and monitoring all food and beverage physical inventories to ensure accuracy
 Establishing and maintaining a cost allocation transfer system for food and beverage supplies to the
various departments
 Preparing journal entries on cost transfer and month end inventory adjustments for each financial
period closing.
 Analyzing all food and beverage costs on a monthly basis and making recommendation of alternatives
on cost savings
 Price all food and beverage storeroom requisitions and compute the following:
 Monthly food and beverage actual costs by outlet
 Monthly storeroom variances for food and beverage.
HOTEL BIN-VINO SRI LANKA
FOOD & BEVERAGE COST CONTROLLER
Reporting to FINANCE MANAGER
NOV-2006 to JUNE-2007
 Verification of Revenue with account ( Only Gross Sale )
 Month end Physical inventory of Store, Kitchen & Outlet for Food & Beverage.
 Outlet wise Monthly Food & Beverage issue & closing entry.
 Analysis of Purchase & Consumption of Food &Beverage.
 Monthly complimentary statement.
 Monthly Guest Entertainment Summary.
GLOBAL LEISURE MANAGEMENT(PvT) SRI LANKA
ASSISTANT FOOD & BEVERAGE COST CONTROLLER
Reporting to FOOD & BEVERAGE COST CONTROLLER MANAGER
NOV-2005 to NOV-2006
 Assist in placing food & beverage supplies in their proper storage areas.
 Monitor that all products are being properly stored and rotated using the FIFO method
 Ensure all liquor bottles are stamped and empty bottles are destroyed
 Count all Food, Beverage and Mini Bar inventories on a monthly basis
 Price and extend inventories
 Periodically keep a perpetual inventory on a random number of F&B items
 Establish and monitor par stocks with Executive Chef and F&B Management
 Record all transfers and costs of sales adjustments (i.e. Daily Cafeteria Costs; Champagne for Brunch;
Wine to Kitchen for cooking; Food to Beveragefor garnishes, Dry Snacks to OTR, Complimentary Hors
D’oeuvres for Happy Hour) Responsible for performing any additional duties as requested by the Hotel
Controller.

4. NEW LE PALACCE FRENCH RESTURANTSRI LANKA
ASSITANT FOOD & BEVERAGE COST CONTROLLER
Reporting to FOOD & BEVERAGE COST CONTROLLER MANAGER
SEP-2004 to OCT 2005
 Verification of Revenue for Food and Beverage with F&B check.
 Verification of price mentioned on F&B Check.
 Control stock sheet for Food, Beverage per Outlet.
 Preparing Daily Outlet sales analysis.
 Monitor any discrepancies, if any take the appropriate measures. This will cover stores, F&B outlets
and Kitchens
 Checking of outlet liquor stock book & verify the sale quantity.
 Physical inventory to the outlets/stores.
EDUCATION
 Passed in G.C.E. (O/L) Department of examination in sri lanka 1997.
 Passed in G.C.E. (A/L) Department of examination in sri lanka 2001
 Followed DCS Computer Diploma (Six Months) Course in 1997
 Followed London Tec Computer Diploma (Nine Months) Course 1998
 Followed a Diploma in Computer Acc: Course at the Data Bank Kandy Branch2001& 2002
TRAININGS and WORKSHOPS
 F & M Management In Hotel School Kandy Sri lanka.
 Hotel/Resorts Operations, Manage Banquet Parties and Restaurants, Store, also having good
knowledge of managing events in the Hotels/Resorts.
PERSONAL DATA
Date of Birth : 27-01-1981
Nationality : Sri Lanka
Gender : Male
Civil Status : Married
Passport no : N2473607
Languages : English,Urdu.Sinhala