NILESH SAVANT

Oversaw procurement process, ensuring all purchase orders were acknowledged within 24 hours resulting in a 20% decrease in order processing time. Monitored and assisted with Goods Receipt resulting in a 15% decrease in errors. Managed a team of 10 material and tooling stores personal resulting in improved organization and efficiency.

• Implemented a new vendor evaluation system resulting in a 30% increase in supplier performance.
• Reduced costs by negotiating better prices with suppliers, resulting in a 10% decrease in overall material expenses.
• Developed and maintained relationships with key clients, resulting in repeat business and increased revenue.
• Implemented a new inventory tracking system resulting in a 20% decrease in stock-out occurrences.
• Created a new contract review process resulting in a 20% decrease in contract errors.
• Negotiated contracts with key suppliers resulting in a 15% decrease in material costs.
• Collaborating with various departments (e.g., Food & beverage, housekeeping, sports facilities, events, administration, maintenance, catering) to understand their current and future procurement needs. This involves analyzing consumption patterns, forecasting demand, and identifying required specifications.
• Building and maintaining strong, collaborative relationships with key suppliers. This includes regular communication, performance monitoring, and addressing any issues or concerns promptly.

Highly accomplished Food and Beverage Controller with 10 years experience in the hospitality industry. Proven ability to manage all aspects of food and beverage operations, including budgeting, forecasting, inventory management, cost control, revenue management, financial reporting and compliance. Strong leadership skills and a deep understanding of food and beverage operations, including safety and sanitation standards. Expertise in utilizing technology to streamline operations and enhance guest experience.

Key achievements include reducing expenses by 15% through cost effective purchasing strategies, optimizing stock levels and minimizing waste through efficient inventory management and developing innovative menu items that enhanced guest satisfaction. Process exceptional communication, interpersonal and problem solving skills with a proven track record of building strong relationship with suppliers and team members.

• Collaborated with the kitchen team to create innovative menu items and ensure consistent food quality.
• Developed and maintained strong relationships with the suppliers, negotiating favorable terms and ensuring timely deliveries.
• Conducted regular audits and inspections to ensure compliance with all food and beverage regulations.
• Utilized technology to streamline operations, improve communication and enhance guest experiences.

• Inventory control for liquor of all outlets and kitchen food items.
• Calculate the monthly cost reports for all outlets and if not within the budget find out reasons for the deviation and recommended corrective actions.
• On the basis of figure acquired from month to date revenue, cost of inventories, and on other adjusted figures received from accounting department , prepare monthly reports of food & beverage cost for hotel.
• Monitor the physical stock taking of kitchen inventories in main kitchen, butchery, and bakery.
• Ensure that the checked and finalize store, kitchen, and bar inventories are entered into the master lists and, summary inventory report are printed for all inventories.
• To prevent and detect accidental errors or fraud related to receiving, issuing and sales of items in the hotel f & b operations.
• Ensure that daily issues, store requisition and receiving reports are entered correctly and on time in inventory systems.
• Spot checking at the cash counter after taking physical inventory of all items using micros report during operation time.