MY CURRICULUM VITAE
NAME : Nabil “Zegord” Konz Kurt Polaski
DATE & PLACE OF BIRHT : 6th Jan 1964 Bethlehem.
NATIONALITY : Jordanian
MARITAL STATUS : Married with 2 child’s
ADDRESS : Jabel Amman 7th circle.
EDUCATION : Bachelor Degree in Commerce (B.Com III)
Nagpur University India in 1987.
JOB OBJECTIVE : General Cost Controlling & Full Control.
SKILS & ABILITIES :
Utilizing spread sheets in costing formulas,
Studies with analyzing statistics data results, access to work on terminals & personal computers.
When the need arises I’ll do my own package to work on with excel, my own cost control package which can be modified to cover the Position Functions, applying basic programming with system annalist. I also have knowledge about the Internet as well & can make Home Pages & know about computer hard ware soft ware maintenance.
EXPERIENCE :
For the last years after 1999, worked in several places & each were very temporary. Worked in:
A) Ashraf Salaeimeh Export Import Co. as executive secretary works over the internet as a helping guide.
B) Seven months in Dalia Tour Co. as Executive & Deputy Manager performing all the duties assigned plus building a package in excel to control all prices & costs.
Before the above mentioned traveled twice to India for certain business on my own expenses but failed due to lot of Arab promises other than that the virus in the air which play's, scans, & reads everything from my brain using their satellites & media stations. Trapping the surroundings with voice matching mixing other than spying for secretes.
Chasing me where ever I go! Even while I'm alone at home or with any one.
Making me afraid to look for a job or to ask for any since the year of 2000 & even before.
8) Dana Plaza Hotel ( 23rd Oct,99 To 31st Dec,99 )
(Jordan ) Cost Controller, not much to say.
7) Al Dhafra Restaurants (10th Aug,96 To 22nd Oct,99)
( Abu Dhabi ) Cost Controller,
Supervising store keeper, purchasing officer, recommending, acting, quotations, market survey, circulars, memos, costing & control forms, daily cost report & controlling the cost%, providing the base of cost information and end of month reports.
6) Dead Sea Spa Hotel (April 96 To July 96)
(Jordan) Performing both posts of Cost Controller & General Cashier.
5) Grand View Hotel (May,95 To July,95)
( Jordan ) Cost Controller,
Started with performing an inventory for the wear house, creating 6 different stores with different categories, assisted in founding a computer cost control package, updating two months bending work of receivable & payables, I performed the purchaser & general cashier positions as well in addition I was asked to be the staff accommodation in charge.
4) Philadelphia Hotel “Radison Sas & then Land Mark Hotel Now”
3 names changed (July, 93 to Feb, 95)
(Jordan) Cost Controller,
Supervising store keeper with 2 porters, receiver clerk & purchaser.
Controlling 6 stores with eighteen outlets & submitting end of month reports.
3) Dead Sea Spa Hotel ( Nov,91 To April,93 )
( Jordan ) Cost controller,
Started as cashier then night checker then night auditor & finally Cost controller. Supervising store keeper, 6 cashiers & night checker.
Update to use of terminal for checking & month to date reports.
2) Kuwait Regency Palace Hotel (Nov,87 To April,89 )
( Kuwait ) Store Keeper,
Performing all duties & responsibilities.
1) Commercial Bank Of Kuwait (Jan,82 To July,83)
( Kuwait ) Customer Service Clerk,
Opening, closing & recording different types of accounts.
Nabil “Zegord” Konz Kurt Polaski
*** Cost Controller Introduction ***
Purpose:
The purpose of this revised is to provide hotel management with a tool to make more accurate and timely operating decisions based on current information.
Goals:
- To formalize standards of Cost Control.
- To effectively contribute to company-wide profit goals.
- To facilitate the training of newly appointed Controllers.
Purpose of the position:
To assist in maintaining or increasing the profit.
Position Functions:
With respect to planning and Organization:
Assist in the preparation of annual Plan.
Assist in the preparation of the annual Marketing Plan.
With respect to Purchasing:
Assist in establishing written items purchase specifications.
Conduct regular spot-checks to assure compliance with standard purchasing, receiving, storing & issuing procedures.
Schedule &supervise the monthly inventory.
Conduct regular spot-checks of all Dept-stocks.
Conduct regular spot-checks to assure the accuracy of the Daily Receiving Report, storeroom requisitions and inventory extensions.
With respect to Production Planning:
Prepare with the assistance of the Dept-head a weekly Production Plan, such as & mainly the kitchen.
With respect to Food Cost Control:
Develop a master food cost sheet.
Develop accurate menu item & recipe costing data.
Develop food cost potentials, by meal period, for each food outlet.
Review each food cost potential on a quarterly basis.
Develop an itemized banquet menu cost sheet.
Develop and post master portion control sheets in all areas concerned.
To conduct butcher tests on a quarterly basis or when ever a change in purveyor is contemplated.
Investigate & comment on the variance between actual and potential food costs if the variance is more than 1.5% in a one-month period.
Review weekly food price quotations.
Prepare on a monthly basis the market price index. Comment on any material variances & their food cost impact.
Prepare, on a quarterly basis, menu popularity & profitability analyses.
With respect to Beverage Cost Control:
Develop a master beverage cost sheet.
Establish beverage cost potentials for each outlet & re-calculate cost potentials every six months.
Investigate & comment on the variance between actual and potential beverage costs if the variance is more than 1% in a one-month period.
Spot check all bar stocks & beverage storeroom perpetual inventory on a monthly basis.
With respect to Revenue Control:
Investigate all cash over/short reports.
Investigate all missing checks & review accuracy of charge postings.
Establish a master price list for miscellaneous menu items for each food outlet.
With respect to Catering Revenue Control:
Determine, on a daily basis, the cost of each beverage function through inventory calculations based on the banquet Control Sheet.
Determine, on a daily basis, the cost of each food function & determine the cost %, Investigating variations from desired profit goals.
With respect to Catering Revenue Control:
Attend weekly hotel department head meetings.
Attend weekly Food & Beverage Department meetings.
Attend weekly forecast meetings.
Summarize the weekly food cover forecast.
Prepare & distribute the monthly Food & beverage Controller’s Report.