1450 Cost Control Jobs - Page 32

Educational Bachelor of Engineering,Bachelor Of Technology,Bachelor Of Science,Bachelor Of Comp. Applications,Master Of Engineering,Master Of Technology,Master Of Science,Master Of Comp. Applications Service Line Engineering Services Responsibilities Key Responsibilities :1. Support the SAP Recipe Development solution by replicating the reported issues and providing solution.2. Work closely with technical resources to drive the execution of solution.3. Test the solution and provide knowledge transfer to L2 support team and regression testing team.Technical Experience :1. SAP PLM, SAP Recipe Development (specifications, recipes, label sets, BOMs) preferably for Food & Beverages client.2. Thorough understanding of the standard solution.3. Should have worked on functional design documents for enhancements.Roles & responsibilities Additional Responsibilities: Ability to develop value-creating strategies and models that enable clients to innovate, drive growth and increase their business profitability Good knowledge on software configuration management systems Awareness of latest technologies and Industry trends Logical thinking and problem solving skills along with an ability to collaborate Understanding of the financial processes for various types of projects and the various pricing models available Ability to assess the current processes, identify improvement areas and suggest the technology solutions One or two industry domain knowledge Client Interfacing skills Project and Team managementAdditional information(Optional) Technical and Professional : 1) DMS, ECTR or2) Recipe Development or3) Engineering Record/Change Record or4) SAP VC/AVC or5) SAP ABAP with Webdynpro Preferred Skills: Technology-PDM / PLM-PDM / PLM - ALL

Urgent Requirement for Accounts Manager - Finance- Technology Posted On 23rd Aug 2024 09:44 AM Location Delhi Role / Position Accounts Manager Experience (required) 6-9 yrs Description Responsibilties 1. This resource will be accountable for bookkeeping & budgeting 2. Responsible for cost control 3. Will be leading a team of accountants & finance executives 4. Will be responsible for ensuring SOPs Send Resumes to girish.expertiz@gmail.com -->Upload Resume

end to end delivery of projects within estimated timelines as per quality standards. site in coordination with key stakeholders, checking of estimates, BOQs, BOMs, regular auditing of materials, desired quality within budgeted cost on site. Required Candidate profile MS projects understanding . Multiple projects handling experience. achieving both customer delight consistently achieving numbers.Responsible for safety, staffing, training development of site staff

Role & responsibilities Project Management: Lead and manage interior design projects from concept to completion. Ensure projects are delivered on time, within scope and budget. Coordinate with architecture, MEP, civil, and other related teams. Design Development: Create and review space plans, layout designs, 3D views, and mood boards. Finalize material selections, finishes, and color palettes. Ensure all design elements align with client requirements and brand standards. Team Leadership: Supervise and mentor junior designers and draughtsman. Assign tasks, monitor progress, and review work to maintain design quality. Client Coordination: Interact with clients for requirement gathering, presentations, and approvals. Maintain strong communication to ensure client satisfaction. Vendor & Site Coordination: Coordinate with vendors for furniture, lighting, and material procurement. Conduct regular site visits to ensure design execution as per drawings. Documentation & Compliance: Oversee preparation of detailed drawings, BOQs, and specifications. Ensure all designs comply with applicable codes, regulations, and safety standards. Cost Control: Monitor project costs and suggest cost-effective solutions without compromising design integrity. Reporting: Maintain project reports, timelines, and documentation for senior management review.

1. Product & Process Costing Maintain cost records of raw materials and finished goods. Prepare and review product cost sheets, Bill of Materials, and analyse manufacturing costs. Conduct standard costing, variance analysis (material, labour, overhead), and suggest corrective actions. 2. Inventory & Material Cost Control Monitor inventory records and valuation and consumption across production stages. Track material movement and wastage. Conduct periodic physical stock verification and reconciliation. 3. Budgeting & Cost Planning Preparation of annual cost budgets, forecasts, and cost allocation plans. Track cost centre budgets (production, maintenance, utilities, etc.) and highlight deviations. 4. Cost Audits & Compliance Maintain cost records as per Companies (Cost Records and Audit) Rules, wherever applicable. Coordinate with cost auditors and prepare cost audit reports, wherever applicable. Ensure compliance with cost accounting standards and statutory norms. 5. Reporting & MIS Prepare monthly cost reports, production efficiency reports, and contribution/through-put analysis. Present insights to management for cost optimization and profitability improvement. Support management in make-or-buy decisions and pricing strategies. Skills & Competencies: Strong knowledge of manufacturing costing, cost control, and variance analysis. Advanced MS Excel and analytical skills. Good understanding of GST, costing rules, and statutory norms. Strong communication and coordination abilities. Preferred Background: Industry: Engineering manufacturing sector.

Summary You will be responsibleto assist with theefficient running ofthe department in line with Hyatt International's Corporate Strategies andbrand standards, whilst meetingemployee, guest and owner expectations.The Sous Chef is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Qualifications Minimum 2 years work experience as Sous Chefor 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

Summary You will be responsibleto assist with theefficient running ofthe department in line with Hyatt International's Corporate Strategies andbrand standards, whilst meetingemployee, guest and owner expectations.The Sous Chef is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Qualifications Minimum 2 years work experience as Sous Chefor 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

Summary You will be responsibleto assist with theefficient running ofthe department in line with Hyatt International's Corporate Strategies andbrand standards, whilst meetingemployee, guest and owner expectations.The Sous Chef is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Qualifications Minimum 2 years work experience as Sous Chefor 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

At Nouryon, our global team of Changemakers takes positive action every day, to reach higher goals collectively and individually. We create innovative and sustainable solutions for our customers to answer societys needs – today and in the future. Purpose of the Job Finance Business Partner / Controller for the Global Functions. Responsible for the functional financial processes, P&L, B/S and applicable SOX controls. Continuously seek ways to simplify and enhance our financial processes. About the job (Job Responsibilities) Finance Business Partner / Controller Co-Develop and track transformation initiatives in line with the functional strategy. Support the Functional Leadership team to improve process and achieve functional excellence. Provide financial reporting in an insightful and actionable way to the functional leadership. Ensure business risks and opportunities are managed to deliver the best financial income. Initiate and/or participate in projects to improve functional performance. Ad hoc financial analysis to support business decision. Responsible for the functional financial processes, P&L, B/S and applicable SOX controls. Responsible for functional P&L analysis and the relevant B/S accounts. Review and monitor functional cost development (operations, one offs, projects). Manage monthly/quarterly/annual financial processes (month end closing, quarterly forecast, annual budget). Monthly actuals vs budget analysis, transformation initiatives savings tracking. Work with accounting and other finance departments to ensure accurate and timely financial reporting. Implement and maintain robust SOX and internal controls to ensure timely cost recognition. Interact with tax team on fiscal matters related to overhead cost sharing or projects. Continuously seek ways to simplify and enhance our financial processes Support continuous improvement to the financial processes (month end closing, forecast, budget). Drive further standardization, automation and reporting across the functional areas. Implements best practices within the functional control team. Participates in ad hoc improvement projects. We believe you bring (Education & Experience) Chartered Accountant/Cost & Management Accountant/MBA (Finance) from a B-School with relevant experience. 5 – 8-year experience in financial analyst / controlling functions. Interested to work in chemical manufacturing industry with a global multi-national organization. Proficient in Microsoft Office 365 applications including MS Excel, MS PowerPoint. Knowledge of ERP system (SAP preferred), Business Warehouse, PowerBi. Fluent in English both verbally and in writing. Flexible, Feels comfortable in a demanding environment within an international context. Have strong interpersonal skills, creates enthusiasm, be a driver of change, analytical and fact-based. Please apply via our online recruitment system. We will not accept applications via e-mail. Once it's with us we will review to see if we have a match between your skills and the role! For more information about our hiring process, visit: nouryon.com/careers/how-we-hire/ We look forward to receiving your application! We kindly ask our internal candidates to apply with your Nouryon email via Success Factors. We’re looking for tomorrow’s Changemakers, today. If you’re looking for your next career move, apply today and join Nouryon’s worldwide team of Changemakers in providing essential solutions that our customers use to manufacture everyday products such as personal care, cleaning, paints and coatings, agriculture and food, pharmaceuticals, and building products. Our employees are driven by the wish to make an impact and actively drive positive change. If that describes you, we will gladly make way for your ambitions. From day one we support you with your personal growth, through challenging positions and comprehensive learning and development opportunities, in a dynamic, international, diverse, and proactive working environment. Visit our website and follow us on LinkedIn . #WeAreNouryon #Changemakers

The Commissary/Kitchen Manager is responsible for overseeing the day-to-day operations of the commissary kitchen, ensuring high standards of food quality, hygiene, and guest satisfaction. This role manages procurement, inventory, kitchen staff, cost control, and operational efficiency while supporting the hotel's corporate strategies and brand standards. Key Responsibilities: Operational: Ensure all company minimum brand standards are implemented consistently. Coordinate with satellite kitchens on mise-en-place and supply requirements. Inspect incoming food products to ensure they meet order specifications and quality standards. Conduct yield testing regularly to minimize waste and maintain recipe accuracy. Control food apportionment and introduce market-driven, innovative products. Manage timely ordering and inventory to meet kitchen demands without overstocking. Monitor food preparation methods, portion sizes, and presentation for consistency. Assist in recipe development and special dish creation. Enforce sanitation and safety standards within the kitchen. Implement Touches of Hyatt and the Food and Beverage Top 20 initiatives. Address guest and employee inquiries professionally and efficiently. Maintain positive guest and internal stakeholder relations. Financial: Maximize productivity through multi-skilling, multitasking, and flexible scheduling. Monitor utility and payroll costs; ensure efficient use of resources and equipment. Embrace new technologies to improve kitchen productivity and reduce waste. People Management: Assist recruitment and selection of commissary staff using competency-based methods. Supervise kitchen employees, ensuring adherence to policies, procedures, and hygiene standards. Prepare and manage staff schedules reflecting operational needs. Provide ongoing training, coaching, and mentoring to enhance team skills. Delegate responsibilities to well-trained staff. Conduct performance appraisals and support employee development goals. Promote Hyatt's culture, values, and The People Philosophy among the team. Ensure compliance with safety, security, and company policies. Administrative: Update and maintain departmental operations manuals. Conduct regular communications and team briefings. Safeguard all contracts and financial documentation related to kitchen operations. Other Duties: Participate in training sessions and meetings as required. Maintain strong relationships with competitors, business partners, and industry contacts. Stay updated on relevant laws and hotel policies. Demonstrate professional behavior and represent the hotel positively at all times. Adapt to changes in Food and Beverage industry trends and hotel requirements. Perform any other reasonable duties as assigned. Qualifications: Minimum 2+ years experience in a similar kitchen or commissary management role. Degree or diploma in Hospitality or Tourism Management preferred. Strong problem-solving, interpersonal, and communication skills. Demonstrates a growth mindset. Ability to coach, mentor, and empower team members effectively.

The Commissary/Kitchen Manager is responsible for overseeing the day-to-day operations of the commissary kitchen, ensuring high standards of food quality, hygiene, and guest satisfaction. This role manages procurement, inventory, kitchen staff, cost control, and operational efficiency while supporting the hotel's corporate strategies and brand standards. Key Responsibilities: Operational: Ensure all company minimum brand standards are implemented consistently. Coordinate with satellite kitchens on mise-en-place and supply requirements. Inspect incoming food products to ensure they meet order specifications and quality standards. Conduct yield testing regularly to minimize waste and maintain recipe accuracy. Control food apportionment and introduce market-driven, innovative products. Manage timely ordering and inventory to meet kitchen demands without overstocking. Monitor food preparation methods, portion sizes, and presentation for consistency. Assist in recipe development and special dish creation. Enforce sanitation and safety standards within the kitchen. Implement Touches of Hyatt and the Food and Beverage Top 20 initiatives. Address guest and employee inquiries professionally and efficiently. Maintain positive guest and internal stakeholder relations. Financial: Maximize productivity through multi-skilling, multitasking, and flexible scheduling. Monitor utility and payroll costs; ensure efficient use of resources and equipment. Embrace new technologies to improve kitchen productivity and reduce waste. People Management: Assist recruitment and selection of commissary staff using competency-based methods. Supervise kitchen employees, ensuring adherence to policies, procedures, and hygiene standards. Prepare and manage staff schedules reflecting operational needs. Provide ongoing training, coaching, and mentoring to enhance team skills. Delegate responsibilities to well-trained staff. Conduct performance appraisals and support employee development goals. Promote Hyatt's culture, values, and The People Philosophy among the team. Ensure compliance with safety, security, and company policies. Administrative: Update and maintain departmental operations manuals. Conduct regular communications and team briefings. Safeguard all contracts and financial documentation related to kitchen operations. Other Duties: Participate in training sessions and meetings as required. Maintain strong relationships with competitors, business partners, and industry contacts. Stay updated on relevant laws and hotel policies. Demonstrate professional behavior and represent the hotel positively at all times. Adapt to changes in Food and Beverage industry trends and hotel requirements. Perform any other reasonable duties as assigned. Qualifications: Minimum 2+ years experience in a similar kitchen or commissary management role. Degree or diploma in Hospitality or Tourism Management preferred. Strong problem-solving, interpersonal, and communication skills. Demonstrates a growth mindset. Ability to coach, mentor, and empower team members effectively.

The Commissary/Kitchen Manager is responsible for overseeing the day-to-day operations of the commissary kitchen, ensuring high standards of food quality, hygiene, and guest satisfaction. This role manages procurement, inventory, kitchen staff, cost control, and operational efficiency while supporting the hotel's corporate strategies and brand standards. Key Responsibilities: Operational: Ensure all company minimum brand standards are implemented consistently. Coordinate with satellite kitchens on mise-en-place and supply requirements. Inspect incoming food products to ensure they meet order specifications and quality standards. Conduct yield testing regularly to minimize waste and maintain recipe accuracy. Control food apportionment and introduce market-driven, innovative products. Manage timely ordering and inventory to meet kitchen demands without overstocking. Monitor food preparation methods, portion sizes, and presentation for consistency. Assist in recipe development and special dish creation. Enforce sanitation and safety standards within the kitchen. Implement Touches of Hyatt and the Food and Beverage Top 20 initiatives. Address guest and employee inquiries professionally and efficiently. Maintain positive guest and internal stakeholder relations. Financial: Maximize productivity through multi-skilling, multitasking, and flexible scheduling. Monitor utility and payroll costs; ensure efficient use of resources and equipment. Embrace new technologies to improve kitchen productivity and reduce waste. People Management: Assist recruitment and selection of commissary staff using competency-based methods. Supervise kitchen employees, ensuring adherence to policies, procedures, and hygiene standards. Prepare and manage staff schedules reflecting operational needs. Provide ongoing training, coaching, and mentoring to enhance team skills. Delegate responsibilities to well-trained staff. Conduct performance appraisals and support employee development goals. Promote Hyatt's culture, values, and The People Philosophy among the team. Ensure compliance with safety, security, and company policies. Administrative: Update and maintain departmental operations manuals. Conduct regular communications and team briefings. Safeguard all contracts and financial documentation related to kitchen operations. Other Duties: Participate in training sessions and meetings as required. Maintain strong relationships with competitors, business partners, and industry contacts. Stay updated on relevant laws and hotel policies. Demonstrate professional behavior and represent the hotel positively at all times. Adapt to changes in Food and Beverage industry trends and hotel requirements. Perform any other reasonable duties as assigned. Qualifications: Minimum 2+ years experience in a similar kitchen or commissary management role. Degree or diploma in Hospitality or Tourism Management preferred. Strong problem-solving, interpersonal, and communication skills. Demonstrates a growth mindset. Ability to coach, mentor, and empower team members effectively.

The Commissary/Kitchen Manager is responsible for overseeing the day-to-day operations of the commissary kitchen, ensuring high standards of food quality, hygiene, and guest satisfaction. This role manages procurement, inventory, kitchen staff, cost control, and operational efficiency while supporting the hotel's corporate strategies and brand standards. Key Responsibilities: Operational: Ensure all company minimum brand standards are implemented consistently. Coordinate with satellite kitchens on mise-en-place and supply requirements. Inspect incoming food products to ensure they meet order specifications and quality standards. Conduct yield testing regularly to minimize waste and maintain recipe accuracy. Control food apportionment and introduce market-driven, innovative products. Manage timely ordering and inventory to meet kitchen demands without overstocking. Monitor food preparation methods, portion sizes, and presentation for consistency. Assist in recipe development and special dish creation. Enforce sanitation and safety standards within the kitchen. Implement Touches of Hyatt and the Food and Beverage Top 20 initiatives. Address guest and employee inquiries professionally and efficiently. Maintain positive guest and internal stakeholder relations. Financial: Maximize productivity through multi-skilling, multitasking, and flexible scheduling. Monitor utility and payroll costs; ensure efficient use of resources and equipment. Embrace new technologies to improve kitchen productivity and reduce waste. People Management: Assist recruitment and selection of commissary staff using competency-based methods. Supervise kitchen employees, ensuring adherence to policies, procedures, and hygiene standards. Prepare and manage staff schedules reflecting operational needs. Provide ongoing training, coaching, and mentoring to enhance team skills. Delegate responsibilities to well-trained staff. Conduct performance appraisals and support employee development goals. Promote Hyatt's culture, values, and The People Philosophy among the team. Ensure compliance with safety, security, and company policies. Administrative: Update and maintain departmental operations manuals. Conduct regular communications and team briefings. Safeguard all contracts and financial documentation related to kitchen operations. Other Duties: Participate in training sessions and meetings as required. Maintain strong relationships with competitors, business partners, and industry contacts. Stay updated on relevant laws and hotel policies. Demonstrate professional behavior and represent the hotel positively at all times. Adapt to changes in Food and Beverage industry trends and hotel requirements. Perform any other reasonable duties as assigned. Qualifications: Minimum 2+ years experience in a similar kitchen or commissary management role. Degree or diploma in Hospitality or Tourism Management preferred. Strong problem-solving, interpersonal, and communication skills. Demonstrates a growth mindset. Ability to coach, mentor, and empower team members effectively.

The Commissary/Kitchen Manager is responsible for overseeing the day-to-day operations of the commissary kitchen, ensuring high standards of food quality, hygiene, and guest satisfaction. This role manages procurement, inventory, kitchen staff, cost control, and operational efficiency while supporting the hotel's corporate strategies and brand standards. Key Responsibilities: Operational: Ensure all company minimum brand standards are implemented consistently. Coordinate with satellite kitchens on mise-en-place and supply requirements. Inspect incoming food products to ensure they meet order specifications and quality standards. Conduct yield testing regularly to minimize waste and maintain recipe accuracy. Control food apportionment and introduce market-driven, innovative products. Manage timely ordering and inventory to meet kitchen demands without overstocking. Monitor food preparation methods, portion sizes, and presentation for consistency. Assist in recipe development and special dish creation. Enforce sanitation and safety standards within the kitchen. Implement Touches of Hyatt and the Food and Beverage Top 20 initiatives. Address guest and employee inquiries professionally and efficiently. Maintain positive guest and internal stakeholder relations. Financial: Maximize productivity through multi-skilling, multitasking, and flexible scheduling. Monitor utility and payroll costs; ensure efficient use of resources and equipment. Embrace new technologies to improve kitchen productivity and reduce waste. People Management: Assist recruitment and selection of commissary staff using competency-based methods. Supervise kitchen employees, ensuring adherence to policies, procedures, and hygiene standards. Prepare and manage staff schedules reflecting operational needs. Provide ongoing training, coaching, and mentoring to enhance team skills. Delegate responsibilities to well-trained staff. Conduct performance appraisals and support employee development goals. Promote Hyatt's culture, values, and The People Philosophy among the team. Ensure compliance with safety, security, and company policies. Administrative: Update and maintain departmental operations manuals. Conduct regular communications and team briefings. Safeguard all contracts and financial documentation related to kitchen operations. Other Duties: Participate in training sessions and meetings as required. Maintain strong relationships with competitors, business partners, and industry contacts. Stay updated on relevant laws and hotel policies. Demonstrate professional behavior and represent the hotel positively at all times. Adapt to changes in Food and Beverage industry trends and hotel requirements. Perform any other reasonable duties as assigned. Qualifications: Minimum 2+ years experience in a similar kitchen or commissary management role. Degree or diploma in Hospitality or Tourism Management preferred. Strong problem-solving, interpersonal, and communication skills. Demonstrates a growth mindset. Ability to coach, mentor, and empower team members effectively.

Summary You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations.The Sous Chef is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Should be well versed with Telugu language as well as cuisine. Qualifications Minimum 2 years work experience as Sous Chefor 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

Main Accountabilities: Responsible for Production planning and Scheduling, Material balance of Oil, chemicals, by-products, and responsible for keeping Variable cost within approved budgeted levels Coordinate with commercial & purchase department for dispatches of co-products, by-products, hazardous waste if any necessary for smooth operation Coordinate with engineering dept to implement Preventive Maintenance for smooth productivity. Responsible for maintaining OEE. Lead on Safety activities in the Plant. Creating Charts and Schedules. Documentation Responsible for yield, quality, raw material consumption, and utility. Preparation of daily as well as monthly production report. Monitored plant performance against approved targets on a day-to-day basis and identified existing or potential technical problems. Assisted multi-disciplinary teams on operational and maintenance troubleshooting. Controlling & Monitoring Technical Efficiency of Plant. Ensuring overall shop floor discipline and interacting and resolving operational issues with the workers through mutual discussion. Overall Responsible for ensuring GHK practice in the Plant

Company Overview Jio World Centre, located in Mumbai's bustling Bandra Kurla Complex, is an iconic business, commerce, and cultural hub in India. Conceived by Nita M. Ambani, the centre spans 18.5 acres and features the Jio World Convention Centre, the musical Fountain of Joy, and more, providing a world-class retail, cultural, and dining experience. As a multifaceted development, it harmoniously blends international design with Indian tradition. Job Overview The Lead Food & Beverage will be responsible for overseeing the operational aspects of all F&B outlets within NMACC, ensuring seamless service delivery, operational efficiency, and financial success. This role will focus on managing the Arts Caf, Theatre Concessions, Theatre Caf, The Bar, and related events within NMACC. The incumbent will lead a team of outlet managers and assistant managers to drive guest satisfaction, revenue growth, and cost control, while ensuring adherence to NMACCs brand standards and compliance with food safety regulations. Qualifications and Skills Graduation in Hotel/Hospitality Management Minimum 15 years of F&B operations experience, with at least 5 years in a managerial role overseeing multiple outlets. Proven track record in managing P&L responsibility, revenue optimization, and cost control for high-end hospitality venues. Strong experience in handling high-volume F&B operations (concessions, caf, bars, and events) in a luxury hospitality or cultural venue setting. Exposure to event-based food service (e.g., theatre, stadium, concert hall F&B operations). Hands-on experience with MS Office, POS & inventory management systems (e.g., Micros, Infrasys or similar platforms). Experience in developing innovative F&B concepts aligned with arts and culture environments. Roles and Responsibilities Operational Excellence & Guest Experience - Oversee daily operations across multiple F&B outlets, ensuring smooth service execution, maintaining high guest satisfaction, and upholding brand standards. Revenue & Profitability Management - Take full P&L responsibility, optimize food and beverage costs, drive revenue growth through pricing strategies, and implement cost control measures. Team Leadership & Development - Lead, train, and mentor outlet managers and assistant managers, fostering a high-performance culture focused on service excellence and efficiency. Event Execution & Coordination - Collaborate with internal teams to deliver seamless food and beverage service for theatre performances, special events, and private functions at NMACC. Compliance & Quality Assurance - Ensure adherence to local food safety regulations, hygiene standards, and operational SOPs while maintaining compliance with company policies and brand expectations. Success Metrics (Top KPIs) 1.Guest Satisfaction Score (NPS & Online Reviews): Maintain high ratings and positive feedback across all outlets. 2.Revenue Growth & Outlet Profitability: Achieve set financial targets and drive incremental revenue through upselling and strategic pricing. 3.Food & Beverage Cost Control: Maintain targeted cost percentages while minimizing wastage and improving procurement efficiency. 4.Employee Engagement & Retention: Improve team morale, reduce attrition, and develop career pathways for high-performing employees. 5.Operational Efficiency Metrics: Reduce service turnaround time, optimize table turnover rates, and improve process efficiency across all outlets. Functional / Behavioral competencies required to execute the role F&B Operations Management & Multi-Outlet Oversight Budgeting, Forecasting, & Financial Acumen Team Leadership & People Management Customer Experience Enhancement & Service Excellence Compliance, Food Safety, and Hygiene Standards Strong Decision-Making & Problem-Solving Abilities Effective Communication & Stakeholder Management Adaptability & Crisis Management High Attention to Detail & Process Orientation Leadership Presence & Ability to Inspire Teams

Financial Operations,Financial Reporting,Budgeting and Forecasting,Regulatory Compliance,Audit,Cash Flow Management,Accounts Payable/Receivable,General Ledger,Cost Control,ERP,Financial Systems Management,Internal Controls,Tax Planning Filing,Payroll

Job Description Position: Assistant Manager Inventory, Stores & Logistics Company Name : POSHS CINOTI PVT LTD Website: http://www.poshscinoti.com Location: Asawali, Khandala, Satara Qualification: Education: B.E / B.Tech - Mechanical Experience: 6 to 8 years of relevant field experience Role & responsibilities Responsible for Material Inward & Outward with Data Sheet. Material Storage and Material Safety. Control on Material Issue Scrap Records & Scrap Control. Inventory Control. Plan Raw material, Bought outs and Consumables to meet the production target. Check Inward & Outward Gate Entry Register for Cross verification. Updating Inward & Outward Material details in Data Sheet. Checking Inward material as per PO Quantity and inform to Quality for inspection. Focus on optimum utilization of material and Inventory Control. Maintain Inventory levels and control flow of product. Ensure that standard operating procedures are adhered. Monitor & maintain all quality records i.e. test certificates etc Ensure that all incoming Raw materials/bought out are tested as per the Quality Plan. Responsible for annual audit of all materials and necessary documentation. Preferred candidate profile Methodical approach to work and the ability to priorities. Ability to self-evaluate learning needs. Cost control over site related issues. To analyses and improve Site processes. Knowledge of ERP Skilled in Excel Perks and Benefits PF Benefit. Diwali Bonus. Retention Bonus. Mediclaim Facility. Canteen Facility. Bus Facility. If you are interested in moving forward with the application process, kindly respond to this email ( hr1@poshsmetal.com ) with the following required information: Total Experience: Relevant Experience: Current CTC: Expected CTC: Notice Period: Current Location: Preferred Location: Availability for Interview: Mode of interview:

Job Summary: We are seeking a highly experienced Contractor Management Specialist with 8-10 years of expertise in managing contractors, procurement, and supply chain functions. The ideal candidate should have experience handling contract labor, vendor negotiations, compliance management, and workforce deployment while ensuring seamless project execution. The role demands strong leadership, negotiation skills, and a deep understanding of supply chain dynamics in various industries. Key Responsibilities: Contractor & Vendor Management: Oversee and manage third-party contractors, ensuring smooth operations and compliance with contractual agreements. Manpower Planning & Deployment: Supervise, coordinate, and optimize manpower utilization for various projects. Procurement & Sourcing: Identify and engage with reliable contractors, negotiate rates, and establish long-term agreements. Legal & Compliance Management: Ensure compliance with labor laws, industry regulations, and company policies for contractor engagement. Cost & Budget Control: Monitor expenses, control contractor costs, and ensure efficient resource utilization. Performance Evaluation: Track contractor performance, set KPIs, and maintain quality standards. Supply Chain Coordination: Work closely with procurement, logistics, and project teams to ensure uninterrupted service. Risk Management: Identify potential risks in contractor operations and develop strategies for mitigation. Documentation & Reporting: Maintain records of contractor agreements, invoicing, and performance reports. Key Skills & Competencies: Contractor Management Procurement & Vendor Negotiation Supply Chain Optimization Workforce Planning & Supervision Labor Law Compliance Cost Control & Budgeting Risk Assessment & Mitigation Relationship Management Performance Tracking & Reporting Strong Communication & Leadership Educational Qualifications: Bachelors Degree in Supply Chain Management, Business Administration, Procurement, or related field. MBA or Certification in Contract Management/Supply Chain (Preferred).

1. Billing & Audits 2. Post Construction Process of Quantity Survey (Work experience in sites) 3. Cost Control, Bills Certification, Variation orders, Contracts Management, Risk Analysis, Problem Identification and resolving. Bills Verifications & Certifications : (As per actual executed at Site in concurrence with Purchase order by ensuring proper by maintaining Proper Measurement records and within Stipulated Timelines Identifying and Reporting PO Variations /Amendments if any and preparing with detailed documents and statements for process throughout the project cycle Follow up's & Co-ordination between all depts. (Internal and external) for better tracking of bills and Processing payments for smooth flow of the project Analyse completed works to determine actual costs. Maintaining and Preparing Vendor Bill Reconciliations in concurrence with Accounts team + Respond and address to vendor queries on Processed Bills. Prepare MIS Report weekly and Monthly ****Please Share your updated resume

1. Billing & Audits 2. Post Construction Process of Quantity Survey (Work experience in sites) 3. Cost Control, Bills Certification, Variation orders, Contracts Management, Risk Analysis, Problem Identification and resolving. Bills Verifications & Certifications : (As per actual executed at Site in concurrence with Purchase order by ensuring proper by maintaining Proper Measurement records and within Stipulated Timelines Identifying and Reporting PO Variations /Amendments if any and preparing with detailed documents and statements for process throughout the project cycle Follow up's & Co-ordination between all depts. (Internal and external) for better tracking of bills and Processing payments for smooth flow of the project Analyse completed works to determine actual costs. Maintaining and Preparing Vendor Bill Reconciliations in concurrence with Accounts team + Respond and address to vendor queries on Processed Bills. Prepare MIS Report weekly and Monthly ****Please Share your updated resume

Role & responsibilities Cost Sheet Analysis: 1. Develop and maintain accurate cost sheets for products/services, including direct and indirect cost components. 2. Conduct detailed analysis of costs to identify cost-saving opportunities and recommend optimization strategies. 3. Track and update costs for raw materials, labor, overhead, and other expenses in real-time. 4. Collaborate with procurement and production teams to ensure cost efficiency in sourcing and manufacturing. 5. Compare actual costs with budgets/estimates and investigate variances to propose corrective actions. Business Finance: 1. Prepare financial forecasts, budgets, and cash flow reports to support business planning. 2. Provide insights on break-even analysis, pricing strategies, and margin improvement opportunities. 3. Support management in decision-making with detailed cost-benefit analysis for investments and projects. 4. Ensure compliance with internal policies and external regulations related to finance and costing. Reporting and Collaboration: 1. Present periodic cost analysis reports and financial insights to senior management. 2. Work closely with the accounts team to ensure accurate accounting of costs and inventory. 3. Collaborate with cross-functional teams to enhance processes and achieve cost efficiency. Desired Profile: 1. Should be an ICWA 2. Proven experience (5-7 years) in cost analysis, business finance, or management accounting. 3. Strong proficiency in MS Excel and financial modelling tools. 4. Familiarity with ERP systems. 5. Analytical mindset with attention to detail and the ability to interpret complex financial data. 6. Excellent communication and interpersonal skills to interact with various stakeholders. If your profile is suitable, please send your resume to sudhaya.k@refex.co.in / whatsapp - 75501 12776( No Calls) with the below mentioned details and also refer your friends for the same. Follow us on linkedin @ www.linkedin.com/in/sudhaya

Position Title: Plant Head Department: Production / Manufacturing Location: Taloja Job Summary: Plant Head is responsible for overseeing the operations plant, ensuring efficient and safe production of aluminum products. This role involves managing the plant's overall operations, ensuring compliance with industry standards, managing personnel, optimizing processes, and maintaining high-quality standards while ensuring the plant operates smoothly, cost-effectively, and safely. Key Responsibilities: Plant Operations Management: Oversee daily operations of the anodization plant, ensuring all processes are running smoothly and efficiently. Ensure that production targets, quality standards, and deadlines are met. Monitor plant equipment, machinery, and facilities, ensuring they are well-maintained and operational. Develop and implement operational strategies for improving plant efficiency and productivity. Quality Control: Ensure the anodizing process meets required quality standards and customer specifications. Develop and implement quality control procedures and ensure compliance. Analyze production results, identify areas for improvement, and implement corrective actions as necessary. Safety and Compliance: Ensure that the plant operates in compliance with safety regulations, environmental standards, and industry guidelines. Implement and enforce safety protocols to minimize accidents and ensure a safe working environment for employees. Monitor and control waste management and hazardous material handling in compliance with legal requirements. Staff Management: Lead, train, and manage a team of plant operators, technicians, and supervisors. Organize shift schedules, manage staffing levels, and allocate resources efficiently. Conduct performance reviews and provide ongoing training and development opportunities for staff. Foster a positive and productive work environment. Budget and Resource Management: Develop and manage the plants budget, ensuring cost control while meeting production goals. Optimize resource utilization, including raw materials, energy, and labor. Identify cost-saving opportunities without compromising on quality or safety. Process Optimization: Continuously evaluate production processes to identify opportunities for improvement in quality, cost, and efficiency. Introduce new technologies and innovations to improve the anodizing process. Work closely with the R&D team to implement new products or production techniques. Customer Relationship and Technical Support: Work closely with customers to understand their requirements and ensure that production processes meet their needs. Address any technical concerns or issues raised by clients and provide solutions in a timely manner. Assist in product development and ensure products meet customer specifications and regulatory standards. Reporting and Documentation: Prepare regular production, safety, and maintenance reports for senior management. Ensure accurate documentation of all operations, processes, and any changes or improvements made. Skills and Qualifications: Bachelor's degree in Engineering (Mechanical, Chemical, Metallurgical, or similar). Proven experience in anodization, electroplating, or a related manufacturing process. Strong knowledge of anodizing process chemistry, equipment, and safety standards. Experience in plant management, including operations, maintenance, quality control, and budget management. Strong leadership and interpersonal skills with experience managing teams. Excellent problem-solving and decision-making abilities. Knowledge of environmental regulations and industry safety standards. Strong communication and organizational skills. Experience: Minimum of 10-15 years of experience with at least 8-10 years in a supervisory or managerial role. Experience in a similar plant head or senior operational role within manufacturing or surface treatment industries. Work Conditions: Full-time position. Must be available for occasional weekend or after-hours work, depending on plant requirements. Ability to work in a manufacturing plant environment with exposure to chemicals, machinery, and other industrial conditions. Salary: 12.5 to 18 lakh per year.

Job Summary: The Retail Store Expansion Manager is responsible for identifying suitable retail locations at the lowest cost, managing end-to-end store setup, and ensuring the seamless execution of new store openings. This role requires expertise in retail real estate, lease negotiations, and project management while ensuring alignment with brand objectives. The manager will also oversee modifications and maintenance for existing stores. Key Responsibilities: Store Location Identification & Leasing: Conduct market research to identify cost-optimized retail locations. Lead lease negotiations with property owners, developers, and brokers. Collaborate with legal teams for contract finalization and compliance. Store Setup & Project Execution: Oversee store design, layout planning, and fit-out execution with contractors. Manage vendor selection for interiors, fixtures, signage, and utilities. Ensure on-time store project completion while optimizing costs. Handle modifications, updates, and maintenance for existing stores. Work with cross-functional teams to ensure operational readiness at launch. Budgeting & Cost Management: Prepare and manage budgets for store expansion and fit-outs. Identify cost-saving opportunities without compromising brand aesthetics. Qualifications & Skills: Experience: 5-10 years in retail expansion, project management, or real estate (preferably in fashion, lifestyle, FMCG, or quick commerce). Retail Market Knowledge: Strong understanding of South Indian retail markets, leasing, and store operations. Negotiation Skills: Proven ability to negotiate leases and vendor contracts effectively. Project Management: Experience handling multiple store launches simultaneously. Financial Acumen: Expertise in budget management and cost control. Network: Strong relationships with contractors and brokers. Travel: Willingness to travel extensively across South India.