Suresh kanta Rajkumar

Suresh kanta Rajkumar

Cluster cost controller at Wyndham Dubai Marina & TRYP by Wyndham
Lives in Dubai, United Arab Emirates

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About me

• Performance-driven and talented senior finance management professional offering over 11 years of expertise in the areas of financial planning, cost controlling, client relationship management, accounting operations and senior management reporting within the hospitality industry.
• Certified Safety Professional from Dubai Police, possessing exceptional problem-solving and decision-making skills along with a passion to deliver quality services in close collaboration with the team members.
• Hands-on experience in leading and ensuring smooth operations of the F&B department of leading hotels while forecasting menu cost and monitoring inventory levels in store room for smooth business operations.
• Experienced team leader, confident in working with top management while maintaining credible working relations at all organisational levels.
• Excellent communicator and a top negotiator, exhibits exceptional ability to work under pressure in fast-paced and time sensitive environments.
• Successful in developing and implementing strong financial controls while being involved in strategic business decisions.


3 years

  • Cluster cost controller

    Wyndham Dubai Marina & TRYP by Wyndham - Dubai, United Arab Emirates

    February 2016 - January 2019 · 3 years

    • Successful in leading the set-up of FMC /Micros Symphony system for cost control department during the pre-opening stage of hotel. • Identifying training needs and accordingly facilitating required training to F&B staff and other members of operations team on Micros and FMC. • Liaising with the executive chef to discuss menu item recipes for F&B outlets. • Preparing and introducing various forms related to operations, including cost control and transfer in line with the SOP manual of Wyndham. • Preparing and providing F&B menu costing report to director of finance, executive chef, operations manager and F&B manager; suggesting menu prices as per the hotel standards. • Regularly monitoring and responding to emails in a professional manner, also preparing daily food and beverage cost reports. • Providing required assistance in defining and establishing par stock for all the bars and restaurants. • Forecasting cost for all function menu to determine appropriate selling price. • Monitoring and maintaining store inventory while implementing cost and inventory policies/procedures. • Randomly checking inventory to know expiry, spoilage and excess stock; reporting the same to concerned department. • Assisting F&B department and kitchen head in planning and deciding food and beverage as well as new menu cost. • Preparing and providing beverage slow moving/nonmoving short expiry items report to the user department. • Collaborating with the executive chef to determine costly items in food area.


  • Bachelors of Arts

    Ram Gopal Accademy - Silchar, India

    March 2013 - April 2016


3 languages

  • Bengali

    Full professional

  • Hindi

    Full professional

  • English

    Full professional

Personal information


  • Indian


3 skills

  • FBM
  • Fmc
  • Peoplesoft

Additional Information

1 information shared

  • Skills

    • Financial and F&B Operations Management
    • F&B Menu Costing
    • Managerial/Financial Reporting and Analysis
    • Strategic Planning and Controls
    • Developing and Monitoring Control Systems
    • Forecasting and Controlling Cost
    • Inventory Control
    • Risk Identification and Mitigation
    • Accounting and Finance Management
    • Organisational Benefit and Growth
    • Revenue Generation/Profit Maximisation
    • Performance Monitoring
    • Training and Mentoring
    • Communication and Interpersonal Skills
    • Efficiency and Process Improvements

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