Hotel Financial Management System (4)

Hotel financial management system

and reimbursement procedures.

The person in charge shall fill in the "expense reimbursement form" or "payment settlement voucher" with the signature of the department head, the signature of the financial accountant, the signature of the general manager, and the cashier's review and reimbursement.

Borrowing System

In order to speed up the restaurant’s working capital turnover, ensure normal expenses for daily operations, and standardize borrowing procedures, this system is specially formulated.

A fixed reserve fund system is implemented for , buyers and bar cashiers. The reserve fund limit for buyers is XX yuan and the reserve fund limit for bar cashiers is yuan.

, borrowing shall be subject to quota control, and the principle of not borrowing until the front account is unclear and the back account shall not be borrowed.

Purchasing personnel should purchase goods based on the approved purchase order. When the amount of the goods exceeds the fixed reserve fund, they should fill in the loan form correctly and borrow it at the cashier's office after approval by the financial accountant and signature of the general manager. .

When other personnel borrow money for business purposes, they should fill in a loan form, which should be signed by the department manager, reviewed by the financial accountant, and approved by the general manager.

Anyone who has borrowed money from the Finance Office on official business or on a business trip is not allowed to make overdue accounts or use public funds for private purposes. They should settle their own accounts within three days after the incident. The Finance Office will urge reimbursement after three days, otherwise The Finance Office has the right to deduct the loan when paying wages.

In principle, restaurants do not handle private loans for employees. In special circumstances, they can be handled within the employee's monthly salary standard, but the number of people and time should be controlled, and the department head is jointly and severally responsible; private loans for employees should be returned within the day .

, loan procedures.

Fill in the loan form? Financial accounting review? General manager approval? Collection of funds at the cashier's office

Check, invoice, seal management system

1. Check management

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Restaurants must open accounts at local banks with good reputations to handle deposits, withdrawals, and transfers.

In order to ensure the safety of funds, multiple accounts are not allowed to be opened in the same bank, and transfer settlement is not allowed between two bank accounts in the same restaurant.

, bank accounts may not be rented, lent or transferred to other units and individuals for use.

The check is kept by the cashier (put in the safe). When using a check, you must fill in the "Blank Check Issuance and Collection Registration Book", fill in the payee, date, purpose, amount, and check number. After approval, it will be stamped and signed by the recipient for future reference.

For checks filled in with errors, they must be stamped with a "voided" stamp, bound together with the stub in the voucher for the current month, and registered accordingly in the bank deposit journal.

Blank checks and postdated checks are not allowed to be issued.

2. Invoice management

. Establish an invoice collection registration form, which must be signed by the recipient when collecting invoices.

. Cashiers should keep track of the purchase, use and storage of invoices to avoid shortages of invoices affecting normal business.

3. Seal management

Various seals must be properly kept by the responsible persons and used strictly in accordance with the prescribed purposes.

() The special financial seal shall be kept by the financial accountant.

() The bank’s private seal shall be kept by the cashier.

When a seal is required for issuing checks or other business, it must be stamped by the custodian himself. The seal cannot be lent to others at will, otherwise the custodian will be jointly and severally responsible for any problems caused.

The transfer of the seal must be in writing; the transfer of the seal to non-specified personnel must be approved by the chairman of the board.

Cash management system

and scope of cash settlement.

() Employee wages and allowances.

() Various labor insurance, welfare fees and other personal expenses stipulated by the state.

() The price of purchasing agricultural and sideline products and other materials from individuals.

() Travel expenses that business travelers must carry with them.

() Settlement of sporadic expenses below the starting point (yuan).

Payments that do not fall within the scope of cash settlement mentioned above should be settled by check. Special circumstances must be handled separately after approval by the general manager and financial accountant.

, Inventory cash limit regulations. The cash on hand in a restaurant shall not exceed RMB 10,000. Cash exceeding the limit shall be deposited in the bank in a timely manner. If the limit is lower than the limit, cash may be withdrawn from the bank to make up the amount. Special circumstances shall be reported to the general manager for approval. , 1 2 3 4 5 6 7