What systems do ordinary express hotels need?

1 This system is formulated to standardize the financial behavior of "XXX" restaurant and strengthen financial management.

2. This system is applicable to "XXX" restaurant chain co., Ltd. ..

3. The financial behavior of the restaurant shall abide by the national laws and regulations and this system, and accept the inspection and supervision of the board of directors.

4. Restaurants should establish and improve the financial accounting system, improve the internal economic responsibility system, improve economic benefits, and do a good job in the basic work of financial management.

5. The financial department of the restaurant should perform its financial management duties, and do a good job in financial planning, control, supervision, budgeting, analysis and assessment.

Responsibilities of financial accounting posts

1. Financial accounting belongs to the general manager of the restaurant administratively.

2. In strict accordance with the requirements of financial management system and accounting system, organize the implementation of daily accounting and financial management, and actively participate in restaurant management.

3, in accordance with the provisions of the national tax law, tax returns on schedule, pay taxes in good faith, and coordinate the relationship between enterprises and taxes.

4. Strengthen the property management of the restaurant, regularly and irregularly organize the physical and monetary funds of our store to make an inventory to ensure that the accounts are consistent with the facts.

5, adhere to the principle, strictly in accordance with the provisions of the restaurant expenses, carefully review the original documents, good expense reimbursement, have the right not to reimburse untrue and illegal bills; For employee resignation or transfer, you must see the signature of the warehouse keeper in the employee resignation form.

6. Strengthen cost management, strictly control procurement costs and production and processing costs, and have the right to refuse to pay for goods that are higher than the price or do not meet the requirements.

7. Carefully prepare and submit accounting statements to all shareholders in a timely manner according to regulations, and conduct financial analysis to ensure that the data are true, the calculation is accurate, the content is complete, the accounts are consistent, the explanation is clear, the analysis is appropriate, and the caliber is consistent.

8. Organize, bind and properly keep accounting data according to regulations, be responsible for filing and managing accounting data and documents, and shall not lend or disclose the company's business secrets.

9. Have the right to stop all restaurant employees from violating the financial system; Have the right to put forward opinions on the handling of economic responsibility for the personnel who have caused losses to the restaurant.

10. Assist the general manager to hold a business situation analysis meeting at least once a month, and be obliged to provide relevant information and data to the general manager, but financial information cannot be submitted to the financial office.

1 1. Keep and use the special financial seal of the hotel properly according to the regulations.

12. Accept business inquiries, investigations, audits, evaluations, etc. From shareholders and general manager.

The cashier's job responsibilities

1, strictly abide by the financial management system, and handle cash receipt and payment and cash on hand according to regulations.

(1) Collect the bar operating fee on time and deposit it in the bank in full the next morning. Cash is not allowed.

(2) Do not misappropriate public funds without permission, and do not use white bars to arrive at the library, so that the accounts are consistent with the facts. If cash surplus or shortage is found, the reasons should be found immediately, and financial accounting should be informed in time to deal with it, and long-term inventory should not be used to offset the short-term period without authorization.

(3) Responsible for urging employees to reimburse expenses and repay loans to complete financial repayment procedures.

(4) Responsible for checking the petty cash at the bar.

(5) Accept the regular and irregular cash inventory check of financial accounting, and fill in the cash inventory form.

(6) Prepare a daily statement of cash and bank deposits, and submit it to financial accounting for review and confirmation before 12 the next morning.

2, according to the provisions of accurate and timely handling of bank settlement business.

3. Register the cash book and deposit journal.

(1) Set up cash account books and deposit journals, and register them one by one in time according to the verified receipt and payment vouchers; It is necessary to achieve a daily statement and a monthly statement, and the accounts are consistent.

(2) Check the cash general ledger and bank deposit general ledger with the accountant at the end of the month to ensure that the accounts are consistent with the facts.

(3) Check with the bank statement in time every month, which must be audited by financial accounting. After being signed and sealed by both parties, they shall be bound together with the voucher of the current month. If there are differences, the reasons should be found out in time and the accounting errors should be corrected in time; If it is caused by outstanding accounts, a bank statement should be prepared for adjustment.

4. Keep relevant seals and blank checks; Keep cash and transfer checks properly, fill in checks correctly according to bank regulations, and do not issue blank and future checks; When using, you should fill in the "Check Registration Form" and accept the inventory of blank checks at the end of the financial accounting month.

(1) Keep invoices properly, establish an invoice collection register, register the number of invoices received by the bar, and sign it by the payee (cashier).

(2) Inventory the remaining invoices at the end of the month and accept the inventory of invoices by financial accounting.

(3) Mistakes in cashier's calculation, irregular use of invoices and false use of invoices. , should be promptly reported to the financial accounting.

(4) The bank seal must be properly kept and used in strict accordance with the prescribed purposes.

5. Accept the business inquiry, inspection and evaluation of financial accounting and general manager.

6. Complete other tasks assigned by financial accounting on time.

Job responsibilities of warehouse manager

1, under the leadership of the general manager and financial accountant, responsible for the acceptance, warehousing, distribution, storage and inventory of restaurant materials, so as to ensure clear procedures, accurate figures, proper storage, rapid and correct invoicing.

2. Carefully register the list of goods (materials) quantity and amount, and check the monthly checkout with the inventory quantity. If any discrepancy is found, find out the reason and handle it in time.

3, in strict accordance with the warehouse management system for warehouse management.

(1) Adhere to the "four prohibitions": irrelevant personnel are prohibited from entering the warehouse; It is forbidden to store articles for individuals; Drinking and eating snacks are prohibited in the warehouse; It is forbidden to mix dangerous goods with other goods.

(2) Do a good job in "six defenses" such as fire prevention, theft prevention, anti-corrosion, moisture prevention, anti-virus and insect prevention.

(3) Scientific storage, custody and control of inventory business; Make a reasonable inventory replenishment plan, fill in the material purchase order, and control the highest and lowest inventory; Grasp the inventory situation at any time, provide warehouse material data in time, and give full play to the role of warehouse reservoir.

(4) Report the inventory invoicing list to the Finance Department on time.

4. Do not abuse power for personal gain, do not ask for bribes or goods from suppliers, and do not accept banquets and hospitality from suppliers.

5. Business guidance, inquiry, investigation and audit of financial accounting.

6. Do a good job in the management of incoming and outgoing materials, increase revenue and reduce expenditure, and improve financial procedures.

7. Complete other temporary tasks assigned by financial accounting.

Cashier's job responsibilities

1. The cashier is guided by the finance department in business and the front office leader in administration.

2. Record the names and quantities of dishes, sprinklers, cigarettes, etc. according to the menus, recipes and wine lists filled in by the front desk personnel, input them into the computer accurately and check them in time.

3. Accurately, timely and quickly collect the amount recorded in the statement, print the invoice and stamp it.

4. Fill in the payment form according to the summary amount every day, and submit it to the accounting office for review the next day.

You have no right to change the bill without permission. Payment documents must be numbered consecutively, and scrap settlement documents shall be submitted to the finance office for review after being signed and confirmed by relevant personnel. You have no right to ask the relevant personnel to sign and modify the document, only to sign and modify the document in duplicate.

6. Be responsible for the accuracy and safety of turnover. Take good care of the business balance and reject counterfeit money, otherwise you will be responsible for the shortage.

7. Keep business secrets. Don't reveal the business secrets of the restaurant at will, and don't invoice customers at will.

8, abide by the relevant system of the front desk, timely find, collect and feedback the opinions of the guests.

9, keep the bar and work area clean and tidy, in line with the requirements of the front office.

10. Complete other temporary tasks arranged by leaders in time.

Job responsibilities of the recorder

1. Fill in the report according to the operating procedures. The dishes, quantity and amount should be true and accurate, and the amount should be consistent in case. If there is any mistake, you are responsible.

2. The settlement documents must be copied as a whole, and cannot be filled in individually.

3. The next morning, after summarizing, submit the report together with the order to the financial office.

4. The signature of the manager and the signature of the general manager are required for free (no discount is allowed for free); Discount should be signed by the relevant leaders according to the scope of authority, with specific reference to the relevant hotel management system; Before handling tax exemption or discount, the recorder shall see the signature of the established leader as required.

5. Keep the settlement documents properly, and report the loss at 200-500 yuan each.

6. Do not abuse power for personal gain or collude with others to do things that harm the interests of the hotel. Once found, it will be severely punished, and those with serious circumstances and bad nature will be removed from the list.

7. You must personally stamp the "confirmation" stamp on the menu side dishes, and others are not allowed to stamp it. At the same time, check whether the menu side dishes and bookkeeping items are consistent.

8. Accept the business guidance, inspection and evaluation of financial accounting.

Accounts receivable management system

In order to strengthen the management of restaurant current accounts, control the occupation of accounts receivable and reduce the loss of bad debts, this system is formulated.

I. Accounts receivable

1. Accounts receivable are unrecovered restaurant expenses in the form of accounting bills or vouchers.

2. Accounts receivable should occur in units and individuals with good credit. All units and individuals who want to pay their debts, restaurants should seriously investigate and estimate correctly. If bad debts of accounts receivable are caused by negligence, the economic responsibility of the parties concerned shall be investigated. For units and individuals with poor reputation, credit sales should be put an end to.

3. After the occurrence of accounts receivable, the financial department should urge the manager to reconcile with the current units and individuals, analyze the aging of accounts receivable, ensure the accuracy of accounts receivable, and timely collect them. Accounts receivable from restaurants should be recovered within 30 days from the date of consumption.

4 after the occurrence of bad debts, financial accounting should write the detailed process of bad debts and dunning.

Restaurants are not allowed to make provision for bad debts. The bad debt losses incurred shall be approved by the general manager, and then submitted to the chairman or his authorized person for approval. The financial accounting of the restaurant will handle the corresponding accounts and include them in the management expenses.

Two. receivable other

1. Other receivables refer to all kinds of temporary receivables except accounts receivable and prepayments, including: all kinds of indemnities, fines, deposits, prepayments to employees, etc.

2. Other receivables generated by the restaurant should be recorded accurately and timely, and attention should be paid to collection. Other receivables shall be recovered within 30 days from the date of occurrence. If the employee's personal receivables cannot be recovered on time, it will be deducted from the employee's personal salary in the current month.

Third, internal suspense and free handling.

1, the consumption (including suspense) of each unit in the system is priced at 8.8% (only refers to dishes); Personal consumption (including suspense) in the system is priced at 15% discount (dishes only).

2. The general manager enjoys bill immunity, but the specific reasons shall be explained. The exemption details of the general manager's motion shall be submitted to the board of directors for review by the Finance Department every month.

Reimbursement system

1. After the reimbursement personnel attach the relevant invoices to the "expense reimbursement form" or "payment settlement certificate", small bills (such as tickets) should be attached to the attachment in the form of scales according to the face value, and large bills should not be pasted, so it is best to fix them with pins or paper clips.

2 according to the classification of the original documents, truthfully fill in the "expense reimbursement form" or "goods settlement certificate". After the head of the department reviews and signs the opinions, he shall submit the financial accounting to review the completeness of attachments and contents, the legality of bills, and the standardization of filling. Then submit it to the general manager for review and sign the reimbursement opinions: "agree to reimbursement (payment)", "agree to reimbursement (payment) how much" and "disagree to reimbursement (payment)". When the general manager signs, he can not only sign his own name, but also not sign his own opinion.

3. Financial accounting has the right not to reimburse illegal overspending and untrue bills.

4. The cashier shall pay the monetary fund with the above-mentioned signed "expense reimbursement form" or "payment settlement voucher".

5. The expenses reimbursed by the general manager must be signed and approved by the chairman or the authorized person of the chairman, and the expenses reimbursed by him shall not be declared by others, otherwise the financial office has the right not to reimburse; The expenses reimbursed by the assistant general manager must be signed by the general manager, otherwise they will not be reimbursed. In case of violation, the reimburser and cashier will be fined 20% of the reimbursement amount (but not less than 50 yuan/person), and the illegal income will be returned.

6. Reimbursement procedures.

The manager fills in the expense reimbursement form or payment settlement voucher-the signature of the department head-the signature of the financial accountant-the signature of the general manager-and the cashier reviews the reimbursement.

Lending system

In order to speed up the turnover of restaurant liquidity, ensure the normal expenses of daily operation and standardize the loan procedures, this system is formulated.

1, the buyer and the cashier at the bar implement the imprest system, with the imprest amount of 2,000 yuan for the buyer and 3,000 yuan for the cashier at the bar.

2, the loan amount control, before the account is not clear, after the account is not borrowed.

3. Purchasing personnel should purchase according to the approved purchase requisition. When the amount of goods exceeds its imprest, the loan slip should be filled in correctly, and after being approved by the financial accounting and signed by the general manager, the cashier can borrow money.

4. When other personnel borrow money on business, they should fill in the loan slip, which should be signed by the department manager, audited by financial accounting and signed by the general manager for approval.

5. Anyone who borrows money from the financial office on business trip or business trip shall not be reimbursed within the time limit or use public funds for personal use. After three days, he will settle the bill himself, and the financial office will urge him to submit an expense account after three days, otherwise the financial office has the right to deduct the loan when paying the salary.

6. In principle, restaurants do not handle employees' private loans, and special circumstances can be handled within the employee's monthly salary standard, but to control the quantity and time, the department head shall bear joint responsibility; Employees' private loans should be repaid within 30 days.

7. Loan procedures.

Fill in the loan slip-financial accounting audit-general manager's approval-cashier's office to collect money

Check, invoice and seal management system

First, check management.

1. Restaurants must open an account with a reputable local bank for deposit, withdrawal and transfer.

2. In order to ensure the safety of funds, it is not allowed to open multiple accounts in the same bank, and it is not allowed to transfer and settle accounts between two bank accounts in the same restaurant.

3. Bank accounts shall not be leased, lent or transferred to other units or individuals for use.

The check is kept by the cashier (in the safe). When using checks, you should fill in the "Register of Issuing and Receiving Blank Checks", and fill in the payee, date, purpose, amount and check number. After approval, it shall be sealed and signed by the recipient for future reference.

5 fill in the wrong check must be stamped with the "invalid" chapter, and the current month's voucher stub bound together, and the corresponding registration in the deposit journal.

6. Blank checks and future checks shall not be issued.

Second, the invoice management

1. To establish an invoice receiving registration form, it must be signed by the receiver.

2. Cashiers should know the purchase, use and storage of invoices in time to avoid the shortage of invoices affecting normal business.

Third, seal management.

1. All kinds of seals must be properly kept by the responsible persons and used in strict accordance with the specified purposes.

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

(2) The personal seal of the retained bank shall be kept by the cashier.

2. When a cheque or other business needs to be stamped, it must be stamped by the custodian himself. The seal shall not be lent to others at will, otherwise the custodian shall bear joint liability for the problems arising therefrom.

3, seal transfer must go through the written formalities; The transfer of seals to non-designated personnel must be approved by the chairman of the board of directors.

Cash management system

1. Cash settlement range.

(1) Employees' salaries and allowances.

(2) All kinds of labor insurance, welfare expenses and other personal expenses stipulated by the state.

(three) the price of agricultural and sideline products and other materials purchased from individuals.

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

(5) Sporadic expenditures below the settlement starting point (1000 yuan).

Payments that do not fall within the above-mentioned cash settlement scope shall be settled by cheque, and special circumstances shall be handled separately after being approved by the general manager and financial accounting.

2. Cash reserve on hand. The cash on hand in the restaurant shall not exceed 5,000 yuan, and the cash exceeding the limit shall be deposited in the bank in time. If it is below the limit, it can be withdrawn from the bank as appropriate, and special circumstances need to be reported to the general manager for approval.

3, financial personnel to withdraw cash from the bank, should fill in the "blank check issuance and collection register", and indicate the purpose and amount.

4. If it meets the scope of cash settlement, the cashier shall pay cash with valid reimbursement vouchers or payment vouchers such as invoices, payslips and loan slips, which shall be signed by the manager, audited by financial accounting and approved by the general manager.

5. Payee of advertising fee, payment for goods, etc. A company with a bank account must pay by transfer check, not by cash or cash check.

Warehouse management system

First, the basic requirements of warehouse management

Must truly reflect the procurement, sales and storage of all kinds of materials needed by the company's operation, provide original, true and accurate operating cost information for finance, and be responsible for the safety and integrity of the inventory materials.

Second, the warehouse working environment requirements

1, warehouse goods must be classified, orderly and labeled according to varieties and specifications. All kinds of articles are not allowed to be misplaced.

2. Keep the warehouse floor clean, hygienic and dry, and do a good job of "six precautions".

3. Other personnel are not allowed to enter and leave the warehouse at will.

Three, warehouse management measurement and calculation requirements

1. The units of measurement used by the warehouse keeper before or after bookkeeping must be unified. If the measuring units are mixed, the losses caused by financial confusion and untrue cost reflection shall be borne by the warehouse keeper.

For example, the storage of drinks should not be based on boxes and pieces, but on the complete minimum measurement unit "bottle".

2. When calculating the weight of dishes, the unit of measurement must be gold or kilograms or grams.

Such as: vegetables, fish, meat, rice flour, rapeseed oil, etc.

3. The first-in-first-out method is adopted for the calculation of each incoming and outgoing material, and two decimal places are required for the amount.

Four, warehouse keeper daily work norms

1. The warehouse keeper should work closely with the buyer and chefs at all stalls to keep a reasonable inventory, and it is forbidden to be out of stock.

2. When the warehouse accepts the goods, it shall check the quality and quantity of the goods together with the quality inspector. For items purchased sporadically, it is necessary to check whether the procurement procedures are implemented. If the procurement procedures are not implemented, the warehouse keeper has the right to refuse warehousing; Under special circumstances, if purchasing orally, the warehouse keeper shall be informed in advance; The warehouse keeper shall organize the acceptance of warehousing materials in strict accordance with the procurement acceptance standards.

3. The storekeeper has the right to refuse to store deteriorated, expired, counterfeit and other fake and inferior materials, and deduct a certain proportion of water impurities for water supply and vegetables according to the actual situation.

4. Fill in the "Fresh Food Acceptance Sheet" and "Receipt Sheet" according to the acceptance items, which will take effect after being signed by the chef, warehouse keeper or supplier's agent. This single copy is made in quadruplicate, the first copy is submitted to the supplier as the closing voucher, the second copy is kept by the warehouse keeper and registered in the warehouse account, the third copy is sent to the cost accounting group according to the inventory category, and the fourth copy is summarized and sent to the financial office according to the supply category. ..

5, adhere to the principle, in addition to minor repair materials, sporadic office supplies, all inventory items must issue a receipt or acceptance certificate, without the approval of the chief financial officer shall not store items.

6. All the gifts provided by the supplier must be accepted and put into storage, and a "receipt form" should be issued, and a "material requisition form" should be filled in when leaving the warehouse.

7. The receipt shall not be falsely opened, supplemented, missed or filled in in single form, and must be copied in whole form. Otherwise, the financial responsibility or even criminal responsibility of the warehouse keeper shall be investigated.

8. After the goods are put into storage, the warehouse keeper shall store them according to the category, quality characteristics and purchase batch, and fill in the labels.

9. The goods to be claimed shall be filled in by the claim clerk, and the warehouse keeper shall not deliver the goods until the responsible person of the relevant department, the warehouse keeper and the claim clerk sign it, and fill in the "Outbound Order". The outbound order is in quadruplicate, one kept by the requisitioning department, one kept by the warehouse keeper and registered in the warehousing account, and the other two are summarized by inventory category and sent to the finance department the next day.

10. The materials managed by the warehouse keeper are not allowed to be lent out without authorization, and the offenders shall bear the economic responsibility and go through the relevant formalities for material allocation.

1 1. The issuing principle of "bringing forth the old and bringing forth the new, first in first out, supplying according to regulations and saving materials" shall be implemented when issuing the inventory, and the inventory shall be checked at any time. If the warehouse keeper violates the principle of issuing materials and causes losses such as deterioration, invalidation and mildew of the inventory, he shall bear corresponding economic responsibilities.

12. The warehouse keeper should register the warehouse subsidiary ledger at any time according to the correct warehousing and warehousing documents, so that the figures are clear, the names and specifications are complete, and the balance is settled in time.

13. The warehouse account requires daily statement and monthly statement, with complete contents (abstract, product name, quantity, unit price, amount, specification, balance, total amount of this month, cumulative amount of this year, previous page, next page, etc.). ), the account and the account table are consistent.

14. Used for dry goods, low-value consumables, materials and supplies, fuels, etc. Slow-moving or poor quality, expired, the return should be issued a "red receipt."

15. Report the inventory of the previous day to the finance office on time every day, conduct on-site inventory at the end of each month, and fill in the inventory table. If there is any profit or loss in the inventory, the reason shall be found out immediately and adjusted accordingly after approval.

16. All materials issued by the supplier, materials receipt, goods pricing notice, etc. shall be bound monthly and properly kept.

17. Check the inventory every day and make it meet the highest and lowest reserve standards. If it is lower than the minimum reserve, submit a purchase application in time and notify the supplier to deliver the goods after being signed by the financial accountant and the general manager.

Warehouse safety management system

1. Without approval, no one is allowed to enter the restaurant warehouse, except the warehouse keeper and relevant personnel needed for business and work.

2. Personnel who need to enter the warehouse due to work must go through the warehousing registration formalities before entering the warehouse, and be accompanied by warehouse personnel. It is forbidden to enter the warehouse alone. After the warehouse personnel have finished their work, they should take the initiative to ask the warehouse management personnel to check when leaving the warehouse.

No visitors are allowed in the warehouse, and no one is allowed to visit the warehouse.

4. The warehouse is not allowed to keep the goods on behalf of others, and other units or departments are not allowed to keep the goods without the consent of the leaders.

5, any personnel, except the acceptance personnel, are not allowed to try warehouse materials.

6. No fire is allowed in the warehouse, and inflammable and explosive articles are not allowed to be piled up. It is strictly forbidden to connect wires without permission in the warehouse.

7, the warehouse should regularly check the effectiveness of the use of fire prevention facilities, and do a good job of fire prevention.

8, the goods in the warehouse should be classified storage, warehouse shelves and the main channel to ensure a certain distance, goods and walls, lighting, roof to keep a safe distance.

9. Incandescent lamps with lighting limit less than 60 watts are not allowed in the warehouse, and flammable materials are not allowed to be used as lampshades. Iodine tungsten lamp, electric irons, electric stoves, AC radios, televisions and other electrical equipment are not allowed. The lighting of the chemical warehouse should be equipped with explosion-proof devices, and the warehouse should be ventilated. All items should be labeled, indicating the name, specifications, performance and purchase price.

10, the power switch of the warehouse should be located outside the door to prevent rain and moisture. Conduct a comprehensive inspection of the wires once a year. If it is found that it may cause ignition, short circuit, fever and poor insulation, it must be repaired in time.

1 1. When goods are put into storage, fire must be prevented. Wet goods are not allowed to be put into storage. After the goods are put into storage for half an hour, the personnel on duty should check the safety situation once. When the articles are stacked for a long time, they should be turned over and cleaned to prevent spontaneous combustion.

Warehouse material management system

1. The warehouse keeper of the restaurant warehouse should strictly check the specifications, quality and quantity of the incoming materials. If it is found that the quantity does not conform to the invoice and the quality specification does not meet the requirements of the user department, the warehouse shall be refused, and the goods acceptance quality report shall be submitted to the purchaser immediately.

2. For the materials that have gone through the acceptance formalities, the "Material Requisition Form" must be filled in, and the warehouse should keep an account accordingly. After the materials are accepted and put into storage, the warehouse is responsible for dealing with all problems such as shortage, deterioration and mildew.

3. When picking materials, each department must fill in a "picking list" or "internal transfer voucher", which will be signed by the manager of the using department and then submitted to the warehouse for signature.

4. The warehouse keeper must deliver the goods in strict accordance with the procedures of warehousing first and then delivering the goods. It is strictly forbidden to deliver goods with white stripes, and it is strictly forbidden to go through the formalities after delivery.

5. The warehouse shall establish "Material Purchasing, Receiving and Inventory Cards" for all materials. All purchased and received materials should be recorded immediately, so as to reflect the increase or decrease of materials in time and ensure the consistency of accounts, materials and cards.

6. Warehouse personnel should regularly check the inventory materials. If overflow or damage is found, they should go through the formalities of reporting the material inventory gains and losses, fill in the "Report of Commodity Material Inventory Gains and Losses", and then make corresponding bookkeeping after being audited by the accountant and general manager of the finance department, and report one copy to the accountant and general manager of the finance department.

7. In order to cooperate with the purchasing staff in preparing the purchasing plan, timely reflect the inventory quantity and save the use of funds, the warehouse keeper shall prepare the inventory balance table at the end of each month and submit it to the general manager and the finance department before the 3rd of the following month.

8. All materials and materials shall have a fixed minimum reserve and a fixed maximum reserve. The warehouse administrator puts forward the purchase requisition plan to the purchaser in time according to the inventory situation, and the purchaser orders according to the purchase requisition quantity and controls the inventory quantity.

9. The warehouse management department shall be responsible for the supply shortage caused by the warehouse management personnel's failure to submit the purchase requisition in time. The warehouse applies for purchasing according to the minimum inventory, and if the buyer fails to arrive on time, the responsibility shall be borne by the buyer.

storage system

In order to strengthen the property management of restaurants, ensure the correctness of property inspection and accurately calculate the operating costs, this system is formulated.

I. Scope and requirements of the list

1. Inventory includes: cash, inventory and fixed assets.

2, financial books should be registered before the inventory. Materials that have been received during the inventory period but have not been properly accounted for shall be stored and marked separately.

Second, the inventory count

1. Inventory counting includes raw materials, fuels, materials and supplies, low-value consumables and inventory goods.

2. Inventory method: monthly inventory and year-end inventory are adopted.

3, inventory personnel:

(1) Reviewer: the warehouse keeper or the person in charge of the goods is responsible for counting the quantity.

(2) Supervisor: heads of departments and financial accountants are responsible for inventory supervision. The inventory personnel will stop taking vacations on the day of inventory and arrive at the inventory location on time.

4. All inventory is based on the principle of static inventory, so the entry, exit and movement of property should be stopped after the inventory begins.

5. All inventory data must be based on the actual data of inventory, weighing or conversion, and data shall not be determined by estimation, and data records shall not be forged.

6. After the inventory is completed, the inventory personnel shall fill in the "Inventory Sheet", which shall be signed by each responsible person in duplicate. The first copy shall be kept by the Finance Department for accounting the inventory gain and loss; The second copy shall be kept by each department for future reference.

7. Periodic inventory system is used to determine the cost of fresh goods and vegetables, and perpetual inventory system is used to determine the cost of other inventories.

Third, cash on hand.

1. Cash inventory: including cash, bank deposits, checks, etc.

2. Inventory method: adopt regular (year-end inventory on 25th of each month) and irregular spot check.

3. Counting personnel: cashier (counting personnel) and accountant (counting personnel).

4. The time for cash counting shall be before receipt and payment occurs in the morning of the counting day, or after closing the account in the afternoon of the same day.

5. Before counting the banknotes, the banknote counter should block and turn on the banknote counter after checking the account book, and the banknote counter and the banknote counter will count the banknotes together.

6. Participants shall fill in the "Cash Inventory Form" in triplicate according to the actual inventory situation. After both parties sign, the first copy shall be kept by cashier, the second copy by accountant and the third copy by office.

Fourth, the account does not match the actual treatment

1. If there are omissions, errors, calculation errors, unclear accounts or unclear records in the accounts, the bookkeeper shall correct them, and if the situation is serious, he shall report to the general manager and the chairman for handling.

2. If the account figures are altered, not stamped, have no vouchers to check, are difficult to check or have fictitious figures, they shall be reported to the General Manager and the Chairman for handling.

3, property management personnel in the following circumstances, should report to the general manager.

(1) Engaging in malpractices for personal gain, such as stealing, exchanging or turning public affairs into private affairs;

(2) Failing to report the act of transferring, borrowing or damaging property without approval;

(3) The property is stolen, lost or damaged due to failure to fulfill the custody responsibility or negligence.

Employee code

Section 1 Staff Daily Management System

Article 1: Take the staff passage to and from work and accept security inspection.

Article 2 You need to punch in for work and meals, and you are not allowed to miss or punch for others. If you miss it, you should inform the department head in time.

Article 3 Employees who really can't go to work for some reason should ask for leave in advance. If there are special circumstances, you should try to inform the department head and get permission on the same day, otherwise it will be regarded as absenteeism.

Article 4 During working hours, you are not allowed to go shopping, eat, listen to tape recorders, watch TV, sing, make noise or chat in uniform.