How to manage the hotel?

Part I: Administrative management system.

I. Regular meeting management system

In order to arrange and summarize daily work, correct mistakes in work in time, promote inter-ministerial cooperation, strengthen inspection and improve service quality, the regular meeting system is established as follows:

Measures for the management of weekly meeting of managers

Objective: To strengthen the weekly manager meeting and improve the meeting efficiency.

Rule number one. The regular meeting of department leading cadres is planned to be held once every Friday, presided over by the general manager and assisted by the general manager.

Management, attended by all department heads.

Article 2. The main contents of the meeting are:

A the general manager conveys the relevant documents of the group company and the spirit of the office meeting of the general manager of the hotel.

B the heads of all departments shall report the work of the week and the problems that need to be submitted to the general manager or other departments for coordination and solution.

C. The general manager will comment on the work of each department this week, put forward the main points of next week's work and make arrangements.

D. Other problems to be solved.

Article 3. Participants in the regular meeting should speak freely and hold their own opinions, and are allowed to hold different opinions and reservations.

Opinions, but once the meeting forms a resolution, no matter whether the individual agrees or not, it must be seriously implemented.

Article 4. Strictly abide by the meeting discipline and keep the meeting secret. Not allowed until the meeting decision is officially announced.

Unauthorized disclosure of the meeting contents will affect the implementation of the resolution.

Measures for the administration of departmental regular meetings

Rule number one. The regular meeting of the department should be held at 8: 00 every morning on time.

Article 2. The regular meeting is 1-2 times a day.

Article 3. The department foreman and team leader have the right to hold temporary regular meetings to arrange the reception of important members according to the work needs.

Article 4. Contents and procedures of regular departmental meetings

A. check attendance and incumbency.

B. Check gfd and his working mental state.

C check skills and knowledge of service, production and sales, such as familiarity with menus, wine lists and staple food lists.

Situation; Post responsibility system, service procedures, matters needing attention, etc.

D summarize the work of the previous day, ask questions and correct them, and give praise and criticism.

E. arrange a day's work.

(1) Customer information report and analysis.

(2) Division of labor and emergency adjustment.

(3) Matters needing attention and work priorities.

F. Recite enterprise philosophy.

Second, the attendance management system

Rule number one. Attendance record

1. Each department calls the roll. At the end of the month, the person in charge of the department shall submit the attendance sheet to the finance department, and the person in charge of attendance shall not practice favoritism and malpractice.

2. The attendance sheet is an important basis for the financial department to formulate employees' salaries.

Article 2. Attendance category

1. Late: Anyone who fails to show up for work within 5-30 minutes after working hours will be deemed to be late and fined 5-30 yuan.

2. Leave early: those who leave their posts 5-30 minutes before asking for leave from the competent leader will be deemed to have left early and fined 5-30 yuan.

3. Absenteeism: In any of the following circumstances, it shall be treated as absenteeism.

(1) Those who arrive late or leave early for more than 30 minutes each time, or those who leave early for more than 30 minutes on the same day, will be treated as twice the accumulated absence time. More than 2 hours will be treated as absenteeism 1 day.

(2) Absence from work shall be calculated according to the actual number of days if no vacation or personal leave certificate is issued.

If the leave is not approved, and the person does not return to work after the deadline, the absence will be calculated according to the actual days.

(3) Those who disobey the shift or shift arrangement and take time off by force will be absent from work according to the actual number of days.

(4) AWOL, calculated according to the actual number of days absenteeism.

(5) Those who do not obey the work arrangement and change jobs will be absent from work according to the actual number of days.

(6) AWOL, according to the actual number of days.

(7) Absence from work will be fined 3 times.

4. Personal leave

Employees who have something to ask for leave should fill in the leave slip in advance. Implement the system of unpaid leave.

Permission to leave:

(1) The employee asks for leave at 8:00- 17:00, and the salary is calculated by the hour (for example, going out on business,

Go home and wait. ).

(2) Leave within 2 days must be approved by the department head.

(3) Leave for more than 3 days (including 3 days) shall be signed by the department head and submitted to the General Manager for approval.

(4) The leave of managers shall be submitted to the General Manager for approval.

Three. Measures for the administration of office supplies

Objective: In order to ensure the normal work of the company and standardize the management and control of the procurement and use of office supplies, the management measures for office supplies are formulated as follows:

Rule number one. Scope of office supplies

1. Distribute on time: manuscript paper, pens, notebooks, glue, paper clips, pins, staples, etc.

2. Plan as required: printer toner, ink cartridge, file folder, file cover, inkpad, stapler, battery, calculator, carbon paper, floppy disk, check folder, etc.

3. Centralized management category: office equipment consumables.

Article 2. Procurement of office supplies

According to the application of each department and the use of office supplies, the keeper puts forward a purchase order, which is submitted to the competent accountant for review and approved by the general manager.

Article 3. Distribution of office supplies

1. Every employee will be given 1 ballpoint pen when they join the company, and the refill will be changed.

2. Each department issues 1 original paper every month.

3. Department heads issue 1 notebooks every six months, and employees issue 1 notebooks every three months.

4. Glue and staples, paper clips, pins, etc. It shall be collected as required and shall not be wasted.

5. Office printing paper, ink cartridges, toner, etc. It should be used less and collected as needed.

Four. Regulations on the Management of Personal Articles of Employees

Rule number one. The company issues uniforms for different positions according to different positions of employees.

Article 2. The company should provide daily necessities, such as luggage and tableware. Employees with job requirements.

Article 3. All employees working in the company should get employee number plates and employee manuals.

Article 4. Every employee has to pay 500 yuan's clothing and luggage fee, which will be deducted from his salary every month.

Article 5. When employees leave their jobs, they must fill in the resignation form and hand in all their personal belongings before leaving the company.

Article 6. Employees must wash their clothes and bedding when they leave their jobs and return them to the warehouse.

Five, staff canteen dining management system

Rule number one. Employees must eat in the staff canteen. It is forbidden to eat in dormitories, corridors, offices and other places. 20 yuan will be fined for violating 1 time.

Article 2. In the operating room of the canteen, other idle personnel are not allowed to enter at will, and 20 yuan will be fined for violating 1 time.

Article 3. When eating, you should line up for dinner. No crowding, slapstick and loud noise, so as to eat as much as you want and avoid waste.

Article 4. Employees should pay attention to maintain indoor hygiene when eating, do not spit everywhere, do not litter, and do not smoke in the canteen.

Article 5. Diners should form the habit of caring for public property, and are not allowed to damage tableware, dining table and dining chair. The damage should be compensated at the original price.

Article 6. 50 yuan was fined for finding the phenomenon of falling rice.

Six, staff dormitory management system

Rule number one. Dormitory is a place for employees to rest, and the environment must be kept clean.

Article 2. Employees should be on duty by turns, and the dormitory should be cleaned daily.

Article 3. Don't talk loudly in the staff dormitory, or you will be fined 20 yuan.

Article 4. High-power electrical appliances and electric furnaces shall not be used in the staff dormitory.

Article 5. It is forbidden to scribble nails in the dormitory during civil strife, and offenders will be fined 20 yuan.

Article 6. Gambling and drinking are strictly prohibited in the dormitory. Once found, depending on the seriousness of the case, a fine of 50-200 yuan will be imposed.

Article 7. Controlled knives are not allowed to be stored in the dormitory. Once found, they will be fined or dismissed.

Article 8. Male and female employees are not allowed to live together. Once discovered, they will be fired.

Article 9. Without the consent of others, you are not allowed to turn over other people's articles, and the offender will be fined 20-50 yuan.

Tenth spare parts in the dormitory shall not be damaged, and offenders shall pay compensation according to the price.

Article 11 20 yuan will be fined for failing to clean the shift.

Seven, employee bath management regulations

Rule number one. The shower time for employees is in the shower room of the recreation department every Wednesday.

Article 2. The specific time of bathing will be notified in detail according to the business hours.

Article 3. Employees should bring their own bath products when taking a bath.

Article 4. Employees should clean the bathroom after bathing.

Eight, about the use of walkie-talkie regulations

Rule number one. As a communication tool for hotel office, walkie-talkie can only be used in the workplace.

Article 2. The walkie-talkie is only allowed to be used during reception service, and cannot be used as a private contact.

Article 3. When using the walkie-talkie, you must use headphones and keep the volume to a minimum.

Article 4. The walkie-talkie must be properly kept to ensure smooth use.

Article 5. When the work is handed over, the walkie-talkie and earphone must be handed over to the warehouse.

Article 6. If the walkie-talkie is damaged or lost due to personal reasons, the user should compensate according to the price.

Part II: Financial management system.

Objective: To strengthen financial management, effectively control the use of funds, reduce company expenses and save costs.

I. Administrative Measures for Financial Loans and Write-offs

Rule number one. The borrower shall first fill in the loan voucher, indicate the purpose of the loan, and be signed by the department head, who shall

After the accounting audit, General Manager Sun reviews and signs, he goes to the finance department to collect the money.

Article 2. After the expenses occur, submit the reimbursement form to the financial department for reimbursement.

Article 3. Reimbursement documents should provide legal reimbursement documents (except in special circumstances).

Article 4. To provide scattered small documents, it is necessary to stick multiple documents on a piece of white paper in a ladder way.

And the total amount is settled, and the receipt document should be attached if it needs to be put into storage.

Article 5. Reimbursement shall be made with a carbon pen, marked with the date of reimbursement and signed by the approver, General Manager Sun.

Article 6. The finance department should re-examine the reimbursement form and ensure that the amount is signed by the approver.

Pay, and affix the payment seal.

Article 7. Borrowers who borrow money to do business should follow the principle of being a daily newspaper on the same day. Under special circumstances, they must

The loan should be cancelled within three days.

Second, accounting management measures

Rule number one. Accounting is based on accrual basis and adopts debit and credit bookkeeping method.

Article 2. The fiscal year adopts the calendar year system, and the Gregorian calendar 1 month 1 day to1February 3 1 day is a fiscal year.

Article 3. The monetary unit of bookkeeping is RMB. Vouchers, account books and statements are all in Chinese.

Article 4. Accounting subjects shall be subject to the industrial accounting system formulated by the state and formulated in combination with the specific conditions of the company.

Article 5. Accounting vouchers. Use self-made original vouchers and foreign original vouchers.

(1) Self-made original vouchers refer to receipt documents, outbound documents, travel expense reimbursement documents, expense proof documents,

Purchase requisition, collection receipt, loan slip, etc.

(2) Foreign original documents refer to vouchers, invoices, receipts, etc. When this unit has business contacts and labor relations with other units or individuals, it is sent to this unit by the other party.

(3) Accounting vouchers shall be kept for fifteen years.

Article 6. Accounting statements should be filled in in time according to the requirements of the finance and taxation department and the finance department of the group company.

Third, the cost accounting management measures

Rule number one. The calculation of operating costs should be based on the direct costs of various business activities, such as materials, materials, packaging fees at the time of purchase, transportation fees, taxes, etc. And these expenses should be added to the purchase price of raw materials and materials.

Article 2. In the restaurant's food raw materials, the expected loss value of various foods in the processing and manufacturing process should also be added to the product cost.

Article 3. The freight and packaging fees paid for the goods purchased for the sale of stadiums and gymnasiums shall be included in the expense items and shall not be spread into the cost.

Article 4. The loss of room service equipment and the consumption of customer spare parts should be regarded as direct costs.

Article 5. Vehicle depreciation, fuel consumption, road maintenance fees and bridge tolls can be used as cost accounting.

Article 6. The water, gas, heat energy, wages and welfare expenses consumed by various business departments in their business activities are treated as non-operating expenses.

Four. Measures for cash and liquidity management

Rule number one. With the consent of the group finance department and the bank, a certain amount of cash on hand is kept. The part exceeding the cash amount shall be deposited in the bank on the same day, and shall not be used for cash of operating income except in special circumstances within the prescribed scope.

Article 2. Scope of cash payment: salary, subsidy, welfare, travel expenses, reserve fund and cash expenditure at the transfer starting point.

Article 3. Procedures and regulations for cash receipt and payment:

In cash receipt and payment, we must carefully examine whether the cash receipt and payment vouchers conform to the procedures, whether the expenses are reasonable, whether the leaders approve them, whether the handlers and witnesses sign and seal them, and whether there are complete and legal original vouchers.

Article 4. After cash receipt and payment, invoices, receipt and payment documents or original vouchers must be stamped with "cash receipt and payment" or "cash receipt and payment" chapter.

Article 5. The accountant in charge must check the cash amount every day and check the cashier's cash on hand.

Article 6. Save the use of working capital and use it as needed to ensure the normal operation of approved supply business activities.

On the premise of need, with less funds, greater economic benefits can be achieved.

Article 7. All business departments are required to strictly control the inventory goods when making plans, and the funds occupied by materials and raw materials shall not exceed the proportion, that is, the ratio of total business to inventory in the same period is 2: 1.

Article 8. In principle, liquidity shall not be used for overstocked goods, except those approved as special reserves. Only the overstocked materials can be compressed and the capital occupation can be reduced.

Article 9. On the premise of complying with national policies and the requirements of Group Finance and General Manager of the Company, we will speed up capital turnover, expand business and reduce the occupation of working capital.

Verb (abbreviation of verb) Measures for the Administration of Collection Checks

Rule number one. Check whether the transfer cheque has the legal person's seal and financial seal, the name of the bank where the account is opened, the issuing unit and the magnetic code, and there shall be no creases.

Article 2. The name, work unit, ID number and contact number of the holder are written on the back.

Article 3. This check is valid for ten days.

Article 4. Minimum starting point 100 yuan.

VI. Inventory Management System

Rule number one. purpose

In order to ensure the correctness of the inventory and property inspection, make the inventory work rule-based, and strengthen the manager.

Member's responsibility, in order to achieve the purpose of property management, these measures are formulated.

Article 2. Inventory range

(1) Inventory: refers to raw materials, materials, commodities, catering accessories, engineering materials and spare parts maintenance materials.

Materials, etc.

(2) Financial inventory: refers to cash, bills and securities.

(3) property inspection: refers to the inventory of fixed assets, custody assets and low-value consumables.

1. Fixed assets: including land, buildings, machinery and equipment, transportation equipment, production equipment, etc.

2. Custody assets: items provided by suppliers and settled after use.

3. Low-value consumables: tools, appliances, etc. The purchase value does not reach the standard of fixed assets.

Article 3. Method and time of counting

(1) Mid-year and year-end inventory

1. Inventory: all management departments, buyers and financial departments implement comprehensive management at the end of the year (in the middle of the year).

General inventory, time: mid-year inventory is on June 30th, 31; The year-end inventory time is 65438+February 30th, 3 1.

2. Finance: The finance department is responsible for accounting inventory.

3. Property: All departments shall conduct a comprehensive inventory together with the financial department at the end of the year (mid-year).

(2) Inventory at the end of the month

At the end of each month, all departments and the Finance Department shall conduct a comprehensive inventory of all inventories on the 30th of each month.

Article 4. Tasks and responsibilities of personnel

(1) Chief Supervisor: the chief commander appointed by the general manager to take charge of the inventory and supervise the progress of the inventory.

Line and abnormal matters reported to the general manager for ruling.

(II) Person in charge: The person in charge of each department is responsible for the promotion and implementation of the actual inventory.

(3) Counting staff: designated by each department, responsible for counting the quantity.

(4) Supervisors: persons appointed by the general manager.

(5) Meeting person: designated by the Finance Department, responsible for meeting minutes, and checked with the stocktaker in sections, which is true.

Data work.

(6) Collaborator: designated by each department, responsible for handling and sorting materials during inventory.

(seven) the specific projects of monthly inventory and irregular inventory work, but also set up inventory points and meeting points.

People have the same responsibility.

Article 5. Preparation before inventory.

(1) Inventory grouping: Before each inventory count, the financial department sorts out the inventory according to the inventory types and articles in advance.

Point personnel marshalling table ",inventory time, etc. , reported to the general manager for approval, release and implementation.

(2) Each department shall prepare tools for inventory in advance, and the required inventory table shall be submitted by the Finance Department.

get ready

1. Inventory shall be stacked in a neat, centralized and classified manner.

2. Cash, securities, etc. , should be sorted and listed by category.

3. All property cards should be prepared in advance according to the serial number of inventory.

4. Before counting, all property account books should be registered, and relevant documents such as receipts and purchase requisitions should be submitted.

Such as binding (one per month).

Article 6. Requirements for inventory implementation

1. responsible person, inventory responsible person, coordination responsible person, etc. It is required to carry out the inventory in strict accordance with the inventory procedures, and no favoritism is allowed.

2. Make every effort to ensure the safety of goods during inventory.

3. At the end of the inventory, all members of the inventory team are required to sign and confirm according to their duties.

4, after the inventory, the financial department will summarize the inventory situation, report to the general manager, special circumstances to

It should be emphasized that the inventory results should be archived.

5, according to the inventory situation, make a decision to deal with inventory loss and inventory surplus, and file.

Seven, storage management measures

Rule number one. The delivery time is set at 3:00-5:00 pm every Monday, Wednesday, Friday and Sunday (except in special circumstances).

Article 2. The general manager must sign the internal direct dial list or the external dial list before he can handle the external dial.

Article 3. Internal direct dial list is used for business and production of turnover items and consumables; And use the outbound order in the following situations.

Logistics Department (Engineering Department, Security Department, Office, Distribution Department) receives goods.

Article 4. Raw materials, materials and supplies, low-value consumables need to go through warehousing procedures and must be signed by the warehouse clerk. Dishes in raw materials and raw materials for pure water production should be directly allocated to the kitchen and production department, and only need to go through the acceptance procedures.

Article 5. After the fixed assets are purchased and accepted, they will be directly transferred to the user department, and the fixed assets management card will be filled in directly, but the receipt document will not be filled in.

Article 6. The storekeeper shall supervise the shelf life and appearance quality of the warehousing items, and shall not go through warehousing procedures when problems are found.

Eight. Measures for the administration of fixed assets

Rule number one. The finance department is responsible for the accounting management and depreciation of all the fixed assets of the company, including the main building, office building, factory building, staff dormitory, other garden buildings, machinery and equipment, cars and so on. Physical management is divided according to the principle of which department is used and which department is in charge.

Article 2. Establish a fixed assets card, and record the name, specification, quantity and unit price of fixed assets in detail.

Total quantity, date of purchase and construction, service life, place of origin and storage place.

Article 3. Depreciation years: 65,438+05 years for houses and 65,438+00 years for automobiles, and depreciation years for machinery, equipment and telephone systems are

8 years, the depreciation period of air conditioners and stereos is 6 years, and computers are 5 years.

Article 4. Depreciation accrual method adopts service life method.

Nine, raw materials and other materials procurement management measures

Rule number one. According to the banquet reservation and referring to the kitchen inventory and production plan, the chef and production class put forward the procurement plan.

Article 2. Submit the procurement plan to the finance department for review.

Article 3. The finance department fills in the purchase requisition, sends it to the general manager for approval, and then submits it to the buyer.

Article 4. The buyer shall be responsible for recording the price on the purchase requisition truly, accurately and clearly.

Article 5. After purchasing, the buyer will directly dial the raw materials into the kitchen and production workshop, and the keeper will cooperate with the chef or the production monitor for acceptance and signature.

Article 6. After the acceptance, the buyer will send the signed requisition together with the internal direct dial list and the purchase invoice to the general manager for approval.

Article 7. The buyer will submit the internal direct dial list and purchase invoice to the finance department for reimbursement.

Article 8. For the purchase of other items, each department shall apply for a purchase plan, submit it to the keeper of the finance department for review, and the accountant in charge shall sign it, and submit it to the general manager for approval before submitting it to the buyer for purchase.

X. Work specifications of the custodian

Rule number one. Responsible for recording the receipt, delivery, storage and custody accounts of all materials and commodities of the company, and sorting and classifying the materials receiving and dispatching documents of the warehouse the day before.

Article 2. Do a good job in the inventory of materials and commodities on a regular basis, so that the accounts, goods and cards are consistent.

Article 3. When the goods are put into storage, they must be filled in truthfully and accurately according to the items listed in the receipt to ensure accuracy.

Article 4. Outbound articles must be signed by the general manager.

Article 5. After each working day, the receipt and delivery documents should be recorded in time and submitted to the finance department.

Article 6. Warehousing materials must be neatly placed in a fixed position according to categories.

Article 7. Declare the materials in storage in time, and it is strictly forbidden to go through the formalities after leaving the warehouse first.

Eleven, reported loss, scrap management regulations

Rule number one. When the goods and raw materials are damaged or deteriorated and lose their use value, and need to be reported as damaged or scrapped, the storekeeper shall fill in the "Goods and Raw Materials Damage or Deterioration" report and submit it to the Finance Department.

Article 2. After being audited by the competent accountant, it shall be reported to the general manager for approval.

Article 3. Scrapping and damage of fixed assets and low-value consumables in various business departments shall be proposed by the competent accountant, sent to the general manager for instructions, and filed by the finance department.

Article 5. The amount reported as loss or scrapping should be recorded as non-operating expenses.

Twelve, internal audit management regulations

Rule number one. Carefully review the daily business report and bill of the cashier at the front desk, and correct the mistakes in time to ensure safety.

Certificate income is accurate. The checked report must be signed to show responsibility.

Article 2. Review the complete legal basis of bookkeeping, including subjects, correspondence, whether the loan is balanced, etc.

At the same time, check whether the original vouchers attached to the accounting vouchers are complete and conform to the regulations, whether the examination and approval procedures are complete, and whether the original vouchers are consistent with the accounting contents.

Article 3. Strictly implement the financial system and expenditure standards, and refuse to handle all the expenses that do not meet the requirements and the settlement that violates the principle of revenue and expenditure.

Article 4. Review the purchase voucher of raw materials and the signature of the buyer's reimbursement document on the direct dial list.

Article 5. Timely daily cost accounting requires that cost accounting must be reasonable and accurate, and the monthly cost profit rate can be calculated.

Article 6. To supervise the month-end inventory of the warehouse, check with the custody account according to the inventory table. If there are differences, it is necessary to find out the reasons in time and submit them for approval according to regulations.

Thirteen. Control and management of kitchen cost

Rule number one. The accounting procedure of kitchen cost: the quantity of remaining items in the kitchen at the beginning+the total price of purchased dishes in this period.

+Total price of spices used in the kitchen in this period-total price of dishes counted at the end of the period = direct cost of kitchen dishes in this period.

Article 2. The control of kitchen cost should start from the following aspects:

(1) Strictly control the output of dishes, ensure accurate feeding, and have someone in charge in the kitchen. After feeding,

After checking the weight of the remaining garbage, throw it into the staff meal to improve the staff meal.

(2) The dishes purchased directly by the buyer in the kitchen shall be verified and signed by the chef and keeper.

Only after warehousing, there should be a special person in charge of the food management in the kitchen, and the food should be managed at different levels. Items with high value and strict shelf life should be kept separately.

(3) Kitchen water, electricity and fuel should be based on the principle of saving glory and wasting shame.

(4) The use of seasonings should also be strictly in accordance with feeding standard, while ensuring the flavor and economy of dishes.

One for the hotel creates one more profit.

(5) When taking stock of the kitchen at the end of the month, the weight should be accurate and the price should be reasonable to ensure the current operating cost.

Accurate.

(6) The chef should know the dishes left in the kitchen every day to ensure the business needs.

At the same time, it is necessary to minimize the cost of kitchen inventory, reduce the amount of liquidity, and achieve the purpose of reducing the total operating cost of the hotel.

(7) Financial personnel should conduct spot checks on the kitchen yield every day to supervise the chef's work.

(8) At the end of each business period, it is necessary to compare the ratio of food income to food cost with the interest rate of the same industry.

Make a comparative analysis to find out the gaps and deficiencies, so as to further improve the hotel's own interest rate level.

(9) The ratio of food cost to food income in Meiyuan Business Hotel is 35% (water+electricity+fuel+).

Food procurement cost+seasoning cost = food cost; Among them, water, electricity and fuel account for 12% of the cost, the cost of purchasing dishes accounts for 80%, and seasoning accounts for 8%).