How to manage high-end tobacco and alcohol

High-end tobacco and alcohol management is one of the important aspects of hotel financial inventory management and is also the focus of monthly inventory review. Xiaoshan Hotel has standardized the management of tobacco and alcohol, clarified relevant responsibilities, and established a systematic management system. This is supplemented by the group's internal control report, internal audit report, and major event report information and execution efforts to ensure that all aspects of hotel inventory management are in place. Process, standards and supervision. At present, the high-end tobacco and alcohol management work of Xiaoshan Hotel can be mainly divided into four major parts: alcohol coding anti-counterfeiting management, tobacco and alcohol anti-counterfeiting label management, high-end alcohol empty bottle recycling and sales number management, and financial inventory management. These four tasks in the daily management of high-end drinks basically ensure that financial management can be extended to wherever the drinks are, making the entire management process continuous, achieving all-round and full-process control, and effectively blocking all links. loopholes. 1. Control the links that are prone to problems in daily management 1. The arrival and collection of drinks (1) All high-end drinks and some cigarettes in the hotel are uniformly distributed by the group supplies company (the other part of cigarettes are distributed by the tobacco company), from This eliminates the possibility of quality problems occurring at the source. (2) When the group supplies company drinks are delivered to the main warehouse, the general warehouse staff will check the integrity of the drinks one by one; Moutai needs to check the drink code with the delivery note, extract it on the lid, and record the number on the registration book Register. At the same time, attach anti-counterfeiting labels to the Moutai bottle (one in the upper left corner of the bottle and next to the bottle cap number). (3) When receiving drinks at the restaurant, the general warehouse staff must print out the code sheet for the drinks received, in four copies, ask the bartender to check and sign, and hand two copies to the bartender, one copy to the cost accountant, and one copy to keep in the warehouse . (4) When receiving high-end wine from the warehouse, the bartender adopts a one-for-one method, that is, the quantity of the empty bottle is used to receive the new wine. The warehouse is required to verify the wine label of the empty bottle (the upper left corner of the Moutai bottle is One, one on the bottle cap; one on the upper left corner of the Wuliangye bottle). At the same time, prepare a high-end wine empty bottle recycling form for each restaurant based on the return of empty bottles, and issue it for catering review. If you have any questions, please report them promptly on the main warehouse daily report. 2. Bartender management link (1) After the bartender receives high-end drinks from the warehouse, he must register the code of the high-end drink in the registration book, and submit a single copy of the code of the drink received to the cashier so that the cashier can Use the high-end wine code list provided by the warehouse to register electronically. (2) Distribute high-end drinks according to the order issued by the waiter, and require the waiter to sign at the corresponding code in the registration book. (3) Storage of wine (including wine storage by the agreed unit) must also be registered in the corresponding storage registration book, and the guest must sign for confirmation. (4) All empty bottles of high-end wine (including those brought by guests) must be returned to the main warehouse, and Moutai must be returned together with the outer packaging film. 3. Drinks sales (1) Every time the waiter goes to the bartender to receive high-end drinks, he must immediately place the order and indicate the code (special reminder, this code must be filled in by the waiter), and at the same time, the corresponding code must be entered in the registration book Sign to confirm, and hand the order slip to the cashier (for Wuliangye, the cashier needs to provide an anti-counterfeiting label based on the quantity of drinks on the order, and at the same time make a cancellation number on the electronic form, and upload the electronic form to the restaurant after the end of the day) Review) requires that when opening the outer packaging of Wuliangye, the anti-counterfeiting label should be affixed to the upper left corner of the paper surface of the bottle. It must be tightly attached. It is required that the label cannot be reused after being torn off. (2) When empty bottles of Moutai are handed over to the main warehouse, they must be handed in together with the bottle cap film. Therefore, when the waiter opens the Moutai, please try to avoid the code on the film being torn. (3) The remaining wine stored after the guest’s meal cannot be stored in the wine area. It will be stored in a place designated by the catering department. At the same time, a complete wine storage form should be filled in for each bottle of wine, indicating the type of storage (please indicate the type of wine) (for high-end liquor, please indicate code), quantity, date, guest unit and name. There are two copies, one copy is placed with the wine sent, and the other is given to the guest as a storage voucher. (4) For guests who want to take away the remaining drinks, the restaurant foreman should confirm on the spot and issue proof of the whereabouts of the relevant empty bottles to the bartender, who will hand them over to the main warehouse.

(5) For the remaining high-end drinks that guests do not need to store or take away (limited to Maotai and Wuliangye), the restaurant foreman should confirm on the spot and issue a certificate of the whereabouts of the relevant bottles, and the sommelier will hand them over to the main warehouse for processing. The empty bottles are then delivered to the main warehouse for destruction.