Responsibilities of catering cost accounting

Responsibilities of Catering Cost Accounting (Selected 14)

In our daily life, the frequency of job responsibilities is on the rise, and formulating job responsibilities is helpful to improve the vitality and work efficiency of internal competition. So what kind of job responsibilities are effective? The following are the job responsibilities of catering cost accounting I collected for you, hoping to help you.

Catering cost accounting responsibility 1 1. Obey the arrangement of the financial manager and assist the manager in the specific work of cost control.

2. Assist this department in the cost accounting and control of hotel catering department (food, drinks, cigarettes, low-value consumables, etc.) and hotel housekeeping department (mini-bar, disposable products, washing products, etc.). ), stationery, printing, engineering supplies and other departmental expenses, as well as the supervision of hotel low-value consumables (glass, porcelain, tableware, linen, etc.). ).

3. Provide food and beverage cost information to the food and beverage director and financial director, cooperate with the chef to prepare new menus at any time, and prepare a standard cost table for each dish and dish according to the consumption situation, so as to provide a basis for setting the sales price and analyze the implementation benefits in time. Responsible for reviewing the receipt, receipt and daily report submitted by the receiving department and warehouse, checking the price and quality on the purchase application form and quotation sheet, and stamping and signing the verified certificate; Cost and inventory subsidiary ledger vouchers are prepared by cost association, and the financial association is submitted to the cost supervisor for review, then to the chief accountant for review, and then the cost, inventory general ledger and accounts payable are recorded.

4. Review the daily bill of lading, classify and summarize the goods according to the nature of the outbound goods, record them in the cost of each department according to the daily delivery quantity of each department and hotel regulations, print the outbound report and file it.

5. Review the kitchen running list, prepare the running water summary table, and increase or decrease the expenses of relevant departments.

6, according to the hotel regulations, audit the hotel senior staff and related personnel working meals and banquets, and prepare vouchers; Monthly summary table.

7. Review and prepare the daily cost report, summarize the daily food cost and beverage cost according to the daily cost provided by the restaurant, beverage department and kitchen, and upload it to the cost supervisor for review.

8. Prepare and provide daily cost analysis reports of various business departments.

9. Monitor the purchase, sale and storage of bar, mini-bar, seafood and abalone wings daily, and prepare analysis reports and monthly reports.

10, participate in the inventory of kitchen and bar warehouse every month to play a monitoring role; Strictly control the sales revenue of the room bar, and adjust it in time when problems are found.

1 1. Calculate the cost of each department according to the direct dial list, receipt list and inventory list of each department, and prepare the cost voucher; Prepare inventory vouchers.

12, prepare the catering cost accounting table every month; Prepare the consumption table of goods and engineering materials; Prepare the consumption list of room cleaning supplies, office printed materials and disposable items; Prepare the consumption list of low-consumption goods (glass, porcelain, kitchen utensils, linen, etc.). ); Then give it to the finance department.

13. Cooperate with the warehouse to summarize the inventory backlog table, report on damaged goods and inventory list every month, and cooperate with the user department to make full use of the overstocked materials to reduce costs.

14, obey the arrangement of the supervisor, participate in the comprehensive market survey and complete the cost control work.

15, complete other work assigned by superiors.

Food and beverage cost accounting job responsibilities 2 1, do a good job in cost control of food, drinks and other items in the hotel,

2. Review the daily receipt document, put it into storage according to the type of goods, and prepare accounting vouchers.

3, review the daily requisition, according to the types of outbound goods, according to the data received by each department, such as the quantity and amount of goods, prepare accounting vouchers.

4. Review the loss report of the warehouse, find out the reasons and report to the chief financial officer.

5. According to the regulations of the hotel, check the working meals, laundry expenses and banquet lists of senior staff and related personnel, and record the expenses in relevant departments.

6. Prepare the daily cost report on time, summarize the food cost and beverage cost, and submit the analysis report to the Chief Financial Officer.

7. Make a list of items, food, drinks, etc. It is available at the end of each month. Ensure that the cost is true and accurate.

Responsibilities of Catering cost accounting jobs 3 1, maintenance and management of warehouse system.

2. Cost production and analysis.

3. Make a warehouse inventory variance table.

4. Payment reconciliation.

5. Work assigned by other superiors.

6. Review the warehousing documents made by the warehouse. Pay attention to the warehousing of materials: the unit price, quantity, supplier, warehouse type and document date are consistent with the paper documents, and the signatures on the original warehousing documents are complete (supplier, warehouse consignee and purchasing agent). Pay attention to whether the department, commodity name and quantity are consistent, and whether the signatures of the consignee, department head and consignor are complete.

7. After a week's inspection, check whether all direct dial goods have been sold, and if so, find out the reasons. There are generally two kinds. One is that the warehouse made mistakes carelessly and the shipment made mistakes. The other is that the warehouse has not had time to leave the warehouse due to objective factors.

8. Document processing: timely process the approved documents in the accounting software nc system, and finally generate vouchers. Check whether the general ledger and subsidiary ledger in the system are consistent at the end of the month.

9. Those who have more than one year accounting experience and cost document review, and those who can operate basic office software such as word excel e-mail are preferred.

Job responsibilities of catering cost accounting 4 1. Make payment voucher according to the original voucher, and check whether the payment is true and whether the attached documents are complete and legal.

2. At the end of the month, check whether all expenses incurred during the accounting period are accounted for on the accrual basis.

3. Prepare monthly report, balance sheet, income statement, etc.

4. Spot check the cashier's petty cash and other petty cash from time to time to ensure that the accounts are consistent.

5, responsible for foreign tax returns, master the local fiscal and tax policies, understand the provisions of various tax returns, pay all kinds of taxes on time and withhold taxes.

6. Accounting voucher binding, accounting data file management and company contract management.

7, business personnel performance commission calculation.

8. Salary review.

9. Responsible for the annual inspection and renewal of relevant licenses of government agencies such as industry and commerce, taxation, finance and banking.

10, restaurant property loss insurance, assisting in claim settlement.

1 1. Supervise subordinates to pay all kinds of payables on time, such as taxes, utilities, telephone charges, etc. , so as not to damage the company's rights and interests due to late payment.

12. Complete other tasks assigned by the general manager.

Job responsibilities of catering cost accounting Article 5 Job responsibilities:

1. Review financial revenue and expenditure, prepare special financial reports and accounting cost statements, and countersign major financial revenue and expenditure plans and economic contracts;

2. Assist the financial manager to prepare and implement the budget, participate in the formulation of fund raising and use plans, and ensure the effective use of funds;

3. Review the incoming, outgoing and balance quantity of catering drinks every day; Review the income statement of each business place every day; Check whether the menu and wine list on each floor are consistent with those attached to the bill, and check whether the price is correct.

4. Check whether the account of the restaurant discount bill is correct and the procedures are complete every day, and enter it into the computer after checking it. At the end of the month, summarize and prepare the hospitality list and expenditure summary of the restaurant.

5. Take out the menu (kitchen couplet) from the kitchen on a regular basis, calculate the kitchen transfer bill at cost price, and conduct accounting treatment by floor at the end of the month.

6, often on the restaurant drinks, cigarettes inventory work.

7. Take out the handover list of drinks and cigarettes attached to the handover list every day, make accounting according to the purchase price, and make internal adjustment at the end of the month.

8. Conduct regular market research, compare the market price with the recent purchase price, feedback information in time, control the price of vegetables in time, and report the investigation to the finance department.

9, at the end of each month to the kitchen and canteen physical inventory, according to the physical quantity according to the cost accounting, and do false return accounting treatment.

10. After the cost sub-ledger and general ledger are relatively correct, prepare the cost report according to the total income of each operating point in the current month, and calculate the correct gross profit and gross profit margin of beverages, cigarettes and food at each operating point. If the gross profit margin fluctuates greatly in the current month, the reasons should be analyzed and the relevant departments should be informed to take measures to effectively control the cost.

Qualifications:

1, major in accounting, college degree or above;

2, more than 3 years of work experience, general taxpayer enterprise work experience is preferred;

3. Careful, dedicated, hard-working, with good professional ethics;

4. Quick thinking, strong acceptance, independent thinking and good at summing up work experience;

5. Skillful application of financial and office software, and practical operators of financial systems such as Kingdee and UFIDA are preferred;

6. Have good communication skills;

7. Accountant qualification certificate, intermediate accountant title and hotel catering finance experience are preferred.

Responsibilities of catering cost accounting 6 1. Foreign invoices should be carefully examined, and invoices that do not meet the invoice management regulations should be resolutely returned.

2. Tax declaration materials should be provided accurately, tax declaration should be made in a timely manner, and procedures such as enterprise tax refund and tax exemption and bad debt write-off should be handled in a timely manner.

3. Invoices should be purchased in time to ensure the safety of invoices, and used invoices should be bound into volumes and properly kept.

4. Use invoices according to invoice management regulations.

5. Daily reports and handover forms should be reviewed to ensure that the data are correct and the projects are interrelated.

6. Correctly calculate and carry forward the cost of main business, strictly implement the relevant provisions of non-operating income and expenditure, and correctly calculate profits.

7. The new tax policy should be grasped in time and provided to leaders in time.

8. At the end of each month, tax returns should be prepared timely and accurately.

Responsibilities of catering cost accounting. When handling the settlement of income and expenditure of economic matters in various business subjects, the content, purpose, examination and approval procedures and amount of the original vouchers should be strictly examined according to the relevant provisions of the financial management system and expenditure standards, and the accounting vouchers of the corresponding accounting subjects should be filled in;

Two, carefully in accordance with the provisions of the accounting subjects and accounting vouchers for registration, so that the figures are true, the content is complete, the accounts are consistent, and the settlement is regular;

Three, accounting records must be daily and monthly, and there must be no backlog. The accumulated loan amount per page of the account must be settled in time, and the monthly statement must be made at the end of the month;

Four, responsible for the property accounts, check the physical objects according to the accounts every quarter. Make the accounts consistent, and find out the situation and report to the superior when it is found inconsistent;

Five, the business ledger of each subject, at the end of each month, should make a balance sheet;

Six, the summary column of accounting vouchers must grasp the main points, concise and can explain the problem;

Seven, strictly implement the financial management system, abide by the discipline of finance and economics, and fill in all kinds of detailed account books as required.

Responsibilities of catering cost accounting 8 1. Responsible for the bookkeeping of various accounting and other businesses of the company;

2, according to the enterprise financial accounting system set subject number, concise, true and clear content, accurate amount;

3. On the same day, according to the receipt and payment documents provided by the cashier, the receipt and payment documents provided by the material accountant, the receipt and payment documents provided by the cost accountant, and the dispatch record form provided by the marketing department, the driver makes a declaration and fills in the accounting vouchers by classification;

4. Half an hour before going to work every day, check the balance and amount of book cash and bank deposits with the cashier at the end of each month; Report and deal with problems in time;

5. After the monthly check-out, it should be neatly folded according to the number sequence, bound into a book monthly, stamped with the cover, back cover and sealed for filing;

6, the post itself can't handle the legacy of difficult problems, daily timely report to the financial manager, communication processing.

7. Complete the daily payment form and inquire about accounts payable and accounts receivable;

8. Complete all temporary tasks assigned by the company.

Responsibilities of catering cost accounting post 9 1, examine and approve financial revenue and expenditure, review financial special reports and accounting statements, and countersign major financial revenue and expenditure plans and economic contracts;

2. Prepare and implement the budget, participate in the formulation of fund raising and use plans, and ensure the effective use of funds;

3. Review the accounting information provided by the company;

4. Be responsible for reviewing the accounting statements submitted by the company's headquarters and subordinate units and the accounting statements of the group company, and preparing comprehensive financial analysis reports and thematic analysis reports to provide reliable basis for the company's leadership decision-making;

5. Formulate the company's internal financial accounting system and working procedures, organize and supervise the implementation after approval;

6. Organize the preparation and implementation of the company's financial revenue and expenditure plan, credit plan and cost plan.

Responsibilities of catering cost accounting 10 1. Responsible for the company's accounting matters, as well as the preparation and registration of vouchers, to ensure that the accounts and certificates are consistent, and the accounts and tables are consistent.

2. Fill in accounting statements in a timely manner on a monthly basis, including cost statements, expense statements, salary statements, statement notes, account balance statements and financial statements.

3. Timely declare and settle taxes on a monthly, quarterly and annual basis, correctly extract and pay all kinds of taxes and fees according to law, and be responsible for the registration and management of all kinds of tax accounts of the company.

4. Be responsible for the accounting of the company's fixed assets, so that the accounts, cards and materials are consistent. And accurately classify, number and accrue depreciation according to regulations.

5. Do a good job in accounting foundation, establish and be responsible for the book management of the company's fixed assets and low-value consumables, and directly participate in the inventory and inventory of the company's assets.

6, cooperate with the management department, timely clean up the creditor's rights and debts, accelerate the capital turnover.

7. Regularly print, collect, sort out, bind and register the company's accounting vouchers and various accounts, properly keep them in accordance with the Measures for the Administration of Accounting Archives, and go through the formalities of destruction and examination and approval according to the prescribed procedures.

8, complete other things arranged by the superior leadership.

Job responsibilities of catering cost accounting 1 1 1, responsible for the preparation of enterprise summary statements and financial analysis;

2, responsible for the registration of enterprise general ledger, and ensure that the check is completed before the specified time next month;

3. Evaluate the completion time and effect of each entity's daily corporate financial report;

4. Supervise the accounting reconciliation of current accounts between entities and enterprises;

5. Cooperate with the financial manager to dispatch the company's monetary funds;

6. Carefully prepare accounting vouchers and attached original vouchers according to regulations to ensure that the original vouchers are true, legal and complete, and the accounting subjects are used correctly; Submit accounting statements in time, and make financial analysis of the store to ensure that the data is true, the calculation is accurate, the content is complete, the accounts are consistent with the facts and the analysis is proper.

7, responsible for signing the catering industry custody contract; Arrange, bind and properly keep accounting data according to regulations, be responsible for filing and managing financial data and documents, and shall not lend or disclose business secrets of enterprises.

8, under the arrangement of the financial manager to do a good job of external coordination;

9. Seriously complete other tasks assigned by superiors.

Responsibilities of catering cost accounting 12 1. Abide by the company's financial accounting system and strictly implement the financial accounting operation procedures;

2. Be responsible for the daily financial processing of the store, review the original vouchers, sort out the accounting vouchers and prepare the accounting vouchers;

3. Carefully review the original vouchers, and do not record the vouchers that violate the regulations or are unqualified;

4. Register all kinds of accounting books in time, and check the matching relationship of accounting books, statements and other data;

5. Be responsible for the expense reimbursement of the store and the review of the original vouchers, regularly check the accounts, find the differences and find out the reasons;

6. Prepare accounting statements and internal management reports on time, and complete tasks temporarily assigned by superiors;

7. Check with the cashier regularly to ensure that the cash and bank deposit accounts are consistent; Review, bind and keep all kinds of accounting vouchers;

8. Take part in the monthly physical inventory; Responsible for monthly reconciliation and settlement with suppliers.

Responsibilities of catering cost accounting post: 13 1. Timely deposit daily operating cash, checks and cashier's accounts in the bank, and do not misappropriate cash.

2, according to the daily income data audit cashier payment business is correct.

3. Reasonable arrangement of payment for goods.

4. Prepare enough change for cash.

5. Complete expense reimbursement forms should be used for reimbursement. All wages and telephone charges should be notified in time and paid on time.

6. Register the cash book and deposit journal, and make a daily statement. Then send it to the accountant for checking.

7. Do a good job of reconciliation with the bank at the end of the month and fill in the bank balance reconciliation form.

8. Cooperate with fund inventory, and do a good job of fund reconciliation at the end of the month, so that the accounts are consistent with the facts.

9. Complete other tasks assigned by superiors.

Job responsibilities of catering cost accounting Article 14 Job responsibilities:

1, responsible for cash, bank account management and accounting, current account settlement, and timely fill in the original vouchers after examination;

2. Review and issue expense reimbursement, and keep cash on hand, blank receipts, blank checks and blank bills.

3. Be responsible for the annual inspection and annual inspection of the company's industry and commerce, taxation, code and social security.

4. Be responsible for the daily expenses of the company.

5. Be responsible for purchasing, selling and warehousing management of some products of the company, and provide relevant reports.

6. Management, issuance and purchase of invoices,

7. Prepare, analyze and check tax-related issues;

8. Review the contract and make accounting forms.

9. Complete the tasks temporarily assigned by the leaders.

Requirements:

1, full-time college degree or above, major in accounting, holding professional or junior qualification certificate;

2, familiar with office software, can skillfully use financial management software;

3. Work hard, be diligent and honest, and have good professional ethics;

4. Accounting experience in catering industry is preferred;

5. Fresh graduates can also be considered.

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