warehouse management system and responsibilities

1. Be responsible for the warehousing acceptance of all materials and commodities of the company. The warehousing items shall be inspected in strict accordance with the purchase order, and the receipt documents shall be filled in according to the model, specification, unit, quantity and unit price, so as to strictly control the quality. Goods that do not meet the quality requirements shall be returned and reported in time when problems are found.

second, the goods in the warehouse should be classified and placed into food warehouses and goods warehouses, which should be placed in a fixed position, neat and beautiful, and should be inspected frequently to do a good job in storage and supply. According to the sales situation of the restaurant department at the same time, we should take the initiative to report the inventory situation to the superior supervisor to prevent unsalable sales. Raw materials shall be kept in order, and labels, cards and accounts shall be clear.

third, you need to see the goods and make a receipt. You can't make a bill for the goods that you haven't seen. You can only make a bill for the food that is directly dialed after the acceptance of all departments in the restaurant. You should store the goods according to the length of the shelf life of the goods.

fourth, we should adopt reasonable warehouse management, have the consciousness of first in first out, last in first out, and then out of the goods, be fair and reasonable, have a strong sense of responsibility for inspection, and argue whether it is true or false. If fake and shoddy goods are found, they should be filled in according to the actual situation.

5. forecast the purchase plan for the next day according to the plan of each department of the restaurant every day, and the plan must be signed by the head of each department before it becomes effective.

VI. Fill in the receipt and outbound order carefully, make the bill accurate, register the warehouse inventory ledger, and make financial reconciliation every 11 days. Make sure that the accounts are consistent, the accounts are consistent, and the accounts are consistent. Check the total amount of goods in and out of the restaurant every 11 days, and strive to be accurate.

VII. Check whether the certificates of each supplier are complete (including business license, food circulation license, tax registration certificate, food inspection certificate, etc.). For meat and frozen products, spices, etc., there should be inspection records for obtaining certificates and tickets.

VIII. Do a good job in warehousing and storage in accordance with the Food Safety Law, and strengthen the service safety management of catering industry. Beware of counterfeit food, improve the ability of anti-counterfeiting identification, strictly refuse and return expired products for anti-counterfeiting products. If the warehouse keeper is not responsible enough to collect fake products, the consequences will be at his own risk.

9. Keep the warehouse dry and damp-proof, keep it ventilated frequently, check whether the goods are out of date and moldy, and keep food additives in special counters.

11. Be responsible for the receipt and delivery of goods in the warehouse seriously, do not accept human goods, be fair and reasonable, be conscientious, strictly follow the warehouse management regulations, and abide by the law.

Xi. Keep the warehouse clean and free of sundries, clean the goods shelves every day, and clean the door of the warehouse, so as to keep the goods in order and keep the warehouse free of peculiar smell.

12. The inventory at the end of the month is accurate. If there is any discrepancy, write a written report. The damaged items should be detailed, and the financial department should be present to check before reporting the loss. The administrative manager should sign it, state the reasons and find out the responsibilities.

XIII. Daily receipt of goods in the warehouse requires quality inspection and quantity inspection by kitchen departments, and there must be more than two people receiving goods. In case of rest, please contact the finance department.

XIV. From October 1, when the waste products in the warehouse are sold, two warehouse keepers must be present. Otherwise, it will not be sold and signed by the manager.

15. Seriously handle affairs according to the regulations of the company, punch in and out of work, never be late or leave early, work in a civilized manner and treat guests politely. Those who violate the above regulations shall be investigated for responsibility according to the relevant regulations of the company.