minister of finance

Subordinate status:

Deputy section chief, accountant, cashier

□ location

1, organize and preside over the daily comprehensive work of the undergraduate course, and prepare the annual, quarterly and monthly work plans of the undergraduate course.

2. Prepare the company's cost plan, conduct control, accounting, analysis and assessment, and urge the relevant departments of the company to reduce consumption, save costs and improve economic benefits.

3, in conjunction with the relevant departments to do a good job of quota management.

4. Do a good job in accounting and audit accounting statements.

5. Abide by financial discipline, strictly implement various financial systems, strictly examine and approve procedures, and do a good job in accounting treatment and reimbursement.

6. Be responsible for sorting and filing financial historical data, documents, vouchers and statements, and submit them for destruction according to the prescribed procedures.

7. Hold regular cost analysis meetings.

8, responsible for the management of undergraduate personnel and performance appraisal.

9, responsible for the formulation, inspection, diagnosis and implementation of undergraduate course objectives.

10, complete other work assigned by the leaders.

□ authority

1. has the right to stop the collection and payment behavior that violates the national policy, financial system and financial discipline and report to the superior.

2. Have the right to check the saving and waste of each warehouse and project, and put forward opinions on rewards and punishments.

3, have the right to convene a cost analysis meeting, and ask all departments to provide relevant information and statements.

4. Have the right to ask the relevant departments to provide all kinds of relevant information needed for the preparation of annual, quarterly and monthly financial cost plans.

□ responsibility

1, responsible for the incomplete or incorrect performance of undergraduate work.

2. Be responsible for violations, fines, waste and other phenomena caused by lax implementation of national financial regulations and policies or improper handling of accounting business.

3. Those responsible for the company's failure to complete the plan due to ineffective measures.

4. Be responsible for the losses caused by the failure to clear cash on hand, bank deposits, current accounts, funds in transit and other accounts in time.

5. Be responsible for the untimely filing, lax management, damage and loss of financial files stipulated by the state.

6. Be responsible for failing to implement, check, diagnose and implement the undergraduate objectives in time.

1, make cost forecast and participate in business decision. Compiling cost plan is the basic basis for enterprises to carry out planned cost management.

2. Strictly review and control various expenses, strive to save expenses and continuously reduce costs.

3, timely and correctly carry out cost accounting, provide useful information for enterprise management.

4. Assess the completion of the cost plan and carry out cost analysis.

Job Description: Mainly responsible for hotel operating cost accounting, control, supervision and analysis of expenses and fixed expenses, as well as cost control and administration and personnel management of warehouse of receiving department.

Job responsibilities:

I. Responsibilities of business management and control

1, cost management:

According to the information of the food and beverage department, calculate the cost of food and beverage.

According to the requirements of financial system and operating rules, a set of control tables related to accounts is established to achieve the purpose of control.

Use the correct method to calculate the cost and expenses, and ensure that the accounts are consistent and the accounts are consistent.

Make regular cost reports, analyze and summarize hotel operating costs and put forward reasonable suggestions.

Second, the warehouse management

Establish material account system and control program.

Formulate the goods acceptance control procedures and strictly control the quality.

Conduct market research and master the price of materials.

Do a good job in information work and feed back relevant information to relevant departments in time.

Do a good job of coordination with various departments and assist in accounting reconciliation.

Archive the data.

Take good care of public facilities and pay attention to fire safety.

Strict organizational discipline, integrity, put an end to all illegal thoughts and behaviors. Working procedures and systems:

I. Daily working procedures

Review warehouse application forms sent by various departments.

Check the records sent by the warehouse, confirm the delivery data in the computer, keep accounts and file them.

Review the receiving records sent by the receiving department, confirm the data in the computer and file the receiving records.

Review transfer orders between related departments.

Calculate the cost price of each dish and beverage according to the standard menu sent by catering, and make the delivery basis of the sales price.

At the end of the month, check and count the warehouses, summarize the actual inventory, and print the warehouse inventory table.

At the end of the month, the difference between the warehouse and the warehouse will be adjusted after approval.

Make a month-end inventory of each kitchen and hotel at the end of each month, and then enter the computer to print a set of month-end inventory tables for each kitchen and hotel.

At the end of the month, make an inventory of the mall, calculate the cost of the mall, prepare relevant accounting vouchers and send them to the general ledger.

Prepare a list of stationery supplies and consumption of each department at the end of the month and send it to the chief financial officer for identification.

By the end of the month, calculate the catering expenses and various expenses. Accounting vouchers are sent to the general ledger for accounting.

Second, the control of low-value consumables and fixed assets

Amortize the cost of fixed assets and low-value consumables every month, print out relevant statements, prepare accounting vouchers and submit them to the general ledger for accounting.

At the end of each year, make a comprehensive inventory of all fixed assets and low-value consumables in the hotel, prepare an inventory report and send it to relevant leaders for review.

Third, the material scrap processing

The cost control department shall promptly go to the site to check whether the reported loss is true and whether the reasons for the reported loss are true and reasonable.

After verification, the loss report should be signed by the cost department and sent to the manager of the finance department or the chief financial officer for approval.

The loss of fixed assets and low-value consumables shall be confirmed by the engineering director, and the financial director shall report to the general manager for approval.

The cost accountant should input the reported damaged items into the computer in time and print out the list of damaged items this month at the end of the month.

Fourth, the price control of commodities.

Re-price the items on the menu every five days to ensure the interests of the hotel.

6. Conduct market research on the items on the grocery list every six months to find out the unreasonable prices caused by seasonal changes in time.

7. Daily sampling market survey should be conducted for common hotel items to ensure reasonable prices.

Five, at the end of the month to prepare a comprehensive cost profile analysis report.

Cost analysis of food and beverage.

Comparison between budgeted cost and actual cost;

4. List of banquet and staff meals;

5. List of unsalable goods and expired food in the warehouse;

6. Inventory list of various items in the hotel;

7. Fuel consumption of vehicles in various departments.