1. Responsibility specification

1. Responsible for hotel catering cost report and controlling catering sales cost.

2. supervise and inspect the procurement and supply channels, the receiving procedures and the quality of raw materials, and understand and master the price information of raw materials in the market.

3. Be responsible for the audit of food income and cost reports, and write cost analysis reports regularly to provide reference for the decision-making of purchasing, storage and food management personnel.

4. Review the Daily Report of Catering Sales and the Table of Catering Operating Costs.

5. Review all accounting vouchers and original vouchers prepared by cost accounting.

6. Provide food cost information to the manager of the food and beverage department and the manager of the finance department, cooperate with the chef to prepare and introduce new recipes at any time, and analyze the implementation benefits in time.

7. supervise and participate in the month-end inventory of kitchen raw materials and food materials in the warehouse, so as to ensure that the accounts are consistent and the accounts are consistent, and be responsible for the cause analysis and accounting treatment of the inventory surplus and loss.

8. Strengthen the daily cost control and prepare the diet cost analysis report.

9. Be responsible for supervising and training the cost accounting of this position, and evaluating the performance and quality of employees.

11, complete other work arranged by the head of the finance department.

Second, the quality that a catering cost supervisor should have

1. Have professional accounting knowledge and have worked as a cost accountant for more than 5 years;

2. Master the hotel control procedures and circulation system;

3. Strong organizational and communication skills;

4. Work hard, dare to adhere to principles, and have a strong sense of responsibility.

III. Report to the superior

Manager of Finance Department

IV. Supervise the subordinate

Cost Accountant and Sales Accountant

V. Contact departments

Catering Department, Purchasing Department, Receiving Group of Finance Department and Warehouse.