Job responsibilities of catering cost accounting

In our study, work and life, we are all directly or indirectly related to job responsibilities, which can improve the vitality of internal competition and better discover and use talents. How should we formulate job responsibilities? The following is the job responsibilities of food and beverage cost accounting that I helped you sort out, for reference only. Welcome to read.

Job responsibilities:

1. Review financial revenue and expenditure, prepare financial special 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, and participate in the formulation of fund raising and use plans to ensure the' effective use' of funds;

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

4. Check whether the account of the restaurant's preferential bill is correct and the procedures are complete every day. After checking it, enter it into the computer, and compile the restaurant's entertainment list and expenditure summary table at the end of the month.

5. Take out the menu (kitchen couplet) from the kitchen on a regular basis, and account the kitchen transfer slip at the cost price, and handle the account by floor at the end of the month.

6. Check the drinks and cigarettes in restaurants frequently.

7. Take out the transfer slip of drinks and cigarettes attached to the drinks transfer form every day, and make accounting according to the purchase price, and conduct internal adjustment once at the end of the month.

8. Conduct regular market research, compare the market price with the recent purchase price, feed back the information in time, control the vegetable price in time, and report the investigation to the Finance Department.

9. At the end of each month, make a physical inventory of the kitchen and canteen, conduct accounting according to the number of physical objects at the cost price, and make accounting treatment for false material return.

11. After the cost subsidiary ledger and the general ledger are relatively correct, according to the total income of each operating point in the current month, prepare the cost report, and calculate the correct gross profit amount and gross profit rate of drinks, cigarettes and food at each operating point. If the gross profit margin fluctuates greatly in the current month, it should be analyzed to find out the reasons, and the relevant departments should be informed to take measures to effectively control the costs.

Qualifications:

1. Major in accounting, college degree or above;

more than 2 or 3 years working experience, with general taxpayer enterprise working experience preferred;

3. Be conscientious and meticulous, love and work hard, and have 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. Good communication skills;

7. Those with accounting qualification certificate, intermediate accountant title and financial work experience in hotels and restaurants are preferred. ;