Job responsibilities of catering cost accounting (14 selected articles)

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

Job responsibilities of catering cost accounting 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 and other items), hotel housekeeping department (mini-bar, disposable articles, washing supplies, etc.), stationery, printing, engineering supplies and other expenses of various departments, and hotel low-value consumables (glass, porcelain, tableware, linen, etc.).

3. Provide catering cost information to the director and financial director, cooperate with the chef to prepare a new menu at any time, and prepare a standard cost table for each food and dish according to the consumption, so as to provide a basis for setting the sales price and analyze the implementation benefit in time. Responsible for reviewing the receipt, receipt and daily receipt submitted by the receiving department and the warehouse, checking the price and quality on the purchase application form and quotation sheet, and stamping and signing the verified vouchers; Cost joint preparation of cost and inventory subsidiary ledger vouchers, financial joint submission to the cost supervisor for verification, and then to the chief accountant for verification, and then to record the cost, inventory general ledger and accounts payable.

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

5. Review the kitchen diversion list, prepare the diversion summary table, and increase or decrease the cost of relevant departments.

6. according to the hotel regulations, review the working meals and banquets signed by senior hotel staff and relevant personnel, 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 report of each business department.

9. Monitor the incoming, sales and storage of wings of various bars, mini-bars, seafood and abalone daily, and prepare analysis reports and monthly reports.

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

11. Calculate the cost of each department according to the direct dial list, picking list and inventory table of each department, and prepare the cost and expense voucher; Prepare inventory vouchers.

12. Prepare the cost accounting table of food and drinks every month; Prepare the consumption table of goods and engineering materials; Prepare the consumption table of cleaning supplies, office printed materials and disposable supplies in guest rooms; Prepare the consumption table of low-consumption goods (glass, porcelain, kitchen utensils, linen, etc.); And hand it over to the finance department.

13. Cooperate with the warehouse to make a monthly summary of the inventory backlog table, the report of damaged goods and the inventory list, and cooperate with the user department to make full use of the backlog materials to reduce costs.

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

15. Complete other tasks assigned by superiors. Job responsibilities of catering cost accounting 2

1. Do a good job in controlling the cost of food, drinks and other items in the hotel.

2. Review the daily receipt, enter it into the account according to the types of goods in storage, and prepare accounting vouchers.

3. Review the daily picking list, enter it in the account according to the types of outbound goods, and prepare accounting vouchers according to the data such as the quantity and amount of goods received by various departments.

4. Review the loss report form transferred from the warehouse, and find out the reason and report it to the Chief Financial Officer.

5. Check the working meals, laundry expenses and banquet list of senior staff and relevant personnel according to the hotel regulations, and record the expenses in relevant departments.

6. Prepare the daily cost report on schedule, summarize the food cost and beverage cost and submit the analysis report to the financial controller.

7. Make an inventory of the items, food, drinks, etc. in stock before closing the account every month. Ensure that the cost is true and accurate. Job responsibilities of catering cost accounting 3

1. Maintenance and management of warehouse system.

2. Cost production and analysis.

3. Make the variance table of warehouse inventory.

4. Payment reconciliation.

5. Work assigned by other superiors.

6. When reviewing the warehousing documents made by the warehouse, pay attention to the warehousing of materials: unit price, quantity, supplier, warehouse type, document date recorded on the computer are consistent with the paper base sheet, and the signatures on the original warehousing document are complete (supplier, warehouse consignee and purchasing agent). For the warehousing documents of materials, pay attention to the consistency of department, commodity name and quantity, and whether the signatures of the consignee, department head and consignor are complete. There are generally two ways to inquire whether all the direct dial goods have been sold out, and if there is any stock, the reasons should be found out. First, the warehouse has not made careful mistakes in making documents, and there are fewer shipment errors. In addition, the warehouse has not had time to leave the warehouse due to objective factors.

8. Document processing: the approved documents are processed in the accounting software nc system in time. Finally, generate vouchers, and check that 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 of accounting experience in auditing cost documents will have priority in operating basic office software such as word excel email. 4

1. Make payment certificates according to the original vouchers, and check whether each payment is true and 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 according to the accrual basis.

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

4. Spot check the cashier's reserve fund and other reserve funds from time to time to ensure that the accounts are consistent with the facts.

5. Be responsible for foreign tax returns, master local financial and tax policies, understand the provisions of various tax returns, and pay various taxes and withhold and remit taxes on time.

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

7. calculation of business personnel's performance commission.

8. Salary review.

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

11, the restaurant property loss insurance, assist in claims.

11. Supervise and urge subordinates to pay all kinds of payable funds on time, such as taxes, utilities, telephone charges, etc., so as not to damage the company's rights and interests due to untimely payment.

12. Complete other tasks assigned by the general manager. Job responsibilities of catering cost accounting 5

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 whether the procedures are complete every day. After the check is correct, 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. Job 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 time, and procedures such as enterprise tax refund and tax exemption and bad debt write-off should be handled in time.

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. The daily report and the handover form should be reviewed to ensure that the data are correct and the projects are connected with each other.

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

7. The newly issued tax policy should be grasped in time and provided to the leaders in time.

8. At the end of each month, the tax forms should be compiled in a timely and accurate manner. Job responsibilities of catering cost accounting 7

1. When handling the income and expenditure settlement of economic matters of various business subjects, it is strictly reviewed according to the relevant provisions of the financial management system and expenditure standards, including the content, purpose, examination and approval procedures and the amount of original documents, and the accounting vouchers of corresponding accounting subjects are filled in;

2. carefully register according to the bookkeeping regulations and the audited accounting vouchers, so that the figures are true, the contents are complete, and the accounts are consistent, and the accounts are settled regularly;

Third, the accounting records must be settled every day and every month, and there shall be no backlog. The loan amount is accumulated on each page of the account, and the balance must be settled in time, and the monthly closing work must be done at the end of the month;

4. The personnel in charge of property accounts should check the physical objects according to the accounts every quarter, so as to ensure that the accounts are consistent with the objects. If any discrepancy is found, it is necessary to find out the situation and report to the superior;

5. At the end of each month, the subsidiary ledger of each business subject must make a balance sheet;

6. The summary column of accounting vouchers must grasp the key points, be concise and explain the problem;

VII. Strictly implement the financial management system, abide by financial discipline, and fill in various detailed account books and accounts according to regulations. Job responsibilities of catering cost accounting 8

1. Responsible for various accounting and other business bookkeeping of the company;

2. Set the account number according to the enterprise financial accounting system, with concise abstract, true and clear content and accurate amount;

3. On the same day, according to the receipts and payments bills provided by the cashier, the incoming and outgoing bills provided by the material accountant, the receipts and payments bills provided by the cost accountant, and the dispatching record form provided by the marketing department, the driver will report the bill and fill in the accounting vouchers by category;

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

5. After the monthly checkout is completed, it should be neatly folded according to the number sequence, bound into a book every month, stamped with the front cover, back cover and sealed for filing;

6. For the difficult problems that the post can't handle by itself, report them to the financial manager in time every day for communication and handling.

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

8. Complete all temporary tasks assigned by the company. Job responsibilities of catering cost accounting 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, and participate in the formulation of fund raising and use plans to 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 special analysis reports to provide reliable basis for the company's leadership decision-making;

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

6. organize the preparation and realization of the company's financial revenue and expenditure plan, credit plan and cost plan. Job responsibilities of catering cost accounting 11

1. Be responsible for the company's accounting matters, as well as the preparation and registration of vouchers, so that the accounts and certificates are consistent and the accounts and tables are consistent.

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

3. Make timely tax declaration, final settlement and payment on a monthly, quarterly and annual basis, correctly draw and pay various taxes and fees according to law, and be responsible for the registration and management of various tax and fee ledgers 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 basic accounting, 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 various management departments to clear up creditor's rights and debts in time and speed up capital turnover.

7. regularly print, collect and sort out the company's accounting vouchers and various account forms, bind them into volumes and register their numbers, properly keep them in accordance with the Measures for the Administration of Accounting Archives, and go through the formalities of destruction and approval in accordance with the prescribed procedures.

8. Complete other things arranged by superior leaders. Job responsibilities of catering cost accounting 11

1. Responsible for the preparation of enterprise summary statements and financial analysis;

2. Be responsible for the registration of enterprise general ledger, and ensure that it is checked before the specified time of the next month;

3. Assess the completion time and effect of each entity's daily reporting of corporate finance;

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

5. cooperate with the financial manager to dispatch corporate monetary funds;

6. press