Focus on cost control and management:

When it comes to finance, people will think of bookkeeping and accounting; When it comes to hotel financial management, everyone will also think that it is the business of the financial planning department and has nothing to do with other departments. The financial management of modern restaurants is the core of hotel management. Any department and any person have a relationship with financial management. Every link involving the flow of hotel funds, from procurement to processing, to sales, to the withdrawal of funds, to procurement, is permeated with financial management.

at present, what is the general setting of financial institutions in the catering industry? How many parts are there?

for financial institutions in the catering industry, they are generally formulated according to the scale, grade and internal management needs of enterprises, and there is no fixed and unchangeable model. The finance department of most catering enterprises consists of five parts: accounting, auditing, cashier, procurement and supply (warehouse), and the chief financial officer is directly in charge of the finance department and its procurement and supply; The finance department is directly led by the general manager

It can be seen that the organization setting of the finance department determines the special position of the finance department in catering enterprises. What are the advantages of setting up institutions like this? What problems should we pay attention to?

The advantages of this setting are as follows:

First, corresponding functional institutions and organizational systems can be established to coordinate the daily work of managers; Conducive to saving and mobilizing manpower, material resources and financial resources; Unified control and mobilization, accelerate capital turnover, ensure the smooth progress of accounting work, and give full play to the functions of "reflection and supervision" of finance and accounting. So that all aspects of our financial management can be linked together, so as to deal with the uncertainty of the market economic environment with the orderly operation of economic entities. The financial department has a cost control department and a cost manager, which are directly under the management of the financial manager or chief financial officer, and can play a decisive role in the cost control, gross profit margin adjustment, cost accounting and reasonable inventory adjustment of the whole hotel. The cost manager is also in charge of the food controller, the beverage controller, the tobacco controller and the material controller, so that they can perform their duties and responsibilities for the projects they are in charge of, which is beneficial to the control of the total cost of the hotel. The scope of work of the cost control department is cost accounting, especially catering cost accounting (general hotels are equipped with 2-3 staff). Conventionally, every dish on the menu of each restaurant in the catering department must have a standard cost accounting sheet, which is a huge workload and very complicated and delicate work (also called menu project). The weight and unit price of all raw materials and auxiliary ingredients of each dish must be accounted and recorded one by one. This work is completed by the cost control department and the chef. The completed "standard menu formula" is a model and "Bible" for the daily operation of chefs in various restaurants. The main menus have been trial-produced and the whole plate has to be photographed and set up. Form a menu database, based on which the cost control department will conduct cost accounting and control. If it finds abnormal cost signals, it has the duty to warn the chef. With the cooperation of the cost control department, the food and beverage department can accomplish the profit target of the department with a good idea every month. Imagine if there is no cost control, the food and beverage department will lack rational guidance and can only "follow the feelings."

second, the purchasing department and the warehouse are directly under the finance department, which is convenient for understanding the business and market conditions, reducing operating costs and preventing the abuse of funds and overstocking of materials. The advantages mainly include the following aspects: 1. It is beneficial to the control of hotel procurement costs. How to determine the purchase price of hotel directly affects the cost level. In a large hotel, the purchasing department and the finance department usually send staff to investigate and confirm the purchase cost. Any "purchase application form" must be fully investigated, and the goods should be compared. Finally, it is decided by the financial director. For the purchase of food raw materials and goods, because their prices change frequently with the seasons, the catering department, the cost control department and the purchasing department must send staff to conduct market research, and a certain zero-zero price difference should be deducted according to the investigation results. The purchase price will not be decided by the purchasing department and suppliers. 2. It is beneficial to control the cost rate. How the cost rate of the food and beverage department changes is closely related to the purchase price of the purchasing department. If the food and beverage cost rate is abnormal, the financial department can take immediate action to reduce the variety and quality of the procurement, so as to adjust the appropriate price and cost rate. 3. The purchasing department directly under the finance department is not only conducive to the finance department to understand the price quotation, timely monitor and reduce the cost, but also conducive to avoiding the situation of scattered departments and wrangling with each other.

Third, restaurants and other cashiers are managed by the finance department, and cashiers do not directly contact customers; Through the media of waiters, loopholes and mistakes between cashiers, guests and waiters can be avoided, and it is also convenient for mutual supervision and control of catering costs and revenue.

fourthly, the general cashier centrally manages the unified collection and expenditure of hotel funds. The Finance Department requires that cash on hand (including bank deposits) must be counted daily and submit the Daily Cash Flow Statement to the Chief Financial Officer. The person who counts the cash is audited by the daily audit, with the purpose of ensuring the safe and reasonable use of the cash on hand. According to the regulations, the finance department must prepare the cash flow plan and supplier payment plan on schedule every month, and report the payment to the general manager. To ensure the cash flow according to the specified plan and ensure the normal operation of the hotel. The cash payment procedure of the hotel is also very strict. Every cash payment must be approved by the department manager, the competent leader, the financial manager, the chief financial officer and the general manager, and the expenses of the general manager must be reported to the superior supervisor for approval after being approved by the chief financial officer. All administrative and business departments have no right to directly purchase goods from outside, and they must go through the channel of "Purchase Application Form". After being approved step by step according to the regulations, the purchasing department will handle the procurement business in a centralized way, and only after the goods are inspected by the finance department and the goods are received by the business use department can this purchase expense be spent.