In a restaurant with standardized management, the warehouse keeper mainly has the following tasks:
1. Under the leadership of the general manager and financial accountant, he is responsible for the acceptance, warehousing, distribution, storage and inventory of hotel materials, so as to ensure clear procedures, accurate figures, proper storage, rapid billing and no mistakes.
2. Carefully register the detailed list of goods (materials) quantity and amount, and check the monthly closing with the number of inventory tables. If any discrepancy is found, find out the reasons and deal with it in time.
3. Carry out warehouse management in strict accordance with the Warehouse Management System.
(1) adhere to the "four prohibitions": prohibit irrelevant personnel from entering the warehouse, prohibit storing articles for individuals, and prohibit drinking and eating snacks in the warehouse. It is forbidden to mix dangerous goods with other goods.
(2) do a good job in fire prevention, anti-theft, anti-corrosion, moisture-proof, anti-virus and insect prevention.
(3) scientific storage and custody, and control the inventory business. Make a reasonable inventory replenishment plan, and fill in the Purchase Order, control the maximum inventory and minimum inventory, keep abreast of the inventory situation, provide timely data on the purchase, sale and storage of warehouse materials, and give full play to the role of warehouse reservoir.
(4) report the Inventory Invoicing List to the Finance Department on time.
4. Don't abuse power for personal gain, and don't ask for bribes, things or accept banquets and entertainment from suppliers.
5. Accept business guidance, inquiry, investigation and audit of financial accounting.
6. Do a good job in the management of incoming and outgoing materials, increase revenue and reduce expenditure, and improve financial procedures.
7. Complete other matters temporarily assigned by financial accounting.
that's all about the main work and matters needing attention. I hope it will help you.