1. According to the sales situation of all kinds of drinks in the daily report of bar purchase, sale and storage, calculate the total amount according to the corresponding unit price of drinks, and fill in the statistical summary table of catering costs.

2. Be responsible for checking whether the bar list is consistent with the production list, and report to the department head in time when problems are found.

3. Check the daily report of bar purchase, sale and storage and the list of bars made by various departments every day, and fill in the "sales reduction table" according to the "sales volume" in the daily report of bar purchase, sale and storage.

4. Fill in the "seafood consumption statistics table" according to the list every day, and summarize it once every 10 day. Fill in the seafood column in the "summary table of catering cost statistics" and be responsible for accounting the total seafood consumption of the month at the end of the month.

5. According to the picking list of drinks in guest rooms, western restaurants, multi-function halls, sauna fitness centers, restaurants and dance halls, register the "drink sales reduction list" by department, and fill in the cost statistics summary table according to the amount every 10 day.

6. Make a cost report every 10 day according to the "Statistical Summary of Catering Costs" and distribute it to all departments to manage and control costs. Copy the cost report made at the end of the month and send it to the general manager, deputy general manager and department manager for reference.

7. At the end of each month, take part in the food inventory of each business point on time, repeatedly calculate the inventory number, fill in the actual number of bars in the "sales reduction table", calculate the profit and loss, and prepare the "overflow report".

8. Organize and save the relevant information of bar accounting in the current month, and make relevant statements.

9. Responsible for the effective supervision and control of drinks and cigarettes in each bar.

10. The cost of "working meal" carried forward at the end of the month is counted by department.

1 1. Actively put forward the idea of improving the work and assist the supervisor to do a good job in this group.

12. Complete the tasks assigned by the supervisor in time.

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