What are the responsibilities of hotel cost accountants? What are your daily tasks?

Hotel costs are very simple, daily work: receipt, warehouse, cost control, asset management

Carry forward of warehouse costs. Fill out the warehouse order for all goods shipped out of the warehouse. The department (i.e. the kitchen) signs, the department head signs. The warehouse keeper signs when exiting the warehouse. Only the quantity is included in the delivery form, not the amount. (If the warehouse keeper is of high quality, he can fill in the delivery unit price.) Each Return the outbound order to the cost accountant on a daily basis, and the cost accountant will calculate the outbound cost based on the outbound quantity and unit price. (It does not have to be done every day, it can be carried forward once a week). At the end of the month, the inventory is counted and the inventory report is issued. The inventory list The quantity and amount should be consistent with the cost accounting books.

Cost Accounting Responsibilities

1. Review the incoming, outgoing and balance quantities of catering and entertainment drinks every day; Income bills of business points; spot check whether the order menu and drink list on each floor are consistent with the drink list and order menu attached to the bill, and review whether the prices are correct.

2. Review the hotel's free bill every day to see if the accounting is correct and the procedures are complete. After the review is correct, input it into the computer, and compile the hotel entertainment details and expense summary at the end of the month.

surface.

3. Regularly take out the order menu (kitchen link) from the kitchen, calculate the kitchen transfer form at the cost price, and process the accounting once per floor at the end of the month

4. At the beginning of each week, prepare a weekly wine sales table based on the guest room and check it with the weekly wine income; and check whether the physical number and the book number are

relative.

5. Regularly conduct inventory of drinks and cigarettes at each business location.

6. Take out the wine and cigarette transfer forms attached to the wine transfer form every day, calculate them according to the purchase price, and conduct internal adjustments once at the end of the month.

7. Conduct market surveys regularly, compare market prices with recent purchase prices, promptly feedback information to the purchasing department and accounts payable accountant, and control vegetable prices in a timely manner. And report the investigation status to the Finance Department.

8. Develop standard menu and drink list based on market conditions and kitchen input list.

9. Carry out physical inventory in the kitchen and canteen at the end of each month, calculate the cost price based on the physical quantity, and handle accounting for false returns.

10. After the cost detailed ledger and the general ledger are relatively correct, prepare a cost report based on the total revenue of each business location for the month, and calculate the correct gross profit and gross profit margin for each business location's alcohol, cigarettes, and food. . Large fluctuations in gross profit margin during the month should be analyzed to find out the reasons, and relevant departments should be notified to take measures to effectively control costs.