How to manage high-grade alcohol and tobacco

High-grade tobacco and alcohol management is one of the important links of hotel financial inventory management, and it is also the focus of monthly inventory audit. Xiaoshan Hotel has established a systematic management system by standardizing the management of tobacco and alcohol, clarifying relevant responsibilities, supplemented by the information and implementation of the Group's internal control report, internal audit report and major event report, ensuring the process, standardization and supervision of all aspects of hotel inventory management. At present, the management of high-grade alcohol and tobacco in Xiaoshan Hotel can be divided into four parts: alcohol coding anti-counterfeiting management, alcohol and tobacco anti-counterfeiting label management, high-grade wine empty bottle recycling sales quantity management, and financial inventory management. In the daily management of high-end drinks, these four tasks basically extend financial management to the place where drinks are located, make the whole management process continuous, realize all-round and whole-process control, and effectively plug the loopholes in all links. First, control the links that are prone to problems in daily management (1) and the arrival and collection of drinks (1). All high-grade drinks and some cigarettes in the hotel are uniformly distributed by the Group Materials Company (other cigarettes are distributed by tobacco companies), which eliminates the possibility of quality problems from the source. (2) When the drinks of the Group Materials Company are delivered to the general warehouse, the staff of the general warehouse will check the integrity of the drinks one by one; Maotai needs to check the wine code with the delivery list, extract it from the box cover and register the number in the register. At the same time, paste anti-counterfeiting labels on Moutai wine bottles (one in the upper left corner of the bottle surface and one next to the bottle cap number). (3) When receiving drinks in the restaurant, the staff in the general warehouse should print the wine code list in quadruplicate, and ask the bartender to check and sign it, and hand it over to the bartender for two copies, one for cost accounting and one for the warehouse to keep. (4) When bartenders receive high-grade drinks from the warehouse, they will exchange one for another, that is, they will receive new drinks according to the amount of empty bottles. Here, the warehouse is required to verify the labels of empty bottles (one is in the upper left corner of Maotai bottle and the other is on the bottle cap; Wuliangye bottle is in the upper left corner), and at the same time, according to the recycling situation of empty bottles, make a recycling list of empty bottles of high-end drinks in each restaurant and send it to the catering department for review. If there is any problem, feedback the daily report of the general warehouse in time. 2. Bartender management link (1) After the bartender brings high-end drinks from the warehouse, he needs to register the codes of high-end drinks in the register and submit the codes of drinks to the cashier, so that the cashier can register the spreadsheet according to the codes of high-end drinks provided by the main warehouse. (2) Distribute high-grade drinks according to the order form issued by the waiter, and ask the waiter to sign the corresponding code in the registration book. (3) The storage of drinks (including drinks stored by the agreement unit) should also be registered in the corresponding storage register and signed by the guests for confirmation. (4) Empty bottles of high-grade wine (including those brought by guests) must all be returned to the general warehouse, and Moutai must be returned together with the outer packaging film. 3. In the liquor sales link (1), every time the waiter goes to the liquor clerk to collect high-grade liquor, he should immediately make a bill and indicate the code (special reminder, this code must be filled in by the waiter). At the same time, he should sign the corresponding code in the register and give the order to the cashier. For Wuliangye, the cashier should provide anti-counterfeiting labels according to the quantity of liquor on the order, and make a sales number on the spreadsheet at the same time. Upload the electronic watch after the day's business is over. ) It is required to stick the anti-counterfeiting label on the upper left corner of bottle paper when opening the outer packaging of Wuliangye, and it must be attached tightly. It is required that the label cannot be reused after being torn off. (2) When the empty bottles of Moutai are handed over to the main warehouse, they need to be handed over together with the film of the bottle cap. Therefore, when the waiter opens Moutai, please try to avoid the code on the film being torn. (3) After the guests have finished eating, the remaining drinks can't be stored in the drinks area, but should be stored in the place designated by the Food and Beverage Department. At the same time, each bottle of wine should have a complete wine storage list, indicating the storage variety (please indicate the code of high-grade liquor), quantity, date, guest unit and name. In duplicate, one copy is put together with the drinks delivered, and the other copy is given to the guests as a deposit certificate. (4) For the remaining drinks taken away by the guests, the head waiter of the restaurant shall confirm them on the spot, and issue a certificate of the whereabouts of the relevant empty bottles to the bartender, who will hand over the empty bottles to the general warehouse. (5) For the remaining high-grade drinks (Maotai and Wuliangye only) that the guests don't need to keep or take away, the restaurant foreman will confirm on the spot and issue a certificate of the whereabouts of the relevant bottles, which will be handed over to the general warehouse by the wine clerk, and the empty bottles will be handed over to the general warehouse for destruction after the drinks are processed.