What should I pay attention to when interviewing an accountant in the catering industry?

For the catering industry, accounting should focus on cost accounting and control. Because there are many purchases in the catering industry without invoices, special attention should be paid to this aspect of accounting and the collection of vouchers. Otherwise, the cost accounting is not clear and the original vouchers are incomplete, which is easy to cause an inflated profit, resulting in an increase in tax costs and a direct loss of profits tax to the enterprise.

Here's what an accountant in the restaurant industry can do:

1. Just make accounts according to the original vouchers (reimbursement forms, receipts, bank expenditure vouchers, etc.).

The cost includes the raw materials (vegetables, meat, seafood, etc.) and the seasonings received from the warehouse, as long as it is related to the dish.

And the expenses are rent, staff salaries, water and electricity bills, office supplies, and so on.

2. Make a cash journal of the cash received every day

Income per day:

Borrow: Cash. Credit: Income.

Spending per day:

Borrow: Operating costs.

Credit: Cash. 3. The current account can be set up according to the ** business.

The cost is divided according to the actual occurrence of the hotel, for example, in general, the main cost items can be divided into: alcohol: (including liquor, red wine, beer and beverages); cigarettes; seafood; greens; grains and oils; dry modulation; fuels; Chemical agent; Other classes and so on.

4. The accounting of the catering industry is completely in accordance with the accounting method of commercial accounting, and all the invoicing and non-invoicing income are recorded in the operating income, the purchase price of raw and auxiliary materials is recorded in the cost, and all other expenses are recorded in the three expenses.

You can set the main business income, and then set the main business cost, as well as the operating expenses.

Operating income - cost of main business - correspondingly operating expenses = profit.

Expenses incurred in the current period can be fully included in operating expenses.

5. You can refer to small business accounting to do. If it is just a running account, as long as the total amount of income incurred in one day is subtracted from the total amount of expenditure in one day, the profit of the day is obtained. The cumulative month can be summarized, which is the monthly profit.

The main contents of accounting in the catering industry are as follows:

1. Responsible for the preparation of summary reports and financial analysis of the catering industry.

Job; 2. Bear the reputation of the registration of the general ledger of the catering industry, and ensure that the false spike certificate is checked before the specified time in the next month;

3. Assess the completion time and effect of the daily reporting of the financial work of the catering industry by each entity;

4. Supervise the accounting reconciliation of current accounts between all entities and the catering industry;

5. Cooperate with the financial manager.

Dispatch monetary funds for the catering industry.

6. Responsible for the accounting vouchers made by other accountants.

and the original voucher attached.

Conduct audits to ensure that the original vouchers are true, legal and complete, and the accounting subjects.

Use correctly;

7. Responsible for the custody of the contract signed by the catering industry;

8. Do a good job of external coordination under the arrangement of the financial manager;

9. Conscientiously complete other tasks assigned by superiors.

The catering industry is a food production and operation industry that integrates instant processing and production, commercial sales and service labor, and provides consumers with a variety of wine, food, consumption places and facilities.

According to the definition of the European and American Standard Industrial Classification, the catering industry refers to the catering service organization for the purpose of commercial profit. In China, according to the "Annotation of the Industrial Classification of the National Economy".

The catering industry refers to the service activities of cooking and preparing food on the spot in a certain place, and providing customers with the main service activities for on-site consumption.

The most taboo things in accounting interviews are: exaggerating rhetoric, showing yourself excessively, too many mantras and online discourse, only caring about treatment, and using dialects when speaking.

1. Exaggeration

When the interviewer introduces himself in the accounting interview, he exaggerates his rhetoric and whitewashes himself too much in terms of personal ability and accounting practice, but there is no actual example behind him, resulting in too empty language, losing convincing power, and causing the interviewer to question. Therefore, during the accounting interview, don't exaggerate your ability, don't whitewash your resume too much, and grasp a "degree" question.

2. Showing yourself excessively

Sometimes, in order to attract the attention of the interviewer, the candidate presents himself in an inappropriate way, such as interrupting the interviewer by suddenly interjecting while he is speaking, although the interviewer is not malicious, this behavior can make the interviewer very discouraged.

3. Too many mantras and online discourse

When asked by the interviewer, "Well, ah, that, emm....The same is true for online language, after all, accounting interviews are a serious occasion, and using too much online language will make the interviewer question whether the candidate's attitude is correct.

4. Only care about treatment

During the accounting interview, do not ask about the salary as soon as you come up, because at this time, it is not yet determined whether the interviewer can pass the accounting interview, and if you ask about the salary directly, it will seem a little abrupt. This topic should still be raised at the right time and at the right time.

5. Use dialects when expressing

In accounting interviews, communication is very important, for example, when the interviewer asks you about the mastery of financial and tax practical skills and auditing practical skills, if you use the other party's difficult to understand dialect and jargon, it will be very deductive, because the interviewer listens in a daze, even if you express, the interviewer does not have a certain understanding of you, which is equivalent to useless work.

1. Dress neatly and appropriately to make a good impression on the interviewer.

2. Resume, as well as the original and a set of copies of graduation certificates, ID cards, accounting certificates, professional title certificates and certificates that can prove your ability.

3. Prepare a short speech (3 5 minutes, about 600 words) about your work experience and the advantages of the position you are applying for.

4. Assume some questions that the interviewer may ask, draw up an outline, and don't fight unprepared battles.

5. Have a brief understanding of the company you are applying for, and you can unintentionally mention your company's achievements when chatting with the interviewer, which will win the interviewer's favor and intimacy.

6. The most taboo thing for the interviewer is to boast and be impetuous and exaggerated, and he must be humble during the interview, but he must not be without self-confidence.

Accounting Interview FAQs:

1. What are the deductible tickets for general taxpayers? What is the process of filing a tax return?

2. How to account for customer deduction (invoiced)? What original documents do I need to attach?

3. How is the year-end bonus calculated and paid for individual income tax?

4. What is the difference between the annual financial report and the final settlement statement?

5. How to account for the company's purchase of decoration materials to decorate the rented office space?

6. How to account for the company's start-up fee? How to adjust income tax when it is settled?

7. Why did you leave your previous company?

8. What is your current job? Tell us about the process of your work.

9. How do you think the expenses should be handled? (Generally in the service industry).

10. How to calculate the company's cost? (Generally for manufacturing enterprises).

What does an accountant in the restaurant industry do? What does it do?

Hello, the accounting work of the catering industry is as follows: responsible for restaurant cost analysis, profit analysis. Responsible for the training of the restaurant's cash register system, so that each cashier is proficient in business skills to ensure smooth progress.

Standardize the management of various financial bills, documents, account books, etc. Do a good job in the archival work. Accounting for operating income and expenses.

Responsible for the company's property management, cashier management and employee salary review. Coordinate the relationship between the business department to make the business and the payment order normal and pure. The daily accounting business report shall be submitted to the director, general manager and executive director after being reviewed by the manager.

Regularly report income statements, balance sheets, inventory statements, etc. Track work such as accounts receivable and accounts payable.

<>Work experience is important

In the inherent mode of thinking, people usually think that the recruitment of skilled positions such as chefs only focuses on the skills and skills of chefs, but this is not the case. If the chairman and general manager of an enterprise are the head of the enterprise, then the chef of the hotel is the helmsman of the hotel kitchen, so the requirements for him are by no means as simple as having excellent skills.

The first thing recruiters usually want to ask during an interview is the candidate's work history. Work experience includes the candidate's job position, years, experience, as well as the size of the hotel and the dining table, which can help the recruiter understand the candidate's job ability. In the recruitment of a chef, the restaurateur will also ask how many kitchen staff he has managed at his original hotel.

Every hotel has a chef, and the management ability of the chef is also different for different sizes of hotels, so in the interview, understanding the scale of the previous hotel is an indispensable item in the interview in the catering industry.

The chef position needs to focus on cohesion

A chef's job is complex'He not only requires excellent technology, but also requires management ability, innovation awareness, communication ability, and coordination ability. There are many kitchen positions, and the chef is at the core of these positions, and the chef needs to manage more people and things, which requires the chef to have cohesion.

This cohesion is manifested in good leadership, communication, coordination and organizational skills, and the chef usually plays a role as a bridge between the kitchen staff and the restaurant owner, and communication skills and leadership skills are essential; Employees will inevitably have friction in their daily work, and chefs are also needed to adjust and resolve conflicts; The work in the kitchen is complex, and it is unrealistic to have a chef do everything himself, so staff training is also an essential skill for chefs to master. With such an important position, it is no wonder that the boss has to choose thousands of choices and check at all levels when recruiting chefs.

Cutting board: saving raw materials and adaptability are very important;

Wok: high marks for novelty and practicality;

Cold dishes: hygiene should not be forgotten for a moment.

Find out about the hotel situation and the owner's taste in advance

If you want to improve the success rate of the application, you must have a certain understanding of the hotel, including the positioning of the hotel, the characteristics of the dishes, the management model, the development prospects, etc., only after the preliminary investigation of these situations, when communicating with the boss (or recruiter) can you be more sure.

In fact, it is not difficult to find out in the early stage, you can go to the hotel for a "private visit to the microservice", or you can learn about it through peers and friends. The vast majority of executive chefs believe that it is not enough to know the situation of the hotel, but also to have a certain understanding of the taste and personality of the owner or hotelier, and only in this way can they do what they like when communicating.

As a person who has come over, I have a suggestion for you:

1. Honesty and trustworthiness is the duty of an accountant, and you must show this during the interview, so that he can rest assured of you from the bottom of his heart;

2. There are not many people who really assess accounting knowledge during the interview, so pay attention to dress appropriately and wear professional clothes;

3. Speak at different levels, speak slowly, speak clearly, add some professional terms from time to time, and have a loud voice, which can show your self-confidence;

4. Behave lightly, don't have too many movements, keep your waist straight, put your hands on the table naturally, look gentle and confident, and make eye contact with each interviewer when answering;

Finally, I wish you a successful interview!

Hello classmates!

It seems to be a bookkeeping position:

1. In the old days, bookkeeping and accounting should be careful and handwritten to be good, but now the computer bookkeeping, but the personality is persistent and serious!

2. Those who have experience in accounting practice --- can treat it calmly, and they can answer the internship or work situation truthfully.

3. If you have just graduated and have not had a lot of practical (operational) experience, you should also say it truthfully, the examiner will see that you are honest and lovely, maybe he will hire you immediately!

4. During the interview--- you should be as relaxed as possible, if ---you are allowed to hold a blank piece of paper or a pencil in your hand--- this will make people more confident, take a deep breath, answer calmly, and the examiner will like you.

The first is the appearance, and then the carefulness (including the content of the form, handwriting, to reflect the careful) professional knowledge, the financial accounting principles and matters to be paid attention to, the number of financial chapters, and the composition and function of several major reports and the relationship between them.

The cashier should pay attention to the review of the voucher to ensure the accuracy of the data.