What does an accountant do with a calculator in a restaurant? What a novice accountant-calculator needs to know, or the specifics of accounting in the restaurant business! With the head of the enterprise

For failure to fulfill their duties, management may issue a reprimand or reprimand. In case of serious violation of labor discipline, dismissal under the article is applied as a punishment.

• Administrative. Imposed if the violation falls under an article of the Code of Administrative Offenses and is punishable by a fine for both the organization and the official.
• Material. Occurs if, due to intentional or accidental actions of an accountant-calculator, the organization suffered financial losses.

Conclusion The work of an accountant-calculator combines a love of cooking and mathematical calculations. A large amount of paper reporting requires perseverance and care. A wide range of responsibilities make this profession interesting for versatile individuals who are not afraid of a large amount of work.

Job description of an accountant - calculator

More details: Meetings of applicants and parents were held with representatives of the administration, the admissions committee and the faculty of pre-university preparation, in the directorates of all institutes and training centers of the National Research University "MPEI". At the expositions of institutes and training centers, MPEI guests were able to consult on issues of interest to them about studying at the university.

An interesting program about student life with an interactive quiz was prepared and conducted by students. A special edition of “Radio MPEI” was broadcast. Photo report by the press service of MPEI 02/03/2014 On February 16, 2014, an Open Day will be held at the National Research University "MPEI" Starting at 10.00. Address:

Moscow, st. Krasnokazarmennaya, 17 We invite applicants and their parents to the Open Day! Program of events: From 10.00 to 15.00 – consultations on areas of training. Venue: Main academic building, st. Krasnokazarmennaya, 17.

Job description of an accountant-calculator

From 10.30 to 11.00 – demonstration of a film about MPEI. Venue: Great Assembly Hall, Main Academic Building. From 11.00 to 12.00 – general meeting. Venue: Large Assembly Hall, Main Academic Building.

From 12.00 to 13.00 – meetings of the directorates of institutes and training centers with applicants. Venue: specially designated audiences. From 12.00 to 13.00 – consultations for parents of applicants on the admission of students to the departments of the faculty of pre-university preparation. Venue: room B-318, Main Academic Building, 3rd floor.

Responsibilities of an accountant-calculator in public catering

Write-off of cost. 3.5. Complete document flow production accounting. 4. Rights The accountant-calculator has the right: 4.1. For all social guarantees provided for by law.
4.2. Require the management of the enterprise to provide assistance in the performance of their professional duties and the exercise of rights. 4.3. Demand the creation of conditions for the performance of professional duties, including the provision necessary equipment, equipment, workplace that complies with sanitary and hygienic rules and regulations, etc.
4.4.

Attention

For payment additional expenses for medical, social and professional rehabilitation in cases of health damage due to an industrial accident and receiving occupational disease. 4.5. Get acquainted with the draft decisions of the enterprise management concerning its activities.

This profession is a very responsible profession, it is easy to make a mistake in it, and then order in the enterprise will be disrupted and chaos will occur in reporting and calculations. It would not be an exaggeration to say that a competent accountant-calculator is a godsend for a restaurant.

An accountant-calculator performs numerous and responsible duties; he is responsible for improper or poor-quality performance of his duties, for violation of labor laws, for material damage caused to the organization. To put it simply, the job of an accountant-calculator is to calculate the cost of each dish.
Once upon a time, this was done strictly according to a collection of recipes, which contained information about how much of which product was needed in each dish. Nowadays there is no such unambiguity in catering, there are many new dishes, each restaurant has its own.

StoreHouse and R-Keeper; — norms and rules of labor protection; — labor legislation. 1.5. An accountant-calculator must have the skills to: - make calculations on a microcalculator according to the approved calculation form; - use at work regulatory documentation for the “Accountant-Calculator” program: “Technical and technological map”, “Collection of recipes for dishes and culinary products”, calculation card; — calculate costing and technological maps; - make correct calculations sales price dishes; - fill out inventory list; - draw up inventory results; — fill out the calculation card.

2. Functions 2.1. Calculation of products and dishes, cost calculation, food production. 3. Job responsibilities The accountant-calculator performs the following job responsibilities: 3.1.
Calculation of costing and technological maps, commodity reports. 3.2.

Job Descriptions

Subordination order. The accountant-calculator is directly subordinate to the chief accountant or the person performing his duties. 1.3. Normative base. An accountant-calculator must know:

• requirements of all types regulatory documents on accounting, relating to both general and sectoral activities of the organization;
• requirements for teaching materials, practical aids and guidelines relating to its issues;
• internal requirements organizational documents enterprises;
• requirements of orders and instructions issued by the management of the organization and relating to both general production and its specific activities;
• requirements of your job description.

1.4. Competency requirements. An employee who has at least a secondary education can be appointed to a position. professional education and specially trained.

Responsibilities of a calculator accountant

A person with a higher professional (economic) education and training in special program, without presenting requirements for work experience. 1.4. An accountant-calculator must know: - The main current state standards in the industry; — types of accounting in production in public catering establishments; — complete document flow of production accounting and classification of documents; — methods, forms of accounting control at all stages of production; — rules for operating computer equipment; — programs R-Keeper, StoreHouse; — labor legislation; — rules and regulations of labor protection. 1.5.

Free legal advice Job description accountant-calculator Contents:

• Job description ⇩
• General provisions ⇩
• Functions ⇩
• Responsibilities ⇩
• Rights ⇩
• Relationships within the enterprise ⇩
• Responsibility ⇩
• Conclusion ⇩
• Ask a lawyer a question free consultation v

An accountant-calculator is a specialist whose main task is to calculate the cost of products, taking into account all costs and markups. Specialists in this position perform best in restaurants and bars.

They regulate not only the cost of the dish, but can affect its weight, the proportion of ingredients, and therefore the final taste. A calculator is a narrow specialization of an accountant.

Responsibilities of a catering calculator accountant

He has the right:

1. Organize your workplace in accordance with the requirements for safe working conditions for the high-quality performance of your duties.
2. Report any shortcomings or deviations discovered during the work process.
3. Make proposals to eliminate these shortcomings and improve the technological process.
4. Get acquainted with draft regulatory documents regarding his professional activities.
5. Submit proposals to improve product quality and working conditions for consideration.
6. Request any information and documentation necessary to perform your professional tasks.

Relationships within the enterprise The business microclimate of the accountant-calculator with his colleagues is built on the basis of the regulatory documents of the organization and the collective agreement.

Responsibilities of a calculator accountant in public catering

• Job description
  • 1. General Provisions
  • 2. Functions
  • 3. Responsibilities
  • 4. Rights.
  • 5. Relationships within the enterprise
  • 6. Responsibility

This job description has been developed for a position such as a calculator accountant for use in your enterprise. The sample complies with the basic provisions of the labor legislation (Labor Code) of the Russian Federation, as well as other documents regulating the labor relationship between the employer and personnel. 1. General provisions 1.1. Admission procedure and dismissal procedure.

Belonging to the personnel category. Accountant-calculator - a specialist from the category of technical personnel. Hiring of this category of specialists is carried out only by order of the head of the organization at the proposal of the chief accountant or the person performing these duties.

1. BASIC PROVISIONS

2. QUALIFICATION REQUIREMENTS

3 . FUNCTIONAL RESPONSIBILITIES

The canteen accountant is obliged to:

3.1. Perform assigned duties in a timely and efficient manner, carry out the orders of the director, chief accountant and deputy chief accountant.

3.2. Responsible for maintaining the following areas accounting in accordance with accounting policy enterprises:

3.2.1. Maintain records in an operational accounting system.

3.2.2. Capitalize inventory items from product suppliers.

3.2.3. Enter into the 1C Accounting program invoices and invoices for products, acts of write-off, capitalization, invoice movements and other documents for the movement of inventory items of the canteen. Check and ensure the correctness of primary documents.

3.2.4. Draw up development reports, technological maps and costing cards for canteen products, enter recipes into the 1C Accounting directory.

3.2.5. Prepare daily merchandise reports.

3.2.6. Provide replacement of incorrectly executed supplier documents. Submit replaced documents to the accounting department.

3.2.7. Monitor the availability and delivery to the office accounting department of a complete set of inventory documents and their correct completion. Check the timeliness and correctness of the reflection of inventory results in 1C Accounting.

3.2.8. Replace other accountants in case of illness, vacation or business trip.

3.2.9. Exercise operational control over the timely execution and signing of agreements and ongoing offsets.

3.3. Monitor daily compliance of the issuance of food stamps with payment for services.

3.4. Check the compliance of the actual number of diners indicated in the Register with the final Layout Menu, sign it and approve it with the director.

3.5. Check the write-off of food products from the materially responsible person into production based on the approved final Layout Menu.

3.6. Compile and submit daily food reports.

3.7. Calculate the final Menu layout for the previous day based on a summary of the actual number of food services provided for the previous day, compiled and signed by the dietician of the previous shift and the canteen production manager.

3.8. Based on the preliminary Layout Menu, create a Request for receiving products from the warehouse and submit it for signature to the chief accountant and director.

3.9. If deviations are detected, provide a memo to the director of the sanatorium for taking action.

3.10. Maintain an atmosphere of mutual respect, courtesy and goodwill in the workplace. Comply with the requirements of general moral and ethical standards.

3.11. Maintain labor and production discipline. Be at the workplace in a sober state and in a satisfactory state of health, which does not interfere with the performance of your duties. Provide a written explanation regarding violation of labor or production discipline.

3.12. Comply with the rules and regulations of occupational safety, fire safety and industrial sanitation. Comply with the requirements of regulations on labor protection, instructions, rules for handling equipment and other means of production.

3.13. Pass in deadlines preliminary and periodic medical examinations (at least once a year).

3.14. Work to improve your skills.

3.15. Take part in sanitary days (hours), cleanup days to improve the territory of the enterprise and your workplace.

3.16. Ensure complete safety of the property entrusted to him. Treat the company’s property with care and take urgent measures to prevent damage.

3.17. Take measures to immediately eliminate the causes and conditions that may cause downtime, an accident or other damage, and if it is not possible to eliminate these causes on your own, immediately notify the chief accountant or other official about this.

3.18. Comply with the requirements of the collective agreement.

4. RIGHTS

5. RELATIONSHIPS (COMMUNICATIONS) BY POSITION

5.4. With the department of organizational, legal and personnel work on the following issues:

Submissions: required personal data for employment;

Obtaining: information about current work activity, information about work experience, legal advice on issues related to labor activity.

6. RESPONSIBILITY

7. PERFORMANCE EVALUATION CRITERIA

8. WORKPLACE

8.1. The accountant's workplace is located in the dining room and must be equipped computer equipment, telephone, consumables, office supplies in the quantity necessary for the proper performance of his official duties, as well as meet sanitary and other requirements current legislation Ukraine.

We bring to your attention typical example calculator job description, sample 2019/2020. should include the following sections: general position, job responsibilities of the calculator, rights of the calculator, responsibility of the calculator.

Job description of the calculator belongs to the section " Industry-wide qualification characteristics of positions of workers employed in enterprises, institutions and organizations".

The job description of the calculator should reflect the following points:

Job responsibilities of a calculator

1) Job responsibilities. Performs calculations for products sold in public catering organizations based on current recipes, purchase prices and trade margins. Determines the price of products sold by a catering organization (meals, semi-finished products, culinary and confectionery products). In accordance with changes in recipes, purchase prices and trade margins, sets prices for finished products and makes appropriate amendments to costing cards. Maintains registration of calculation cards according to the established form. Based on requests from the production manager (chef), he calculates the required quantity of products for preparing dishes, semi-finished products and culinary products. Carries out selections from product reports and maintains operational records of released dishes and own products. Writes out price labels materially - responsible persons. Takes part in the inventory of inventory items.

The calculator needs to know

2) When performing its duties, the calculator must know: regulatory legal acts, regulations, instructions, other guidance materials and documents relating to products sold in public catering organizations; rules for using collections of recipes for dishes and culinary products; layout and exit standards finished products; trade margins and rules for using them; procedure and rules for calculating selling prices for public catering products; procedure for registration and accounting of calculation cards; rules for operating computer equipment; basics of labor organization; basics of labor legislation; internal labor regulations; rules and regulations of labor protection.

Calculator Qualification Requirements

3) Qualification requirements. Primary vocational education without requirements for work experience or secondary (complete) general education and special training according to an established program without requirements for work experience.

1. General Provisions

1. The calculator accepts a person who has primary vocational education without requirements for work experience or secondary (complete) general education and special training according to an established program without requirements for work experience.

2. The calculator is hired and dismissed ___________ (director, manager) organization on behalf of __________ (position).

3. The calculator must know:

• regulatory legal acts, regulations, instructions, other guidance materials and documents relating to products sold in public catering organizations;
• rules for using collections of recipes for dishes and culinary products;
• standards for layout and output of finished products;
• trade margins and rules for using them;
• procedure and rules for calculating selling prices for public catering products;
• procedure for registration and accounting of calculation cards;
• rules for operating computer equipment;
• basics of labor organization;
• basics of labor legislation;
• internal labor regulations;
• rules and regulations of labor protection.

4. In its activities, the calculator is guided by:

• legislation Russian Federation,
• Charter (regulations) of the organization,
• orders and instructions ___________ (general director, director, manager) organizations,
• this job description,
• Internal labor regulations of the organization.

5. The calculator reports directly to: _______ (position).

6. During the absence of the calculator (business trip, vacation, illness, etc.), his duties are performed by a person appointed _________ (position) of the organization in the prescribed manner, who acquires the corresponding rights, duties and is responsible for the performance of the duties assigned to him.

2. Job responsibilities of the calculator

Calculator:

1. Based on current recipes, purchase prices and trade margins, performs calculations for products sold in public catering organizations.

2. Determines the price of products sold by the catering organization (dishes, semi-finished products, culinary and confectionery products).

3. In accordance with changes in recipes, purchase prices and trade margins, sets prices for finished products and makes appropriate amendments to costing cards.

4. Maintains registration of calculation cards in the prescribed form.

5. Based on the requests of the production manager (chef), he calculates the required quantity of products for preparing dishes, semi-finished products and culinary products.

6. Carries out a selection from product reports and maintains operational records of released dishes and own products.

7. Issues price labels to financially responsible persons.

8. Participates in the inventory of inventory items.

3. Calculator rights

The calculator has the right:

1. Submit proposals for management’s consideration:

• to improve work related to those provided for in this instructions and duties,
• on the encouragement of distinguished employees subordinate to him,
• on bringing to material and disciplinary liability workers who violated production and labor discipline.

2. Request from structural divisions and employees of the organization information necessary for him to perform his job duties.

3. Get acquainted with the documents defining his rights and responsibilities for his position, criteria for assessing the quality of performance of official duties.

4. Get acquainted with the draft decisions of the organization’s management relating to its activities.

5. Require the management of the organization to provide assistance, including ensuring organizational and technical conditions and execution of the established documents necessary for the performance of official duties.

6. Other rights established by current labor legislation.

4. Responsibility of the calculator

The calculator is responsible in the following cases:

1. For improper performance or failure to fulfill one’s job duties provided for in this job description - within the limits established by the labor legislation of the Russian Federation.

2. For offenses committed in the course of their activities - within the limits established by the current administrative, criminal and civil legislation of the Russian Federation.

3. For causing material damage to the organization - within the limits established by the current labor and civil legislation of the Russian Federation.

Calculator job description - sample 2019/2020. Job responsibilities of the calculator, rights of the calculator, responsibility of the calculator.

Everyone who works in restaurant business, people are special, creative - even accountants. And accounting in the restaurant business is very exciting. Now we will look at its features in detail.

Accounting loves accuracy. Therefore, accountants pay attention to every detail so that errors do not creep into the calculations. It would seem that accounting in any industry should be carried out according to the same laws, but no - accounting for the catering industry is significantly different.

Let's look at 4 main differences that can cause difficulties in the work of a novice accountant/calculator.

The first difference: admission documents.

It would seem that everything is simple, you think: commodity and raw material items need to be entered into the program and that’s it! But a large number of raw material reference books makes it difficult to keep records: in reality, they make it difficult to display balances and control consumption.

For example, a company receives two invoices: goods were purchased from two different suppliers. The first invoice contains the item “Canned cucumbers, 350 g, quantity 6 pieces, amount 780 rubles, gherkins, glass jar" In the second invoice “Pickled gherkins, can, 650 g, 3 pcs, amount 1430 rubles.”

According to the rules of standard accounting, we should have two items in our program, since both their weight and packaging are different. But standard accounting rules “do not work” in public catering. What needs to be done?

Firstly, create only one item - “Canned cucumber”, and always use only this when preparing invoices in the program. In this case, the difference in weight and packaging does not matter.

Secondly, you must indicate the weight of the product in kilograms.

If you are a beginner, the first question that comes to your mind is: “Where will I get this information? I only receive a paper invoice!” If you don’t know the exact weight, you need to go to the warehouse and study the product packaging - this data should be there. In public catering, it is customary to indicate net weight in documents. What about sunflower oil and eggs, you ask? The weight of the product is written on oil bottles. A chicken egg, according to the book “Handbook of Recipes and Calculation Layouts,” weighs about 40 grams, that is, 0.04 kg. The book was published back in Soviet times, but the data in it is not outdated and can be successfully used in accounting.

If the weight is not indicated on the packaging, it can be calculated. In addition, the already mentioned book “Handbook of Recipes and Costing Layouts” contains data. It shows clear percentages of waste and losses during hot and cold processing, as well as the average weight for a chicken quail egg and percentages of losses during defrosting.

Establish contact with cooks and warehouse workers - they will help you.

Thirdly, to calculate the price, the actual weight of the product is always included in the invoices. The cook or storekeeper at the reception weighs the goods and enters the actual weight. This will either be the net weight multiplied by the number of cans, or the actual weight of the food (chicken, fish, bread), or the weight from the recipe book multiplied by the quantity, as in the case of eggs.

The second difference: analogues of goods.

In public catering, one product can be replaced with an analogue. For example, olive oil can be replaced with sunflower oil in a 1:1 ratio, and vice versa, although this is not cost-effective. You can put a chicken and a quail egg as analogues to each other with a ratio of 1:4.

This principle can be used for wine, beer and other alcoholic products.

The third difference: you need to know the technological processes.

An accountant-calculator needs to have an idea of ​​​​the work of the kitchen: it directly affects the consumption of goods, and therefore, accounting. Sometimes we don’t even think about why ready-made meals are brought out so quickly. What do you think is the point here? Yes, now we will talk about blanks or semi-finished products.

The accountant creates a semi-finished product card in the calculation. Why use them when you can include product information in every dish? This is what aspiring accountants do. But there is a catch here, and we’ll tell you what it is next.

When using semi-finished products, the recipe is compiled per kilogram of the finished product. And every product must have a recipe.

For example, potatoes must be peeled to be used in cooking. How to calculate how many unpeeled potatoes you need to take to get 1 kg of peeled ones? Average percentage purification given in the collection of recipes is 35%. It happens that the waste is more or much less: if the potatoes are not of very high quality, the blackening also needs to be cut off when cleaning. And young potatoes have very thin skins and, accordingly, the consumption will be less. You can take seasonality into account in your calculations, but modern conditions Potatoes are purchased in small quantities and waste does not change. Nowadays, it is unprofitable for restaurants and cafes to maintain huge vegetable warehouses, so, as a rule, products are purchased in small quantities and stored in the warehouse for no more than a week. Therefore, seasonality is used in calculations if you buy large quantities of products at once.

As we have already said, if the quality of the purchased product is worse, its waste increases. If each dish card in the system contains information about a product with variable waste, for example, as in our case, potatoes, the accountant will need to change a huge number of calculations so that balances and costs are correctly reflected. It is much easier to use a semi-finished product card, for example: “Cold peeled potatoes (cold peeled)” with a peeling recipe. This way, changes will only need to be made to one card.

Another important point is control of product consumption per dish. If we work without semi-finished products, then we rely entirely on the recipe provided to us by the chef or technologist. And now - a very interesting game of numbers.

Without a semi-finished product, you will not be able to control the percentage of waste. The cook will tell you: “Here I have a lot stuck to my knife, but here it fell on the floor, this is also a waste...” - and you will have no choice but to agree with him: if you do not know the technology, you will be forced to completely rely to the numbers that the chef gave you on the paper. This will lead to a financial imbalance: when taking inventory, there are products in the kitchen, dishes are prepared from them, but no profit is visible. This is due to an overestimated waste percentage. A surplus is created, which can then safely migrate to the homes of the kitchen staff.

The fourth difference: one raw material after cutting can yield several different ones, and all this must be reflected in accounting.

Catering is a very creative field where there is a place for fantasy. Here one product is easily converted into five types of raw materials. How does one raw material turn into another?

This happens thanks to the daily routine process of the kitchen, which must be documented - cutting.

For example, a whole chilled salmon after cutting off the head and gutting turns into different types raw materials. On average these are 5 products:

1. Soup set for fish soup (head and backbone with fins) - it is often used as a basis when preparing lunch for employees.
2. Technological waste – films, small bones, leather.
3. Fillet for sushi.
4. Butterfly fillet for grilling.
5. Minced fish meat that has been scraped from the backbone.

New ingredients obtained as a result of cutting will cost differently: the cheapest will be the soup set, and the most expensive will be the fillet. Technological waste, accordingly, costs nothing. A cutting certificate is drawn up upon the purchase of each batch of goods.

Fifth difference: maintaining a nomenclature directory.

In the nomenclature directory we must create at least 5 groups:

1. Dishes.
2. Semi-finished products.
3. Raw materials
4. Services.
5. Materials and fixed assets.

This will help ensure ease of accounting.

What should be in groups?

In the “Raw Materials” folder you create additional groups for your convenience, for example:

There may be more groups.

Semi-finished products can be divided into 3 groups:

• Hot processed semi-finished products for European cuisine,
• Semi-finished products for Japanese cuisine,
• Cold processed semi-finished products.

The group of semi-finished products for Japanese cuisine is highlighted separately, since they have higher waste than the rest.

For example, cucumber. When cold processed for European cuisine, the waste will be 3-4%: to use the product, it is enough to cut off the tail parts on both sides. In Japanese cuisine, completely peeled, seedless cucumber is used for vegetable rolls; accordingly, the waste will be 45-50%.

This will allow you, dear accountants, to always know exactly where each dish should go, check prices and avoid errors in calculations. Moreover, it will make much more easier life the entire team. For example, it will be easier for the waiter to find a dish, offer it to the guest and run it through the cash register. Thus, the company will maintain income and sell raw materials. And the guest who came only for this dish will be able to receive it and will be satisfied with the visit.

Why do we need the Services group? How will it make the lives of cafe workers easier?

It includes compensation for broken dishes, banquet service, hookah, hall rental, catering service, and so on. If you've been to a wedding or reception, you know that this is an important service item. Almost every establishment has such services.

Every accountant can figure it out on his own with the “Materials and Fixed Assets” group. Let us remind you that detergents and cleaning products should not be among the raw materials.

The most important thing in accounting is the nomenclature reference book. It is also necessary to indicate the correct units of measurement. In addition to alcohol and drinks, which are measured in liters, the weight of all raw material products must be indicated in kilograms.

In conclusion, we would like to wish all accountants who have decided to engage in accounting in the public catering or restaurant business great patience!

Remember, you must be interested in the production process, know its basic principles and try not to interfere with the work of the kitchen or hall. You can help organize coordinated work and at the same time ensure clear and transparent accounting, both commodity and financial.

Many things in public catering seem self-evident from the outside, but in fact they happen thanks to clear accounting and control. Wish you luck!

There are many different professions in the world, involved in all spheres of society. Some of them we know well and see every day. But there are also those that few have heard of. The profession of an accountant-calculator is one of these. It's time to figure out what kind of specialist this is, what his responsibilities are and how to get this profession.

Description

Without calculator accountants, food service businesses would not be what they are today. All canteens, cafes and restaurants need the services of this specialist. First of all, of course, the accountant-calculator is engaged in calculating the cost of ready-made dishes, based on their cost and markup, which is often fixed in many establishments. In addition, the direct responsibilities of the specialist are conducting inventories, audits, write-offs, creating menus for one or more establishments and calculating the direct cost of finished products produced at the enterprise.

For some, these tasks do not seem so difficult, but in order to successfully cope with their responsibilities, an accountant-calculator must know at least the basics of accounting, as well as understand the entire process and technology of preparing food and drinks.

This work is not as simple as it might seem at first glance.

Job responsibilities

The main responsibility of the accountant-calculator is to calculate how much a dish will cost, taking into account the cost of its ingredients, as well as the company’s markups. In addition, negotiations with suppliers of ingredients, drawing up technological maps describing the process of preparing dishes, timely identification of all shortages and surpluses in the restaurant are also the concerns of this specialist. In addition, this specialist must ensure compliance with all legal requirements in the field of accounting.

Here full list functions of a professional included in the job description:

• correct execution and completion of documentation;
• maintaining merchandise records of what, when and in what quantity was sold or received;
• clear accounting of cash and non-cash payments with suppliers of raw materials or finished products;
• tabulation of all shortages and surpluses of the enterprise and their timely elimination;
• drawing up current costing cards and their subsequent maintenance during operation;
• constant monitoring of prices for necessary goods in order to reduce the cost of production and, as a result, reduce prices;
• scheduled and unscheduled inventories, local and general audits;
• development of new dishes and optimization of old recipes;
• product cost control;
• writing and correcting technological maps;
• processing of documentation (invoices, contracts, invoices).

And all this is done by one single person. Sometimes several catering establishments employ only one specialist. This is especially common in chain restaurants, where one person does the work of several at once.

Requirements

Is it possible to take on such a serious and responsible job without the appropriate experience and education? Quite. Now, during the development of self-education and distance learning, classical education no longer plays such an important role as, for example, 20 years ago, when it was possible to obtain professional skills only in specialized universities.

The requirements for a candidate for this position are quite high. He must have a good understanding of the basics of accounting, professional programs such as 1C Accounting, StoreHouse R-keeper and the like. Have an idea about regulatory frameworks, accounts, postings. However, we should not forget about the additional difficulties that fall on a specialist during work, because in production, and the catering industry is precisely that, things are never calm and smooth.

Of course, most modern companies give preference to applicants who have a higher education economic Education(accountant or economist), or better yet, if the candidate studied at a university where catering enterprises have a special direction.

If you do not have such an education, but you still want to work in this particular profession, it can be replaced by specialized courses (full-time or distance learning), and work experience in restaurants, cafes, canteens and other establishments related to with meals.

Absolute beginners can apply to large network companies, which have the opportunity to assign them to more experienced colleagues for a period of training and certification.

However, be prepared for the fact that not every employer will accept you into their team. Let’s take a closer look at exactly what performance criteria are presented to young professionals when applying for a job.

General requirements for specialist competence:

• an accountant-calculator must not only have knowledge appropriate to his profession, but also wisely apply it in the course of his work;
• be able to use and apply, if necessary, labor and other acts of the organization;
• work with various computer equipment, PCs, specialized software;
• monitor compliance with industrial safety rules, labor protection and compliance with labor legislation;
• be able to navigate through collections of recipes and apply them in practice;
• know and use product yield standards and monitor their compliance;
• have knowledge in the field of drawing up and commissioning costing cards.

Education

Of course, you shouldn’t take on such a responsible position without education, since the professional skills and knowledge that you will gain during your studies will greatly simplify your life in the first months of work.

Most vacancies require specialists with higher or secondary specialized education in the field of accounting or economics. However, in employment centers in many cities it is possible to complete three- or six-month preparatory courses in this specialty. Don’t forget that an education diploma will play into your hands when applying for a job. Employers are in no hurry to hire young workers without work experience for such responsible positions, and the lack of a diploma will further undermine confidence in you as a specialist.

Prospects and career growth

Although the position of a calculator accountant is not the highest paid job possible, it opens up broad horizons for a person, and after several years of work, a specialist can move into any area of ​​accounting. For now average salary accountant-calculator in Moscow – 15,000-25,000 rubles. This is not very much, but in the regions this figure completely drops to 10,000-15,000 rubles.

After gaining at least three years of experience in this position and completing courses professional retraining and advanced training, you can apply for a position, for example, as the manager of a catering establishment or a storekeeper in any other field public life. With due persistence and diligence, you can even completely change your field of activity and find work as financial director, senior accountant or economist.

The position of a calculator accountant requires both high professional skills and certain personal qualities. But this profession opens up many roads, making it ideal for those who are used to not only living in the present, but also thinking about the future.