Accountant-calculator: job description, functions and requirements

In the world there are many diverse professions involved in all spheres of society. We know some of them well and see every day. But there are those that few have heard of. The profession of a bookkeeper-calculator refers to just such. It's time to figure out what kind of specialist this is, what his responsibilities are and how to get this profession.

Without calculating accountants, catering would not be what we see them now. All canteens, cafes and restaurants need the services of this specialist. First of all, of course, the accountant-calculator calculates the cost of ready meals, based on their cost and margins, which is often fixed in many institutions. In addition, the direct duties of a specialist are carrying out inventories, audits, write-offs, drawing up a menu for one or several establishments, and calculating the direct cost of finished products manufactured at the enterprise.

For some, these tasks do not look so difficult, but in order to successfully cope with their duties, the accountant-calculator must know at least the basics of accounting, and also understand the whole process and technology of preparing dishes and drinks.

The main responsibility of the accountant-calculator is to calculate how much the dish will cost, taking into account the cost of its ingredients, as well as the company's margin.In addition, negotiations with suppliers of ingredients, the compilation of technological maps describing the cooking process, the timely identification of all shortcomings and surpluses in the restaurant are also the concerns of this specialist. In addition, this specialist must monitor compliance with all requirements of the legislation in the field of accounting.

Here is the complete list of professional functions included in the job description:

• correct execution and filling out documentation;
• maintaining commodity reports on what, when and in what quantity was sold or received;
• clear accounting of cash and cashless payments with suppliers of raw materials or finished products;
• tabulation of all shortcomings and surpluses of the enterprise and their timely elimination;
• compilation of current calculation 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;
• planned and unscheduled inventories, local and general audits;
• developing new dishes and optimizing old recipes;
• control of production costs;
• writing and correction of technological maps;
• processing of documentation (invoices, contracts, accounts).

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

Is it possible to go to such a serious and responsible work without relevant experience and education? Quite. Now, at the time of 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 get professional skills only in specialized universities.

The requirements for a candidate for this position are quite high. He should be well versed in the basics of accounting, professional programs, such as 1C Accounting, StoreHouse R-keeper and the like. Have an idea of ​​regulatory frameworks, accounts, postings. However, one should not forget about the additional difficulties that fall on the specialist during work, because in production, and the public catering sector is just that, it is never calm and smooth.

Of course, most modern companies prefer applicants with a higher economic education (accountant or economist), and even better, if the candidate studied at a university where a specialty is allocated to catering enterprises.

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), and experience in restaurants, cafes, canteens and other institutions related will be a great plus for you with food.

However, be prepared for the fact that not every employer will accept you in his team. Let us consider in more detail what specific performance criteria are presented to young specialists when hiring.

General requirements for the competence of a specialist:

• the accountant-calculator should not only have knowledge relevant to his profession, but also reasonably apply it in the course of labor activity;
• be able to use and apply, if necessary, labor and other acts of the organization;
• work with various computers, PCs, specialized software;
• monitor compliance with safety rules at work, labor protection and compliance with labor laws;
• be able to navigate in collections of recipes and put them into practice;
• know and use the norms of output, monitor their compliance;
• have knowledge in the field of compilation and commissioning of calculation cards.

Of course, you should not go to such a responsible position without education, because the professional skills and knowledge that you will receive 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 accounting or economics. However, employment centers in many cities have the opportunity to complete three- or six-month preparatory courses in this specialty. Do not forget that the diploma of education will play into your hands when applying for a job. Employers are in no hurry to accept young workers without such work experience in such responsible positions, and the lack of a diploma will further undermine your credibility as a specialist.

Although the position of an accountant-calculator is not the highest paid job possible, it opens up wide horizons for a person, and after several years of work, a specialist can apply to any field of accounting. At the moment, the average salary of an accountant-calculator in Moscow is 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 experience in this position for at least three years and undergoing professional retraining and advanced training courses, you can apply for the position of, for example, the head of a catering company or a storekeeper in any other area of ​​publictake it With proper perseverance and diligence, you can even completely change the scope of activity and find a job as a financial director, senior accountant or economist.