If dozens of people want to open a restaurant in partnership, the question is how to manage the finance.

most partners are taboo!

dozens of partners? If no one is absolutely in control, it is bound to capsize!

The financial problem is also very big, unless a professional financial company is hired.

If one person is absolutely in control, it will be easy. Other human rights should be regarded as investment, and one person has the final say on how to manage the personal partnership property.

article 32 of the general principles of the civil law stipulates that the property invested by the partners shall be managed and used by the partners in a unified way. The property accumulated by the partnership shall be owned by the partner. Article 96 of the Property Law stipulates that * * * someone manages the real estate or movable property owned by * * * according to the agreement; If there is no agreement or the agreement is not clear, everyone has the right and obligation to manage. Therefore, the management rules of individual partnership property are as follows: 1 There is an agreement to manage it according to the agreement; 2 If there is no agreement or the agreement is not clear, all partners have the rights and obligations of management, that is, joint management. Special note 1. The partnership organization is not the owner of the partnership property and does not independently enjoy the ownership of the partnership property; 2. The partnership property shall be jointly owned by each partner * * * and entitled to * * *. (1) the partnership property belongs to each partner, but it is managed and used by the partners in a unified way, forming a * * * relationship between the partners; (2) the property accumulated by the partnership can only be enjoyed by all partners; (3) The partnership property shall be jointly managed by all partners in the absence of agreement. Hello, I want to find several people to open a store in partnership. How to draft the partnership agreement?

please consult a professional. You can't consider signing many questions yourself. Please be careful in partnership business! How to manage employees as a foreman in the hotel catering industry

Responsibilities of floor foreman in the catering department 1. Be responsible for the supervisor of the catering department, carry out the supervisor's work instructions and report back to him. 2. Enjoy the authority stipulated by the foreman, be responsible for the on-site management and supervision of the employees in the area, and lead the employees to do a good job in cleaning and receiving services in this area according to the restaurant service standards and quality requirements. 3, on-site inspection, supervision etiquette, appearance, attendance and discipline, health and other work quality and the preparation of meals. Make records and make rewards and punishments decisions and report them to the supervisor. 4. Be familiar with the service procedures and operation specifications of tables, private rooms and banquets, assist the waiter to finish the work at any time during the meal and correct and guide the problems found in time. 5. Be familiar with the details of hotel services and restaurant products, lead employees in this area to do a good job in promoting hotel products such as drinks and dishes, and assist in solving difficult problems. 6. Be responsible for the collection, distribution, loss and reimbursement of materials and supplies in the phase area, and regularly check and count all kinds of equipment, property and articles in this area to ensure that they are in good condition. 7. Assist the supervisor to hold regular pre-shift meetings and business meetings, rationally allocate employees' work, set areas, personnel, posts and responsibilities, bear hardships and stand hard work, care about employees' ideological and living conditions, take the lead and set a good example. 8. Implement the pre-shift meeting system: (1) Communicate the work instructions and quality requirements of superiors, summarize the deficiencies and disciplinary phenomena in service work, praise the advanced, correct the deficiencies, and report the rewards and punishment decisions. (2) Check gfd's attendance discipline. (3) Booking notification, dish training and work arrangement. (4) Upload and issue orders, and coordinate the cooperation and unity between the team and employees of the department. 9. Accept and assist the supervisor's training work, and lead employees to continuously improve the comprehensive quality of business skills. 11, linen laundry should be in place in time, accept the hair, put, storage to count. Complete other tasks assigned by superiors. Job responsibilities foreman restaurant management system How to manage the financial problems in the chain operation of the catering industry

There are two lines of revenue and expenditure, and money and accounts are managed separately. Each department is responsible for its own responsibilities and is directly responsible to the general manager. The key is to choose the right person, use women instead of men, and women are easier to manage. (Female compatriots don't hit me, haha, from experience), everything can be eliminated, depending on how you manage it, otherwise those big groups.

How to open a western restaurant and choose the right partner

First of all, you must know something about western food, preferably know how to cook western food, and also know how to manage the store. How to operate and manage a good restaurant

In order to make the business of a restaurant prosperous, seven principles are summarized, which seem to be extremely ordinary, but if we persist in applying them, it will certainly produce wonderful results: First, strive for innovation. Only restaurants that strive to innovate will have a future. If they stick to the rules or blindly imitate others, they will eventually fail. Any restaurant must show its own characteristics in order to create added value and continuously increase customers. Second, pursue growth. Personally, I think that if you don't pursue growth or challenge higher goals, you can't taste the joy and fulfillment of success. If you just want to make a living, you will naturally be sloppy and eliminated. Third, ensure a reasonable profit. You can't attract customers by losing money, but you must get normal profits with high-quality service. Long-term provision of quality services and better varieties to diners can continue to develop. Fourth, take diners as the starting point. We should take the eyes of diners as the starting point, understand the needs of diners, and then meet them. I think knowing your business partner is the first step in opening a shop. Fifth, listen to the opinions of diners. We must understand the needs of diners, and the best way to do this is to listen. It's inevitable to put our heads together, conform to nature, and then do what we should do. Sixth, seize the opportunity. The success of the business depends on whether we can seize the opportunity. We should choose the right time at ordinary times to investigate the varieties that diners want to choose and form a new profit growth point in the store. Seventh, give play to the characteristics. Restaurants and restaurants are everywhere. In order to make diners come to the door, they must have some characteristics, and at the same time, they must meet the needs of diners and how to give full play to them. It should be noted that in addition to regional and store conditions, we should also consider the income level and cultural level of the region. Read more relevant knowledge and return to the list of marketing planning columns. How about three people running a gym in partnership and managing money and finances by one person? < P > Does it mean that one person manages money and accounts? Of course not. It is said that cashier and accountant can't be alone. Even if it is a good friend, it is better to keep the books clear when doing business together. In case there is a problem in the future, it is not clear. This is not a question of trust or distrust, but a question of principle.