Comprehensive Business Plan: Sushi Restaurant Organizational Design

This document presents a business plan for a sushi restaurant, with a strong emphasis on the organizational hierarchy and management structure required for success. It details the roles and responsibilities of key personnel, including the General Manager, Human Resource Manager, Front Office Manager, Food and Beverages department, and Sales and Marketing team. The plan also addresses critical legal considerations, such as compliance with Fair Work and Occupational Health and Safety standards, as well as necessary licensing requirements like State Fire License, Certificate of Environment Clearance, Service Tax and Value Added Tax, and Health Trade License. The document highlights the importance of effective stakeholder relations, community engagement, and the attainment of strategic objectives and goals for the restaurant's sustainable operation.

Running head: BUSINESS PLAN
Business Plan
Name of the University:
Name of the Student:
Authors Note:

1BUSINESS PLAN
Table of Contents
Organizational Hierarchy of the company.................................................................................2
References..................................................................................................................................5

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Organizational Hierarchy of the company
Sushi restaurant business plan will consider explaining the duties and responsibilities
in order to ensure success of the business. The business plan will be prepared by based on
which plans will be developed in building a venture (Agarwal & Dahm, 2015). The
organization will include a management team that will include an effective Advisory Board
and Stakeholders roles that is explained through the organizational chart below:
Figure 1: Organizational Structure of Sushi Restaurant Business
(Source: Authors Note)
General Manager: The person will be responsible for overall management of all the
departments in the restaurant and will develop the business plan accordingly (Lepkowska-
White, 2017). The person will also be responsible for maintaining healthy stakeholder
relations, managing community relations and will also make sure that the strategy objectives
and goals of the company are attained.
Human Resource Manager: The personnel will be responsible for recruiting staff
for other departments of the new restaurant. The manager will be responsible for undertaking
regular salary reviews and will be responsible for the consultancy role. The individual will

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also assist the line manager to understand and implement necessary HRM procedures (Urban
& Gaylard, 2017).
Front Office Manager: The personnel will have the responsibility of ensuring
speedy check-out facilities and will continue systematic checks of all the front office areas for
the maintainice requirements, holding regular performance appraisals of senior staff and
making sure that all the reservations are taken correctly (Wellton, Jonsson, Walter &
Svingstedt, 2017). The individual will also have the responsibility of ensure maximum
occupancy of restaurant within agreed overbooking policy and will be responsible for
maintaining liaison between front office staff and other departments.
Food and Beverages: The department will have the responsibility of directing,
organizing and analyzing the food and beverage services. Moreover, the roles under this
department will also include ensuring personal management, monitoring employee
performance and offering regular feedback (Agarwal & Dahm, 2015). The personnel will also
have the responsibilities of monitoring revenue and expenses of selling food, shift scheduling
and negotiating with suppliers and consumers regarding attaining food and beverages raw
materials, catering and parties.
Sales and Marketing: This department will have the responsibility of maintaining
follow-up of visiting target consumers regularly to attain them and identifying consumer
needs through carrying out sales surveys (Agarwal & Dahm, 2015). Moreover, the
department will also be responsible for promoting the restaurant through maintaining regular
communication with the consumers and to attain their agreement on visiting the restaurant
and avail its services and food offerings.
Legal considerations are also considered by this new restaurant business in order to
address liability implications, protection and taxes. Such legal considerations include

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complying with “Fair Work and Occupational Health and Safety” that will include laws
related to minimum wages ad safety of employees in the restaurant (Wellton, Jonsson, Walter
& Svingstedt, 2017). The licensing includes inspection of needed facilities to make sure the
restaurant addresses all the safety standards. Licenses regarding “State Fire License”,
“Certificate of Environment Clearance”, “Service Tax and Value Added Tax” and “Health
Trade License” for smooth operations of the business.

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References
Agarwal, R., & Dahm, M. J. (2015). Success factors in independent ethnic
restaurants. Journal of Foodservice Business Research, 18(1), 20-33.
Lepkowska-White, E. (2017). Exploring the challenges of incorporating social media
marketing strategies in the restaurant business. Journal of Internet Commerce, 16(3),
323-342.
Urban, B., & Gaylard, A. (2017). Sakhumzi Restaurant: exploring new avenues. Emerald
Emerging Markets Case Studies, 7(1), 1-25.
Wellton, L., Jonsson, I. M., Walter, U., & Svingstedt, A. (2017). Restaurant practices–time,
planning, knowledge and dreams. Scandinavian Journal of Hospitality and
Tourism, 17(3), 297-311.