Introduction

My concept is about an upscale seafood restaurant in Jbeil, Lebanon with it’s unique fish
farm. This restaurant will focus on offering fresh food on daily basis and will focus on the
human factor featuring a friendly environment for the 60 guests at one time.
For sure, I am forecasting to go online.
Space required for this project:

360

500

200
 Organizational Hierarchy

Owner

Restaurant
Manager

Executive Maître
Chef 2 Cashier 2 D'hôtel 1
Pastry Chef 2
Captain 3
Assistant
Chef 2 Bartender &
Sommelier 2
Waiter 3
Line Cooks 3

Hostess 2
Kitchen Help
2
Busperson 2
Job Training:

On the job training & one on one training

Techniques:
-Fast serving
-Upselling
-Suggestive selling
●First aid & emergency situation handling
●Work hazardous material information system
SWOT Analysis:

S: -Busy area in the city

-Lot of tourists
-Cultural area
W: -No brand power
-Lot of competition in the area
- Seasonality
O: -High wages in this area
T: -Immense capital required
Target market:

Primary

Secondary

Tertiary
Sales and promotion

My objective:
-Attract as many customers
-Increase sales volume in short-term
-Retaining customers
-Compete effectively
Purchasing & receiving:

Equipment supplies and cutlery will be ordered from

reputable and certified suppliers
Fishes will be fished in our restaurant, but raw materials
might be ordered from Dekerco