Sushi King Sdn Bhd is a sushi restaurant chain that has been operating for 10 years with 18 staff members. It is facing problems with lack of manpower during peak hours from 12pm to 2pm. The restaurant plans to address this by cooperating with other outlets, increasing workforce, and ensuring team leaders do not have off shifts during peak periods. It also aims to improve product quality and obtain halal certification from JAKIM this year by establishing departments to manage these processes and providing incentives to suppliers.

1. MOHAMAD MALIKI BIN
MOHD FOIZI
A15BE0084
MUHAMMAD HAZIQ
AZHAR BIN MAT NAZRI
A15BE0100
NUR NAZRINA
HUMAIRA’ BIN
NADZRUDDIN
A15BE0137

2. SUSHI KING SDN. BHD.
• Sushi King outlet opened at Aeon Taman University Skudai Johor
• Tagline: Healthy Good Taste
• Specialty: equipped sushi-making machines and conveyor system
showcasing quality sushi in a hygienic environment, as they offer quick
and fresh food to suit today’s fast pace of life
• Market expansion: specialized catering services for a variety of events
and functions

3. BACKGROUND ORGANIZATION
• SUSHI KING SDN.
BHD
• OPERATING IN 10
YEAR
• 18 STAFF
• PART TIME 8
• FULL TIME 10 (10.00 –
10.00)

4. ORGANIZATION CHART
Restaurant Manager
Assistant Manager
SUSHI KING SDN BHD
SERVICE LEADER KITCHEN LEADER
STAFF STAFF

5. • Mohammad Zulhilmi bin Idris
• Age 29
• Degree Culinary Art
• 3 years experience work
MANAGER PROFILE

6. PROBLEM
• LACK OF
MANPOWER IN
PEAK HOUR

7. PLANNING
• COOPERATION WITH OTHER OULET
• INCREASE THE MAN FORCE

8. ORGANIZING
• DIVIDE THE TEAM LEADER INTO TWO
DEPARTMENT
within the peak hours, in 12.00 pm to 2.00 pm
• TEAM LEADER CANNOT HAVE OFF SHIFT
DURING PEAK HOURS

9. CONTROLLING
• HIRE WORKES FROM OTHER OUTLET
WITHIN PEAK HOURS
• IF NOT ENOUGH THE WORKERS, HIRE MORE
PARTIME WORKERS DURING PEAK HOURS

10. LEADING
• BRIEFING 2 TIMES EACH WEEK, SOLVE THE
BEHAVIOUR OF WORKER
good performance leads to efficient works, reduce
the problems in peak hours
• GIVE ADVICE TO NOT RESIGN
especially to part time workers
• WORK ENVIRONMENT FOR STAFF NOT STRESS
manager plays big role play
• EXTRA BONUS – TREAT STAFF – ATTRACTIVE TO
WORKERS

11. OPPORTUNITY
• IMPROVE QUALITY
OF PRODUCT
• Raw Materials
• All product comes from
raw material supplier

12. PLANNING
• GETTING THE SUCCESSFUL HALAL CERTIFICATE
FROM JAKIM IN THIS YEAR
Starting from February, SUSHI KING plan to make a
good relationship with JAKIM

13. ORGANIZING
• ESTABLISH A DEPARTMENT TO MANAGE THE
PROCESS OF GETTING HALAL CERTIFICATE.

14. LEADING
• GIVE THE BENEFIT OF SUPPLIERS SEEKING TO
OBTAIN HALAL CERTIFICATES, EXTEND THE TERM
OF THE CONTRACT.
To motivate the supplier to improve quality of
product in terms of halal

15. CONTROLLING
• FOSTER GOOD RELATIONS WITH JAKIM TO MEET
HALAL CERTIFICATION REQUIREMENT
• DROP THE SUPPLIER WHO DON’T HAVE HALAL
CERTIFICATE.
change into supplier who have the HALAL certificate.
• DROP CERTAIN ITEM IN MENU “ NOT AVAILABLE ” AT
NOT HAVE HALAL
from items supplier's hard to get the halal certificate
recognized