Duties and Responsibilities
1.⁠ ⁠Recruitment and Staffing
Develop and execute recruitment plans for chefs, kitchen staff, serving staff, delivery personnel, and management roles.
Source candidates through job portals, recruitment agencies, campus drives, and employee referrals.
Conduct interviews, assess skills (including culinary knowledge for kitchen roles), and ensure cultural fit with the brand.
Oversee onboarding and induction programs, including training on food safety, customer service, and company policies.
2.⁠ ⁠Employee Records and Compliance
Maintain accurate employee records (contracts, personal files, leave, and attendance).
Ensure compliance with employment laws, Food Safety and Standards requirements, and other applicable regulations.
Prepare and submit statutory reports, including PF, ESI, gratuity, and minimum wage compliance.
3.⁠ ⁠Training and Development
Organise training for chefs and kitchen staff on hygiene standards, authentic South Indian cooking methods, and recipe consistency.
Provide front-of-house staff training on hospitality etiquette, upselling techniques, and complaint handling.
Develop career progression plans to retain skilled staff and reduce turnover.
4.⁠ ⁠Performance Management
Implement appraisal systems to monitor employee performance against KPIs (service quality, customer feedback, hygiene scores).
Counsel and coach underperforming employees while recognising and rewarding high performers.
5.⁠ ⁠Employee Engagement and Welfare
Foster a positive workplace culture that respects cultural diversity while preserving traditional South Indian hospitality values.
Organise staff engagement activities, team-building events, and recognition programs.
Handle employee grievances promptly and professionally, ensuring fair and unbiased resolution.
6.⁠ ⁠Payroll and Benefits Administration
Oversee monthly payroll processing, including overtime calculations and shift differentials.
Administer benefits such as staff meals, uniforms, health insurance, and incentive schemes.
7.⁠ ⁠Health, Safety, and Hygiene
Work with restaurant managers to ensure adherence to hygiene and safety standards in line with FSA and HACCP guidelines.
Conduct periodic inspections to ensure kitchen and dining areas meet safety and cleanliness requirements.
8.⁠ ⁠Policy Development and Implementation
Draft and update HR policies, employee handbooks, and SOPs specific to the hospitality industry.
Communicate policies clearly to all employees and ensure consistent enforcement.
9.⁠ ⁠Coordination with Management
Act as a liaison between restaurant outlets and corporate management to ensure smooth HR operations across all branches.
Provide management with HR metrics and reports for strategic decision-making.
Salary: £34000 per annum
Hours: 37.5 per week
Job Type: Full-time
Pay: £34,000.00 per year
Work Location: In perso

Please refer the Job description for details