1. Strategic HR Leadership
- Develop and implement HR strategies aligned with business goals of the food court operations.
- Advise senior management on workforce planning, manpower budgeting, and organizational development.
- Drive HR initiatives to improve staff retention, productivity, and employee satisfaction.
2. Talent Acquisition & Management
- Oversee recruitment, onboarding, and retention of service crew, kitchen staff, outlet managers, and support teams.
- Build partnerships with recruitment agencies, polytechnics, and industry networks to ensure manpower supply.
- Implement succession planning and career development frameworks.
3. Employee Relations & Engagement
- Foster a positive work culture, resolve workplace disputes, and mediate staff-management conflicts.
- Develop and roll out employee engagement programmes, training workshops, and performance recognition initiatives.
- Ensure fair and consistent application of HR policies across all outlets.
4. Compliance & HR Operations
- Ensure compliance with Singapore MOM regulations (work passes, CPF, leave entitlements, working hours, etc.).
- Oversee payroll administration, employee benefits, and HRIS systems.
- Keep updated with changes in employment laws, workplace safety standards, and F&B licensing requirements.
5. Training & Development
- Develop training roadmaps for service staff, outlet supervisors, and management trainees.
- Implement skills upgrading programmes (WSQ, food hygiene certifications, customer service training).
- Monitor effectiveness of training and ensure continuous improvement.
6. Performance & Compensation Management
- Establish performance appraisal systems for food court staff.
- Design competitive compensation and benefits structures tailored to the F&B industry.
- Propose incentive schemes linked to sales, service quality, and customer satisfaction.
