Human Resources Executive

MAIN JOB RESPONSIBILITIES:

1) Recruitment and Staffing:

-Develop and implement effective recruitment and staffing strategies.

-Create job descriptions, post job openings, and manage the hiring process.

-Conduct interviews and collaborate with hiring managers to make hiring decisions.

2) Employee Relations:

-Mediate and resolve employee conflicts or disputes.

-Implement and enforce company policies and procedures.

-Foster a positive working environment and employee morale.

3) Training and Development:

-Identify training needs and organize training programs.

-Facilitate professional development opportunities for employees.

-Implement onboarding programs for new hires.

-Implement training programs that address the specific needs of F&B staff, including food safety, hygiene, customer service, and menu knowledge.

-Coordinate with culinary experts and industry professionals to provide specialized training for chefs and kitchen staff.

4) Performance Management:

-Develop and manage performance appraisal systems.

-Provide feedback to employees and managers on performance.

-Assist in the development of performance improvement plans.

5) Compensation and Benefits:

-Administer and manage employee compensation and benefits programs.

-Conduct salary surveys to ensure the organization's compensation remains competitive.

-Stay informed about industry trends and best practices in compensation.

6) HR Policies and Compliance:

-Develop, update, and enforce HR policies and procedures.

-Ensure compliance with labor laws and regulations.

-Handle employee relations issues, such as grievances and disciplinary actions.

7) HR Administration:

-Maintain accurate and up-to-date employee records.

-Manage HRIS (Human Resources Information System) and other HR-related software.

-Handle paperwork related to employee status changes, benefits, and other HR functions.

8) Workforce Planning:

-Collaborate with management to assess future staffing needs.

-Develop and implement workforce planning and succession planning strategies.

9) Health and Safety:

-Ensure compliance with health and safety regulations.

-Implement and manage workplace safety programs.

Health and Safety Compliance (F&B):

-Ensure strict adherence to health and safety regulations, especially in the handling and preparation of food.

-Implement and monitor food safety protocols and certifications for staff involved in food preparation.

10) Employee Engagement:

-Develop and implement initiatives to improve employee engagement.

-Conduct employee surveys and gather feedback to identify areas for improvement.

11) Legal Compliance:

-Stay informed about changes in employment laws and regulations.

-Ensure the organization's HR practices align with legal requirements.

12) Strategic HR Planning:

-Contribute to the development and implementation of HR strategies that align with organizational goals.

-Provide HR input in organizational planning and decision-making processes.

13) Customer Feedback and Service Excellence:

-Implement feedback mechanisms to capture customer reviews and experiences.

-Use customer feedback to identify areas for improvement and provide additional training to staff to enhance service quality.

14) Compliance with Industry Standards:

-Stay informed about industry trends, regulations, and certifications relevant to the F&B sector.

-Ensure compliance with local, state, and federal regulations related to food handling, service, and employment practices.

15) Crisis Management:

-Develop crisis management plans to address situations such as foodborne illnesses, customer complaints, or unforeseen operational challenges.

-Train staff on emergency procedures and response protocols.

16) Employee Retention Strategies:

-Implement strategies to retain skilled F&B professionals, recognizing the importance of experienced chefs, kitchen staff, and service personnel.

-Provide opportunities for career growth within the organization

Job Type: Full-time

Pay: RM2,500.00 - RM3,000.00 per month

Benefits:

• Flexible schedule
• Health insurance
• Maternity leave
• Opportunities for promotion
• Professional development

Schedule:

• Monday to Friday

Supplemental Pay:

• Performance bonus
• Yearly bonus

Application Question(s):

• are u willing to outstation to our various branch?
• WHAT IS YOUR EXPECTED SALARY?

Experience:

• FOOD & BEVERAGE INDUSTRY: 1 year (Preferred)
• Human resources: 2 years (Preferred)
• The Employment Act, 1955: 1 year (Preferred)
• FOREIGN WORKER: 1 year (Preferred)
• HRIS: 1 year (Preferred)

Willingness to travel:

• 75% (Preferred)