HR Management Solutions for Food and Beverage
Build HR around kitchens, outlets and a frontline that changes constantly.
Food and beverage businesses run kitchens, outlets and production units where hygiene, training records and shift coverage are operational requirements, not paperwork.
- Plan
- Hire
- Onboard
- Manage
- Develop
- Perform
- Engage
- Retain
- Exit
- Improve
When HR processes are weak, you may see
- High kitchen and service turnover
- Outlet roster gaps at peak
- Food-safety training records incomplete
- Hygiene standards varying by outlet
- Trainee and commis pipeline gaps
- Overtime and duty-meal disputes
- Casual staff with no record
- Multi-outlet inconsistency
We help food businesses build hiring, rostering and food-safety training processes that behave the same in every outlet.
Who we work with
Adapted to outlet count, production model and the balance of dine-in, delivery and manufacturing.
- Restaurants
- Restaurant Chains
- Cafes
- Bakeries
- QSR Companies
- Food Manufacturers
- Catering Companies
- Cloud Kitchens
- Food Processing Companies
What the HR system covers
Most businesses take a few of these at a time, in an order decided by what is costing them most. Open any area to see what it includes.
Outlet and Kitchen Structure
Front of house, back of house and production.
What this coversHide
Outlet and Kitchen Structure
Front of house, back of house and production.
What this coversHideOutlet
- Outlet Managers
- Shift Supervisors
- Service Staff
- Cashiers
- Delivery Coordinators
- Hosts
Kitchen and production
- Head Chef
- Sous Chef
- Commis
- Kitchen Helpers
- Stewards
- Production Staff
- Packing
- Stores
- Quality
- Organisation structure
- Outlet structure
- Kitchen brigade structure
- Shift supervision
- Reporting lines
- Approval matrix
- Manning norms by covers
Outlet Rosters
Manning against covers and delivery peaks.
What this coversHide
Outlet Rosters
Manning against covers and delivery peaks.
What this coversHide- Covers and order-volume forecasting
- Shift patterns
- Split shifts
- Peak-hour coverage
- Weekend and festival staffing
- Weekly off rotation
- Relief and standby
- Overtime sanction
- Roster publishing
- Volume forecast
- Manning plan
- Roster
- Approval
- Attendance
- Overtime
- Payroll input
Food-Safety Training Records
Training that must be evidenced.
What this coversHide
Food-Safety Training Records
Training that must be evidenced.
What this coversHide- Food-handler induction
- Hygiene training
- Personal hygiene standards
- Allergen awareness
- Temperature and storage practice
- Cleaning and sanitation training
- Medical fitness records where required
- Refresher training
- Training records by outlet
Frontline and Kitchen Hiring
Continuous hiring against continuous churn.
What this coversHide
Frontline and Kitchen Hiring
Continuous hiring against continuous churn.
What this coversHide- Outlet-level requisition
- Local sourcing
- Trade test for kitchen roles
- Trial shift for service roles
- Document verification
- Medical fitness
- Commis and trainee intake
- Offer and joining
- Replacement turnaround
Hygiene and Standards
Standards that are checked, not assumed.
What this coversHide
Hygiene and Standards
Standards that are checked, not assumed.
What this coversHide- Grooming standards
- Uniform issue and records
- Handwashing and hygiene protocol
- Kitchen cleaning schedules
- Outlet audit checklist
- Spot checks
- Corrective action tracking
- Audit score by outlet
Attendance, Overtime and Duty Meals
The three recurring disputes.
What this coversHide
Attendance, Overtime and Duty Meals
The three recurring disputes.
What this coversHide- Attendance capture by outlet
- Split-shift rules
- Late marking
- Missed punch regularisation
- Overtime sanction
- Compensatory off
- Duty meal entitlement
- Leave approval
- Attendance cut-off
Performance Measures
Service, kitchen and production.
What this coversHide
Performance Measures
Service, kitchen and production.
What this coversHideService and outlet
- Covers served
- Order accuracy
- Service time
- Customer feedback
- Upsell
- Attendance
- Grooming compliance
Kitchen and production
- Food cost adherence
- Wastage
- Preparation time
- Hygiene audit score
- Quality consistency
- Safety observance
- Training completion
Food and Beverage HR Dashboard
Manning, hygiene and churn by outlet.
What this coversHide
Food and Beverage HR Dashboard
Manning, hygiene and churn by outlet.
What this coversHide- Headcount by outlet
- Manning vs covers
- Roster coverage at peak
- Attendance and absenteeism
- Overtime cost
- Food-safety training completion
- Hygiene audit scores
- Attrition by outlet
- Open positions
- Employee cost as share of sales
Food and Beverage HR maturity assessment
Each area is scored on the same five-level scale, so management can see where HR stands today and what to improve first.
Request an HR audit- 1
No defined process
Activities happen differently each time.
- 2
Informal, person dependent
Processes exist but depend heavily on individual employees.
- 3
Documented
Processes and responsibilities are written down.
- 4
Implemented and measured
Processes are followed and performance is measured.
- 5
Automated and continuously improved
Technology-enabled, measured and improved deliberately.
What you receive
Depending on the engagement. Scope and sequence are agreed after the audit.
- HR Audit
- HR Gap Analysis
- HR Improvement Roadmap
- Organisation Structure
- Manpower Plan
- Job Descriptions
- KRA and KPI Framework
- Competency Framework
- Recruitment Process
- Onboarding Framework
- Attendance and Leave Process
- Performance Management System
- Training Framework
- Employee Engagement Framework
- Retention Plan
- HR Policy Manual
- Employee Handbook
- HR SOPs
- HR Forms
- HR Templates
- HR Calendar
- HR Dashboard
- HR MIS
- HR Automation Roadmap
- HRMS Implementation Framework
Our HR transformation approach
- 1
Assess
Understand the business, its workforce, current processes and HR challenges.
- 2
Identify gaps
Find the missing, weak, inconsistent or person-dependent processes.
- 3
Design
Create the structure, processes, policies, SOPs, dashboards and systems needed.
- 4
Implement
Help HR and department managers actually adopt the new system.
- 5
Automate
Digitise repetitive and approval-based workflows where it is worth doing.
- 6
Measure
Track hiring, attendance, employee cost, performance, training and attrition.
- 7
Improve
Strengthen the people-management system continuously, not once.
Build an HR function that supports the business
A strong HR function here helps the business:
- Man outlets at peak
- Reduce kitchen and service turnover
- Keep food-safety training evidenced
- Hold hygiene standards across outlets
- Settle overtime and duty meals cleanly
- Build a commis and trainee pipeline
- Standardise induction
- See every outlet in one view
- Support new outlet openings
Build a better HR system for your outlets
Whether you run one kitchen or a chain, we can help build rostering, hiring and food-safety training processes.
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