Jobs at George Houston Resources Limited

Job Duties / Description

• Develop and implement HR initiatives that align with organizational goals.
• Translate business strategies into HR operational plans.
• Design and execute programs on employee engagement, performance management, and succession planning.
• Advise management on staffing, compensation, benefits, and labor relations.
• Foster a culture that enhances employee performance and aligns with company objectives.
• Direct the implementation of organizational development, onboarding, and training programs.
• Evaluate HR effectiveness using data-driven metrics and reporting.
• Review and recommend improvements to HR policies and practices annually.
• Ensure compliance with employment legislation and industry trends.
• Communicate HR policy changes and ensure company-wide adherence.
• Collaborate with department managers to resolve employee-related issues.
• Maintain a human resource information system (HRIS) that meets personnel data needs.

Qualifications / Requirements

• Bachelor's Degree in Human Resources Management or equivalent; Master’s degree is an advantage.
• HR certification is required.
• 8 - 10 years of HR experience with a focus on talent management, process improvement, and compliance.
• At least 4 years in a leadership role, with experience influencing stakeholders at all levels.
• Proven track record in improving employee morale and retention.
• Strong knowledge of regulatory requirements and people management.
• Ability to think strategically and act proactively in HR matters.
• Experience in staff coaching, training, and development.

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Job Duties / Description

• Oversee all aspects of kitchen operations, including food preparation, cooking, menu development & menu innovation.
• Develop and implement standardized operating procedures to ensure consistency and efficiency in food production.
• Monitor and maintain kitchen equipment, ensuring proper functionality and safety.
• Work closely with the appropriate team to develop and update menu items, considering customer preferences, cost-effectiveness, and operational feasibility.
• Analyze customer feedback and market trends to make informed decisions regarding menu changes and enhancements.
• Train, and supervise kitchen staff, including caterers, cooks, bakers, production staff and kitchen assistants.
• Provide ongoing coaching and performance feedback to enhance individual and team performance.
• Foster a positive and collaborative work environment, promoting teamwork and professional growth.
• Ensure compliance with food safety and sanitation regulations, maintaining high standards of cleanliness and hygiene.
• Monitor food quality and presentation to ensure adherence to established standards. Implement cost-effective measures to minimize food waste, optimize ingredient usage,and reduce operational expenses.
•  Analyze and monitor kitchen performance metrics, such as food costs, labor costs, and productivity, to identify areas for improvement.

Qualifications / Requirements

• A First Degree in a related field
• Proven experience as a Production Manager or similar role in a high-volume food service establishment, preferably within the Quick Service Restaurant industry.
• In-depth knowledge of kitchen operations, food preparation techniques, and culinary trends.
• Strong leadership skills with the ability to motivate and inspire a diverse team.
• Excellent organizational and multitasking abilities, with the capacity to handle multiple priorities and meet deadlines.
• Exceptional attention to detail and commitment to maintaining high-quality standards.
• Strong problem-solving and decision-making skills, with the ability to resolve issues quickly and effectively.
• Excellent communication and interpersonal skills to effectively collaborate with team members and other stakeholders.
• Good computer knowledge.