Industries · Hotels and restaurants

HR and payroll for hotels and restaurants

Front office, housekeeping, F&B and engineering on one schedule. Service charge and casual banquet staff on the same payroll as everyone else.

What usually goes wrong

Morning, afternoon, night and split shifts across departments, rebuilt by hand in a spreadsheet.

Banquet waiters who come for two days, paid from a separate list that never matches attendance.

Pooled, shared by points or days worked, and added to payroll by hand.

Hotel morning, F&B dinner, kitchen split: define a pattern once and apply it to a whole team.

Assign casual staff to shifts in the same grid. They are paid per shift from the same payroll.

See which positions each department has, who fills them and what is still open.

Attendance on the floor without a time clock, and overtime that is agreed before the line keeps running.

Several PTs under one roof, each with its own NPWP, BPJS registration, bank and signatory.

Bring one department, one shift pattern and one month of payroll. We will walk through it with you.