Human Resource Business Partner

Position: Senior Executive – HRBP POD Operations (SANCC Kitchen) Type: Contractual Location: Kochi (Kerla) (as per SANCC Kitchen requirements) Budget: Up to 5.3 LPA Key Responsibilities Manpower Management: Oversee the full employee life cycle for blue-collar workforce, from recruitment to exit. Attendance & Attrition: Monitor absenteeism, ensure policy compliance, and implement strategies to reduce attrition. Employee Engagement: Conduct engagement activities, handle grievances, and work to improve overall employee experience. Payroll & Incentives: Address payroll queries, calculate incentives, and ensure timely disbursal of salaries and benefits. Data Reporting: Maintain operational data and share regular reports with stakeholders. Talent Retention: Take real-time action on attrition and retention metrics. Employee Experience: Enhance onboarding, recognition, and foster a sense of pride among employees. POD Visits: Conduct weekly ground visits and submit intelligence/feedback reports. Preferred Profile Education: Graduate or Postgraduate in HR. Experience: 2–6 years in blue-collar workforce management, preferably in kitchen or food operations. Skills: Strong communication (English + regional language), proficiency in MS Office (Excel, PPT, Word), and stakeholder management. Core Activities (POD - Ops)Real-time monitoring and action on attrition. Improving onboarding, recognition, and employee pride. Weekly ground reports and intelligence from POD visits. Note: This profile is tailored for Swiggy’s kitchen operations (SANCC) and focuses on blue-collar workforce management, which is a key requirement for such roles at Swiggy For Joining Contact :- Golu Kumar Singh (6287153256)