<![CDATA[Purpose: This study examines the influence of service quality, motivation, work environment, work discipline, and compensation on employee productivity at Rumah Makan Lamun Ombak, Padang, Khatib Sulaiman Branch. It aims to provide practical insights for improving human resource management in the culinary service sector.Methodology: This research employed a quantitative approach using a survey method. Data were collected through structured questionnaires distributed to employees selected using purposive sampling based on predetermined criteria. The data were analyzed using validity and reliability tests, followed by multiple linear regression to examine the partial and simultaneous effects of the independent variables on employee productivity.Results: The findings show that service quality, motivation, work environment, work discipline, and compensation each have a positive and significant effect on employee productivity, both partially and simultaneously. Compensation and motivation were identified as the most dominant factors influencing productivity, emphasizing the importance of fair rewards and employee encouragement. Conclusion: Effective human resource management, particularly through strengthening motivation, discipline, and fair compensation, is essential for improving employee productivity and supporting business growth in the culinary service industry.Limitations: This study was conducted at only one branch, limiting the generalizability of the findings. Furthermore, the quantitative survey design may not fully capture employees’ perceptions, attitudes, and organizational cultural factors. Contribution: This study contributes to the human resource management literature by providing empirical evidence on the factors influencing employee productivity in the culinary service sector. The findings also provide practical insights for restaurant managers in improving employee motivation, work conditions, compensation strategies.]]>
