<![CDATA[The structuring and scaling of wages (SSU) is an effort to improve the well-being of both employers and employees, thereby achieving sustainable business continuity. Employers in various sectors, including the culinary industry, need to review wage structures and scales. For example, the XYZ SME located in Karawang Regency, West Java, which employs 60 workers, needs to review its wage structure and scale as part of a compensation system tailored to Pay for Position, Pay for Person, and Pay for Performance (commonly known as the 3Ps), while also aligning with the Karawang Regency Minimum Wage and the Provincial Minimum Wage. The research aims to analyze evaluation factors, job grouping, and ideal salary mapping at XYZ SME. This is conducted by evaluating its wage structure and scale using the point system method approach. Job grading and value are utilized for structuring based on the point system method, followed by wage adjustments using the adhered and overlapping methods. The result obtained from the research provide recommendations for the SME and valuable insights for readers to understand the steps in improving the compensation system, considering XYZ SME currently does not implement an appropriate wage mapping or SSU. Based on the research conducted to evaluate the compensation system at XYZ SME, there is a need to restructure its wage structure and scale, which can be applied in restaurants, particularly in grouping employees into five grades and adjusting wages using the overlapping approach.]]>
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