RECRUITMENT
A new path for recruitment
Foodservice operators in China and Hong Kong continue to face significant challenges in recruiting and retaining staff, following the pandemic, but a different approach is helping some overcome the issue, as Andrea Tolu reports
“Until 10 years ago, most hotel and restaurant openings were concentrated in first-tier cities such as Beijing and Shanghai and that would attract a lot of workers from other parts of the country”
I
mmediately following the pandemic, restaurant businesses in different parts of the world found themselves in a
candidate-driven job market that put workers in the driver’s seat and made hiring and retaining employees much more difficult. While this shift also occurred in Asia, restaurateurs in Hong Kong and China have been dealing with two quite different dynamics. “Finding staff in China has become the most difficult part of any F&B project,
whether it’s casual or fine dining,” says FCSI Associate member Bruno Magro, managing director of Tink Food Concepts, a hospitality consulting and management firm operating in China and other Asian markets. Te trend, Magro explains, started
before the pandemic and initially affected the largest cities: “Until 10 years ago, most hotel and restaurant openings were concentrated in first-tier cities such as Beijing and Shanghai, and that would attract a lot of workers from other parts of
the country. Today, however, there are many new establishments opening in third- and fourth-tier cities all around China, so people no longer need to migrate to find jobs,” says Magro. However, restaurants in smaller cities are struggling too: “We have worked on projects where new venues were not able to open because they couldn’t hire enough people locally,” he adds. What drives candidates away from
restaurant jobs in China is mainly a lack of recognition: “Te old mentality still
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