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Hiring, keeping staff still tough
Published on Thursday, 08 Sep 2011

Food and Beverage

Recently, there has been an upsurge of momentum in the F&B industry. There are several possible reasons. One is the glut of TV cooking shows that bring foodie know-how and the likes of chefs Gordon Ramsay, Heston Blumenthal, Rick Stein, and domestic goddess, Nigella Lawson into our living rooms.

Casual fine dining and speciality concept restaurants are on an upwards trajectory throughout Asia. One example: a European chain is looking to open 40 outlets in the region over
the next five years.

It has been said that F&B can make or break a hotel’s bottom line, so it’s no surprise that many fresh hospitality management graduates seek their start in the high-adrenalin F&B
department.

Yet, amid high demand, there remain challenges with recruitment. Operators also face issues with retention. And this is particularly so for both at the operational level. More and more companies are having to rely on “foreign” talent to take up entry-level positions. In Hong Kong, many senior F&B personnel continue to be overseas hires. Meanwhile, much of the junior and middle workforce is sourced from the mainland.

Based on our experience at the TMS Academy, more organisations are investing in training and development, serving as a catalyst for better overall professionalism in the sector.

Andrew Chan, CEO, TMS Asia-Pacific

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