Media365
Hong Kong’s hospitality sector is thriving in the wake of strategic measures to revitalise the tourism industry. Visitor numbers have risen by 17 per cent year on year, reaching 45 million between January and November, according to the Hong Kong Tourism Board. The increase is driven, in large part, by government efforts to promote the city as a premier destination for mega-events, including sporting fixtures featuring big-ticket international teams such as Liverpool and AC Milan, as well as global music acts such as Coldplay and Blackpink.
While the outlook for the hospitality industry remains positive, manpower shortages and other challenges require a multifaceted approach. Hong Kong Talent Engage (HKTE), a government office, is tasked with implementing various initiatives to ensure the city’s competitiveness, including programmes aimed at attracting global talent.
Since its establishment in 2023, HKTE has organised more than 80 outreach visits, including a delegation to Switzerland in October with representatives from five global hospitality groups and the Hong Kong Jockey Club to participate in career fairs at globally renowned hospitality schools. They included EHL Hospitality Business School, Les Roches Global Hospitality Management Education, Swiss Hotel Management School, César Ritz Colleges Switzerland, and Glion Institute of Higher Education.
The visit to Switzerland, ahead of the hospitality sector’s busiest season, showcased Hong Kong as a dynamic hub for global talent to pursue career development in the tourism sector, resulting in hundreds of job applications. Numerous candidates, following on-site recruitment interviews, received employment offers, many of whom are expected to benefit from the government’s Top Talent Pass Scheme, which allows recent graduates from top universities to relocate to Hong Kong before securing a job.
“This was Hyatt’s first time collaborating with the government on an overseas talent recruitment mission for the hospitality sector,” says Winnie Lai, director of human resources at Hyatt Regency Hong Kong, Tsim Sha Tsui, adding that the delegation’s designated “Hong Kong corner” created a powerful, unified clustering effect at the recruitment fairs. “Many students were attracted by this, drawing in numerous talent-seeking opportunities outside Europe to inquire about roles and submit applications.”
While Swiss-trained graduates are desirable candidates for top positions in Hong Kong’s hospitality sector, the city is equally attractive to those seeking employment. “They [jobseekers] are genuinely enthusiastic about building a career in Hong Kong and came to our recruitment events exceptionally well-prepared,” says Cynthia Boekee, executive manager for membership operations support and efficiency at the Hong Kong Jockey Club, citing the candidates’ soft skills developed through work placements, a significant differentiator between Swiss- and locally trained graduates.
“The curriculum of hotel management programmes is designed to equip students with an all-round understanding of hotel operations,” says Yvonne Wai, director of talent development at Rosewood Hong Kong. “In contrast, similar programmes in Hong Kong tend to have a sharper focus on the management aspect. Both approaches have their advantages.” She adds that the hotel received more than 300 job applications from candidates as a direct result of the delegation and is pursuing opportunities with a significant number of them.
Frank Poon, director of talent management and acquisition (Hong Kong) at Island Shangri-La Hong Kong, says that while conducting on-site interviews, recruiters from his team were so impressed with the Swiss graduates’ language abilities, professional skills, practical experience and knowledge of Hong Kong’s hospitality sector that they made eight job offers on-site. “Switzerland is widely recognised for its excellence in tourism and hospitality management education, and recruiting talent directly from Switzerland supports the continued diversification and internationalisation of Hong Kong’s hospitality sector,” he says. “Swiss graduates view Hong Kong as one of the most attractive destinations in Asia, a cultural hub that has attracted a diverse range of international hotel groups.”
Elise Lau, director of human resources at The Ritz-Carlton, Hong Kong and W Hong Kong, says the recruitment initiative identified and extended offers to the most promising candidates, those with traits that complement the “formidable” operational excellence for which Hong Kong-trained talent is globally recognised. “Swiss talent excels in their problem-solving mindset. They are very willing to try, make mistakes and learn from them,” she says.
On the job, different training approaches can enhance the customer experience, bringing an East-meets-West dynamic to the city’s hospitality sector. “Talent from both regions brings complementary strengths and can work together harmoniously,” says Lau.
To stay competitive in the ever-evolving industry, training programmes may vary widely, while sharing the common goal of equipping staff with the necessary skills to deliver exceptional guest experiences and improve overall hotel performance. Bernard Kam, director of human resources at Sheraton Hong Kong Hotel & Towers, says the significant interest many young Swiss hotel management graduates showed in back-of-house roles is particularly noteworthy. “This differs slightly from the preference of many Hong Kong professionals, who often gravitate towards front-line positions,” he says. “Because of this, I am confident the Swiss and Hong Kong talent can complement each other, leveraging their respective strengths.”
The recent surge in tourism presents a golden opportunity for Hong Kong’s hospitality sector. By meeting the challenges and engaging global talent, hotels can thrive in this environment. Kam, whose team issued several dozen conditional offers to Swiss-trained candidates as a result of the trip, says the hotel will continue to collaborate with HKTE to attract suitable overseas talent. “Bringing these professionals to Hong Kong will inject fresh impetus into our local hospitality industry,” he says.
