Restaurant group offers career advancement and room to grow in a dynamic environment
WHEN THE ECONOMY is strong and jobs are available, it can be difficult for employers in the restaurant business to keep a tight rein on labour costs while still holding on to their best staff.
Some, like Sir Hudson International, the brand management and creative arm of the group of the same name, have found the secret lies in offering recruits challenging positions and room for career growth.
The company was set up three years ago during Sars. Despite getting into the hospitality industry during tough times, its initial perseverance was rewarded with the successful opening of Habitu The Garden - the company's flagship restaurant.The company was soon operating four top restaurants: Harakan, a combined sake bar and robatayaki and sushi restaurant; Suzuki, a casual Tokyo-style cafe; Teppan, a Japanese restaurant for more casual dining; and Baan, a recently opened French colonial eatery.
'We introduced new restaurant concepts which give people a total dining experience,' said Kevin Ng, Sir Hudson's assistant general manager of marketing, public relations and business development. 'When you sit down, you first notice the environment and ambience. Then the music, service and general vibe will catch your attention.'
To maintain a high standard of service, new recruits are needed.