Hong Kong tightens F&B worker imports under new labour rules

Restaurant operators must meet a 3:1 local-to-imported worker ratio. 

The government is implementing a tiered vetting mechanism for labour importation under the Enhanced Supplementary Labour Scheme.

Selected food and beverage (F&B) posts in production and table service sections will be subject to the stricter Tier 2 mechanism.

Employers applying to import workers for these roles must meet a 3:1 local-to-imported worker ratio. The calculation will cover all posts within the relevant section.

The roles include cooks, junior cooks, barbecue cooks, drink makers, bar supervisors, waiters, waitresses, restaurant supervisors, receptionists, and cashiers.

Under Tier 1, employers must maintain a ratio of two full-time local employees for every imported worker and conduct a four-week local recruitment exercise.

For Tier 2 F&B roles, the local recruitment period will be extended to six weeks. Employers must attend an assigned Labour Department job centre fair once every two weeks during the recruitment period.

A special 1:1 manning ratio will apply if employers hire people with disabilities for full-time roles, whilst applying for imported workers.

The government will also raise the deductible ceiling for imported workers’ accommodation costs from 10% to 20% of wages, or the actual cost, whichever is lower.

Median wage requirements will remain unchanged, it said.