Suki-ya’s RM3k salary: Why are there so few local takers despite the attractive wages?

 

3D (dirty, dangerous and difficult) jobs, described as physically demanding, low-prestige, and hazardous positions—such as mining, sanitation, or construction—are often filled by migrant labour.

But does this extend to the F&B industry where almost every franchise has become reliant on foreign workers? Bear in mind that the job market is not exactly employee-friendly, so why do we see so few Malaysian faces behind the counter at these restaurants?

This was the query from digital entrepreneur Roman Akramovich (@SyedAkramin) when it was highlighted that wage on offer from Suki-Ya franchise was a princely RM3K for service and kitchen crews who possess a Blue IC. This was equivalent to a fresh grad engineer’s salary.

However, it was his observation that 90% of the staff at the Japanese “eat-all-you-can” buffet restaurant outlets are foreigners. Was the wage offer not attractive enough or was the work environment unsuitable?

The post on X has generated 272K view at time of publication with plenty of commenters sharing their views on why locals aren’t flocking to these job prospects.

Locals don’t want to do these tough jobs, proclaimed one commenter.

One commenter insinuated that it was a indeed a difficult gig, citing the lack of manpower at these outlets. When dining at Suki-Ya after work, it was observed that two locals were handling the entire operation.

It’s not all about the money. Another commenter pointed to Singapore to highlight the shortage of labour in the F&B industry despite attractive wages of up to SG$1800/RM4.6-5.5K for service crew. Many would think long and hard as F&B is a tough work despite the RM3K on offer.

One concerned mother shared that her exhausted son would sleep the entire day just to recharge after a week’s hard toil. However, the young man is still preserving in the F&B industry despite having a Diploma in IT.

Some commenters also surmised that there were other jobs with slightly lower wages but were less backbreaking. The lack of off-days was also cited as a deterring factor for locals.

As for the comparison with a fresh grad engineer, a few simply pointed out the lack of career prospects for those working in menial positions within the F&B industry.

Some commenters however claimed that it was simply less hassle hiring foreigners. Local staff were full of demands while their foreign counterparts were willing to work over-time.

One commenter suggested a profit-sharing scheme as utilised by Pandan MP Rafizi Ramli for his ‘Ayuh Malaysia’ ventures to entice local workers. It was also claimed that workers at Chinese eateries could look forward to higher salaries alongside Lunar New Year ang pows.

Whatever the reason, the shortage of local workers at F&B outlets is obvious for all to see. Until a workable solution is found, these outlets will continue to rely on foreigners. ‒ Focus Malaysia