GEORGE TOWN: Job hopping can raise employability in hospitality if done with a clear plan.
Malaysian Association of Hotels (MAH) vice-president Datuk Khoo Boo Lim said varied exposure and a stronger network sharpened industry knowledge and problem-solving skills.
“I do encourage my staff to move but it should be a step up the career ladder, not just for a higher salary.
“Future employers value candidates who grow through diverse experiences across different types of hotels and resorts,” he said.
Rather than being long-service employees, the Malaysian Employers Federation (MEF) said recruitment data showed many young workers changed jobs within 18 months, with a significant share planning to resign within a year.
Khoo agreed that younger workers tend to make faster career decisions.
He said industry expansion had intensified competition for talent.
“In the past, with fewer hotels and vacancies, employees were more cautious about switching jobs and prioritised stability,” he added.
MAH Penang chapter chairman Datuk Tony Goh said some employees gained experience before moving on when growth was limited.
“These are the positive types and all we need to do is groom them further,” he said.
He warned that opportunistic job hopping could dilute talent if companies lowered standards due to manpower shortages.
“We have spent considerable time and cost recruiting the wrong people.
“Instead, we focus on grooming talent from within, where experience, knowledge and attitude can be assessed,” he said.
Goh said career progression required planning and preparation.
“People must chart their journey, set time frames and know the requirements.
“There needs to be self-development so that when opportunities come, they are ready,” he said.
For Datuk Suleiman Tunku Abdul Rahman, career paths depend on individual choice.
“Performance is what companies care about. Frequent short-term moves can be a red flag, but moving up progressively is positive,” said the communication director at a five-star resort in Penang.
Suleiman, who has spent 40 years with his hotel, said he rose through various departments after starting as a trainee.
“We have to enjoy what we do. I’m proud to have built my career here, and to have my family with me,” he said.
