A trainee manager from Haidilao’s Plaza Singapura outlet has gone viral after claiming to earn about S$10,000 a month, raising questions about staff salaries at the hotpot chain.
This revelation comes as Haidilao’s operator, Super Hi International Holding Ltd, reported a net loss of US$11.6 million (S$15.5 million) for the fourth quarter of 2024 despite increased revenue.
S$10,000 Salary
In an Instagram video posted by content creator Xavier Chen, the trainee manager, identified only as Ronghui, shared insights into his daily work and salary.
However, the part that drew the most attention was his claim that he earns about S$10,000 a month after six years of employment.
Ronghui also revealed that although Singapore does not have a tipping culture like some countries, he still receives tips, which he keeps in full. The highest tip he has ever received was S$1,000.
The Fujian native, who claimed to have migrated to Singapore 20 years ago, clarified that his position as a trainee manager ranks below that of a store manager.
Many social media users expressed disbelief at the S$10,000 salary figure, with some suggesting that the highest possible salary for a store manager would be around S$5,000.
One comment in Chinese read: “Looks like you don’t understand. New employees start at S$3,000, but only if they are PRs or Singaporeans. Since there are not enough local hires, they recruit Malaysians or foreign workers.”
Another user questioned the feasibility of such a salary: “Even if new employees start at S$3,000, at most, store managers earn S$5,000. How could it reach S$10,000?”
Haidilao’s Response
In response to queries from Mothership, Haidilao clarified that the S$10,000 figure was an exception and not representative of the company’s average salary structure.
They stated that the amount was influenced by a unique combination of factors, including store location, specialised role, and extensive working hours.
They further explained that their salary structure reflects these variables and that compensation is designed to offer competitive pay while rewarding dedication and hard work.
Super Hi Reports Q4 Loss Despite Revenue Growth, Cites Rising Operational Costs
On 25 March, Super Hi International Holding Ltd reported a net loss of US$11.6 million in Q4 2024, despite a 13.4% increase in year-on-year revenue, which reached US$778.3 million.
The company cited persistent operational costs, including higher staff expenses, as a major factor affecting profitability.
Southeast Asia remains a key growth region for the brand, with 73 Haidilao outlets across Singapore, Malaysia, Thailand, Indonesia, and Vietnam.
The company recorded 5.4 million guest visits in the region in Q4 2024, accounting for 70.5% of total customer traffic. Average spending per guest increased slightly to US$19.60 (S$26.20) from US$19.50 (S$26.07) in 2023.
Super Hi also introduced Haidilao Beef (Singapore) as part of a localised product strategy, which was well received. Additionally, the launch of Hi Hot Pot, a brand targeting families and working professionals, signals the company’s efforts to diversify beyond traditional hotpot dining.
Super Hi Faces Higher Staff Costs Amid Profitability Challenges
One of the key challenges affecting profitability is the rising staff costs.
Super Hi reported that staff expenses increased by 9.6% in Q4 2024, reaching US$67.2 million, compared to US$61.3 million in Q4 2023.
For the full year, staff costs amounted to US$259.3 million, reflecting a 14.7% increase from US$226.0 million in 2023. This rise was attributed to:
- Expansion of the restaurant network
- Increased guest visits and table turnover rate
- The company’s strategy to maintain sufficient staffing levels to ensure high service standards
- Higher statutory minimum wages in certain countries
Rent and lease costs also rose, further impacting the company’s bottom line.
Future Outlook
Despite recent financial setbacks, Super Hi remains optimistic about its long-term growth strategy. Non-Executive Director and Chairperson of the Board Shu Ping stated:
“In 2025, we will continue to prioritise customer satisfaction and employee engagement, focusing on branding, product innovation, digital upgrades, and supply chain optimisation.”
She further noted that the company aims to evolve into a multi-brand, cross-regional restaurant group with strong international competitiveness while fostering a supportive and growth-oriented work environment.
“With a steady and pragmatic approach, we aim to achieve sustainable high-quality development,” Shu added.
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