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Sunday, July 28, 2013

Hyatt Ranked Number One Hotel Brand in Universum’s 2013

Hyatt announced today its position as 38 out of 100 in Universum’s ‘Top 100 Ideal Employers’ list, winning favour with graduates throughout Hong Kong as the number one hotel brand to work for.

A consistent leader in promoting a diverse workforce, Hyatt advocates a focus on ‘People, People, People’ at its core. In recognising a need for sensitivity to different cultures, Hyatt looks to cultivate a culture that is inclusive and celebrates the world in which we live.

With more than 1,610 associates based in Hong Kong, Hyatt strives to create long-term loyalty from its associates by offering opportunity and an innovative approach to career development – 98 of the 1,610 Hyatt associates have been with the company for more than 10 years, 52 of these associates have enjoyed more than 20 years with the company. Hyatt’s approach to career development has enabled local associates to take leadership positions in Hyatt hotels and offices within the Greater China region.

The annual Universum survey asks students and professionals a series of questions about their career expectations, perceptions on potential employers and those companies that they perceive as being ‘ideal’.  A world renowned survey conducted on a global scale, Universum targets students at all study levels from top academic institutions. An award ceremony took place on 16 July 2013, where Hyatt was presented with a plaque to signify this prestigious achievement.


“It is a great honour to be placed as one of the top 100 ‘Ideal Employers’ and we are thrilled to be the number one hotel brand in Hong Kong,” said Larry Tchou, group president, Asia Pacific, Hyatt Hotels Corporation. “We believe that the success of Hyatt lies with our associates as they touch the lives of each and every guest on a daily basis. Our passion is creating meaningful connections with guests, owners and colleagues, arming them with the knowledge and tools to deliver authentic hospitality and adapt to different local cultures and guest needs.”