Yang Lijuan’s rise from a frontline waitress to the chief executive of a global restaurant business has become one of China’s most talked about corporate success stories, highlighting how loyalty, operational expertise and long term commitment can still propel careers in the country’s private sector.
Yang, now forty seven, began her career three decades ago at Haidilao when it was a small hotpot restaurant in southwest China’s Sichuan province. With no formal higher education and having dropped out of secondary school as a teenager, she joined the company in nineteen ninety five as a waitress, performing basic service duties in a business that was still finding its footing.
Her turning point came early. During her first year at the restaurant, Yang’s family faced financial distress when creditors arrived at her home demanding repayment of an outstanding debt. Haidilao founder Zhang Yong stepped in personally, lending her eight hundred yuan, a sum that at the time equalled roughly twice the average monthly wage in the city. The gesture forged a deep sense of loyalty, with Yang later saying she decided to stay with the company for life.
Over the years, Yang moved steadily up the ranks, gaining experience across restaurant operations, staff training, store management and regional expansion. Her rise mirrored Haidilao’s transformation from a regional eatery into China’s dominant hotpot brand, known for its customer service culture and employee empowerment model.
In two thousand twenty two, Yang was appointed chief executive officer of Haidilao after Zhang stepped down from the role. Her promotion was widely seen as a signal that the company valued internal development over external hires, reinforcing its reputation for nurturing long term employees.
Yang’s responsibilities expanded further when she was named chief executive of Super Hi, the group’s international arm. In this role, she oversees Haidilao’s overseas strategy, including store openings, localisation efforts and profit optimisation across global markets.
Under Yang’s leadership, Super Hi has focused on adapting Haidilao’s service intensive model for international consumers while maintaining operational discipline. Analysts say her frontline experience gives her an unusually detailed understanding of cost control, staff motivation and customer expectations, critical factors as Chinese restaurant brands expand abroad.
Haidilao’s overseas outlets now span multiple regions, including Southeast Asia, North America and parts of Europe, reflecting a broader push by Chinese consumer brands to go global. Yang has led initiatives aimed at improving efficiency, standardising processes and lifting profitability at international locations, areas that are often challenging for service based businesses entering new markets.
Her story has resonated strongly on Chinese social media, where she has been dubbed “China’s most capable waitress”. Many commentators see her rise as a rare example of upward mobility in an era when corporate advancement is increasingly associated with elite education and external recruitment.
For Haidilao, Yang’s journey also serves as a powerful narrative tool. It reinforces the company’s internal culture and strengthens its employer brand at a time when labour retention is a growing concern across China’s service sector.
As Haidilao continues to push beyond China’s borders, Yang Lijuan’s career stands as a reminder that operational expertise and loyalty can still carry employees from the dining floor to the global boardroom.
