Will there be enough restaurateurs this summer in our establishments in North Franche-Comté? A little over a month before the start of the summer season, hotel and restaurant owners are struggling to recruit, while a 16% increase in the lowest wages in these sectors was negotiated last December. The president of the Union of trades and industries of the hotel industry (Umih) of the Territory of Belfort was our guest this morning on France Bleu Belfort Montbéliard.
FBBM: Do you confirm this lack of personnel here, in northern Franche-Comté?
Yes. A survey we conducted on recruitment problems allows us to state that this concerns almost 41% of recruitment projects. In other words, almost one out of two posts. With the confinement, we lost 237,000 jobs nationally. And there, the observation is that the pool is dry.
And you who manage a catering business in Anjou, near Belfort, are you also faced with this staff shortage?
It is clear that we may have to review our working hours a little bit. The work of public holidays in particular, since it is true that the quality of life of our employees now passes before the arduousness and therefore it is no longer the employee who adapts to the level of the companies. Will the customers be ready to accept it? It is the subject of great debate. The consumer will also have to expect price increases.
Will some establishments find themselves in big trouble for this summer season?
It is already somewhat the case. Because we are forced to reduce the opening time slots, to close certain weekends. There, we really see that when people are having fun, our employees also want to have fun. And that is what poses the problem. We can even say that it is no longer the salary that is really in question since the profession has raised salaries.
have mentalities changed since you started in the profession?
Absolutely. Today, to attract young people, it may be necessary to review different ways of doing things, perhaps also review training methods. And we also try to make ourselves more attractive. A young person who begins to work in the catering industry and the profession offers him a driving license. So it’s all assets like the meal that is provided and that’s what can make the difference.
Should we really be worried about tourist activity this year in northern Franche-Comté, with the FIMU or the Eurockéennes arriving?
So it’s still difficult to give you an answer, but it’s not starting on a sunny day, so we’re working on it with the different institutions. We will try to be present on various employment forums because that is still part of our little concerns.