The summer season begins very soon, but several hotel-restaurants in the Creuse are short of staff. In the Creuse, more than fifty positions are still to be filled. Seasonal jobs but also permanent contracts. At the national level, the UMIH estimates between 200 to 300,000 unfilled vacancies. Sustained and staggered pace of work, low salary: the sector is struggling to restore its image after the health crisis. To break down prejudices, initiatives are multiplying in the Creuse. The latest were organized by the departmental management, Pôle emploi and the Union of trades and hotel industries, in Guéret and Aubusson. “This makes it possible to speak directly to the candidates, to reassure them, in particular on the necessary diplomas“, explains Anaëlle. The manager of the Alzire and the guinguette in Jarnarges has decided to give up the experience and is now focusing on training. This has enabled her to recruit two seasonal workers. “We opened our search to all types of profiles, we did not look for qualified cooks or waiters but for motivated people with soft skills, knowing that if they are resourceful they will train properly with us this season“. A method that the restaurateur wants to develop by welcoming young people in CAP or job seekers in immersion internship. “It’s the best way for them to understand the job.“, she adds.
– Marion FERRERE
It’s a tiring job, I had stopped. But there, they made a major effort, especially on the salary. They tell us about 1,600, 1,700 euros per month, before it was just the minimum wage”.
Other establishment bosses have decided to grant an additional day of rest or to increase wages. “It is the image of hard life that has hurt us, especially with the Covid: people have rediscovered a normal rhythm of life. I have many colleagues who are struggling to recruit and the sector will have to adapt. In my restaurant for example, I finally gave on Sunday. We are closed two days in a row and the employees appreciate“, details Stéphane Villetorte, Head of Influence and member of the UMIH. Efforts that seduce. Frédérique, 49, has been unemployed for almost three years. She has a little experience as a chambermaid and as a dishwasher. “It’s a tiring job, I had stopped. But there, they made a major effort, especially on the salary. They tell us about 1,600, 1,700 euros per month, before it was just the minimum wage, so around 1,200 euros. That’s why I came back.” she said frankly. Result ? At least five CVs submitted to Pôle emploi.
Concern grows before the start of the tourist season
Despite everything, some struggle to seduce. Thierry Dalle, the manager of the Le Moderne brewery in Guéret offers three permanent contracts. Positions in the dining room but also in the kitchen. Faced with this shortage of personnel, the consequences are concrete. “We work a lot more to compensate for these absences, my managers also work overtime. They also train the youngest. But that’s not enough.” If recruitment difficulties continue, he is worried about the summer season. “We can make a hundred covers every lunchtime, but for lack of arms in the kitchen I risk refusing customers“, he dreads. The restaurateur is a little bitter.”Do not forget that overtime is increased. It is a profession that remains interesting if one is motivated. The customers are pleasant, they too have suffered the Covid and today they want to enjoy, come to the restaurant, in places like ours. It is essential to be able to welcome them properly“.