Nearly 44% of hoteliers struggle to recruit. Faced with a shortage of personnel, the sector is trying to make its employment conditions more attractive. One in two establishments even plans to increase their prices this summer, in particular to increase staff salaries.
In the restaurant of the Mont-Blanc hotel in Morges, we are looking in vain for someone to complete the kitchen team.
Like nearly 44% of hoteliers, the director struggles to recruit. He took steps to try to attract applications. “We thought about solutions to make people work continuously without interruption. We also work with a platform which gives advantages to employees, offering them the possibility of purchasing certain products with discounts,” explains Yannick Juillerat.
Some even go further by introducing a loyalty bonus or using a headhunter. And according to HotellerieSuisse, one in two establishments plans to increase their prices this summer, in particular to increase staff salaries.
>> Watch 7:30 p.m. again on the labor shortage in the hotel and catering industry:
A branch that is reinventing itself
Faced with a shortage of personnel, the sector is trying to reinvent itself. At the 25Hours Hotel Zurich West, for example, the working week has been reduced to 38 hours and employees can organize it over four days instead of five.
Lukas Meier, general manager of this hotel, says: “What we see is that people who work four days really like it. And we have a lot less sick leave, fewer accidents, fewer changes in the workforce.”
In this company, applications jumped by 30%. And the majority of hotels have now understood this: they must become more attractive. According to Marie Forestier, vice-president of HotellerieSulisse, “the series of measures that work best is the increase in vacations and remuneration, and a loyalty bonus”.
Among the most sought-after profiles: service staff, kitchen staff but also and above all apprentices. Each hotel has its own solution to motivate the next generation.
TV subject: Séverine Ambrus and Clémence Vonlanthen
Web adaptation: Julien Furrer
