How do you make people want to become a waiter, butler, cook?
While the hotel and catering sector has been facing a labor shortage since the economic recovery, the boss of Grands Buffets, a restaurant located in Narbonne, has decided to send a signal by increasing salaries. of the establishment's 190 employees.
Depending on the difficulty of their position, they will see their remuneration increase between 20 and 35%.
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The restaurant is known for its giant buffets of charcuterie, cheese and seafood, served at will for 42 euros per menu.
This price will increase for customers, in order to compensate for the increase in remuneration, and go to 47 euros.
For a long time, catering has been obsessed with the idea of offering exceptional value for money.
Sometimes by engaging in fratricidal wars in this capacity
, “said Louis Privat, boss of the establishment, who now calls on his colleagues to make a gesture in favor of wages, to restore attractiveness to professions which suffer from their arduousness.
The debate concerns the entire profession. Faced with this problem, the national representatives of employers in the hotel-café-restaurant industry (HCR) as well as the trade unions agreed to an agreement on remuneration this week. This provides for an increase in the salary scale. New discussions should be initiated in the coming weeks at the Ministry of the Economy to improve working conditions.
Do we know servers over 50 years old?
”, observes Louis Privat.
Most of the time, they leave their job when they are at the top of their game, to do something else, a less restrictive job in terms of schedules
," he explains, citing the logistics sector or of mass distribution.
There is a high turnover in catering, especially among young people.
To finally be able to establish someone on a position, you have to see several candidates who do not stay
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From now on, a head waiter of the restaurant with 600 seats will benefit from 35% more net remuneration, or 600 euros.
For a chef de partie, this increase will be 900 euros.
This revaluation, which takes the form of profit-sharing (therefore without employee contributions) was preferred by the employees to a revaluation of the salary grid.
But the owner of the establishment affirms not to want to create a call for air for employees of other restaurants who would be attracted by these figures: he affirms that none of the new recruits will be poached in the team of an establishment competitor.
People who have been converted or new to the restaurant sector will be given preference.