How to make the hotel and catering sector more attractive?
This Thursday, unions and employers are entering into negotiations on working conditions in their branch.
At the heart of the discussions, the question of remuneration in a context of labor shortage.
Since the start of the school year, the government has been putting pressure on professionals in the sector by demanding rapid and significant salary increases to attract new candidates.
Read alsoLow remuneration, staggered hours ... Catering faced with disenchantment with the profession
Large beneficiaries of partial unemployment and the solidarity fund during the pandemic, the bosses seem willing to improve working conditions in the hotel and restaurant industry.
Thierry Grégoire, responsible for social issues within the principal employers' union UMIH, in an interview with the
Parisian
proposed
increases of 6 to 9%, a thirteenth month or the possibility of not working one weekend per month.
Read also Employment at its highest, labor shortages too
Hard hit by successive lockdowns and various health measures in their establishments, the hotel and catering industry is one of the sectors that has been most affected by the pandemic.
237,000 workers have left the sector since February 2020, or nearly 20% of the workforce.
In the midst of a rebound in its activity, the branch is now experiencing labor shortages.
Salary negotiations to try to remedy this situation are to extend until the end of December.
