How to attract and retain talent in the hospitality and restaurant industry?

8 min reading time

Published on Wed, 03/19/2025 - 09:30

Source : Unsplash

Labour shortages in the hospitality and catering industry are not a new issue, but they continue to dominate the headlines. While the industry continues to make efforts to regain its attractiveness, thousands of employees are still missing. It's against this backdrop that the 3rd edition of Tourism Professions Week is taking place from 17 to 23 March, with the aim of raising the profile of jobs in a sector in short supply.

Individual sector (desperately) seeking individual employees

France is the world's leading tourist destination, yet...

The tourism sector is one of the pillars of the French economy, accounting for over 2 million direct and indirect jobs and nearly 9% of GDP according to the World Travel and Tourism Council (WTTC). A major provider of employment, yet one that struggles to recruit every year.

Thierry Marx, President of the UMIH, recently deplored the fact that there are over 200,000 jobs to be filled in the hotel and catering industry. This lack of manpower is not without consequences for businesses in the sector, since 60% of them had to close their doors in 2022 because they ‘didn't have enough employees on their side’, according to the Minister for Tourism, Nathalie Delattre.

While the health crisis had a major impact on the sector, forcing many employees to change career paths, the labour shortage is still just as acute 5 years on. The roots of this disaffection run much deeper, and the problem requires more than a pay rise.

And this crucial need for labour is felt at all levels, says Catherine Quérard, President of the GHR, ‘we are looking for chefs de rang, managers and divers alike’. The entire industry is affected by this complex issue.

Yet only ‘certain types of jobs in the industry, depending on the region’ have been included on the list of 80 jobs in short supply, much to the dismay of Eric Abihssira, President of the UMIH Nice Azur and Haut Pays. The organisation acknowledges that this is ‘a great step forward’, but considers it ‘insufficient’ given the challenges facing the sector.

As the seasons go by, so do the seasonal workers

While the shortage of employees is felt throughout the year, seasonal peaks accentuate the problem. With no...

Union des Métiers de l'Industrie de l'Hôtellerie (UMIH)

Union des Métiers de l'Industrie de l'Hôtellerie (UMIH)

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