Some say that the consequences of the staff shortage have been positive and resulted in long-overdue improvements to our industry: pay rates providing staff a genuine wage they can live on, split shifts less common, staff getting paid for the hours they work, employers considering their employee’s work / life balance and generally pushing the industry in to the 21st century.
Hopefully this will mean that moving forward, catering & hospitality will be a more alluring and genuine career choice for driven, aspirational candidates.
There is a certain amount of truth, but the overriding fact is we don’t train the young people well enough, not even the basics unless you’re at the cutting edge and we don’t seem to make it fun anymore.
As a recruiter for over 30 years and prior to that having worked in the hospitality industry I must say its harder to find quality staff, there is passion out there a dedication from up-and-coming professional candidates. I have placed people in positions over the years at some of the leading properties around the UK and across southeast Asia some of the people I have placed have been in their position for 20 plus years junior staff that have gone on to be leading General managers chefs that have achieved Michelin stars and much more However, whilst these positives sound great, the reality is, employers are faced with rapidly rising labour costs and staff shortages, whilst simultaneously trying to deal with the toughest of external markets. Food costs are on the increase, soaring energy costs and customers who have been re-trained to dine & drink at home What are our options?
