Normandy: hotels and restaurants still looking to recruit before the 80th anniversary of the Landing
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Easter timidly launched a historic season, that of the 80th anniversary of D-Day. The long weekend did not always live up to the expectations of Calvados hotel and restaurant professionals, who continue, behind the scenes, to recruit to welcome a wave of tourists from all over the world. “We do job dating to attract seasonal mountain workers,” says Yann France, president of the Union of Hotel Trades and Industries (UMIH) in the department.
Completing the teams is not easy but it has the merit of moving forward, which is already a good surprise after several seasons of chasing a workforce that is too scarce. “Just after Covid, it was hard to find enthusiasts,” admits Romane, accommodation manager at the Le Bayeux hotel. But this year it’s better. Employees discover the profession and stay. Others return for a second year. » By anticipating from the end of December, the establishment has almost completed its market. There will only be one extra left to find for the summer.
80% of establishments have difficulty recruiting
Not all scenarios are so rosy. “We’re in a bit of trouble in the kitchen. We see young people changing paths. There is less turnover,” says Lucie, room manager at the Crabe vert restaurant in Saint-Aubin-sur-Mer. Four people were found. Two are missing, although the restaurant isn’t too worried. “A few teams are made but it’s pretty much the same everywhere in Saint-Aubin,” adds the young woman.
Yann France estimates that 80% of companies have difficulty recruiting. “It’s a national shortage. Here, we have a housing problem. There is a shortage of them and they are too expensive,” deplores the head of UMIH Calvados, notably attacking the profusion of Airbnb-type tourist rentals, which restrict the possibilities for seasonal workers. The professional organization describes hotels and restaurants forced to reduce their operating capacity by closing rooms or closing, in short, on certain days.
To ward off fate and take advantage of this extraordinary 2024 season and its hoped-for benefits in the following years, the profession has “reviewed the quality of life at work”, says Yann France. A new feature confirmed by the manager of the bar at La Fabrique, in Lion-sur-Mer: “We offer good working conditions and all overtime is paid. » The establishment has already met almost all of its needs. Ditto at the Omaha restaurant, located on the edge of the famous beach. Anthony, his boss for three years, describes “a family atmosphere with customers and employees. Salary follows. When we don’t make fun of employees, we find. »
To perpetuate a trend which is finally improving, solutions are emerging with the opening, this summer, of a boarding school in Honfleur to accommodate seasonal workers. Not far from here, Cabourg plans to build a building to house them. Until then, the establishments on the coast will prospect to complete their recruitment, to be completed undoubtedly in the heart of summer by extras or temporary workers with sometimes more demanding salary or schedule demands.
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