By Writing Saint-Malo
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Since the health crisis in 2020 and its share of confinements, the sectors ofhotel and restaurant businessbut not only, have more and more difficult to recruit or retain employees. Freddy Delporte, the boss of the 8-room hotel-restaurant Le Rendez-vous Dinardais since 2019, is currently paying the price. “Covid has broken everything,” he sighs.
Vaccination pass, job abandonment…
“During the health crisis, almost the entire team of employees was vaccinated, with the exception of a reluctant waitress who opted for a suspension of contract when the Vaccination Pass was imposed, before abandoning her post… he says with exasperation.
Then, another problem arose from “a chambermaid who did not fully accomplish her missions. As a result, I was very uncomfortable the day customers took over their room with a bed that was not made”. Very recently, “in catering, I have a cook and a waiter who regularly arrive late, and who have gone on vacation, without telling me…”
Hence the current closure of the restaurant scheduled until Sunday, June 12.
“There is no more respect”
Freddy’s morale has inevitably taken a hit, and even “on the verge of burnout when you have to do other people’s jobs”. The hotelier has the impression that “people have gotten used to being paid to do nothing since the first confinement”.
Consequences: “I had to deal with employees who were often late, and who just came to show up. There is no more respect for the boss, and if I allow myself to make a remark to an employee, he threatens to leave because he knows that there is work elsewhere. »
“Construction workers eager to return to lunch”
In the restaurant worker, “I do between 50 and 65 covers every day. Construction workers are impatiently awaiting the reopening of the restaurant, but I cannot without a cook”. However, the hotelier says he is making “efforts” to retain his employees.
Between hoteliers, we discuss, and we realize that we face the same problem of personnel. For example, we try to arrange weekends so that employees can breathe.
To reopen its restaurant, the Rendez-vous Dinardais urgently recruiting a cook (35h/week) and a waiter (3h/day on weekdays for breakfasts and hours on weekends). “From August 15, I will have to replace one of my servers who has another professional project. »
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