These Thionville restaurateurs all share the same observation: finding arms today in their profession is an obstacle course. And it is not for lack of having activated all the levers. “We put ads in the newspaper, zero returns. On job search sites, no phone calls. We are really surprised at the lack of responses from the candidates, ”laments Bruno Clément, boss of Moulins Bleus in Thionville.
“And when we get a feedback, one in three times, the person does not show up for the interview,” adds Thierry Monet, manager of three establishments in the KFC channel on the sector.
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Twice fewer applications
Admittedly, these restaurateurs concede, “it has never been euphoria” in terms of hiring in their activity, but since the start of the health crisis, the situation has been catastrophic. “Before, we had about ten applications per day. Currently, it is two times less ”, observes Bruno Clément. Because yes, even if their rooms are closed, their establishments continue to operate with take-out or delivery. “With us, we even benefit from a transfer of customers from traditional restaurants,” admits Thierry Monet, who has difficulty recruiting five versatile employees in his restaurant in Thionville.
The possible reopening in mid-May of their establishments, at least their terraces, adds to their concern. “This new staff, you have to train it, it takes time,” says the manager of the Thionville Mediterranean restaurant franchise which runs, out of confinement, with 24 employees – divers, cooks, servers – in season against ten currently.
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“Global slump”
But then how to explain the so few candidates in this period of crisis where finding a job is a miracle? Bruno Clément has his own idea. “With state aid right now, people are getting 84% of their salary doing nothing. Why would they work when they can sit home and watch Netflix quietly? “
He and Thierry Monet also point the finger at the lack of prospects because of the pandemic which freezes the job market and “the global slump” which reigns. “It’s true, for the normal resumption of our activity, we sail on sight. These restaurateurs know it well. In addition to the structural recruitment crisis in their sector – unattractive wages, sometimes difficult jobs and staggered hours – this gloomy situation is added.
So, they redouble their energy to attract candidates: permanent positions, bonuses, training… “Now, we are the ones who adapt to the candidate. If he only wants to work a few hours a week, we take. If he’s not qualified, that’s okay too. It is even preferable sometimes. As long as the motivation is there… ”
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