In Montauban as elsewhere, bars and restaurants are starting to reopen but some of them are having difficulty recruiting qualified people. And the season has only just begun.
“We are full every day, it’s delirium! »Exclaims the manager of Lulu la Nantaise, all smiles. Julien Chanrion has reopened his restaurant since the deconfinement of May 19, and he says: “Work, there is! “A few meters further on, it’s the same story:” It’s madness everywhere! We were surprised, that’s why we quickly recruited staff for the season, ”explains the manager of the restaurant Le Flingueur. For his establishment, Camille Delmas hired two additional servers in his teams.
Lots of CVs but few professionals in the trade
The owner of the Agora bar, under the arcades of the Place Nationale, is happy to note that “the customers were there, beyond what was expected”. His establishment has 165 seats on the terrace, a large capacity that requires staff: “We received ten CVs, but there would be a lack of professionals. Most of the candidates were looking for a summer job ”. Marcel Villaret’s teams are made up of 7 servers in season and he has recruited two students who hire at the end of the month.
As for Lulu la Nantaise, a good fifteen CVs of all kinds have been received. “It was complicated, even going through Pôle emploi,” explains Julien Chanrion. Many postulants are not from the milieu ”. An observation shared by the managers of the O’Temple Bar who cannot find a cook to complete their team.
Even if he is not looking for a chef to replace him behind the stove, Philippe Vandewalle of the Brasserie du Nord au Sud affirms that “It is not an easy job: you have to get up at 5 am, prepare, resume afterwards. the cut-off for the evening service… It is not easy to find a chef who is not already in place. “
Conversions during confinements
In addition to the seasonal workers that restaurateurs recruit each summer, some have had to look for candidates to come and add to their troops permanently: “When we reopened, we had two fewer people on the team. They chose to resume their studies, ”explains Bruce Sak, one of the two managers of O’Temple Bar. On Marcel Villare’s side, two waitresses decided to reorient themselves to become paramedics. Profiles that are lacking for the recovery and which force professionals to hire more labor for this season, which has already started well.
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