Download the CLA hospitality here.
Certainty in hospitality declines: 53% of employees work on call
FNV hospitality is seriously concerned about the workload in the hospitality sector due to the enormous staff shortage. The ongoing unhealthily high workload resulting from this shortage means that even after the coronavirus crisis, many permanent employees have left the sector. This is evident from recent figures from the CBS: the number of vacancies in the hospitality sector has never been higher. To retain employees and attract new people, the demands and needs of workers must now be central: more certainty, a better work-life balance, and sufficient pay to build a normal life, according to FNV hospitality.
Edwin Vlek, union representative FNV hospitality: “Employees, companies, and guests all experience the consequences of the disastrous staff shortage in the hospitality sector. Shorter opening hours, terrace guests having to order or collect their drinks themselves, and reduced menus. All understandable stopgap measures to keep the business open during these times. But the real problem – the ever-increasing staff shortage and the associated high workload – is not solved by this. This is done by making the sector more attractive to work in and providing certainty through permanent contracts and opportunities to better combine work and private life.”
Highest vacancy rate ever
Recent labour market figures published by the Centraal Bureau voor de Statistiek (CBS) show that in the first quarter of 2022, the number of vacancies in the hospitality sector grew the fastest of all sectors. Compared to the end of 2021, there were 15,000 more vacancies, bringing the total to 44,600 vacancies. The number of vacancies doubled from 57 vacancies to 112 vacancies per 1,000 jobs. Never before – in any industry – has a vacancy rate above 100 been measured. Additionally, the number of permanent staff has never been so low within the hospitality sector: nearly 53% now work on an on-call basis. While the share of flexible contracts decreased in other sectors, the share of on-call workers in the hospitality sector actually increased.
Hospitality side-job factory
Vlek: “You would think that employers – given the staff shortage – would pull out all the stops to attract and retain hospitality employees. But in practice, older experienced potential workers are often excluded, and companies mainly focus on cheap employees up to 21 years old. Because this group often leaves again after a short time, you are merely putting a plaster on the staff shortage wound. And yes, it is true that the salary costs of ‘older’ experienced colleagues are higher than those of ‘youngsters’. But I counter that these people also yield much more. Insights and skills pay off many times over. We must get rid of the image of the hospitality sector as a side-job factory. Those who do not see this, in my opinion, should not complain about the staff shortage.”
Potential
The agreements in the hospitality CLA 2022/2023 reached this year are the first step to transforming the hospitality sector into an attractive mature sector for both experienced and inexperienced employees. Where people want to continue working with passion, can build a career, and are well appreciated. Vlek: “I have great respect for employers who ensure new blood in the hospitality sector in unorthodox ways. Think of bringing in career switchers, over-55s, status holders, and unqualified employees through open hiring. There is still enormous potential here!”