Normandy: Hotels and restaurants still looking to hire staff before 80th anniversary of D-Day

Easter timidly ushered in a historic season – 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 to recruit staff behind the scenes to welcome the wave of tourists from around the world. “We are doing dating to attract seasonal mining workers,” says Yann France, president of the Union of Hospitality and Industry (UMIH) at the department.

It’s not easy to staff the teams, but it’s an opportunity to move forward, which is a good surprise after several seasons of chasing too-scarce manpower. “Right after Covid, it was difficult to find enthusiasts,” admits Roman, accommodation manager at Le Bayeux. But this year is better. Employees discover the profession and stay. Others return for a second year. » Waiting for the end of December, the establishment has almost completed its market. There will only be one extra left for the summer.

80% of establishments have difficulty recruiting staff

Not all scenarios are so rosy. “We have a little problem in the kitchen. We see young people changing their path. There is less turnover,” says Lucy, manager of the Crabe vert restaurant in Saint-Aubin-sur-Mer. Four people were found. Two are missing, although the restaurant isn’t too concerned. “There are several teams, but in Saint-Aubin everything is pretty much the same,” adds the young woman.

Yann France estimates that 80% of companies have difficulty recruiting staff. “This is a national deficit. We have a problem with housing. There are not enough of them and they are too expensive,” complains the head of UMIH Calvados, criticizing in particular the abundance of tourist rentals such as Airbnb, which limits the opportunities for seasonal workers. The professional body describes hotels and restaurants being forced to reduce their capacity by closing rooms or, in short, closing on certain days.

To reverse fate and take advantage of this outstanding 2024 season and its expected benefits in the years to come, the profession is “redefining quality of life at work,” says Yann France. A new feature confirmed by the manager of the La Fabrique bar in Lyon-sur-Mer: “We offer good working conditions and all overtime is paid. » The establishment has already satisfied almost all its needs. The same can be said about the Omaha restaurant, located on the edge of the famous beach. Anthony, his manager for three years, describes “a family atmosphere among customers and employees. Next comes the salary. When we’re not making fun of employees, we find. »

To consolidate this trend, which is finally improving, solutions are emerging: a boarding school is opening this summer in Honfleur to accommodate seasonal workers. Nearby, Cabourg plans to build a building for them. Until then, establishments on the coast will plan to complete their hiring, which will undoubtedly be completed in the heat of summer with extras or temporary workers with sometimes higher salary or scheduling requirements.