Romain Brard, restaurateur in Toulouse: “I work alone with my wife and a diver”
Faced with recruitment difficulties for certain positions since the pandemic, restaurateurs must adapt. A complicated situation.
“Since the first confinement, I have changed the way I work, explains Romain Brard, from Genty Magre. It had become very difficult to find staff. Now I work alone with my partner and a diver. That’s all “.
This reflection perfectly transcribes the difficulties experienced by restaurateurs due to staff shortages, particularly in the positions of cook, waiter and dishwasher. Three flagship sectors of the sector “For the moment, I have a solid team, observes Georges Camuzet of Un Air de famille. But I worry about September, after the summer”. According to this restaurateur, many employees, for various reasons, left the sector after the various confinements: “This pandemic has brought about a change in habits. It seems that young people after months of inactivity have lost the desire to work. Without wishing to be too critical, I would dare to say that they have become accustomed to living on aid while being inactive. Some colleagues in Toulouse even had to close for a few weeks while waiting to find staff. We now have to readapt the schedules of our teams between noon and evening. A real change is taking place. Not easy”.
“This situation is more linked to the number of constraints in the sector than to the salary”
In Blagnac, Hubert de Faletans, boss of the Esprit du Sud-Ouest, has also noticed this problem: “For three months, I have been desperately looking for a second in the kitchen, he laments. No result. It’s me a woman who must ensure “. This restaurateur says it: many employees have discovered the joys of the family during confinement and now refuse the constraints of the profession. “Let’s be clear, this is not a problem of salary. But they want working comfort. For example, cuts. But not all institutions can do that.
Éric Rives of the Bistro des Carmes had to roll up his sleeves for weeks before finding a dishwasher: “Young people demand too many difficult things in our job: flexible hours, a good salary and a life on the side. It’s legit but complicated. Faced with this problem, I adapt and close two days a week. A way to reduce the payroll. According to Yannick Roux of the restaurant, Chez Yannick, the most complex position is that of cook. ” You have to adapt. Everyone has to do their part. If we want to continue our activity and keep a quality service, we have no choice. For my part, I have reduced the number of customers”.