Human resources crisis in HoReCa Luxembourg
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Finding staff in the hospitality and catering (horeca) industry is becoming increasingly difficult. Tight schedules, high stress levels and the low attractiveness of the profession lead to a shortage of staff, especially in the kitchen and lounge.
"People no longer want to work split shifts or late nights," admits M. Asselborn of the Steffen Group in an interview with L'Essentiel. Because of this, some establishments are forced to close for an extra day a week.
Camille Lance, who manages a boutique hotel in Luxembourg, has introduced flexible schedules and eliminated split shifts to improve the work-life balance of employees. This helps retain staff, but it doesn't completely solve the problem.
According to the Chambre des salariés:
- 49% of horeca workers suffer from burnout.
- 40 per cent feel psychological pressure.
- Half of employees complain of chronic sleep disorders.
The situation is so serious that the secretary of the Horesca association, Steve Martellini, is calling for horeca to be added to the list of shortage occupations. This would make it easier to recruit skilled workers from third countries and give the sector a chance to recover.
While the government is considering this issue, businesses have to increase the attractiveness of the profession by offering flexible conditions and training programmes. But without serious reforms, horeca risks being left without new staff.
