Europe’s Hospitality Bodies Seek Ways to Address Labor and Skills Shortages

In view of the upcoming tourist season, hospitality industry associations in Europe have teamed up to find ways to address growing labor and skills shortages.

In a joint declaration released this week, the European Federation of Trade Unions in the Food, Agriculture, and Tourism Sector (EFFAT) and HOTREC, the umbrella Association of Hotels, Restaurants, and Cafes in Europe, make proposals aimed at covering staff shortages which are expected to reach 10-20 percent compared to 2019.

With some 2 million enterprises, mainly SMEs, the industry employs some 10 million people. Acknowledging the sector’s significant contribution to the EU economy through job creation, the groups stress the need to address skills shortages and workforce deficits now.

The associations go on to add that although post-Covid recovery has been swift, businesses and workers are still faced with inflation, high energy prices, and geopolitical instability.

Labor shortages not only jeopardize company viability but also intensify workloads and pressure on existing staff, EFFAT and HOTREC argue.

Among others, the associations are proposing collective action, enhanced social dialogue, and collective bargaining to establish fair employment conditions. At the same time, strengthening education and training initiatives, including apprenticeships and offering career perspective are steps in the right direction in efforts to meet future skills needs.

EFFAT and HOTREC are also calling on governments to establish a supportive framework for the mobility of migrant workers in order to alleviate labor shortages while ensuring equal treatment.

Additionally, they add that cooperation between EU institutions, national authorities, and social partners is crucial for the design of solutions that mitigate the impact of skills and labor deficits on the sector’s sustainability and ensure the well-being of the labor force.

According to the associations, the majority of labor shortages are reported in wait and kitchen staff, hotel housekeeping, and receptionists.