Skills shortage in spotlight with Deloitte warning of crisis ahead
3 November 2011
Hospitality Magazine Newsletter
The critical skills shortage already facing the hospitality industry is in the spotlight again with a new discussion paper from Deloitte reinforcing the crisis ahead across a number of industries and urging Australian businesses and government to act now to deal with the challenge.
The discussion paper Where is Your Next Worker warns that action is needed in the "war for talent" ahead as businesses across the board compete for employees as the skill shortage continues to grow.
Deloitte said the paper is part of a long term initiative to drive debate and action on the issue.
Deloitte Access Economics' Chris Richardson said that at a time when demand is high for Australian resources the Government has adopted policies that are restricting the numbers of available workers.
"At the same time Australia
"This means the next few years will see skill shortages proliferate."
Restaurant and Catering Australia chief executive officer John Hart said the outlook for the hospitality industry was "just terrible" in regards to meeting the demand for workers.
He said recent predictions in research undertaken by Deloitte found that the industry was 7.8 per cent unemployed.
"Which just confirms that things are pretty desperate," Mr Hart said.
"And in the examination of Australia 's tourism potential to 2020 that was undertaken by Tourism Australia
"In addition over this period hospitality will need an additional 116,000 staff."
Deloitte's discussion paper offered 12 "levers" businesses and government can use to address the skills problem including:
· Working with education providers to access future skills, and shaping courses to suit business needs;
· Using one of Australia
· Growing labour pools through skilled migration;
· Tempting retirees back to work - or encouraging them to stay on in the first place;
· Lifting the participation rate of groups such as indigenous workers, migrants, and people with disabilities;
· Increasing 'engagement' with workers - making existing employees the most productive workers
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12 comments:
so its all about the workers and not about the product?
sorry maam, I cant sell that to you cause its my meal break and there's no-one else to look after you. sales down, productivity down, business optimism down
Just wondering if the low pay and long hours issue was addressed at all? When skilled staff can earn the same or more money working less hours at more family feindly times in a relativly unskilled job its no wonder there is a shortage of staff.
I predict that many operators will call it a day faced with staff shortages, rising costs, punishing penalty rates and declining consumer sentiment. Tassie with be profoundly affected. Look at how many hospo bus are for sale right now
For sale:
Criterion cafe
Cafe Kara
Next door cafe
Oomph
Taroona pizza lounge
Cafe next to Medicare in Collins St
Mondos bakery Sth Hobart
Portobello Rd.
Boathouse restaurant
Amalfi centrepoint
Former AWOL cafe
Perhaps there is a large number of cafes up for sale as a result of the unbalenced hobart cafe/population ratio. With some excilent new places opening and some favorites maintaining an excilent product, any places that arn't up to sctrach or even just a bit tired will fall by the wayside.
These days people know they have a choice and are willing to travle to get the best, ie RVL,Possom shed. Perhaps this is a wake up call to anyone looking to start/buy a cafe, any old shit wont do!
Too many cafes alright and most of them are not very good
the fact that most teenage staff own the latest i phone might point to the fact that they're being paid too much when they have no experience and no skills.
the best training is work and is it not better to get paid something to learn than pay to learn nothing?
just looking at the recommendations for places in hobart that are reliable, is home hill really a better option than smolt, garagistes or the source? just saying....
Excellent point Anon 12.44 (above). I need to get along to the 3 you mentioned to ensure my knowledge of their product is current. Coincidentally, just today I have been organising to meet some friends at one of those three restaurants.
When I've dined there, if they answer my criteria, I will most definitely add them to the listing.
BTW - that list is just to assist the occasional diner-outers who are in a total state of bewilderment when faced with the choice of where to go. I am repeatedly asked for recommendations on where someone should go out to eat, via email, so figured this might save some from having to email me.
Poor money, poor hours, poor treatment = poor lifestyle. I have recently left the industry after many, many years and I don't miss it a bit. There is life beyond it and it is an employees market.
Same boat as anon above. Left the industry and don't miss it a single bit. I do far more important things with far less abuse, far more friendly hours and far better pay. I wonder how many chefs have ever thought why they can't find good staff, let alone keep them....
Expecting the following retorts:
"You're a sook anon."
"Go back to your water cooler."
"Just because you couldn't cut it"
amongst others....
So you've left the industry because of the reasons you stated, thats cool. You cant resist a parting shot at the people who remain though which reflects some antagonism toward them,which is sad.
I also detect some animosity toward the people in this industry which suggests you were treated poorly. This might be the case in your situation but not all people who work in this sector should be tarred with the same brush.
Your comment about 'chefs wondering why they cant find good staff yet alone keep them' also betrays your contempt for them, like its their fault, bringing into question their work practices and this is a gross generalisation you are inferring. The simple truth is that hospitality work is a difficult job and is not for everyone but seeking to apportion blame on individuals who not only have chosen this career but are also probably just trying to do their best in challenging situations is small minded and unjust. Blaming individuals for the particular stresses that the hospitality environment creates is missing the point but is not surprising as those that seek to do so often need to point the finger in order to make themselves feel better about the choices they make.
Some of us still love this industry, enjoy the work and relish providing service and there's nothing wrong with that
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