Adam Sacks of Oxford Economics also highlights the concerning data that reports ‘job quit rates’ remaining elevated for the leisure and hospitality sector.
Jobs in food and beverage remain challenging to fill, as are sales and conference planning roles, with some salaries increasing 30%.
Ellen Sinclair , Senior Vice President of Benchmark, a Global Hospitality Company highlights “We have seen the significant impact on attracting and retaining new staff members, particularly those new to the hospitality industry, through providing educational opportunities both through our company and by partnering with colleges/universities to earn degree credits. IACC plays an important role here, through the training and events they run and their mentoring programme. Expanding personal skills to advance staff careers make hospitality so much more than a transitional job. It can be a personally and financially satisfying career, creating staff longevity while continuing the advance through the hotel/conference center company ranks”.
IACC members can post their job vacancies cost free on the IACC Job Opportunities page.
The Role of Automation in Solving Staffing Shortages Automation in the hospitality industry can be viewed by some as the enemy of hospitable customer service. However, there are others who manage venues who feel differently. Sean Anderson , Vice President of Operations for Sodexo Conferencing has formed the opinion that to attempt to get back to the staffing levels of 2019, is likely an unrealistic goal. Sean comments “You may need a strong stomach, but this recovery is unprecedented and exciting. Small to mid-midsized meetings momentum is strong and the best and brightest operators are reinventing the guest experience; aggressively targeting rock star talent for newly created roles and introducing automation in creative ways to support improved levels of service”. Instead citing good examples of automation in hospitality where it does not detract from the customer service experience, he encourages IACC members to seek efficiencies in areas that will reduce reliance on humans to carry out process heavy and low contact roles, such as check in and food ordering.
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