Maximilien Carlier, edited by Laura Laplaud 2:11 p.m., May 03, 2022
In the Nord and Pas-de-Calais, 9,000 positions for cooks and waiters are to be filled.
Faced with this labor shortage, a restaurant owner implemented a 4-day week (4 days of work - 3 days of rest).
A change perceived as very positive by this restaurateur and by his employees.
Faced with a lack of staff in the catering sector, solutions must be found.
In Hardelot, a French town located in the department of Pas-de-Calais, the manager of the establishment "L'Océan" had a new idea to encourage the sending of applications.
He decided to switch his employees to a four-day week.
An influx of applicants
Consequence of the implementation of the 4-day week in his restaurant: on his desk, Ludovic Bougain, restaurant manager, is crumbling under a pile of curriculum vitae.
"We have already received about fifteen CVs whereas six months earlier we had none", he says.
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However, recruitment is far from complete for the summer season, but it is quite well advanced.
In addition to attracting, this change in the pace of work is very appreciated by the waiters and cooks, says this boss.
"Some employees have children so an extra day of rest is one day less for childcare," he says.
"Others are approaching retirement and when you're 60-62, that third day takes on its full significance."
This boss pampers his employees to keep them.
Several moreover thought of leaving the restoration, a few weeks ago, they have since changed their minds.