Demand for permanent hotel and catering staff remains low

By Emma Eversham , 05-Mar-2010

Related topics: Trends & Reports

Demand for permanent hotel and catering staff remains low despite the number of jobs available across all main sectors growing at the fastest pace in two and a half years, new research has revealed

More permanent jobs in hospitality have become available  but are still low compared to other industries

More permanent jobs in hospitality have become available but are still low compared to other industries

Demand for permanent hotel and catering staff remains low despite the number of jobs available in all major areas growing at the fastest pace in two and a half years, new research has revealed.

 

According to the Report on Jobs by The Recruitment and Employment Confederation (REC) and KPMG, the number of permanent staff placements available grew rapidly in February, reaching its strongest level since July 2007 .

 

However, although demand for permanent staff almost doubled in the past year for the hospitality sector, it had the lowest rise compared to other sectors, including IT, engineering and nursing, according to figures obtained from recruitment consultants.

 

Demand for temporary hospitality staff was also low, although the sector was not the lowest of the eight major job areas surveyed. By contrast, recruitment consultants listed chefs as one of the professions in which there was a lack of temporary job seekers with the key skills needed.

 

Richard Hathaway, head of Travel, Leisure and Tourism at KPMG, said: "The hotel and catering sector saw the weakest rise in demand for permanent staff in February, so while the overall UK jobs market is on the road to recovery, the bounce back from recession for jobs in the sector remains slower than other industries."

 

Visit www.jobs.bighospitality.co.uk for all the latest jobs in the industry

BigHighlights

Mark Poynton: Pearls of Wisdom

Mark Poynton: Pearls of Wisdom

The British chef-patron of the Michelin-starred Alimentum and star of Great British Menu Mark Poynton talks about...

Interview with Glendola Leisure's Alexander Salussolia
Small Talk

Alexander Salussolia on Silk & Grain, market niches and nurturing future talent

Managing director of Glendola Leisure Alexander Salussolia joined the company in 1992 as an area manager, before...

60-Second Skill: Using #foodporn to your advantage

60-Second Skill: Using #foodporn to your advantage

Customers posting pictures of your food on social media is a trend you can't escape, but by...

Gallery: the UK’s first experiential craft brewery Drygate Brewing Co.

Gallery: the UK’s first experiential craft brewery

New Glasgow venture Drygate Brewing Co. claims to be the UK’s first experiential craft brewery, offering a...

Hospitality Openings: June 2014

Hospitality Openings: June 2014

Our latest round of up of the hottest hospitality openings includes Heston Blumenthal’s Heathrow venture The Perfectionists’ Café,...

60-Second Skill: Pouring champagne

60-Second Skill: Pouring champagne

As demonstrated at the Moet UK Sommelier of the Year competition, champagne pouring requires skills and knowledge....

Find us on Facebook

Digital Edition - Restaurant Magazine

Access to the Restaurant Magazine digital edition