The face of the French market has been transformed by the development of online booking platforms, new players (Airbnb) and meal delivery (Deliveroo). The impact of the pandemic on tourism has also contributed to a sharp drop in hotel occupancy rates and in the number of traditional restaurants, particularly in large cities. Hotels and restaurants now face many challenges to continue to make a difference in this highly competitive sector.
To become attractive again and to bring back customers, the players must innovate and offer an increasingly personalised and differentiating service. Consumers need to have a real experience during their visits to see the added value compared to direct or indirect competition.
Following the pandemic, the hospitality sector is particularly deserted by qualified profiles. The successive confinements have led some employees to question their work/life balance, the time constraints inherent in the profession and the fact that their salaries are among the lowest on the labour market.
To overcome this shortage, hotel and restaurant owners must rethink their models and ways of attracting and retaining employees, by initiating a reflection on the organisation of working hours and hiring conditions. These criteria will be essential to guarantee a quality service and maximise customer satisfaction.
W Executive's teams can help you identify the best profiles to meet these transformation challenges.
These changes have a significant impact on the professions and leaders of this industry. Leaders in this industry must be flexible, adaptable and creative in their decision-making. The skills required include in-depth knowledge of the sector and responsible leadership.