THE Victorian Chamber of Commerce and Industry has warned that staff shortages in hospitality won’t be a quick fix as workers look elsewhere for secure employment.
“The substantial issue and primary driver we have seen is the lack of migration and lack of international students and backpackers,” head of policy Dylan Broomfield said.
Mr Broomfield said many hospitality workers had sought employment in other industries that offered greater certainty during the prolonged lockdowns since 2020, which had contributed to the shortage.
“We are also seeing a lot of people who worked in hospitality during the lockdown period find other jobs that are more secure or better hours instead of split shifts – doing more traditional office jobs or white collar jobs that have certain hours,” he said.
It comes after popular Swan Hill restaurant Spoons Riverside was forced to temporarily close its doors due to staff shortages late last month. It remains shut for an “unspecified” period of time.
Mr Broomfield said the Victorian Chamber has held conversations with the State Government about the crisis, putting together various upskilling programs.
“In the short-term, it’s really difficult but in the medium to long-term we need to make people aware that hospitality is a real career, a genuine career. It’s not just a transient career you have while you are a student,” he said.
“There seems to be a trend of workers wanting consistency and security, and to a degree, respectability. You don’t find that in hospitality because, again, there is a perception that hospitality is your transition job.
“You look to Europe and the US where hospitality is a genuine career, something you end and finish in.”
Mr Broomfield said it wasn’t basic entry-level workers who were difficult to hire, rather skilled workers.
“It’s when you start getting to front of house experience, skilled chefs, bar staff, people who go into cheffing … finding those people is really difficult,” he said.
“Skilled chefs, bar staff, waitstaff and kitchen staff are all in high demand and there’s a lot of competition between venues to ensure that they can maintain adequate staffing levels.
“Some venues are having to decrease their operating hours and days simply because they don’t have the staffing capabilities.”
Mr Broomfield said there were “a few levers at the disposal” of the Federal Government, including rewarding internationals who were plunged into numerous lockdowns.
“Those in the country during the pandemic should have pathways to permanent residency or more established visas; they should be rewarded having stayed in Australia for two years during the pandemic period,” he said.
“I do think we we will see movement in that area once the new Federal Government is more established.
“New visas can be utilised by businesses to get more skilled people in the economy, which will help grow the economy and help COVID recovery.”
While Mr Broomfield agreed people were fleeing Melbourne to set up home in the regions, it was the demographic that needed to be analysed.
“It’s two parts; who is it that’s moving? The most part you’ll find it’s the white collar, well-remunerated people who find it a bit easier,” he said.
“The consequence of that it it’s driving up housing prices and limited housing supply in the regions.
“You are also competing against fruit pickers and other industries, so if you’re not able to find accommodation, it’s even harder to start thinking about what job you’ll get.”
Mr Broomfield was still optimistic about the long-term as foot traffic returned across the state.
“I’m optimistic over the medium-term, but in the short-term we are certainly seeing businesses sharing staff which is good, but fixes are growing that pool of workers over the medium to long-term.”
THE staff shortage has had dire consequences at Lake Boga, with one cafe forced to sell up.
Boos Lakeside Cafe and Provedore has been operated adjacent to the Lake Boga Catalina Museum by chef Rebecca Hart for the past few years, but she’s put the business up for sale because she can’t find chefs.
“The Swan Hill cafe shuts on Sundays as there are not enough chefs,” she said.
“I’m back working on the pans. There is no migrant program, too high benefits, no TAFE, apprentices, too used to being home.”
Ms Hart said chefs were also being lured interstate by governments with large offers.
“Lots and lots of chefs have gone to aged care, hospitals and childcare during COVID as they won’t lose their jobs and now remained there as it’s less stressful.”
