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Survey: Compensation, Career Advancement Keys to Attracting Employees

ATLANTA—To shed light on the critical issues affecting the hospitality industry, the International Society of Hospitality Consultants (ISHC) surveyed its members.

Forty-three percent of ISHC members surveyed see better compensation (i.e. higher salaries and performance-based pay) as a key to improving the industry’s employment outlook, followed by 30% touting career advancement as critical. Benefits, flexibility, training, and recruitment were also noted as key factors.

“A spectrum of dignity and equality matters to future generations—from living wages and benefits for the lowest line staff to opportunity and ability to have a positive impact for managers and college grads,” said ISHC’s Aurora Dawn Reinke, founder of Astrapto LLC.

What does the hospitality industry need to attract future employees to properly compete in the workplace?

What does the hospitality industry need to attract future employees to properly compete in the workplace?

Many ISHC members feel a greater awareness of hospitality as a viable career path should be the focus. “Education/exposure earlier on in the hospitality industry,” said Ted Mandigo, ISHC, president of TR Mandigo & Company. “No one ever heard a fifth grader say ‘I want to be a hotel manager.’ The hospitality industry is virtually unknown as an opportunity for employment.”

Cecilia Gordon, ISHC, director of Goulston & Storrs, added, “I have seen our industry truly offer real opportunities for advancement, which is increasingly unusual in the world, and I think the industry should emphasize that much more strongly.”

Several ISHC members felt the industry should evolve to attune to generational nuances. “So much has to change in the recruitment process to keep millennials and Gen Z even interested in our industry,” said Leora Lanz, ISHC, owner of LHL Communications. “Today’s generation looks at hotels from a real estate perspective or not at all; if it does not make them money, very few are interested in the service and hospitality aspects.”

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