The Irish jobs market
The Irish hospitality sector is the country's largest employer, providing jobs for about 150,000 people. Despite the triple whammy of the foot-and-mouth outbreak, 11 September and now war in Iraq, the sector is still growing, though at a much slower rate than previously.
Even so, CERT, the state tourism training agency, estimates that the industry will require 5,000 extra staff over each of the next five years. This is partly the result of growing interest from multinational companies: Radisson, Westin and Hilton Group were named among Ireland's best 50 employers in a survey carried out by independent research body Discovery Customer Research.
Radisson, less than 10 years in the country, already has hotels in Dublin, Galway, Letterkenny and Limavady, with a total staff of 600 - and more hotels are planned.
Dublin's most celebrated hotel, the Shelbourne, is planning a major expansion that will create 88 extra bedrooms plus additional conference space. That will also mean expanding its staff of 180, according to manager Jean Ricoux. He claims that while recruitment has become easier because of the slow-down, filling some jobs, such as front-of-house staff and sous chefs, can still pose problems.
Kieran Moore, director of The Firm, a Dublin-based recruitment agency, says the hectic pace of hotel development in recent years, fuelled by tax breaks and the surplus funds generated by the boom, had one positive side for jobseekers: it pushed up labour costs as demand outstripped supply. However, it has left a legacy of inflation at more than 5%, double the EU average, with rising Irish prices now the main cause of tourist complaints.
"In the development rush, with competition intense, the industry had to pay more to get qualified staff. Even today, if the job offers just minimum rates, people won't turn up for interview," says Moore.
But Ireland's easy-going lifestyle is also a big factor in staff recruitment, particularly from abroad. Many of those who returned at the height of the boom were Irish who had originally emigrated because of the lack of jobs, says Moore. "They learnt the trade in Britain, America, Australia or France and now, in their mid-30s with young families, they want to take advantage of the job opportunities back home, so their children can be brought up here."
The effect of their return and the wide variety of skills they offer has been to raise considerably the standards in the Irish hospitality sector. That process has been compounded by the new-found affluence created by the Celtic Tiger - the boom in the Irish economy - which has allowed more Irish people to travel, experience hospitality abroad and become more discerning customers at home.
But the downside for those who returned is soaring house prices, with the average cost of a three-bedroom property now €220,000 (£150,000).
Despite the slow-down, contract catering remains a boom area, dominated by major players like Aramark (which recently acquired Campbell Catering), Sodexho and Eurest Sutcliffe.
The frantic pace of Irish hotel development at the height of the boom coincided with a similar upsurge in other areas of the Irish economy, particularly the IT sector. With increasing numbers of young people attracted to hi-tech careers, the hotel industry was forced to recruit across the EU, as well as using work permits to bring in staff from non-member countries.
As a result of the current downturn, the government has tightened up the work-permit scheme, requiring that employers first advertise all vacancies on Irish and EU internet sites. Also, the annual cost to an employer of securing a work permit has been quadrupled, from €130 (£89) to €500 (£341).
Nevertheless, non-nationals now account for at least 20% of the industry's workforce, which has led to complaints by some tourists that they no longer receive the traditional Irish welcome. To counter such criticisms, hotel groups and CERT have organised special courses for the newcomers to encourage more Irish-style hospitality.
At the Shelbourne in Dublin, where non-nationals make up more than a quarter of the staff, manager Ricoux insists: "We're not diminishing our Irish welcome - we're enhancing it by adding an international dimension."
Hospitality pay in Ireland
So what could you earn in Ireland? Find out using our salary survey, provided by Dublin-based recruitment consultancy, The Firm.
Figures below are average basic salary ranges excluding bonuses and tips.
| Contract catering> | ||
| Area catering manager | €45,000- €65,000 | (£30,500-£44,100) |
| Unit catering manager | €28,000- €45,000 | (£19,000-£30,500) |
| Assistant manager | €20,000- €30,000 | (£13,500-£20,300) |
| Pubs | ||
| Manager | €35,000-€80,000 | (£23,700-£54,300) |
| Head bar person | €28,000-438,000 | (£19,000-£25,800) |
| Restaurants | ||
| Manager | €30,000-€45,000 | (£20,300-£30,500) |
| Head waiter | €24,000-€35,000 | (£16,200-£23,700) |
| Chefs | ||
| Executive chef | €50,000-€80,000 | (£33,900-£54,300) |
| Head chef | €40,000-€55,000 | (£27,100-£37,300) |
| Sous chef | €28,000-€35,000 | (£19,000-£23,700) |
| Hotels | ||
| General manager | €55,000-€130,000 | (£37,300-£88,200) |
| Receptionist | €18,000-€25,000 | (£12,200-£16,900) |
| Head housekeeper | €28,000-€60,000 | (£19,000-£40,700) |
Cost of living
Salaries continue to be on a par with, if not slightly higher than, those in the UK. However, the cost of living has also increased in Ireland, particularly since its adoption of the euro.
That said, most sectors of the industry offer bonus schemes that can bump up wages considerably. For instance, in contract catering, a major growth area in the jobs market, bonuses are often based on individual and company performance. As well as the benefits of working 9am-5pm, Monday to Friday (apart from events catering), this sector is also good for packages such as private health insurance and company cars.
Of course, pubs make up a vast chunk of the jobs market in Ireland and can vary widely from a local rural pub to the Dublin "super pubs". Bonuses are often offered based on turnover and profits.
The restaurant industry has also expanded rapidly over the past decade. Some restaurants offer a share of tips and service charge, and this can double a salary.
The explosion of restaurants in Dublin means that chefs here can command more money than anywhere else in the country. They are usually offered bonuses based on a variety of factors, including food profits and favourable press reviews.
