Gairmeacha Ealaíne, Spóirt & Turasóireachta

Around 183,000 people are employed in occupations related to arts, sports and tourism, making up 9% of the national workforce. A significant majority of this number are employed in the hotel, restaurant and pub trade in which 134,000 are employed, meaning that it alone accounts for just under 7% of national workforce. The remainder are taken up by the 29,000 in artistic, literary & media occupations and the 20,000 in leisure, sports & travel service occupations.

Figure 1: Data from National Skills Bulletin, 2017. SOLAS Skills and Labour Market Research Unit

In terms of specific occupations, between 2011 and 2016 waiting staff saw the most pronounced growth at a 10.3% annual average, equating to 11,500 new roles with chefs and cooks just behind on 8.2%. Displaying the recovery of the tourism and hospitality trades.

 Figure 2: Data from National Skills Bulletin, 2017. SOLAS Skills and Labour Market Research Unit.

Following from the National Skills Bulletin, 2017

Key points for selected arts, sports and tourism occupations

• In 2016, approximately 183,000 persons were employed in the selected arts, sports and tourism occupations, representing 9% of Ireland’s workforce
• There were 134,000 persons employed in hotel, restaurant & publican related occupations, 29,000 persons in artistic, literary & media occupations and 20,000 persons in leisure, sports & travel service occupations
• Between 2011 and 2016, overall employment expanded by 4% on average annually, above the national average of 1.8%; since 2012, employment has increased steadily, with the level in 2016 33,000 above the 2011 level of 150,000
• Over the five-year period, the most pronounced employment growth (in both rates and absolute terms) was observed for waiting staff (10.3% on average annually, or 11,500), chefs & cooks (8.2% on average annually, or 10,500); in contrast, the strongest rates of decline were observed for leisure & sports managers (5.9% on average annually), publicans, and leisure & travel service occupations (jointly at 2% on average annually), although the absolute decreases were small in magnitude
• Between 2015 and 2016, overall employment levels expanded by 9% (or 15,000 persons); the largest absolute increases were observed for waiting staff (5,500) and chefs & cooks (almost 4,000)
• The workforce of both waiting and bar staff was the youngest among the selected occupations, with 42% and 33% aged 15-24 respectively
• At just over 90%, the overall workforce of media professionals had the highest share of third level graduates; in contrast, the share was 20% for publicans
• While the overall workforce of the selected occupations was almost gender balanced, there was a higher representation of females employed as waiting staff (almost 75%), kitchen & catering assistants, and catering & bar managers (each at approximately 70%); the workforce of both bar staff and publicans was mostly male (each at approximately 70%) 
• The prevalence of part-time work was the highest for waiting staff (close to 66%), among the highest shares across all occupations in the national workforce; the share was 50% for kitchen & catering assistants
• Approximately 45% of employed restaurant managers were non-Irish nationals, considerably above the national average share of 15%; the corresponding share was 40% for both chefs & cooks, and kitchen & catering assistants.

Shortage Indicators

The number of persons employed in hospitality related services grew strongly between 2015 and 2016, particularly for chefs, waiters and restaurant managers. These occupations are characterised by a higher than average volume of transitions between employment, unemployment and inactivity. A half of those exiting employment to inactivity did so in order to study; a high level of movement between employers was particularly evident for chefs and waiters. Hospitality occupations also had a high share of non-Irish nationals employed; at least a third of chefs, waiters and kitchen assistants were non-Irish; the number of new employment permits issued for chefs grew to 205 in 2016.

The increasing number of job vacancies for hospitality related occupations are a reflection of both the growth in the sector as well as the high volume of movement within these roles. This high level of transitions indicates that employment in these occupations is often transitory in nature. Although a shortage of hotel and restaurant managers has not been identified, employers are experiencing difficulties due to issues in relation to retention, the location of employment (rural vs. urban), and level of experience.

In terms of supply, there were over 1,000 job ready job seekers chefs on the Live Register in April 2017, although almost three-quarters of those held leaving cert qualifications or below. The supply from the education and training system has continued to increase, with the number of chefs qualifying from courses at NFQ levels 5-8 at almost 900 in 2015/16, up from 600 in 2013/2014. A twoyear commis chef apprenticeship (NFQ level 6) is due to commence in 2017, with an expected annual intake of over 100 apprentices; further development of apprenticeships for chefs de partie, sous chefs and executive chef is on-going.

Despite the increased supply from the education and training system, there remains a shortage of chefs. While the supply is sufficient to meet the demand for lower skilled hospitality roles (waiters/bar staff and catering assistants), the availability of persons willing to take up those roles is expected to be negatively affected by the greater availability of job opportunities across other growing sectors.