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Advisor(s)
Abstract(s)
O presente estudo tem como principal foco abordar os desafios da Gestão de
Recursos Humanos (GRH) no setor da restauração. Pretende-se com esta
investigação caracterizar e compreender as facilidades e/ou dificuldades que as
empresas do setor da restauração sentem na GRH, nomeadamente nos processos
de atração e retenção de talento.
A importância deste estudo justifica-se pela elevada rotatividade de funcionários,
horários extensos e desgaste físico e emocional serem umas das maiores
dificuldades enfrentadas pelo setor, afetando diretamente a qualidade do serviço,
os lucros das empresas e a satisfação dos colaboradores. O trabalho é desenvolvido
num cenário pós pandemia mundial, provocada pela COVID-19, onde a
necessidade de adaptação da gestão estratégica dos RH é imperativa. Inserindo-se
num projeto mais amplo que objetiva ainda identificar o impacto desta crise nos
trabalhadores do setor, tentando entender as mudanças adjacentes às práticas de
GRH na restauração em Portugal, do ponto de vista de diferentes empresários.
Para tal, foi realizada uma pesquisa bibliográfica exploratória sobre os conceitos
supracitados e utilizada uma metodologia de caracter misto. O estudo tem uma
componente quantitativa sob a forma de questionários direcionados a gestores de
restaurantes. Simultaneamente, também foi adotada uma abordagem qualitativa a
fim de compreender a perceção dos ex-colaboradores do setor da restauração.
Os resultados possibilitaram identificar as atuais dificuldades sentidas na atração e
retenção de colaboradores no setor e elencar algumas estratégias já adotadas ou a
adotar pela GRH que lhes consigam dar resposta, podendo ajudar as empresas a
tomar medidas para melhorar a satisfação dos funcionários e aumentar a retenção
de talentos e a atração de novos funcionários. São percetíveis as incongruências
entre a perspetiva da entidade patronal e aquilo que os colaboradores sentem,
resultando num dos desafios primários que é entender as necessidades dos RH.
The focus of this study is to address the challenges of Human Resource Management (HRM) in the restaurant sector. This investigation aims to characterize and understand the facilities and/or difficulties that companies in the catering sector experience with HRM, namely in the processes of attracting and retaining talent. The importance of this study is justified by the high turnover of employees, long hours, and physical and emotional wear and tear being one of the greatest difficulties faced by the sector, directly affecting the quality of service, company profits and employee satisfaction. The work is carried out in a post-world pandemic scenario, caused by COVID-19, where the need to adapt strategic HRM is imperative. As part of a broader project that also aims to identify the impact of this crisis on workers in the sector, trying to understand the changes adjacent to HRM practices in catering in Portugal, from the point of view of different entrepreneurs. To this end, exploratory bibliographic research will be carried out on the concepts and a mixed methodology will be used. The study will have a quantitative component in the form of destinations aimed at restaurant managers. Simultaneously, a qualitative approach will be adopted to understand the perception of employees. From the data obtained, the appropriate ones will be extracted. The results have made it possible to identify the current difficulties in attracting and retaining employees in the sector, as well as some HRM strategies that can address these challenges. This can help companies in taking measures to improve employee satisfaction and also increase talent retention and new employees’ attraction. The inconsistencies between the employer’s perspective and what employees actually feel are noticeable, resulting in one of the primary challenges emerged, understand the needs of operational workers in the field.
The focus of this study is to address the challenges of Human Resource Management (HRM) in the restaurant sector. This investigation aims to characterize and understand the facilities and/or difficulties that companies in the catering sector experience with HRM, namely in the processes of attracting and retaining talent. The importance of this study is justified by the high turnover of employees, long hours, and physical and emotional wear and tear being one of the greatest difficulties faced by the sector, directly affecting the quality of service, company profits and employee satisfaction. The work is carried out in a post-world pandemic scenario, caused by COVID-19, where the need to adapt strategic HRM is imperative. As part of a broader project that also aims to identify the impact of this crisis on workers in the sector, trying to understand the changes adjacent to HRM practices in catering in Portugal, from the point of view of different entrepreneurs. To this end, exploratory bibliographic research will be carried out on the concepts and a mixed methodology will be used. The study will have a quantitative component in the form of destinations aimed at restaurant managers. Simultaneously, a qualitative approach will be adopted to understand the perception of employees. From the data obtained, the appropriate ones will be extracted. The results have made it possible to identify the current difficulties in attracting and retaining employees in the sector, as well as some HRM strategies that can address these challenges. This can help companies in taking measures to improve employee satisfaction and also increase talent retention and new employees’ attraction. The inconsistencies between the employer’s perspective and what employees actually feel are noticeable, resulting in one of the primary challenges emerged, understand the needs of operational workers in the field.
Description
Dissertação de mestrado
Keywords
Gestão de recursos humanos Atração Retenção Setor da restauração Human resources management Attraction Retention Restaurant sector