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27.02.2025 18:12

Negotiations on the collective agreement for the tourism, restaurant and leisure services have begun

Service Union United PAM and the employers’ association MaRa started negotiations on collective agreements for employees and supervisors in the tourism, restaurant and leisure services industry. PAM demands fair wage increases, improvements to the position of part-time workers and protection from dismissal.

The negotiations begin at a time when the economy is expected to gradually recover, but workers’ financial situation remains historically weak. 

High inflation in recent years, combined with moderate wage increases, has significantly eroded workers’ purchasing power. According to PAM’s latest economic survey, more than 40 percent of workers in the tourism and restaurant industry are concerned about their financial situation and say it has worsened in recent months. 

— Wage increases are essential for workers to manage their daily expenses and secure their livelihood. When workers’ purchasing power improves, service sector businesses also benefit – most of the wage increases returns to the economy through consumption and boosts growth, says PAM’s Collective Bargaining Specialist Raimo Hoikkala. 

Competitive terms and conditions create a foundation for growth 

The tourism and restaurant sector employs many part-time workers who must constantly remain available in their free time in the hope of getting extra hours. For supervisors in particular, work easily spills over into their personal time, leading to a constant struggle between well-being and financial security. 

—The balance between work and leisure also has a direct impact on employee well-being and coping, says Collective Bargaining Specialist Raimo Hoikkala. 

In the negotiations, PAM wants to promote solutions that improve the situation of part-time workers and increase workers’ influence over their own work and shift planning. In addition, PAM aims to maintain the current level of protection against dismissal.

— Good working conditions make the sector more attractive to new employees and encourage skilled workers to stay in the industry. When wages and working conditions are competitive, businesses gain a motivated and skilled workforce, which improves customer experience, increases productivity and supports the sector’s sustainable growth. 

The collective agreements for the tourism, restaurant and leisure services (for employees and supervisors) cover approximately 80,000 workers. The largest companies in the sector employ staff in hotels, restaurants, and staff restaurants. The current collective agreements remain in force until 31 March 2025. 

Follow negotiations here

Keywords:

collective bargaining hotel and restaurant industry supervisors in hotel and restaurant industry

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