Mangaluru’s hospitality sector is facing a steep decline in local manpower, as many young residents opt for jobs in metros or abroad. This trend has compelled hoteliers to recruit workers from north Karnataka and various parts of North India to keep their operations afloat.
Chandrahas Shetty, president of the Dakshina Kannada Hotels Association, revealed that nearly 80%–90% of the hotel staff — including key roles like cooks — now comprise non-local employees. He attributed this shift to a growing reluctance among local youth to take up hospitality jobs, citing inconsistency, absenteeism, and lack of dedication.
Even traditional establishments, like the 130-year-old Akkamakka’s Meals Hotel on KSR Road, have transitioned to hiring staff from outside the region. Abhishek Shetty and Ramesh Shetty, fourth-generation hoteliers, shared that their reliance on a migrant workforce has improved reliability, work ethic, and overall business continuity.
Locals, often educated at least up to PU level, tend to seek employment opportunities in bigger cities or abroad. Even those who initially join the industry tend to be irregular and quick to switch jobs if reprimanded, according to Shetty.
Migrant workers, on the other hand, receive better wages compared to their hometowns, along with free food and lodging. Many take only one annual vacation, ensuring staffing stability.
Communication hurdles are rare, and north Indian workers adapt quickly, though they are still learning to perfect South Indian cuisine. Interestingly, rising customer preference for North Indian and Chinese dishes has also increased demand for these workers.
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