A person working in Food / Hospitality / Tourism / Catering in France typically earns around 33,000 EUR per year. Salaries range from 12,500 EUR (lowest average) to 92,200 EUR (highest average, actual maximum salary is higher).
This is the average yearly salary including housing, transport, and other benefits. Salaries vary drastically between different Food / Hospitality / Tourism / Catering careers. If you are interested in the salary of a particular job, see below for salaries for specific job titles.
|Job Title||Average Salary|
|All Rounder||19,500 EUR|
|Assistant Executive Housekeeper||14,100 EUR|
|Assistant Food and Beverage Director||62,200 EUR|
|Assistant Hospitality Manager||65,000 EUR|
|Assistant Storekeeper||12,600 EUR|
|Assistant Tour Manager||31,800 EUR|
|Baker and Pastrycook||16,500 EUR|
|Bakery Manager||36,300 EUR|
|Bakery Superintendent||23,000 EUR|
|Banquet Manager||26,300 EUR|
|Banquet Server||15,000 EUR|
|Bar Attendant||16,100 EUR|
|Bar Manager||31,700 EUR|
|Bar Supervisor||21,200 EUR|
|Beverage Manager||36,900 EUR|
|Bistro Attendant||15,500 EUR|
|Buffet Chef||28,300 EUR|
|Buffet Host||16,100 EUR|
|Buffet Manager||35,000 EUR|
|Butcher and Slaughterer||12,800 EUR|
|Cafeteria Manager||28,400 EUR|
|Cake Decorator||17,900 EUR|
|Casino Shift Manager||55,900 EUR|
|Chain Store Customer Support||25,100 EUR|
|Club Manager||57,200 EUR|
|Cluster Director||74,600 EUR|
|Cluster Revenue Manager||57,000 EUR|
|Cocktail Server||16,200 EUR|
|Coffee Shop Manager||53,100 EUR|
|Confectionery Baker||17,600 EUR|
|Conference Services Manager||35,700 EUR|
|Corporate Sous Chef||43,200 EUR|
|Corporate Travel Consultant||44,200 EUR|
|Culinary Assistant||14,300 EUR|
|Culinary Associate||13,900 EUR|
|Dietary Aide||29,500 EUR|
|Dining Room Supervisor||27,400 EUR|
|Duty Manager||35,900 EUR|
|Events Coordinator||22,000 EUR|
|Executive Chef||33,100 EUR|
|Executive Pastry Chef||27,400 EUR|
|Fast Food Cook||23,400 EUR|
|Fast Food Shift Supervisor||26,000 EUR|
|Fine Dining Cook||44,400 EUR|
|Fine Dining Restaurant Chef||44,600 EUR|
|Fleet Manager||74,500 EUR|
|Food and Beverage Manager||59,600 EUR|
|Food Consultant||47,800 EUR|
|Food Safety Coordinator||34,400 EUR|
|Food Server||15,500 EUR|
|Food Service Director||56,800 EUR|
|Food Service Manager||64,000 EUR|
|Food Service Sales||35,700 EUR|
|Food Service Worker||15,200 EUR|
|Front Desk Agent||17,200 EUR|
|Front Office Manager||33,900 EUR|
|Guest Service Executive||52,000 EUR|
|Guest Service Representative||21,100 EUR|
|Head Concierge||23,800 EUR|
|Hospitality Director||91,100 EUR|
|Hostess / Host||18,500 EUR|
|Hotel Desk Clerk||17,700 EUR|
|Hotel Maid||13,000 EUR|
|Hotel Manager||88,100 EUR|
|Hotel Sales Manager||63,400 EUR|
|Hotel Service Supervisor||48,300 EUR|
|Hotel Staff||16,700 EUR|
|Inventory Coordinator||19,100 EUR|
|Kitchen Manager||28,600 EUR|
|Kitchen Staff||16,900 EUR|
|Kitchen Supervisor||27,200 EUR|
|Line Cook||28,200 EUR|
|Luggage Porter||12,400 EUR|
|Motel Manager||49,400 EUR|
|Pastrycooking and Baking Assistant||16,400 EUR|
|Production Operator||24,400 EUR|
|Quality, Health and Safety Coordinator||28,700 EUR|
|Regional Restaurant Manager||65,900 EUR|
|Restaurant Manager||60,500 EUR|
|Room Reservations Manager||58,300 EUR|
|Room Service Manager||54,000 EUR|
|Sous Chef||34,200 EUR|
|Supervisor of Food Services||38,700 EUR|
|Tour Consultant||45,100 EUR|
|Travel Agent||31,300 EUR|
|Travel Consultant||42,200 EUR|
|Waiter / Waitress||15,200 EUR|
Food / Hospitality / Tourism / Catering salaries in France range from 12,500 EUR per year (minimum average salary) to 92,200 EUR per year (maximum average salary, actual maximum is higher).
The median salary is 31,100 EUR per year, which means that half (50%) of people working in Food / Hospitality / Tourism / Catering are earning less than 31,100 EUR while the other half are earning more than 31,100 EUR. The median represents the middle salary value. Generally speaking, you would want to be on the right side of the graph with the group earning more than the median salary.
Closely related to the median are two values: the 25th and the 75th percentiles. Reading from the salary distribution diagram, 25% of people working in Food / Hospitality / Tourism / Catering are earning less than 19,600 EUR while 75% of them are earning more than 19,600 EUR. Also from the diagram, 75% of people working in Food / Hospitality / Tourism / Catering are earning less than 57,900 EUR while 25% are earning more than 57,900 EUR.
Both are indicators. If your salary is higher than both of the average and the median then you are doing very well. If your salary is lower than both, then many people are earning more than you and there is plenty of room for improvement. If your wage is between the average and the median, then things can be a bit complicated. We wrote a guide to explain all about the different scenarios. How to compare your salary
The experience level is the most important factor in determining the salary. Naturally the more years of experience the higher the wage.
Generally speaking, employees having experience from two to five years earn on average 32% more than freshers and juniors across all industries and disciplines.
Professionals with experience of more than five years tend to earn on average 36% more than those with five years or less of work experience.
As you hit the ten years mark, the salary increases by 21% and an additional 14% for those who have crossed the 15 years mark.
Those figures are presented as guidelines only. The numbers become more significant if you consider one job title at a time.
It is well known that higher education equals a bigger salary, but how much more money can a degree add to your income? We compared the salaries of professionals at the same level but with different college degrees levels across many jobs, below are our findings.
Workers with a certificate or diploma earn on average 17% more than their peers who only reached the high school level.
Employees who earned a Bachelor's Degree earn 24% more than those who only managed to attain a cerificate or diploma.
Professionals who attained a Master's Degree are awarded salaries that are 29% more than those with a Bachelor's Degree.
Finally, PhD holders earn 23% more than Master's Degree holders on average while doing the same job.
A Master's degree program or any post-graduate program in France costs anywhere from 20,600 Euro(s) to 61,900 Euro(s) and lasts approximately two years. That is quite an investment.
You can't really expect any salary increases during the study period, assuming you already have a job. In most cases, a salary review is conducted once education is completed and the degree has been attained.
Many people pursue higher education as a tactic to switch into a higher paying job. The numbers seem to support this tactic. The average increase in compensation while changing jobs is approximately 10% more than the customary salary increment.
The decision really depends on your situation and experience among many other factors. Putting all variables aside, if you can afford the costs of higher education then the return on investment is definitely worth it. You should be able to recover the costs in roughly a year or so.
Though gender should not have an effect on pay, in reality, it does. So who gets paid more: men or women? Male employees in France who work in Food / Hospitality / Tourism / Catering earn 6% more than their female counterparts on average.
Food / Hospitality / Tourism / Catering professionals in France are likely to observe a salary increase of approximately 9% every 14 months. The national average annual increment for all professions combined is 9% granted to employees every 15 months.
The term 'Annual Salary Increase' usually refers to the increase in 12 calendar month period, but because it is rarely that people get their salaries reviewed exactly on the one year mark, it is more meaningful to know the frequency and the rate at the time of the increase.
The annual salary Increase in a calendar year (12 months) can be easily calculated as follows: Annual Salary Increase = Increase Rate x 12 ÷ Increase Frequency
Listed above are the average annual increase rates for each industry in France for the year 2021. Companies within thriving industries tend to provide higher and more frequent raises. Exceptions do exist, but generally speaking, the situation of any company is closely related to the economic situation in the country or region. These figures tend to change frequently.
Food / Hospitality / Tourism / Catering is considered to be a low bonus-based field due to the generally limited involvement in direct revenue generation, with exceptions of course. The people who get the highest bonuses are usually somehow involved in the revenue generation cycle.
74% of surveyed staff in Food / Hospitality / Tourism / Catering reported that they haven't received any bonuses or incentives in the previous year while 26% said that they received at least one form of monetary bonus.
Those who got bonuses reported rates ranging from 1% to 3% of their annual salary.
The most standard form of bonus where the employee is awarded based on their exceptional performance.Company Performance Bonuses
Occasionally, some companies like to celebrate excess earnings and profits with their staff collectively in the form of bonuses that are granted to everyone. The amount of the bonus will probably be different from person to person depending on their role within the organization.Goal-Based Bonuses
Granted upon achieving an important goal or milestone.Holiday / End of Year Bonuses
These types of bonuses are given without a reason and usually resemble an appreciation token.
People tend to confuse bonuses with commissions. A commission is a prefixed rate at which someone gets paid for items sold or deals completed while a bonus is in most cases arbitrary and unplanned.
The main two types of jobs
|Revenue Generators||Supporting Cast|
Employees that are directly involved in generating revenue or profit for the organization. Their field of expertise usually matches the type of business.
Employees that support and facilitate the work of revenue generators. Their expertise is usually different from that of the core business operations.
Revenue generators usually get more and higher bonuses, higher salaries, and more frequent salary increments. The reason is quite simple: it is easier to quantify your value to the company in monetary terms when you participate in revenue generation.
Top management personnel and senior employees naturally exhibit higher bonus rates and frequencies than juniors. This is very predictable due to the inherent responsibilities of being higher in the hierarchy. People in top positions can easily get double or triple bonus rates than employees down the pyramid.
The hourly wage is the salary paid in one worked hour. Usually jobs are classified into two categories: salaried jobs and hourly jobs. Salaried jobs pay a fix amount regardless of the hours worked. Hourly jobs pay per worked hour. To convert salary into hourly wage the above formula is used (assuming 5 working days in a week and 8 working hours per day which is the standard for most jobs). The hourly wage calculation may differ slightly depending on the worked hours per week and the annual vacation allowance. The figures mentioned above are good approximations and are considered to be the standard. One major difference between salaried employees and hourly paid employees is overtime eligibility. Salaried employees are usually exempt from overtime as opposed to hourly paid staff.
The average salary for Food / Hospitality / Tourism / Catering is 33% less than that of All Jobs.
Where can you get paid more, working for a private company or for the government? Public sector employees in France earn 5% more than their private sector counterparts on average across all sectors.