Cyprus Implements New Labor Rules for Hotel Workers

Cyprus has published comprehensive employment regulations for hotel and catering staff, which include maximum working hours, sick leave entitlements, and annual leave provisions. Hotel employees, defined as those engaged in hotel work, can work a maximum of 48 hours per week, including overtime, with a daily cap of eight hours spread across a maximum of 13 hours.

They may take up to nine hours of overtime weekly, compensated at a minimum rate of 1.5 times the normal pay. Catering employees are limited to 40 hours per week, with a single break during their workday.

Sick leave varies by service length, with hotel employees entitled to 15 sick days after six months to three years of service, and 24 days after three years. Catering employees receive 10 sick days for the same initial period, increasing to 18 days thereafter.

Both categories are entitled to one fully paid day off per week and four weeks of annual leave, translating to 20 to 24 working days based on their workweek.