Had no choice working for Elior, they successfully won the bid on the contract where I worked.
Until then, the contract was Gather & Gather and they were a very decent outfit.
We were assured under TUPE that nothing would change. But it did.....virtually overnight!
Previously, the Rota for ALL staff was four days on then four days off, a total of 160 hours every calendar month, giving employees a proper work/life balance. Overtime was regularly available, usually covering the night shift to cover the night chefs four shifts off.
Elior decided that it would now be five days on and two days off. It was STILL 160 hours as before, BUT the last day you worked, it was to cover a night shift! Unfortunately, all legal!
The company was more focused on a sandwich facility as opposed to cooked food for the customer, this was brought up by the company now using the new contractor, but Elior was able to prove the service now provided WAS in keeping with the contract!
Gather & Gather paid me a reasonable £10.50 per hour. Eliot advertise the same chef position for £8.60.
I left 3 weeks after Elior took over, the Head Chef and Night Chef also left a month after me, as did the long serving catering assistants. Absolutely no consideration for staff who had been there for years!
I will always laugh at Eliors adverts, they really are clueless and in my opinion, unfit to trade in a catering environment. The managers had a bullying culture, (although I must say, not used on the seasoned
When starting at Elior I was promised big things so long as I worked hard. unfortunately these were not followed through. I made it clear from day 1 that I wanted to have a career. I suggested looking at the apprenticeship scheme but nothing was available to me. I worked long hard hours and I was mostly isolated and often got in trouble for talking to someone because I was made to feel so lonely. I was getting massively underpaid as I had taken on a supervisors role without the title such as the health and safety, fire and cosh training. I was expected to write my own rota (checked by the manager) and regardless of what it said I never finished on time.
on one occasion I accidentally broke a piece of equipment. I followed the correct procedures to the letter yet still they attempted to give me a disciplinary. during this stressful process my manager kept playing down the situation like it was nothing despite receiving a formal letter stating that I was under investigation with a possibility of a disciplinary. it is states in the handbook that any form of intimidation is a fireable offense yet no one cared that the three highest ranking members of staff were doing exactly this.
for the last 6 months of my employment I was consistently bullied by the deputy manager. despite reporting this on an almost daily basis, nothing changed and nothing happened. he continued to make my life a misery and the GM did not care at all. this was made worse because no one believed what wa
My typical day at work always brightened up my day when I would see residents and they would tell me 'good morning' and ask how i was enjoying it being a waitress. It was there home so I tried my very best to make them smile, laugh and keeping there eating space tidy and clean. In my time working there, I learned that in life you can go through work which can be tough and tiring but have to learnt to deal with it. I loved working in the care home as it was always happy and bubbly and not somewhere which is always gloomy and miserable. The day I started working there I loved my job because it was my first job and it was a new challenge. after the first 2 months, a new girl had started and the boy who worked in the kitchen knew her. soon as she started working there, i could hear them both talking about me and laughing. It was near the end of my shift and I had been sweeping the floors, and they both came out chucking peas at each other. I told them they would have to sweep them up because I had just done the floors and I wasn't prepared to do it all over again as the dining room was quite big and they had made the mess. They would laugh, walk off and tell me that was my job. The boy who worked in the kitchen had left the electric hob on and had just dumped a tea towel next to the alight flame. I told him it was dangerous to leave it there because it could cause a fire, but he turned around and said 'only you could be stupid enough to do that'. After 4 months of working there I
My typical day at work starts around 7.30 am and I tend to stay until my work is done, which is around 5pm.I ensure that the restaurant front and back are organised and ready for the day, I also ensure my staff are all on site and there are no issues that will effect their duties or performance.
Having been in the catering industry for almost 20 years, I feel very privileged to be working for Elior, they provide the best training and support you will ever received from any catering company. They are a people company, we ( the employee) are one of their biggest asset have and they do take care of their employee really well.
Hardest part of the job, I guess it is a pretty constant at the time you start until finish, however, in the catering industry,it's rather expected.
The most enjoyable part of my job is to be working for such a great company who values their staff, my line manager are very supportive, respectable and I aware that if I need any support or assistance, it will be just a phone call away.
I read some of the very negative review here, some are absolutely ridiculous, we are in the catering industry, of cos it is hard work, of cos it's long hours, this is the catering industry.It's called dedication to the job...?
Before we start to point fingers ( because it's always easy to blame it on someone else) maybe we should take time and reflect on ourselves and our own performance....
ProsFree lunch, developement within the company, excellent support
Worked in the east coast region for elior and never have i been talked down to more than i had here. I got shouted out for the most smallest things infront of the children and other staff members. Fuming rages because i had placed something a foot away from where it meant to be. Responses as if i was stupid when asking day to day questions. Manager was an awful person to work for, although okay to get along with (Sometimes) bare in mind i was treading on egg shells with this person most of the time. My first week there i never got shown what to do but was expected to know what i was doing straight away. (Because id worked in kitchens before, not a school before might i add) i got told i couldnt work on my own initiative, how could i when i hadnt been shown? I tried my damned hardest in that place and enjoyed it when things were good and on there terms but went sour when i had something to question or say. Noone should have to countdown from 10 and take deep breathes before walking into the workplace, i had mediation meetings with the manager and nothing had changed. I had avoided grievence proceedings to avoid further damage to my mental health. I had to get out of there. A good company if working with the right people and very rewarding seeing the kids grow from year to year. But as a company in the kitchen big no no from me.
A typical day started at 6am as had to share a computer with other manager,and all menu items had no input from me as they were done of strict spec sheets.The food never sold as it was bland,tasteless and looked horrible.The area managerment had hidden agendas and spoke to you like s^^^ and would only contact you when they wanted you,there was no reasoning with them and they diddled paperwork behind my back I was A SCAPEGOAT AND SOMEONE TO BLAME,treated staff dreadfully and lied all the time.The job took over my life as I was working my sunday off from 9pm until 1600 on a monday and then they told me I had to cover holidays that they said staff had already had which they didnt! When I complained to HR I was told that I was only there for a few months and I would have to speak to them direct,which made matters worse!!
I had the client on side but they wouldnt get involved I was the 5 manager in under 12 months cos of these idiots,All I can says is strongly think about working for this company as they only want yes men and people will climb over you and treat you bad
AVOID AVOID AVOID
Our service comes straight from the heart. The pleasure and well-being we bring to customers is the fundamental motivating force in our business. But we underpin our passion for food and service with investment in deep resources and expertise to drive best practice, compliance with the highest standards and continual improvement. We are determined to be the company people can rely on most for great food, but also for food that is safe and healthy, sustainably produced and ethically sourced.
And, backed by innovation in cuisine and service methods that increase choice, enjoyment, convenience and value.
We work for world-leading commercial, professional and financial service companies, renowned and emerging industrial companies, the armed services, schools and universities, in education, the care sector, at world-famous sports stadia and wonderful heritage and entertainment venues.
Since Elior was formed in 1991 our group has become an international leader in the major player in the contract catering and related services sector, with operations in 15 countries and over 120,000 employees. There are more than 10,000 Elior people in the UK on more than 650 client sites.
On a typical day you start your shift, staff are great and friendly, management are poorly organised, have to wait several months for safety shoes as "it is not in the budget". Events go on as late as 1 in the morning without over-time pay even when customers are charged for staffs over-time, again not in the budget. rarely stocked with food/bar needs. Staff moral is down due to being ignored by management and being told they do not have time for their staff. Many members of staff working their backsides off to pick up slack where other employees can not be bothered, again complaints do not get dealt with correctly. you have to pay for your drinks and food, to increase budgets. Management do not comply with holiday requests even after they have approved them they still rota you in to work and say oh we forgot. This company is not worth the stress or hassle. And made myself very ill working for this company to be disciplined for being ill, after my time with this company i still didn't receive full uniform and you HAVE to make your PPE lasts or go without.
Conspoor management, no over-time pay, You become a number not a person
A typical day started at 7am as had do so much computer work this done in my own time .The area management had hidden agendas and would only contact you when they wanted you,there was no reasoning with them and they diddled paperwork behind my back I was A SCAPEGOAT AND SOMEONE TO BLAME,treated staff dreadfully and lied all the time.The job took over my life as I was working my Sunday off from pm until 1600 on a Monday and then they told me I had to cover holidays that they said staff had already had which they didn't! When I complained to HR I was told that I was only there for a few months and I would have to speak to them direct,which made matters worse!!
I had the client on side but they wouldn't get involved there where 5 area managers in under 12 months.cos of these idiots,All I can says is strongly think about working for this company as they still owe me a months salary and outstanding holiday pay no wonder elior are losing contracts and cant get decent staff all promises at the interview where never met too
Found the company the best out of all the catering companies I've worked for as they are supportive, its hard for the company as the clients can make it difficult and limited spend for Elior to work with. know its also made great if you have a great manager like I did. Catering can be hard work as poor hours but this is the demands of the business and clients needs, people forget that when they complain about the business.
I've learnt so much from the company, only left as I relocated and needed to job in a different part of the country and at the time Elior were not recruiting in the area.
Culture: if you are good at your job, reliable you can go far within the business, there is too many lazy people in the catering business and expect alot of money and not work for it... all the negative comments tend to be from those lazy bunch.
I've had excellent training and support and thank Elior for everything and hope one day to return.
ProsFree lunches, training and support
Consearly starts due to demands of the clients business needs
Management style 70s, fort turn-over des cadres (surtout responsables de secteur, chefs de restaurant et dir. de restaurant), très forte culture de copinage, forts problèmes de communication de la part du Dir. Oper et Régional pour faire descendre les axes stratégiques de l’entreprise, donc vision sur le positionnement de l’entreprise presque inexistante. Direction supérieure (Dir Opérations, Dir Régional, DEX) très peu formés, des anciens commis cuisine et chefs de cuisine qui sont montés après 20 années de travail dans l’organisation, donc une expérience hors du groupe très faible et avec une capacité analytique (financier, économique, stratégique) très pauvre et de très court terme. Les premiers mois de travail, j’ai été impressionné par la légèreté de la prise de décision sur des sujets commerciaux de plusieurs milliards d’euros, sans aucune analyse ou avec des analyses dignes d’un élève de CM2, après j’ai compris pourquoi le groupe est dans une telle difficulté économique. Attention : Je suis totalement d’accord avec la méritocratie, mais quand il y a des capacités et un accompagnement de la part de l’entreprise pour former les futurs cadres, mais dans le cas d’ELIOR, l’accompagnement a été presque inexistant dans le parcours de plusieurs cadres et cadres supérieurs. Ma conclusion: groupe sans un positionnement très clairs, avec de fortes faiblesses autour des RH au niveau des cadres et cadres supérieurs, bien entendu comme dans toute entreprise avec des exceptions, e
Prossalaire en accord avec le marché, des directeurs de restaurant et chef gérants très engagés avec leurs clients
ConsManagement style 70s. Cadres et cadres supérieurs (Dir Op, Dir Régional, Dir Explo et RS) très peu forme.
Arrivée à 7H45, je mets ma tenue de travail au vestiaire, j'enfile aussi une charlotte.
Avant la prise de service, je lave mes mains, puis je regarde le tableau pour savoir ce que
je dois faire aujourd'hui ou si ce n'est pas écrit, je vais demander à mon chef.
Je prends mon poste en partie froide. J'effectue la préparation d'entrées et de desserts. Je
vais chercher les ingrédients nécessaires selon les recettes et le nombre de plats à
préparer. Je déconditionne si besoin dans la légumerie, puis je ramène le tout sur mon
plan de travail. Je travaille les légumes ou fruits si besoin, après les avoir bien-sûr lavé et
désinfecté en légumerie. J'ai ensuite fait le dressage et préparé les assiettes pour les
placer en vitrines préalablement nettoyées.
Je pars ensuite en partie chaude, je finis avec l'équipe la préparation des plats, des cuissons.
Je mets en place le self.
Les clients commencent à arriver, je prends donc mon poste en self-service. La clientèle prend un plateau et des couverts et se sert en entrées et desserts dans les vitrines ainsi qu'en fromages, charcuterie et pain. J'effectue le service des plats chauds,
grillades et fritures.
Tous les clients sont partis, et je commence à débarrassé le self, puis je le nettoie. Ensuite je lave les tables et les chaises et je pose les chaises sur les tables.
Puis j'effectue le nettoyage des sols ainsi que les sanitaires.
J'effectue le nettoyage de la salle détente, je nettoie les machines à café, je débarr
Après de bons et loyaux services, licenciement pour faute grave alors que j'avais ramené mon étage à 98 % de qualité propreté de mes 20 chambres quotidiennes (80 % requis en Maison de Retraite).
L'entreprise n'en était pas à son premier forfait, puisque notre ancienne Chef de Site a été mutée en décembre 2012 car "trop gentille avec nous" et qu'une collègue avec 10 ans d'ancienneté à son poste, a été remerciée pratiquement comme moi.
Je me suis investie corps-et-âme pour mon entreprise et je ne le regrette pas même si l'on m'a reconduite à la porte comme une moins que rien parce que j'étais devenue gênante en posant soi-disant trop de questions.
Il paraît que certains résidents ont pleuré lorsque qu'ils ont appris l'injustice qui m'a frappée. Je les garde tous dans mon coeur. Je les adorais tous et ne les oublierai jamais. Mon entreprise m'a enlevé ce que j'aimais le plus : mon travail et les personnes pour qui je travaillais de tout mon coeur, et cela malgré tout, on ne pourra jamais me le retirer.
Pendant plus de trois ans, par conscience professionnelle, j'ai fais des heures supplémentaires non payées afin que toutes mes chambres reluisent. Et voilà le remerciement. Je n'ai pas de regrets de cet investissement, je n'ai fais que ce que je devais faire. Moi, aujourd'hui je peux me regarder sans faillir dans un miroir.
Voilà ce tout ce que je voulais dire à un employeur potentiel. Faites-moi confiance car malgré les apparences, n'ayez pas peur de m'embaucher,
Ambiente lavorativo difficile anche se professionalmente piacevole
Giornata lavorativa intensa soprattutto ovviamente negli orari di pranzo dove in poche ore c'era il maggiore afflusso di clienti e quindi molte attività da svolgere velocemente.
Il lavoro mi ha insegnato molto bene a gestire più aspetti nelle varie attività contemporaneamente, come preparazione pasti, preparazione prodotti ,allestimento banchi, e durante L afflusso dei clienti gestire e servire i pasti, servire alla cassa per i conti, servire al Bar per caffè ed altro e infine fare le pulizie necessarie di tutta la struttura adibita a mensa.
Con i colleghi di lavoro ho imparato l'importanza di legare e di creare una squadra ,anche se non sempre è stato facile adempiere ai vari compiti , purtroppo anche a causa di diversi momenti di una errata gestione .
La parte difficile del lavoro sta nel fatto che in pochissime ore si concentra una notevole mole di attività da gestire che spaziano dalla preparazione pasti fino al conto in cassa e fino alla pulizia di tutto ciò che è stato utilizzato.
La parte piacevole del mio lavoro è sempre stato l'Inter agire con molte persone tra cui clienti etc., e questo ti aiuta notevolmente a gestire i rapporti interpersonali con uno svariato tipo di persone.
Inoltre si sviluppa una buona capacità di gestire tante situazioni e aspetti lavorativi tutti insieme nel tempo.
ProsOrari di lavoro e gestione turni lavorativi
ConsA volte si può essere abbastanza sotto pressione.
En poste pendant 5 années dans un premier temps sous l'entité Shell puis repris dans la douleur par Elior en 2015 avec les marques Paul-Franprix-Esso en retail.
La politique de cette entreprise est douteuse et le peu de considération du personnel est flagrande.
Le turnover est très élevé,l'ambiance pas terrible et le seul avantage social très difficiles à obtenir: 13°mois après 1 an de présence continue sans les coupures dans les CDD.
Le recrutement très difficile,très peu de candidat lors des passages d'annonces et beaucoup de petits contrats dit d'extra
Les "avantages"repas n'en sont pas puisque retiré de votre paie.
Ces repas ont en faites des bases alimentaires qui composent les sandwichs en vente dans les vitrines.
Les carences alimentaires sont certaines.
Pour ce qui est de la mutuelle elle est obligatoire et payante et le CE
est très limité (intéressant pour les Parisiens)
La convention collective des cafétéria n'a rien a voir avec l'activité principal du point de vente qui est la distribution carburant.
Il s'agit bien d'une aire autoroutière,ce qui à pour conséquence un grande flexibilité du personnel.
La politique de cette entreprise est uniquement basée sur la rentabilité,où plutôt le "cash"
Formation,évolution interne sont possible à condition d'être mobile sur le plan national.
Une entreprise à fuire
ProsClientèle de passage très sympathique
ConsGaspillage alimentaire-repas déséquilibrés-turnover important
Responsable de Site (H/F) | Arras (62) | 8 Jun 2014
La marque employeur,la culture d'entreprise, le recrutement.
Service et Santé(restauration rapide en milieu hospitalier) filiale du groupe ELIOR.
Un responsable de site sera titulaire de deux postes celui de vendeur conseiller et celui de manager.
Une journée type sera donc un poste de vendeur: accueil, vente, encaissement, puis il sera en charge de l'administratif, via les logiciels internes. Parfois les responsables effectueront la production, le manager sera le garant du respect des normes HACCP, de le stratégie commerciale de l'entreprise, il veillera au compte d'exploitation en terme d'évolution positive .
A ce poste Le management est compliqué étant donné la pénibilité des postes, la contrainte du travail le weekend, et les salaires peu attractifs, à long terme le manager leadeur se fatigue.
Toutefois, c'est une expérience intéressante, tant il faut faire preuve d'autonomie, et d'initiative . Je dirai que pour les motivés, les leaders c'est une expérience formatrice. Il est dommage qu'il n'y est pas de culture d'entreprise en ce qui concerne cette filiale, cela pourrait être fédérateur et serait un véritable soutien aux responsables .Une société attachante , mais il faut encore travailler , la marque entreprise et sa culture , améliorer la rémunération afin d'attirer des talents et de les fidéliser.
ProsRepas à prix réduits
Constravail pénible et peu rénuméré
Questions and answers about Elior
What should you wear to an interview at Elior?
Asked 19 May 2017
Answered 21 Nov 2019
Smart /casual clothes
Answered 8 Apr 2019
What is the Elior employee discount?
Asked 4 Apr 2017
Loads of great benefits and perks of working for Elior. Excellent work/life balance
Answered 1 May 2019
At Elior we have many employee discounts, including Bupa discounts, discounted taste card, mobile phone discount, subsidised lunch, motor company discounts, discounts at Blackpool Pleasure Beach, hotel discounts, eyecare vouchers and discounted breakdown cover.
Answered 8 Apr 2019
How are the working hours at Elior?
Asked 21 May 2017
Good. Most times your supervisor will fit your hours around your family life if they can.
Answered 26 May 2019
Good working hours and conditions
Answered 4 Mar 2019
Do u get payed when your off sick thanks
Asked 18 Mar 2018
Yep. Then tried to sack me for it
Answered 28 Apr 2019
We do offer company sick pay, the scheme varies depending on how long you have been with the company and which division you work for.
Answered 23 Apr 2019
How did you feel about telling people you worked at Elior?
Asked 9 Jul 2018
Ok l felt on top of the world knowing at least l had a job
Answered 13 Jul 2019
I fill bad becouse the company does not care about you.