Working at Elior: Company Overview and Reviews in the United Kingdom

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Elior
2.7
367 reviews
Elior, UK Ratings
2.7
Average rating of 367 reviews on Indeed
2.9Work-life balance
2.7Pay & benefits
2.7Job security & advancement
2.6Management
2.7Culture
Headquarters
Elior Group HQ, Paris, France
Employees
10,000+
Revenue
$500M to $1B (USD)
Industry
Restaurants, Travel and Leisure
Salary satisfaction
46%
Of the employees are satisfied about their pay, in the United Kingdom
Based on 1037 reviews

Elior reviews

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Overall reviews at Elior

2.0
Chef | Coventry | 29 Feb 2020
Awful and clueless company
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
4.0
Server | South Shields | 10 Sept 2013
fun but challenging
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
Prosthe residents were always cheerful.
Consthe workers.
5.0
General Manager | Wilmslow | 7 Apr 2017
One of the best catering company to work for....
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
ConsConstantly on the go....
2.0
Catering Assistant | United Kingdom | 8 Mar 2021
Good hours.
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.
ProsGood hours.
1.0
Catering Manager | Altrincham | 28 Dec 2015
Worst Company I have ever worked for!!!
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
ProsIF SALARY WAS FOR 40 HOURS WAS GOOD
ConsWORST MISMANAGEMENT COMPANY I HAVE WORKED FOR
5.0
Chef | Worcester | 4 Jan 2018
Elior
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.
1.0
Chef Manager | Eastleigh | 25 Mar 2016
Worst mismanagement company I have worked for
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
Prosmeals on duty
Consbad management
4.0
Catering Assistant | London Borough of Islington | 27 Sept 2018
Really Enjoyed working for Elior
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
5.0
Catering Assistant | Manchester | 11 Jan 2018
Progressive Company and a Great Support and Friendly Team
I have been with Elior UK for over 6 months now and have enjoyed every minute of it. I have a very supportive manager who is keen to ensure you progress and have all the tools required to succeed. All the managers I have had involvement with have been friendly and approachable. If you work hard you receive the recognition for it. I have seen a high number of employees that have some into the business with no interest in a career just the money and are not team players and upset if management pull them up on behaviour when all the management are trying to do is support them. I can see the positive changes the business is making and is going in the right direction. New systems and processes. I can say I enjoy my job and love the team I get to work with everyday plus have a good career ahead of me if I work hard to achieve it.
ProsFree lunch, training, career development, stable company
ConsIn catering the hours can be long and customers can be difficult from time to time.
5.0
General Assistant | United Kingdom | 9 Oct 2014
Productive
Each day i started at 5:45 were id make sure all the coffee machines were refilled and fushed through with cleaning fluid and replenished the milk, that process would be done on tweleve different machines taking up to 3 hours to complete. After fulfilling the morning task i would then fill in the nessasary paperwork and after that i would head to the kitchen to help prepare for the lunch time rush which also involved with serving customers on front of house. These duties were performed daily as a routine enabling me as an individual and as part of a team. I wouldnt say anything in my job was hard however there would be a few challanges in my job from time to time for example if i went to a coffee machine in the morning and it wasn't working it creates a problem for me carrying out my morning duties. Most enjoyable part of the day would be serving the customers, there i was able to make an input at front of house and meet the staff as aposed to background work.
ProsFree lunches and beverages
ConsThe commute
1.0
Directeur (H/F) | Île-de-France | 17 Feb 2016
Cadre Sup pendant 2 années dans l'IDF
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.
3.0
Addetta Mensa | Marcallo con Casone, Lombardia | 20 Jul 2021
non per tutti
Non vorrei sparare a zero nei confronti di tutta Elior, anche perché ho avuto modo di lavorare in diverse aziende Elior e ho quindi potuto vivere esperienze lavorative sicuramente positive; PERO' una cosa che mi sento di segnalare è: se si è giovani, in questo ambiente lavorativo, si viene schiacciati. soprattutto se si è donna è davvero difficile integrarsi proprio perché, e mi pesa dirlo, c'è una maggioranza femminile che (per natura?) tende alla prevaricazione. Per quanto riguarda il lavoro: è duro, niente da dire. Manca spesso organico e in sole tre ore bisogna fare davvero di tutto. Spesso la responsabile non ha nessun tipo di competenze di organizzazione aziendale, viene semplicemente presa una tra le addette mensa più 'anziane' e questo porta ad una organizzazione terribile. Ho lavorato con un contratto di apprendistato e sono stata inserita in Elior da un'agenzia interinale (esperienza ottima con quest'ultima) ma ho dato le dimissioni prima della fine del contratto. Lo stipendio -dai 300 ai 400 euro al mese- non valgono lo sforzo e l'usura fisica. (si lavano pentoloni, intere sale pranzo anche da sole... vetrate immense anche sotto il sole...) Dipende poi molto dalle vostre esigenze, io in quanto studentessa mi trovavo bene con gli orari e con il discorso ferie/vacanze; tenete conto che, se lavorate in uno scolastico, non lavorerete per i 3 mesi estivi.
Prosil part time, essendo studentessa è sicuramente un'ottima cosa, Ma per una madre/madre single non è assolutamente fattibile. Altra nota positiva, alcune cuoche permettono di portare a casa il cibo avanzato.
Consdirei tutto il resto. Ovviamente se ci si riesce ad integrare bene è un altro discorso... ma insomma, il lavoro è sempre quello.
2.0
Gérant (H/F) | Gevrey-Chambertin (21) | 17 Nov 2017
Entreprise non recommandable
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
3.0
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
1.0
Cuisinier (H/F) | Ollioules (83) | 7 Oct 2016
Catastrophique
Tout ce fait par mail on ne voit strictement personne. On m'a donné l'adresse l'heure puis vous verrez sur place. Cuisine très très sale ! Des mois qu'elle n'a pas était nettoyée. La bouffe on fait ce qu'on peut avec ce que l'on a dans les frigo ! C'est pas facile pas de stock,produits périmés etc etc Bref être magicien avant d'être cuisinier Heureusement ,un peu de matériel qui vient de la maison du personnel.( économe,couteau,vêtement de travail ) On m'a contacté pour un Cdi avec prime + 13eme mois etc etc puis en fait c'était un Cdd banal que l'on m'a donné le jour où on m'a annoncé mon départ. le planning des heures de travail aussi la veille de mon départ.(lol) L'ambiance de travail est assez cool ! Le personnel m'avez prévenue avant mon arrivé que tout ce qu'on m'avez promis c'était que des Mensonges. Bon courage à eux ! Et bien sûr on ne m'a pas gardé car je ne faisais pas l'affaire suite à des plaintes du client. C'est vrai que quand on mange du riz à l'hôpital on le compare avec lui déjà mangé lors de la précédente hospitalisation ! Et là en l'occurrence il n'était pas aussi bon ! (Lol) Bref une direction invisible,malodorante et toxique !!! C'est peut être que ce site, qui est à éviter ...
ProsLe Reve ;)
ConsLa Réalité ;(

Questions and answers about Elior

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
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
Is it a weekly or monthly wage
Asked 17 Aug 2017
Hello, Thank you for your question. Salary is paid monthly, on the 28th of every month. Kind regards The Recruitment Team
Answered 18 Mar 2019
They offer a monthly salary, paid.on the 28th.
Answered 17 Oct 2018
What should you wear to an interview at Elior?
Asked 19 May 2017
Smart clothes for the interview but they wont provide uniform we wear ripped and stained whites i dont even have chef trousers been asking the for ages very unprofessional
Answered 5 Sept 2021
Smart casual
Answered 21 Nov 2019
How does someone get hired at Elior? What are the steps along the way?
Asked 30 Mar 2017
Website, email, Calling head office.
Answered 16 Feb 2021
Elior advertise their vacancies on Indeed and other jobs boards. You apply via the company website http://careers.elior.co.uk/. You will then be contacted as to whether or not you have been successful. Once you have been contacted, you will go for an interview and experience on site.
Answered 29 Jan 2019