Pros
There are some hard-working and committed people working for Elior
Cons
I worked for Elior for 3 years part-time in sites across the south of the country, I am also friends with members of management. Since Elior joined the stock market food standards have changed dramatically, it has become a franchise rather than what it used to be- a company that wanted to make good food. Chefs are now unable to cook the meals they want as they are restrained by set menus that are blanketed out nationwide with the same marketing material. Marketing material is the same across every site from business to education despite the different requirements of business people and students. Managers are then expected to 'run their business' and 'boost sales' within the constraints of the poor budget, using the same material and with limited support. Staff retention at Elior is poor. If you are found to be underperforming (not hitting UNREALISTIC targets) the management either demote you or push you into leaving. The way the management (operations managers and above) speak to their subordinates is disgraceful. However, it seems to be accepted as the norm and must come from above (CEO). There is no support from HR as they do not take claims seriously and are often involved in "managing people out". I have heard a business call with managers and account managers using the term "manage them out". The HR do not look into staff well-being AT ALL or do they look into why senior managers are leaving sites. Poor retention must mean something? This company is terrible to work for, there is no progression, no good management skills and poor food (not the chef's fault). It's all about money for Elior which is sad as the majority of people in catering enter that career with a passion for food and good service and are left demotivated, burnt out and with zero confidence.
