Nurturing talent, developing skills
To encourage and nurture talent, we have organised a systematic policy of training and promotion, to give every one of our employees the opportunity of a fulfilling career with the Group. We are committed to enabling 10% of our front-line employees to reach a supervisory or managerial position within five years of being hired. To achieve this goal, we are strengthening our training process and diversifying our support systems.
Training for promotion
|
The equivalent of 2.5% of the annual payroll is allocated to training.
In the catering and service businesses, customer satisfaction depends primarily on front-line employees and their direct managers. That’s why they have to clearly understand the basic rules of service quality and be empowered to apply them at all times.
These rules cover such areas as health and safety, client relations and sales, job techniques and local team management.
|
|
 |
Supporting managers
|
To respond more effectively to the challenges of growth, we also support the development of our managers by organising programmes addressing the areas of client relations, relations with concession partners, management skills, and the capabilities required in the catering and service businesses.
We have created a Management University to continuously enhance the performance of our top managers and deepen their pride in working for Elior.
|
|
|
Career paths
|
In a Group such as ours, employee advancement is a priority. The average length of service is six years and 14% of employees are over the age of 25.
Career paths are very diverse, with employees given the opportunity to transfer to different locations and different jobs, as well as to move up the corporate ladder. A Job Guide lists the 40 key operational jobs currently available with Elior France, with descriptions of the knowledge and skills necessary for each. It identifies the “generic” job families comprising positions with comparable levels of responsibility, so that people can plan out possible career and promotion paths.
More extensive training programmes, leading to certification, are organised in partnership with major vocational training institutes, such as the AFPA adult education association and the Grégoire Ferrandi culinary school. These programmes deliver accredited diplomas that are widely recognised in the French job market.
|
 |
|