How do you keep your employees when there is a shortage of manpower? Bosses have decided to do more for the well-being of their employees, in order to prevent them from going elsewhere. Report in Toulouse.
The restaurant Les pieds sous la table, in Toulouse (Haute-Garonne), welcomes up to 160 customers per day. The service is intense, but candidates are scrambling to work on it. The working conditions are considered ideal by Elisa Bannwarth, a young waitress on a permanent contract for 3 months: weeks of 40 hours on average, and overtime to the minute. “Even the bosses, even the superiors insisted”, she assures. The employee declares his working time himself on an application set up by the company.
In the kitchen, two teams linked up for lunch and dinner services. Loïc Broudin, kitchen assistant, works from 8 a.m. to 5 p.m. Monday to Friday. “This is what the company wants and this is what I was looking for too”, he confides. The boss, Fabien Jeanjean, tracks waste of food as much as time of work. “When we make a blanquette, instead of making 40 portions for a lunch, we will make a hundred, serve lunch, the rest will go to the blast chiller”, he explains. To set up the organization, the boss and employees regularly participate in training courses on the first floor of the establishment. Rather than increasing salaries, the business manager relies on the versatility of the employees. Former room manager, Julia Deplaix has thus become an executive.
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