ORGANISATIONAL DIAGNOSIS AND OPTIMISATION OF THE WAGE BILL
Our client is an exceptional Château hotel with an international clientele. Like many hotels and restaurants, its business fluctuates according to the time of year, alternating between low and high seasons.
This situation could lead to difficulties, particularly in financial terms. The company therefore called on Becouze to help it put in place a legal and organisational framework that would enable it to adapt better to the ups and downs of the hotel business.
Defining an annual schedule and putting in place an appropriate legal and organisational framework
The company’s objective was clear: to set up an annual business schedule and a working time organisation that would enable the company to find a financial balance better suited to the fluctuating nature of the hotel business.
Our response was comprehensive and focused on identifying the best organisational and legal agreements for improving the company’s financial and operational performance, while offering employees greater peace of mind with regard to their work schedules.
Stage 1: defining an organisational framework
Our support began with an organisational diagnosis of the Château hotel. The aim was to define a target annual calendar based on fluctuations in activity over the seasons, but also to include potential days of closure in the off-peak periods, in order to optimise the wage bill.
Stage 2: structuring a legal framework
A second period of work with the company focused on structuring the legal framework. An agreement was reached on annualised working hours for employees. The aim was to optimise working hours in line with the seasonal nature of the business.
STAGE 3: support for teams
Finally, a period of operational support for the teams was offered. To help all employees familiarise themselves with this new organisation, we provided them with a tool for planning and managing annualised working hours.
Since the agreement was put in place, management has been able to adjust working hours according to requirements and the seasonality of the business. These are now more in line with the actual activity of the Château hotel.
