ESS Support Services Worldwide provides integrated catering, hotel-keeping and facilities management services to the offshore oil and gas and marine industries.
It is part of the world’s biggest foodservice company, Compass Group.
Alain Morize has moved from Indonesia to join ESS’s Aberdeen office after working as head of ESS’s operations in south-east Asia.
He came to his current profession late, at age 32, after working in a variety of jobs including being a painter and decorator, a lifeguard and a ship’s purser.
Mr Morize is now in charge of a £100million turnover business, which he is aiming to grow to £115million within two years.
ESS operates globally, with around 80% of its 1,500 staff managed through Aberdeen.
It services 64 operations in the North Sea and another 32 worldwide under around 25 contracts.
The company offers a complete service for the wellbeing of the offshore population, covering catering, cleaning, facilities management and refurbishment, medical services, healthy living and entertainment programmes.
Mr Morize entered the industry with French firm SHRM in Angola, moving to join another French firm, Sodexo, before employment with Compass in 2002.
In Indonesia with Compass he achieved an improvement of more than 50% in pre-tax profits and revenue growth of 40% over a three-year period.
He said: “Values are key to our delivery and our values – integrity, passion, teamwork, quality and can-do – are embedded in our everyday operation.
“Over the past few years the catering industry has been buoyant, during a period of high oil prices.
“This coming year presents new challenges for ESS as the oil price has dropped to its lowest level in two years and the cost of production has increased to a level that makes exploration and production in the North Sea less viable for some operators.
“During this downturn, the focus at ESS will be to maintain the high standards we have introduced but focus on offering potential scenarios that enable to us to support our clients in reducing costs.
“This will be achieved by managing the supply chain, planning our food costs for six to 12 months at a time and introducing innovations that bring efficiencies to our provision of services.
“The range of choice is unrivalled, with menu cycles offering different choices for 35 days.
“The offshore workforce needs a high-energy diet that is one third higher than that of the average onshore worker’s 2,400 calories a day diet.
“We are currently testing software and by June we should be able to tell people exactly how many calories are in each dish so they can make informed choices about what to eat.”
What car do you drive?
BMW 5 Series.
What’s your favourite restaurant?
La Tour D’Argent in Paris. I particularly like their wine choice. As the restaurant is very old, there is also a lot of history and this restaurant is one of few that have served a dinner for three European emperors.
What’s your favourite place to go on holiday?
Bonifacio in Corsica (outside summer time).
Have you ever broken the law?
No.
What or who makes you laugh?
Comics who are willing to challenge the generally accepted attitude when facing a particular situation, without being vulgar. For example, Harry Hill. In the workplace my colleagues and I enjoy a good joke and in my house my children’s gimmicks make me laugh.
What’s your favourite book?
I don’t have a favourite book, but I enjoy reading biographies and economics books. Today I spend most of the time reading morning newspapers and the Economist magazine.
What’s your favourite film?
Any Given Sunday. Al Pacino demonstrates what leadership is about.
What’s your favourite singer/band?
Nirvana as they came up with a new style that wasn’t pre-fabricated by music’s majors.
What’s your ideal job, other than this one?
Sea captain or pilot, as I would be travelling a lot.
What’s the best piece of business advice you have received?
Simplify your business model so everybody can understand it.
Worst business advice?
You’re the boss.
What do you drink?
I enjoy wines in association with the food I am eating. I have a preference for French wines, but I also enjoy tasting wines from other parts of the world – US, Chile, Australia.
How much was your first pay packet and what was it for?
It was the minimum salary and it was when I was working in Marseilles harbour unloading containers. I worked there during the summer time.
How do you keep fit?
I am trying to limit what I eat and drink and do some exercising when I have time.
What’s your biggest extravagance?
My car.
With which historical or fictional character do you most identify?
General Lafayette, the French general who helped George Washington fight for the independence of the US, as he was willing to fight for his idealism.
If you had £1million to give away, what would you do with it?
I would give part to the RNLI in memory of my father, as he managed the equivalent in France and I am a strong supporter of their work.
How would you like to be remembered?
As a living example for my family.
Year born?
1966.
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