Crappy Company To Work For - Recensione dipendente - Anonymous presso Compass Group

1,0
6 dic 2015
Consiglia
Gradimento del CEO
Pronostico commerciale

Vantaggi

M-F with Sat Sun off The cons outweigh the pros

Svantaggi

Great boss when I was first hired. Then that boss was transferred and everything went to crap. The assistant who worked there took over but he was more concerned about himself and his own situation than with being a leader. Then he was transferred thank goodness. Then the District Managers took over being in charge while they looked for a new manager. The new manager they hired is incompetent, someone who doesn't know how to do most of his job, and who has pissed off and damaged relations with the client where the account is. They hire you for a full time job then cry they can't afford you and want to cut your hours. The company brings in 10 billion plus but tries to cut hours of an employee making $12 to $14 per hour.

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5,0
26 mag 2026
Consiglia
Gradimento del CEO
Pronostico commerciale

Vantaggi

It was great learned a lot about aba and working with clients

Svantaggi

Put with high level cases quickly

2,0
19 apr 2026
Consiglia
Gradimento del CEO
Pronostico commerciale

Vantaggi

I worked at the John Wayne Airport American Airlines lounge, which served a strong and steady clientele, primarily composed of business travelers. Guests were generally easygoing and professional, with minimal special requests or complex requirements from their side

Svantaggi

The operational and management side was significantly more challenging. The lounge was consistently understaffed, and managers and supervisors often had to step in and cover multiple missing roles just to keep things running. This created a high-pressure environment where tasks that should have been simple often became unnecessarily complicated. There were also strict safety procedures in place, which made sense given the airport setting, but the lack of consistent staffing and equipment issues made compliance difficult at times. In some cases, we were left relying on incomplete processes, such as temperature logs, due to broken equipment and workload pressure. Additionally, perishable goods such as dairy would sometimes sit for extended periods due to last-minute no-shows and staffing gaps, adding further stress to daily operations. Overall, while the clientele and safety structure were solid, the combination of understaffing, equipment issues, and management dynamics made it one of the most stressful and challenging work environments I have experienced.

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