Challenging and exciting while being incredibly aggravating. - Recensione dipendente - Catering Director presso Compass Group

3,0
1 gen 2016
Consiglia
Gradimento del CEO
Pronostico commerciale

Vantaggi

Excellent hours in food service, the same customers everyday, and higher base pay than most companies will Provide in the hospitality industry.It's incredibly structured with high expectations. Standards are simply that and the demand to exceed those standards is very high. In this position you should expect to work and push the expectations of catering in the building you're assigned to.

Svantaggi

The environment can become mundane. Sometimes you're forced to work with decisions set by senior management that contradict the standards you're expected to meet. Salaries are set at 40 hours per week but you better expect to work close to 60-70 hours a week.

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

Vantaggi

Big company with a lot of different opportunities if you find it.

Svantaggi

Not a lot of support from upper management.

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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