Management is disastrous - Customer Service Assistant Compass Group Employee Review

1.0
May 30, 2017
Recommend
CEO approval
Business Outlook

Pros

The only pro is the satisfaction that you have helped and improved the stay of a customer.

Cons

The management is disastrous and really feels as though they have no direction. Many, many changes in restaurant only for it to go back to how it was before I even became an employee. Also, often the changes that do happen are for the worst leading to difficult times for all employees. The manager's know this but are too stubborn to change and do not listen to the opinions of their employees. It's a case of who you know in the job in order for you to progress regardless of whether you can actually do the job. I know an employee who has been working there for 13 years and still hasn't been offered a supervisor role, yet someone who literally only came into the job 6 months before is now a supervisor with next to no experience whatsoever.

Explore other reviews about Compass Group

5.0
May 8, 2026
Recommend
CEO approval
Business Outlook

Pros

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

Cons

Not a lot of support from upper management.

2.0
Apr 19, 2026
Recommend
CEO approval
Business Outlook

Pros

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

Cons

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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