Worst company I have ever worked for, - Event Coordinator Compass Group Employee Review

1.0
Aug 31, 2012
Recommend
CEO approval
Business Outlook

Pros

I can not think of a single pro.

Cons

Employee welfare was never taken into consideration, it was a nightmare to ever get through to HR, expected to work unreasonable hours and treated like a general dogs body. Manager was utterly useless and cared more about impressing the client than the fact you had so much work to do you didn't even have time to go to the loo or get a drink. When I raised my concerns they fell on deaf ears. I would NEVER work for this company or recommend them to anyone. My direct line manager was "fired" whilst on holiday, she came back to a phone call asking her not to return to the client site and they had blocked her pass so she could not get in. She had no idea this was happening, it was very underhanded and shocking.

Explore other reviews about Compass Group

5.0
May 26, 2026
Recommend
CEO approval
Business Outlook

Pros

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

Cons

Put with high level cases quickly

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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