Good experience in a recognisable location - Anonymous employee Compass Group Employee Review

4.0
23 Mar 2016
Anonymous employee
Recommend
CEO approval
Business outlook

Pros

Working at the Aviva Stadium gives the chance to work as a server in smaller settings such as corporate boxes, to large sit down dinners catering to 100s of people, it is therefore easy to get a range of different experiences. The salary of €10 per hour is a above minimum wage and there is the opportunity to become a team leader at €12 per hour if you prove yourself as a good worker. Compass Group is a large catering company and so there are opportunities to work in all sorts of places that they are contracted to once you work in one.

Cons

At the beginning, work days only come in the form of match days, this isn't overly frequent for people wanting to earn a steady income, however if you work hard and get recognition you will be asked to do smaller functions. The match days are also very long and you will often find yourself on your feet from anywhere between 7-10 hours in a row with only one or two breaks, this can be quite exhausting.

Explore other reviews about Compass Group

5.0
26 May 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
19 Apr 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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