It's all sunshine and rainbows to start with...... - Catering Team Leader Compass Group Employee Review

1.0
15 Mar 2015
Recommend
CEO approval
Business outlook

Pros

Generally good hours of work IE between 7am and 7pm although there are night shifts too. Fairly decent rate of pay, SOME great Area support managers. Fantastic Online training programs.

Cons

Unfortunately there is a great lack of support for new teams, with a very quick turn around on staff. Compass would be a great company to work for if and it is a big if, they actually looked after their employees. in my experience out of the three area managers i met, only one actually cared about problems we faced. Total contract hours are very low BUT they expect you to work over time at the drop of a hat. small teams that work hard receive no gratification even if they work themselves to illness. Lack of actual hands on training.

Explore other reviews about Compass Group

5.0
18 May 2026
Recommend
CEO approval
Business outlook

Pros

Great place to work very understanding and a lot of room for growth.

Cons

Not very many downsides to working here.

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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