Delightful Working Sites, Toxic environment and Management - Assistant Event Manager Compass Group Employee Review

2.0
7 Mar 2025
Recommend
CEO approval
Business outlook

Pros

Beautiful Working sites and buildings all around London. Some sites provide great Staff food (very few though). Easy and low (to miniscule) business in general. Weekends off and Corporate like schedules.

Cons

"one bad apple can make the whole basket rot" ... Like all teams everywhere in the world and areas all over. There are pros and cons. But this year and a half in this company really takes the cake for cons. Most staff, (from my experience and questioning colleagues from various sites), are laid back and do not ever want to go the "extra mile". No care for upstanding standards or small simple improvements. The less you do the better. This is literally the work culture of everyone around. If you try and improve something (for all) or simply to share knowledge of LQA or WSET standards for example, you are shunned upon. Management doesn't make efforts to change after being shown time and again unacceptable behaviours: (hiding in the bathroom during shift. Or taking beverages and food from stock.)

Explore other reviews about Compass Group

5.0
8 May 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
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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