The application is straightforward but they lack communication - Avis employé Server/Bartender Compass Group

2,0
7 mai 2025
Recommande
Approbation du PDG
Perspective commerciale

Avantages

Flexibility Doesn't require extenisve experience Open to all

Inconvénients

Employers reducing work hours even after you've arrived on-site isn't ideal, especially for those who travel long distances and incur significant time and transportation costs I also experienced issues when my account was restricted due to visa-related reasons. They required me to go through the entire hiring process again, this includes spending half a day on orientation and training courses (unpaid), only to later find out they couldn't reinstate my account (never confirmed). I never received any follow-up from them, eventually assumed the lack of communication meant my account couldn't be reactivated. I have sent them emails but they never responded.

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5,0
18 mai 2026
Recommande
Approbation du PDG
Perspective commerciale

Avantages

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

Inconvénients

Not very many downsides to working here.

2,0
19 avr. 2026
Recommande
Approbation du PDG
Perspective commerciale

Avantages

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

Inconvénients

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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