Company that doesn't really care and takes your money to send staff for trainings. - Front Desk Receptionist Compass Group Employee Review

2.0
21 Sept 2022
Recommend
CEO approval
Business outlook

Pros

- Birthday leave not much pros unfortunately.

Cons

- They don't really care about their staff because to them the clients youre being posted to come first. - Expects you to respect clients even when being treated like trash. - Zero to no career upgrade. - When client gave staff bonus payment, the company COMPASS GROUP took 30% of it and claims "sending staff for their training and it would go into their payment for the trainings" RIDICULOUSSSSS!!! - Would make you agree to "Mutual Agreement" of you handing in a resignation letter instead of assisting you to transfer into another company when things at your current place youre employed to is going downhill. They promise to help but in the end still let you go.

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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