Poor training, bitter culture, sly management and awful pay - werkgeversreview CSA bij Compass Group

1,0
27 jun 2012
Aanbevelen
Goedkeuring directeur
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Pluspunten

Location ( Although the company can't be responsible for that, the client owns the premises not the contractor)

Minpunten

Poor work-life balance, workplace is full of gossipers and grasses, staff are expected to work over-time for lieu (like a day off will pay the bills). Management treat staff as a cost and not a human being. A lot of the employees are very thick, lacking in common sense, logic and reason. Double standards, If you get on well with the manager you pretty much get what you want, 2 people can do the same offense on separate occasions but only one will get disciplined. Managers threaten retribution but fail and even refuse to provide or show the company documentation to warrant this. Management find it amusing to talk to staff rudely and even try to justify this because they are management!

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5,0
8 mei 2026
Aanbevelen
Goedkeuring directeur
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Pluspunten

Big company with a lot of different opportunities if you find it.

Minpunten

Not a lot of support from upper management.

2,0
19 apr 2026
Aanbevelen
Goedkeuring directeur
Zakelijk vooruitzicht

Pluspunten

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

Minpunten

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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