Okay as a temp job - Mitarbeiter (anonym) bei Compass Group: Mitarbeiterbewertung

3,0
1. Juli 2016
Mitarbeiter (anonym)
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CEO-Befürwortung
Geschäftsprognose

Pros

- zero hour contract so you can work whenever you want to and you can choose your shifts - free food most times (if you're manager/team leader is nice) because you'll be working on catered events so when the events are over you eat whatever is left and there is always a lot left - you make friends and shifts can be fun if you have a nice manager/team leader or are working with friends

Kontras

- shifts are supposed to be allocated on a first come first serve basis but the compass venue I worked at (Ricoh Arena) wasn't like that, it was hard to get shifts as they offer shifts to the more regular or favoured workers first - pay starts at £6.25 if you're under 21 and when you turn 21 it increases to £6.50

Mehr Bewertungen zu Compass Group entdecken

5,0
8. Mai 2026
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CEO-Befürwortung
Geschäftsprognose

Pros

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

Kontras

Not a lot of support from upper management.

2,0
19. Apr. 2026
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CEO-Befürwortung
Geschäftsprognose

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

Kontras

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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