It's a job, not a career - Anonymous employee Compass Group Employee Review

2.0
Sep 7, 2015
Anonymous employee
Recommend
CEO approval
Business Outlook

Pros

fairly steady hours The pay is ok (but just ok) They offer employees a meal allowance ($16 out of your check every 2 weeks, but $7.40 for meals per day)

Cons

There is a serious lack of training offered to new employees, especially in event planning. New planners are thrown into the deep end, which causes the chain effect of problems for other teams like my own. There are very few advancement opportunities, or opportunities for learning offered. There's a great deal of "the good old boys club" to deal with. If you aren't of the same interests and immature state of mind as middle-management, good luck getting anywhere in the company. Manaent rarely goes to bat for you.

Explore other reviews about Compass Group

5.0
May 18, 2026
Recommend
CEO approval
Business Outlook

Pros

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

Cons

Not very many downsides to working here.

2.0
Apr 19, 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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