Look for career opportunities beyond Canteen Vending: opiniones de empleados con el puesto de Customer Service Manager en Compass Group

2,0
7 nov 2008
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Aprobación del CEO
Perspectiva de la empresa

Ventajas

If you would just like a Monday thru Friday job. The guys who work on the vending trucks have a lot of independence but they must follow their route.

Desventajas

Very poor work atmosphere. It was managment vs. labor all the time. Distrust throughout the branch. As a customer service manager coming from outside a union environment it was very hard to encourage the route drivers that the company really had their best interest in mind. I constantly heard that management didn't care so they were not going to care. As I checked the work of the route drivers I saw this was true of most of them. They filled vending machines not following guidelines and often just skipped machines altogether.

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5,0
8 may 2026
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Aprobación del CEO
Perspectiva de la empresa

Ventajas

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

Desventajas

Not a lot of support from upper management.

2,0
19 abr 2026
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Aprobación del CEO
Perspectiva de la empresa

Ventajas

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

Desventajas

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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