Bon Appétit Management Reviews

Cons

long hours, lot of walking

Cons

Wish management was more willing to help with advancement in career

Cons

I had a flat out horrible boss - controlling micromanager who assumed the worst of you - who was a bully and didn't know how to properly treat people at all. Have no idea how she conned her managers and rose up to her position. Probably because a lot of people in management are clueless and disconnected from the experience of middle managers and employees. Other managers I interacted with seemed to have a similar personality and mindset as she did, so maybe Compass likes to hire bullies with no emotional intelligence.
It seemed very hard to advance in your career and be promoted, unless you suck up to your manager and play the office politics games well.
My department was obsessed with the "proper way of working", which meant office politics and endless obsession with formatting, permissions, and other minutia instead of focusing on output and getting actual work done. It was extremely demoralizing if you actually work efficiently and do good work, because that was not at all appreciated. Instead you had to keep your head down, swallow your pride, and do whatever ridiculous thing you manager told you to do.
HR does not support employees either - I went to HR, and they did nothing.

Cons

Hard to keep up with some client demands

Cons

Although, salaries are very competitive, in some of the locations where the company operate the cost of living is high. Therefore, some adjustments are needed for it to compensate.

Cons

HR does nothing to help you, upper management ignores harassment claims, company employs mentally unstable chefs with no management or people skills, as a mid level manager I was told by regional to "manage upward" because my own manager was such a wreck and could not keep anything organized or professional, meanwhile chef made way more money than me and I was doing their job.

Cons

Being in a company that is contracted by another company can be a bit difficult with integrating into both cultures.

Cons

management can change often and there isn't much structure to hold things together consistently unless you create it

Cons

-Clear separation from contractor to employer
-Difficult to negotiate salary

Cons

Hospitality as an industry can be very long hours and this position was no different