No accountability, culture or care for employee well being - Manager bei Springboard Hospitality: Mitarbeiterbewertung

1.0
7. März 2024
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CEO-Befürwortung
Geschäftsprognose

Pros

In my experience, the only perceived advantage of working for this company may appeal to those who prefer minimal responsibility in their roles, largely due to the lack of accountability across the team. Regrettably, this approach has led to a lack of significant achievements.

Kontras

The company notably lacks the innate compassion expected in the hospitality industry. The prevailing management style disrespects and undermines employees, treating them as expendable business assets rather than valued team members. Over the two years I spent with the company, my manager only participated in our scheduled one-on-one meetings sporadically, often while enroute to the airport or preoccupied with driving. Regrettably, he never inquired about my well-being or how I was managing the extensive workload assigned to me. Then basic benefits for insurance include the employee paying almost half of the over premium, you need to work there a year before your even allow to take a single vacation day in your bank of hours and they don't offer anything above and beyond the requirement of the law.

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5.0
4. Mai 2026
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CEO-Befürwortung
Geschäftsprognose

Pros

It's a close knit team all around the country.

Kontras

Sometimes projects can move slowly.

1.0
24. Feb. 2025
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CEO-Befürwortung
Geschäftsprognose

Pros

Free food I guess. No one cares if you take anything. Everyone does it. Even then the food was mid so I couldn't call it a pro but it's the only "good" thing I gained from being here.

Kontras

Going to try to keep this brief. 1. Management will not tell you anything. They suck. Really bad. You will never know how busy it's going to be. You will never know if there's an event happening. You won't even know if your job is secure because they won't tell you you're being laid off until it's too late. 2. No one knows anything. People who were there longer than me didn't even know certain things I was making was even on the menu. 3. Training? What training lol I had a coke head of a chef teach me nothing but not to trust him and then he got fired. This place went through 3 chefs in the year I was there, only 1 of them was good but they couldn't afford to keep him lmao.

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