Cashier (Former Employee), Savannah, GA – September 15, 2015
Being a college student, this job was very convenient and flexible because often times I would have to go from class to work and balance my academic clubs with my work life so if ever I needed off for a school event, they were cordial about giving me that day off.
Great small Company to work for. CEO knew everyones name.
General Manager (Former Employee), Richmond, VA – September 4, 2015
Pros: Bank Holidays and no weekends
Cons: Limited hours of operation to be a viable P&L
Big focus on food and Customer Service. Owners very involved in the operation and cared about their employees. I was responsible for all facets of the operation including hiring, training and recognition. Safety and Sanitation was the key at this account. What I enjoyed most about this account was the fact that everyone worked together to get the job done. Everyone was crossed trained to do everyone else job when in need.
Cook (Former Employee), Petersburg, VA – August 17, 2015
Pros: meeting someone new everyday
Cons: working long nights because of those football games or school functions
I enjoyed working here...lots of people and so much to do. we feed lot of students, sometimes they can be a handful. on chicken day , in which no student misses that. also, on fried fish day..the café is so jammed packed.
Table Busser (Former Employee), Baltimore, MD – August 13, 2015
As a student at the school where this company served as the dining service a typical day would start after class and I would just wipe and clean the tables down after students finished eating. t this job I learned how to work with people that are much different than me. The management was a little shady. They were not always the most professional management team I have ever seen. My coworkers were all so different but we got along very well. The hardest part of the job was knowing that I was stuck at the amour t of money I started with because I was a student. The most enjoyable part was bonding with my coworkers outside of work and knowing that had a group of people that could trust to help me since I was so far away from home.
Chef Manager (Current Employee), Elizabeth City, NC – May 23, 2015
Pros: This Company is very focused on Customer satisfaction and won't settle for anything less.
Cons: Hourly employees are laid off during the summer and salaried managers have to cover those positions.
Thompson Hospitality is a pretty good Company to work for and I really have no major complaints. The upper management team is very supportive and the Company it self values people, quality, and excellent customer service in all areas of food service which is always a plus in my eyes.
Electrician Assistant/Maintenance (Former Employee), Tuskegee, AL – April 29, 2015
A typical day at work would start off with the morning meetings for each department. Work orders are handed out, new rules, goals, and plans for upcoming events where we are needed are discussed. After closing the meeting, we inspect our work vehicles and start the day.
Manager (Former Employee), Virginia – April 20, 2015
Pros: Free food
Cons: Long hours
My job title and responsibilities was changed after a few months being on the job. Management did not talk to me about the change, I was simply blind sited. I understand that the company has a right to change my title to fit the needs of the company, but I feel it was unfair to me because this position is NOT what I applied for.
My immediate manager does not respect me or my position which has made it very hard to gain respect from my staff. I am never given job performance feedback, even when asked. The hardest part of my job is trying to become a better manager. This is my first management position. My manager does not guide me nor care about my development. The only times my manager has given me performance feedback was after months of (to her) unsatisfactory performance. I feel like I'm stuck without any support at my job. I have made up my mind to moving on with a better company.
Server/Cashier (Former Employee), Savannah, GA – April 20, 2015
My typical day at work was to come in cut cakes, wipe down tables, than when it was time for us to open we would take the students orders and then ring them up on the cash register and than take them there orders. We never got tip cause I worked at a college restaurant.
Could be a productive place to work for a single mom needing experience
Dining Room Attendant (Former Employee), Reston, VA – February 6, 2015
Pros: the hours
A work day at Thompson depends on who the supervisor is and if the director of catering is there. I learned that people can express their beliefs without any concern to others and that management sometime are not ready or don't want to be ready to address certain issues for fear of losing the contract. I don't feel that it is an equal opportunity place to work. I believe there is a misconception of who should render service and what type of service and experience has nothing to do with it. I feel like some patrons and supervisor who are dealing with issues of being excepted as who they are try to create a working environment with certain type of stero types while creating a hostile environment for others who have not experience those types of behaviors before. I think Some people try to force you to except their idealism of how things should be. Example: ( if your dark skin or if your not from a island, than you should do all the nasty work, the cleaning details, and you should work on the weekends) The most enjoyable part of my job was to see so many positive African american students work towards being productive citizens buy earning a college education, The hardest part of my job was being a object of what some deem a trash , a dark skin African American Female Single mother, working below the proverty line.
Cafeteria Services Associate (Former Employee), Lincoln University, PA – January 5, 2015
My experience working at Thompson Hospitality was for getting my foot in the door for later advancement. The workload was not difficult and I was paid appropriately. Management was also very nice and concerned about the morale of both the staff and consumer.
Executive Chef (Current Employee), Lincoln University, Pa – December 20, 2014
Pros: job/ work balance
Working for Thompson has had great times and some not so great times. In this business it is essiential to have both because both are learning experiences. What I like about working there is the interaction you have with the guest whether it be positvie or negative. Also my fellow management team are all dedicated and passionate about their individual craft. One of the frustrating parts about working for them is that some of their business practices are really outdated and can be difficult at times. Overall I have learned some new ways of operational practices and a great grasp on managing a larger staff.
Food Service Director (Former Employee), Pine Bluff, AR – December 2, 2014
Pros: free lunches, bonus incentives
A typical day at work consist of
Manage of multiple departments- cafeteria, retail, and catering, human resources Overseeing of departments Managing labor and food cost for all locations Responsible for profit and loss of unit Overseeing production and quality of food in all departments