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FLIK Hospitality Group

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You Preach Platinum Service BUT Don't Live It!!! - Conference Services Coordinator FLIK Hospitality Group Employee Review

1.0
Aug 29, 2014
Recommend
CEO approval
Business Outlook

Pros

It was my first time on the operations side of things and I learned tons!!

Cons

Read my title! My direct boss would preach Platinum Service which should have been for both clients and colleagues. Apparently she did not understand this at the Fairmont where we used to work which is probably why she was fired. In hindsight, she only hired me so that she could go run a marathon at Disney during the most important time of the month at the firm! I was left to run Partner Luncheon 2 weeks into my time. During a managers meeting about a month later, my regional manager embarassed me in front of about 75 other people about how green I was with the experience. However she was one of the nastiest people I have ever worked for and I have the foot print marks on my back from how diabolical she was to get ahead. Our Executive Chef quit because of her. I was always the one working the 50 to 60 hour work weeks instead of her. Anytime I wanted to do training, I was told there was no money in the budget for it yet she was constantly going away for it. Most friggin' dishonest person I have ever met!!!

Explore other reviews about FLIK Hospitality Group

5.0
Apr 28, 2026
Recommend
CEO approval
Business Outlook

Pros

401k, employee meal provided on-site, medical, dental, and vision is good, and uniform is provided, people are nice.

Cons

benefit package could be better.

3.0
Jun 25, 2026
Recommend
CEO approval
Business Outlook

Pros

Weekends and holidays off. Exceptional pay for the area I’m in. Coworkers are great.

Cons

If you’ve ever worked in a restaurant you understand having a sense of urgency, the ability to communicate clearly with your managers and coworkers, and what it’s like to be motivated to serve guests your all. This is not that. I was 21 when I was brought in to lead all pastry production with no training or onboarding. Throughout my time here it’s been nothing but a struggle trying to communicate with my chefs to get answers to questions or concerns about upcoming menus, ordering, broken equipment, and the culture within the kitchen. At one point I was promised a promotion, or to at least be put through FLIK’s manager in training program, but after finding that my chefs didn’t really care to follow through, it’s made working here miserable. It’s like having an office job, but you stand and move around all day instead of sitting at a desk. If you are new to the pastry world, don’t join FLIK. The money is good, but the experience you can get somewhere else will be much more valuable.

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