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FLIK Hospitality Group

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Mishandled every aspect of employment - Receiving FLIK Hospitality Group Employee Review

1.0
Dec 28, 2021
Recommend
CEO approval
Business Outlook

Pros

There are none. Management changed every aspect of my job through the hiring process

Cons

They still have not paid me at all after three weeks. They hired me to start on a certain date. Then, last minute they changed my start date without telling me. They hired me for a different job than what they initially said i was being hired for. They promised me a schedule i said i could do, and changed it to a schedule i couldnt do without telling me. They hired me for a union job, then ignored my requests to be put in contact with the union. When confronted about their mishandling, they passed blame onto someone else every time, while taking no action to fix it. There isnt a single aspect of the job i was hired for that was not changed without discussing it with me. Through the hiring process they changed my job no less than three times. They still owe me my wages, and have refused to do anything about it, and make excuses when confronted. They ignore your needs, ignore your requests, and expect you to stand by and work for no pay.

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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