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FLIK Hospitality Group

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Zero work life balance, under staffed, burned out - Catering Director FLIK Hospitality Group Employee Review

1.0
Jun 22, 2023
Recommend
CEO approval
Business Outlook

Pros

Pay is good, benefits are good

Cons

Worked for them at multiple locations. At a director level, you are completely over worked, there is zero work life balance to the point where you are not even allowed to take days off. Leadership does not care when you express concerns for your mental and physical health from working 80+ hours per week. Was never offered any help. Very short staffed. Told that we were not filling open positions so we could have a better quarter financially, but it lasted for two years. Never received my bonus, and furthermore, I was the one who had to bring it up to leadership because they weren't going to pay me my bonus and weren't going to tell me. Leadership would constantly gaslight people and keep them in fear of possibility of getting fired for one wrong move. I filed reports with HR and nothing was ever done. More and more responsibilities were added to my position even though I expressed that I couldn't keep up with the current workload and we didn't have enough staff to complete the work.

Explore other reviews about FLIK Hospitality Group

5.0
Sep 9, 2025
Recommend
CEO approval
Business Outlook

Pros

Tons of resources, very collaborative environment

Cons

Don’t really have any cons, to be honest.

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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