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FLIK Hospitality Group

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No Transparency, No Transition, Just Gone - Community Manager FLIK Hospitality Group Employee Review

1.0
Sep 6, 2025
Recommend
CEO approval
Business Outlook

Pros

• The opportunity gave me exposure to high-level corporate environments and allowed me to take ownership over a wide array of responsibilities. • I was able to build strong relationships with employees and vendors, and take pride in delivering consistent, people-first service. • Day-to-day autonomy was respected by former direct managers who trusted employees to work independently and manage site-level challenges.

Cons

My position was gradually deconstructed without any formal offboarding, communication, or transparency from leadership. Key responsibilities were transferred to another vendor’s team quietly, while I was still employed and receiving no updates. • After years of consistent performance and working through medical challenges without accommodations, I was blindsided by sudden separation with no real acknowledgment of the circumstances or service I provided. • Colleagues were quietly transitioned into new roles while I was left in limbo, only to be formally let go weeks later with no clear explanation. • Communication from leadership was evasive at best, especially when it came to the direction of the program or the future of team members.

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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