general manager

executive chef

sous chef

assistant general manager

kitchen manager

Thompson Hospitality

A typical day at work is to arrive check the daily menu speak to the chef to ensure this is what should be made for that dining period.  Discuss with co-worker to divide up menu and beging preperation and cooking of food.  We need to ensure that we have enough prepared as not to run out.  Unknown amount of students to dine in cafeteria on college campus. 

What I learned at this job is to be confident in myself to create a meal that the student will enjoy and that I can be proud to serve.  To be confident that when the menu changes and is left to my judgement on what to prepare that I choose the best entrees and sides that both meet the students dietary needs and tastes good as well.  

The management team was very knowledgeable in what they were doing.  They attended to both the students (clients) needs as well as the staff.  Being a student in Hospitality Management at the time I was able to learn valuable lessons in how to handle different situations that may arise.

My co-workers were just that , co-workers.  I did  not associate with them outside of the work environment.  There were some that were knowledgeable in food preperation and there were some who were not as knowledgeable in food preperation.  They were also somewhat unreceptive to change.  Wheter it be new management or new stations within the cafeteria.

The hardest part of the job is when you do not have enough product in house to prepare the food that needs to be prepared.  Also when there is not enough staff scheduled to work and you are extremely busy and the food is running out faster than anticipated.

The most enjoyable part of the job is that I am doing what I love to do.  It's when the students request to see you and then tell you that that was the best food they have eaten in a long time.  It's seeing the smiles on their faces and them returning to the line to get another plate of food.


This review reflects my personal experiences and opinions based on my time employed here. 
I’ve worked in kitchens for 15 years. I know hard work. I know pressure. But I’ve never seen a place where the rules change depending on who you are, where problems are ignored until someone speaks up, and where that person is then pushed out.

I hold multiple certifications and awards —more, in fact, than my predecessor had achieved — and I’ve been an active part of Virginia’s culinary scene since leaving culinary school in 2011. My career has spanned restaurants, catering, private dining, and several respected colleges (ODU, VCU, CNU), where high standards and teamwork were non-negotiable.

The official reason for my dismissal was, quote, “my uniform appearance.” Yet the same “stained” jacket they cited was the one I was regularly asked to wear during cooking presentations. In most professional kitchens, employees are offered the opportunity to purchase additional uniforms if needed. Here, that option was never extended to me.

When a standard isn’t applied consistently, and when the stated reason doesn’t align with the reality, it raises questions about the real motive. In my view, the problem wasn’t my jacket — it was that I spoke up, not just on this matter, but on several others affecting operations and fairness.

I believe the company itself has potential and a strong foundation, but my experience was that it is being undermined by a selective few in key positions. Based on what I witnessed firsthand in this building, it wouldn’t surprise me if the same issues continue with a newer scapegoat.

If management cannot work the same 8-10 hour shifts expected of their staff, and instead choose to remain in offices while leaving essential office work incomplete or inaccurate, then it’s fair to ask: who really was the problem?

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.

Corporate purposely makes decisions to hurt sales and progress of their stores. All profiting ideas are shot down. Marketing is only used for the brand new concepts, they leave all other stores to come up with their own and are usually shot down because of how busy our ONE marketing person was. 

There are a few good apples that made it worth while, but in the long run it's a sinking ship. Spent almost a month in NY working 14hr shifts helping them open a store only for them to use it to justify a very mediocre raise. (I went from non livable wage to sort-of livable) I was always paid lower than my coworkers even if I had more experience and knowledge. 

I was forced to come into work even though I was vomiting, then I was ridiculed because they didnt have anyone to cover the store because I was the ONLY manager. In that specific store. Period. And I had to train 2 others in addition to running operations. 

They will try and take everything possible from you and if you dont bend to their rules, then you wont go anywhere.

I learned not to try to do everything myself, but to train my staff and communicate my expectations so that I could delegate tasks where appropriate.
I enjoyed working for this company as I was able to master the one thing that could make or break a food service unit: inventory. Despite the fact that I had to master it upon my production manager leaving, I embraced it none the less.
 I also had a lot of corporate support which was helpful and allowed me to expand my management efforts. I also had a pretty good staff. A typical day at my job consisted of me coming in and greeting my staff. I then answered emails and held a daily preservice meeting. I greeted patrons throughout the lunch meal and depending on what day it was, I attended meetings or sat in on conference calls. My most enjoyable part of the day was interacting with my patrons and employees.

Great way to further your career for you can apply for a step higher than the job you currently have with little competition as long as you have the knowledge and drive for success. Although I respect the owners of the company and those associated with the home office greatly for their work ethics and passion, there are some issues with the company due to being young and stretching themselves thin that will impair your ability to excell. You will fight with H.R. to hire people (takes longer than a month to hire anybody), guidelines are not always communicated, set, or clearly explained, and there is a lack of training for management, which trickles down to hourly employees. The home office is seeking to resolve these issues, and I look forward to seeing what the future holds for this company.

This is a highly micromanaged company.  The local units are not allowed to make a decision. Something as simple as simple as office supplies has to be approved by the Director of Operations. That can take sometimes two weeks.  This company requires at least 50 hours from their managers weekly. However, it's more like 60-70 hours per week on salary.  In the summer and winter breaks, when it is slow, the company still wants manager to work 50 hours when it is not necessary.  The most enjoyable thing is working with the students.  The quarterly bonuses are a plus but don't feel like bonuses when you work so much.  The upper management has poor human management skills.  They don't know how to talk to employees.  I called payroll about a mistake they made with my check and was given the payroll manager and she had the nastiest attitude and it was their mistake. And forget it if you want an answer.

Working at Thompson Hospitality is ok at Morgan State University but the work ethic of the workers is lack luster at best.  When I first started in the fall of 2012 it was wonderful everyone was attentive and took full responsibility for their actions. After a couple months the efficiency of both the workers and managers fell drastically.  Before long people started to quit but I wanted to stick with it so much so that I even was responsible for the night shift of someone that was fired.  The work was not the problem; the problem was that I did not receive any extra pay even though I would come in at 12am and would not be done until 10pm at the earliest.  So in the end it was because of money and the all around laziness of the managers and workers alike.

The job is not bad at all actually I liked it, the problem is getting knowledge talent that actually wants to work. Managers are well paid and have great benefits the hourly employees are way different.  They are not well paid at all, benefits are not great and hours are far from good.

Due to the hourly employee lack of talent, wages and benefits you are left with few good ones therefore the managers are forced to fill the gaps which in my case is working almost 14 hours five days and sometimes working 12 hours weekends shorthanded too. The stress takes a toll not only in the manager but in the family.

When locations are properly staffed as manager you work your 10 hours and can enjoy your days off. Three weeks vacations during Christmas are awesome.

Clueless management as to what really goes on day to day.  Okay salary but expected to be on call 24/7.  Basic HR policy questions couldn't be answered.  Each site is expected to make up their own rules.  Horrible benefits, only 3 holidays a year, told when you can take your vacations, very little flexibility.  Very expensive insurance, encouraged to buy Obamacare instead of company insurance. DO NOT apply to this company.  Hardest part of the job was making up your own policies and hoping the home office would back you up.  The only enjoyable part was working with the day to day employees who actually did the housekeeping work. Got out of the company as soon as I realized it was a no win situation.

Top Job Titles	Average Salary
General manager 7 salaries reported	$73,714 per year
Executive chef 1 salary reported	$80,500 per year
Sous chef 1 salary reported	$62,500 per year
Assistant general manager 1 salary reported	$66,000 per year
Kitchen manager 8 salaries reported	$66,750 per year

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