assistant restaurant manager

cashier

construction project manager

caissier

cuisinier

SSP Canada

a typical day at work consist of greeting and serving customers, travelers and workers at the airport, answering questions/helping travelers. Cleaning and preparing the store for the morning shift and customers, collecting the pastries from the baker and putting them out in the showcase and making sure that the morning shift is ready and prepared to work.

The management is not very good, managers show up late to clock workers in on time, they leave the job early, or are inactive on the job, usually conversating with distracted workers, English and french are the only two languages allowed to be spoken on the job but some employees and managers break that rule to speak with each other in front of customers who later complain about it. managers do little to help fix problems in the store(s), such as appliences not working or customer problems.

most co-workers are fun to work with but there are a few that don't like to work or are always distracted and not helping the customers or are always fighting with other workers and customers.
the hardest part is cleaning up after the shift before you, while getting the store ready for the shift after and at the same time serving and dealing with customers.

the most enjoyable part is working with someone who is on the same page and having everything go well. meeting new people celebrities included and getting possibly other great opportunities

A typical day at work: arrive, sign in, put cash in after waiting possibly an hour for a manager or team leader to show up, serve clients, replace empty or old food, rearrange "grab and go", operate cash register, clean dishes/ any surfaces. Go for a half hour lunch break, and back to work. Hours very often go over designated shift times.. we close when we close, it's not like we can leave at 9 on the dot and leave a mess. We often finish closer to 10, 10:30. It's very fast-paced and high-stress, always moving and rushing and thinking of a million things at once. 

Management is fluid. Some managers are great whereas the majority look down on you and talk to you very condescendingly, very passive-aggressively. They don't seem to realize we're humans, often telling us to do one thing after the other, even if we're not finished the first ten things they told us to do. 

The people are mostly miserable and when the topic of leaving comes up, most say they're not going to last a year at all or that they're planning to leave soon. 

The hardest part of the job is the very fast pace that occurs at the airport, which of course is unavoidable when working in that environment. 

The most enjoyable part of the job are the people. Most are very friendly and we seem to bond over our shared pain. I've made quite a few friends here and I am not looking forward to the day I will have to leave them.

A typical day at SSP Canada really depends on who you’re working with. Communication can be pretty limited, especially with language barriers, which makes things harder than they need to be on the line.

Support isn’t very consistent. During busy times, it can feel like you’re on your own, and asking for help doesn’t always go anywhere. There were also times where it wasn’t clear who was responsible for what, and mistakes didn’t always get handled fairly.

Overall, the work environment feels inconsistent and, a lot of the time, not very supportive.



Working for SSP at Ottawa Airport has ruined my life. I’ve never worked for a company with such minimal common sense and inability to perform simple tasks. Management is incompetent and doesn’t care about anyone’s well being. They have the ability to get rid of employees that are harmful to the company and daily operations before they fall under the union, but they refuse to. There is then no repercussions or punishment for anyone. The call-ins are insane, and I don’t blame anyone. They do not create and environment that anyone wants to attend, and then they wonder why they don’t. They don’t listen to basic suggestions to problem solve. They don’t care to do simple parts of their job properly despite constant complaints and very clear efforts to solve the issue. They simply don’t care about anything or anyone. 80% of managers/supervisors don’t stay any longer than 6 months because they are worked to the bone and shown absolutely no respect or appreciation. The turnover rate for employees is insane. I don’t recommend that anyone work here if you value your wellness.

I'm a certified chef and I've worked at high end, fast paced, high pressured restos in the last 15 years. Working at SSP is a piece of cake. 

Only downside is my coworkers aren't as experienced as me. A lot of them do not know how to fix a minor problem such as uneven heat across the griddle. I discovered the problem after a few days and went to fix it... lo and behold... even heat throughout the griddle. 

Working for SSP as a cook isn't always ideal for beginners, basic knowledge and abke to work in a high pressured environment.  Comparing my past employment... SSP has got to be the most simple, easiest job I've ever had. Sometimes I get bored when there are no orders but at least it gives me a good few mins to really go through the kitchen and see what can I do to make it better and easier... etc.

The managers and supervisors I've met so far have been really nice. 

I'm liking it there 😊😊

Started off with a lot of promise (telling me that there are plenty of opportunities for advancement and growth) but that was basically the way they pull you in. Plenty of turnover inside the company meant that you could never build a consistent team. Every few months there would be a complete rinse and repeat throughout the company. Management started growing apart and in the end became too divided because of people wanting to not move around the airport. Disaster with no one leading the team. All the higher ups being too scared to leave the office and actually coming down to see what we deal with on a daily basis. 

There is literary no leadership at the YYZ location. Senior management is incompetent and do not care about their employees. Training is non-existant to managers and staff because leadership doesnt understang the value of training. The location does however go over-board on health and safty trainings, most likely to avoid more fines and increased premiums from WSIB. Work load is always added without any support or guidance. Senior mangement will respond to any issue with "Just get it done/resolved" and then will lecture you for a day or two on how you did it wrong instead of using those days to train and prepare employees. Unit managers only have each other for support.

I’m an International student who works there since the beginning of the year and so far it was decent and a pleasure to work with good coworkers. However, the good coworkers left due to the incompetency of an assistant manager. It’s a proper job for starters, no mind blowing qualifications are required. I’m very close to quit because of lack of motivation and no job advancement.Personally, the only way for me to extend my working career there is to get a promotion.

Poorly run with management that has no respect for employees. They expect people to work over 6 hours or more without a break. They only care about the money, not about quality of service. It is expected to just keep the guests  coming in, with no regard or concern as to whether or not the service staff or kitchen staff can handle it with proper timing and great service. When you leave, be prepared to wait for your final pay, and months  before you get your record of employment. 
The only great thing about working here was the amazing staff. 

What is the best part of working at the company?
Great atmosphere at the airport.
No two days are ever the same.

What is the most stressful part about working at the company?
Meeting expectations that seem to change daily depending on who you are being directed by.

What is the work environment and culture like at the company?
Fast paced.
Seniority rules.
Older staff can off putting to junior staff.
Toxic at times.

What is a typical day like for you at the company?
Busy no matter what shift you are scheduled for.

Top Job Titles	Average salary
Assistant restaurant manager 22 salaries reported	$49,023 per year
Cashier 18 salaries reported	$18.89 per hour
Construction project manager 6 salaries reported	$120,000 per year
Caissier 6 salaries reported	$20.99 per hour
Cuisinier 3 salaries reported	$20.25 per hour

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