Efficient workplace environment based on teamwork and speed of service
Server (Current Employee) – Sterling, VA – October 13, 2016
A typical day serving at Chili's requires you to constantly be alert for anything the customer needs. You will work with team members on ensuring a positive experience for the guest. The hardest part about the job is dealing with our kitchen, sometimes they are slow so that affects my tip rate.
Hostess, Busser, and Server (Current Employee) – Jenkintown, PA – July 22, 2018
A typical day consist of fast pace interactions with costumers.I learned to be patient with many people and to interact more. The hardest part of the job is to keep on track or schedule. You have to make sure you accommodate everyone in a timely fashion.
Hostess (Current Employee) – Hamilton, NJ – July 20, 2018
When I show up I immediately clock in and get to work since people are always flowing in and out. I usually work with one other host/hostess and help out with bussing and keeping everything clean. I've learned how to think on my feet and to always keep the customers happy. My coworkers and I help each other out when it is needed and work together peacefully.
General Manager (Former Employee) – Philadelphia, PA – July 20, 2018
In my thirteen plus years of working for Chili's I always felt replaceable. That corporate didn't care if I worked for them or not. That I was not valued. My usual day would involve being a line cook or prep person, more as a fill in the spot person then a manager. I learned in my time there how to do all the administrative work involved with being a manager including profit and loss, dealing with vendors, hiring responsibility, inventory and ordering. Upper management is more concerned with the appearance of a well run establishment than making sure company polices and procedures are being followed by all managers. I do enjoy the culture, the fast paced changing environment and working with young people. The hardest part of my job was trying to insure our guests had a enjoyable time while being forced to run with a limited staff. The most enjoyable part of my job was when you could change someones day with a great meal and excellent service.
Kitchen Manager (Former Employee) – Coeur d'Alene, ID – July 20, 2018
They where not will to pay team members who where there for years and so they when some where else. when i became manager i got the pay for cook raised to 12$ starting and servers where making 18$-21$ per person. It was a fun place to work at when i was there. miss all the old team member.
Productive and fun workplace. The company has a great mission to serve quality food and drinks.
Bartender/ Training Captain (Current Employee) – East Haven, CT – July 19, 2018
I have worked for this company for almost 10 years. I have learned very much and have grown with the company. While I love and support the company, I have seen the quality of food and treatment of employees decline through the last few years greatly.
Fun environment, flexible hours, cash in pocket
No breaks, few benefits, no positive reinforcement
Host (Current Employee) – Killeen, TX – July 18, 2018
Chilis bar and grill dishwashers and portion prep usually begin with setting up your area either to prep your food or to organize and set your dishes. The job is usually stressful yet positive. The experience you gain includes teamwork, communication, creativity and assertiveness. Chilis maintains a positive and empathetic environment for its guests and its employees. The hardest part of the job is keeping pace. The times enjoyed most were conversing and working with the co-workers.