Server (Current Employee) – San Antonio, TX – July 8, 2019
My Time at Chili's has helped me expand my social bubble and understand the fast pace world of the food industry. Always keeping me busy, and productive. However, most of hiring happens from outside rarely ever opportunities to get promoted.
Server (Former Employee) – San Antonio, TX – June 20, 2019
depending on your location is the pace of the restaurant. Like with every restaurant you are only as good as your team. When I worked there I made friends that turned into family and had an awesome management team but overall it is my belief that the brand has taken a decline.
Hostess (Former Employee) – San Antonio, TX – October 22, 2018
When you needed help you wouldn’t get it. Only when it was okay. New GM was unprofessional and sent me home and took all my shifts away without telling me. Told me he would call me to let me know what happens. Never called. Coworker had to tell me that he let me go and said he wasn’t gonna bother to call me he was just gonna leave it how it is.
Host (Current Employee) – San Antonio, TX – August 11, 2018
If your looking to move up in the company, good luck. Be careful who you trust or confide in. The pay isn't worth all the stress, and it doesn't matter how long you work there. you will get the same pay when you started. Unorganized chaos and Communication is a huge problem.
Front of House Manager (Former Employee) – San Antonio, TX – June 26, 2018
First location was great, management was fantastic, really enjoyed this one. Change in managing partner and it went down hill, tons of turnover, if you were liked, you were golden, if not - forget it, you were toast
Restaurant Manager (Current Employee) – San Antonio, TX – March 9, 2018
I had issues with the area manager, the lady who was area a manger was demoted and had lots of anger issues and would take it out on the employees. She would tell everyone she hated it there and didn’t like us.
Server (Former Employee) – San Antonio, TX – February 11, 2018
Chili's is a very team oriented place to work. How ever the problem with them is that they required the staff to do jobs that most restaurants hire for. As a server we are required to clean our own tables and run our own food. Most restaurants hire people to do that. Also, they want its servers to sell multiple different items to customers and get upset when sales are not satisfactory. However, we cannot control what the customer wants. We can only encourage them to try the promotional item. Aside from that, I find Chili's to have a fun, professional, and team oriented environment. Everyone supports each other and helps those in need when it becomes hectic. Management is very quick to take action on anything that goes wrong. If a problem arises in someones personal life, management is very quick to support those in troubled times. The hardest part of the job is having eight tables per server and having to clean your own area while providing top notch service to customers. Best part of the job is having a very supportive team that is glad to assist if they are not too busy as well.
Chili's is an upbeat and fun place to work. You learn hard work and experience different cultures and personalities.
Server/Bar Tender/Trainer (Former Employee) – San Antonio, TX – January 24, 2018
Chilis was a great place to work . You learn hard work and have fun at the same time. I was able to become lead trainer and move into management. Honestly the hardest part about managing in a restaurant is the age and mentality of the people that work in this atmosphere as most are still very young and think it is just another restaurant job. It is hard to get everyone focused on the common goal and that is to make sure our customers are happy, keep it clean and stay focused. I enjoyed my job as lead trainer as I was able to create schedules, give orientations, and most importantly I was able to run our charity events for Saint Jude's Children's Hospital. The environment at any Chili's is so diverse which I believe keeps you grounded and also makes you become aware of how to work with different personalities. I believe I walked into the establishment everyday and greeted a new employee. I showed them how to start out the day, walked them around, showed table numbers, and taught them the menu. I showed the new employees tricks on how to memorize the menu so they would always send it to the kitchen correctly and keep organization and multitasking a key goal. It was definitely an enlightening experience and taught me how to be personable and organized. Always meeting new people was a big plus.
Fun environment, Good food, Good people, hard work, meeting new people, St. Jude's Children's Hospital Fundraiser, People in general
Late nights, carrying trays, mentality of other co-workers, was called a manager but was not given a salary