There are newer employer reviews for Chili's

Hard Work, small pay off

  • Comp & Benefits
  • Work/Life Balance
  • Senior Management
  • Culture & Values
  • Career Opportunities
Current Employee - To Go in Natoma, CA
Current Employee - To Go in Natoma, CA

I have been working at Chili's part-time (less than a year)

Doesn't Recommend
Neutral Outlook
Approves of CEO
Doesn't Recommend
Neutral Outlook
Approves of CEO

Pros

room for growth
part-time benefits offered
good food discount

Cons

poor management
high stress
harsh on erros

Advice to Management

If you want to stop the high turnover rate, pay employees what they deserve for the work they do!

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  1. Managers are Labor Savers NOT managers

    • Comp & Benefits
    • Work/Life Balance
    • Senior Management
    • Culture & Values
    • Career Opportunities
    Current Employee - Anonymous Employee
    Current Employee - Anonymous Employee

    I have been working at Chili's full-time

    Doesn't Recommend
    Negative Outlook
    No opinion of CEO
    Doesn't Recommend
    Negative Outlook
    No opinion of CEO

    Pros

    compensation, extra day off for birthday an anniversary

    Cons

    Managers are used to prep, do dishes, cook, QA...not coach or lead others
    60-70 hour work weeks with little-no weekend days off
    Non-existent Quality of Life
    Blurry future as upper management is not clear on rollouts or communications
    Constant last-minute changes to budget plans, making it hard to hit your bonus

    Advice to Management

    You can keep changing plans, you can keep coming at us with new goals like BRGs (which DON'T pay the bills), but someone is still going to have to prep and it is always the manager. During my 60 hour work weeks, I spend 90% of that cooking or prepping and I'm not the only manager in my area that deals with this frustration. You brag about hiring talented leaders...use them to LEAD and coach. We are stuck in function ALL day.

    There are also some locations that are still making lots of money for the company (mine) and we are still getting yelled at for BRGs and guest satisfaction scores. If a location is up double digits and beating their labor percentage...realize that THESE factors affect the bottom line...and thank me for your inflated bonuses.

    Our culture used to be what stood us apart...that is no longer true. We haven't heard anything/preached anything in 2 years.

    Start promoting the managers you say you will, follow through on promises, get the prep tool fixed (always a bug) and realize that MenuLink is not a cure-all.

  2. Ahead of the pack

    • Comp & Benefits
    • Work/Life Balance
    • Senior Management
    • Culture & Values
    • Career Opportunities
    Current Employee - General Manager
    Current Employee - General Manager

    I have been working at Chili's full-time (more than 8 years)

    Recommends
    Positive Outlook
    Approves of CEO
    Recommends
    Positive Outlook
    Approves of CEO

    Pros

    Making changes to become the best in their segment of the industry

    Cons

    Lots of micro management on business plans and rules

    Advice to Management

    Become a partner with your GMP's

There are newer employer reviews for Chili's

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