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Chili's Employee Reviews for Hostess

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Hostesses at Chili's give their company a 1.6 out of 5.0, while the average rating for Chili's is 3.4, making them 72% less happy than every other employee at Chili's and 81% less happy than every other Hostess on CareerBliss - the happiest Hostesses work for Olive Garden.

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1.6
Average Rating
(based on 1 Hostess Review Rating)
Hostess
in San Diego, CA

What do you like about working at Chili's?

"My coworkers, for the most part, aren't too bad of people."

Do you have any tips for others interviewing with this company?

"Skip it and apply somewhere else."

What don't you like about working at Chili's?

"Not only does management have no idea what they are doing, they are all jerks about it."

What suggestions do you have for management?

"Better communication from FOH to BOH to avoid the endless chaos that is our kitchen."

Person You Work For 1 / 5 People You Work With 3 / 5 Work Setting 1 / 5
Support You Get 3 / 5 Rewards You Receive 2 / 5 Growth Opportunities 1 / 5
Company Culture 1 / 5 Way You Work 1 / 5
Hostess
in Davenport, FL

"My personal experience at Chili's; It gets old, and tiring to deal with ignorant customers and whiny team members, oh and manegers that don't have a clue."

What do you like about working at Chili's?

"I liked some of my co workers. And sort of a flexible schedule. I like the discounts you get (50% off discount card) in some other Brinker Restaurants."

Do you have any tips for others interviewing with this company?

"Always smile, have a bubbly, interesting personality. Let them know that you love to work with people, and you are a great team player. Is all about Team work in Chili's"

What don't you like about working at Chili's?

"I don't like the lack of communication amongst managers; they are not on the same page. I don't like the fact that I deal with some lazy servers and have to clean their tables, and they are the ones getting the money off of them. I don't like the fact that as a host, I am the center of rage from whiny servers, impatient guests, and inconsistent managers. Oh I also don't like smoke breaks, I don't smoke, I don't get breaks, but others smoke, and they DO."

What suggestions do you have for management?

"Get on the same page, please. Also they should all have gone through each position of the restaurant. At least for a day, so they can know what they are talking about when they tell you how to do your job."

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