Brinker

  www.brinker.com
  www.brinker.com

Brinker Reviews

Updated 27 November 2014
Updated 27 November 2014
90 Reviews
3.5
90 Reviews
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Brinker CEO & President Wyman Roberts
Wyman Roberts
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Review Highlights

Pros
  • Flexible hours during down times (in 5 reviews)

  • Great culture, great work life balance (in 5 reviews)


Cons
  • long hours management can treat you like a child (in 8 reviews)

  • Work-Life balance is nonexistent (in 3 reviews)

More Highlights

32 Employee Reviews Back to all reviews

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  1.  

    Brinker co

    • Comp & Benefits
    • Work/Life Balance
    • Senior Management
    • Culture & Values
    • Career Opportunities
    Former Employee - Restaurant Manager in San Antonio, TX (US)
    Former Employee - Restaurant Manager in San Antonio, TX (US)

    I worked at Brinker full-time (more than an year)

    Pros

    Good competive salary for managers
    And benefits

    Cons

    Bonuses are hard to achieve.
    Half is based on Customer service and turnover

    Advice to ManagementAdvice

    If you are willing to put in 65 hours plus
    A week And dedicate your life to the the store
    It can be achieved , at the end of the day ! You get what you work for!
    Results are based on performance!

    Doesn't Recommend
    Negative Outlook
    Disapproves of CEO
  2.  

    boh expo and grill cook

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

    I have been working at Brinker full-time (more than 3 years)

    Pros

    co workers are great and will be your friends

    Cons

    management does not appreciate what you do for them

    Doesn't Recommend
    No opinion of CEO
  3. 1 person found this helpful  

    A bittersweet experience

    • Comp & Benefits
    • Work/Life Balance
    • Senior Management
    • Culture & Values
    • Career Opportunities
    Former Employee - Host in Gonzales, LA (US)
    Former Employee - Host in Gonzales, LA (US)

    I worked at Brinker part-time (more than 3 years)

    Pros

    I love working with the people. Really, my co-workers were awesome. Chili's is a very laid back place as long as you do your job. I had a great time with other FOH staff and guests.

    Cons

    Long hours. Management did not keep their promises to me. No chance for advancement within the company. After three years with them as a host not one raise. Not one. I asked multiple times to be trained in multiple roles and all I got were empty promises.

    Advice to ManagementAdvice

    Keep your promises. Help balance work-life better. Managers blocked out EVERY holiday, festival, etc so no one could have time off to enjoy special events with families. I worked 3 Easters in a row.

    Recommends
    Neutral Outlook
    No opinion of CEO
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  5.  

    manager

    • Comp & Benefits
    • Work/Life Balance
    • Senior Management
    • Culture & Values
    • Career Opportunities
    Former Employee - Managrr in Clark, NJ (US)
    Former Employee - Managrr in Clark, NJ (US)

    I worked at Brinker full-time (more than an year)

    Pros

    good base pay, fun work environment

    Cons

    long hours, high turnover, could use more support

    Advice to ManagementAdvice

    more money to managers

    Recommends
    Positive Outlook
    Approves of CEO
  6.  

    Like a donkey chasing a carrot on a stick

    • Comp & Benefits
    • Work/Life Balance
    • Senior Management
    • Culture & Values
    • Career Opportunities
    Former Employee - Prep Cook in Sandy, UT (US)
    Former Employee - Prep Cook in Sandy, UT (US)

    I worked at Brinker full-time (more than 3 years)

    Pros

    - The people you work with become family. Sure, there may be people that you don't especially get along with or even like working with, but you still like and respect them as a person.
    - The lower and mid-management staff are very personable and reasonable. They'll work with you to resolve issues whether it be your schedule, rate of pay, or the relationship with another employee.
    - The overall standard for food quality and cleanliness is high.
    - Extra-curricular activities like the annual softball tournament, dodgeball, and volleyball outings help in building trust, respect, and teamwork among the employees, but can also create rifts between people and help nurture social cliques within a particular store.

    Cons

    - Work-Life balance is nonexistent. When I transferred to Utah, I was a full-time student used to working 36 hours going to 55 hours for several weeks in a row. Several times I voiced my concern about the negative impact work was having on my studies and, despite how many times I was told there would be a remedy, there never was.
    - Constantly under-staffed. We never had enough people in the kitchen so overtime was a common thing. I expected to work 45+ hours each week simply because we didn't have the manpower.
    - Willful ignorance. There were several instances where I got to meet mid and high-level managers in the Utah market and voice my concerns, the biggest being the language barrier between English and Spanish. Rather than taking action to bridge the gap like offering ESL or SSL classes, their proposed solutions were along the lines of "make sure there is a bilingual team member on staff," or "use the translator app on your phone."
    - All talk and no walk. There's a difference between forgetting to address an issue and hoping a solution presents itself. There were several occasions where I would address issues to management about waste or quality that would seem to never go any further than that. When a team member consistently and constantly goes against health code and company policy without changing their habits, one can only assume that they are never punished for it. Also, If you form a committee with representatives from each department maybe there should be at least one meeting. Lastly, why go through all the trouble to create training modules and training people to train new hires based on these modules when we just throw them to the wolves without ever referring to the modules?
    - Little room to move up. In almost every instance where I got to meet and talk with mid or high-level managers, my studies were brought up as well as my desire to move up into the corporate structure. Every one of those discussions ended on a positive note but, despite applying to several positions and having a formal interview over the phone I never heard anything back from the talent acquisition department. The CEO told me to my face that the company needed more people like me but they let me slip through their fingers.

    Advice to ManagementAdvice

    - Listen to your employees more. If they say that a particular job is becoming overwhelming, find a way to help them cope with it better instead of just comparing them to another store - belittling a person rarely motivates them to do a better job. If a person is in a bad mood and visibly displaying it, ask them about it rather than yelling at them about it. Putting them on the immediate defensive usually ends with disciplinary action.
    - Ask your employees to do things, don't tell them to. The phrase "I need..." is one of the most common ones I've ever heard in the food industry and, for an industry based around the guest, is an exceptionally greedy phrase. Eliminate this phrase from your vocabulary and your employees will respect you more.
    - Assign managers to departments in which they have knowledge. I know this is tough because 90% of managers that moved up in the company came from the FOH but it's extremely tough to respect a kitchen manager that doesn't even know at which temperature (in F or C) water boils. The 3 days per station that managers in training receive is not enough for them to gain an understanding for that station or how to properly operate or organize it.
    - Involve the HOH more in team-building exercises and games. The FOH get games every day and night to help boost their sales and their confidence, but there are rarely any of those types of opportunities offered to the HOH. The closest I've ever seen was "Safety Bingo" and the HOH wasn't even told about it until a week or so into the game.
    - Enforce the channels of communication. If the QA is supposed to serve as a liaison between the FOH and the HOH, then it should be enforced that all communication goes through that channel. Servers and To-Go personnel coming around to the back of the line to ask for a side or to explain a ticket is distracting and unsafe. Servers taking food out of the window and not informing the QA usually leads to it going to the wrong table and screws up somebody else's order.

    Recommends
    Positive Outlook
    Approves of CEO
  7.  

    Great learning experience

    • Comp & Benefits
    • Work/Life Balance
    • Senior Management
    • Culture & Values
    • Career Opportunities
    Former Employee - Server in Danbury, CT (US)
    Former Employee - Server in Danbury, CT (US)

    I worked at Brinker part-time (more than an year)

    Pros

    Teaches great fundamentals on how to be a good server and operate in a fast paced environment

    Cons

    Not a really great chance to make great money as a server, management will always take away tables on the best shifts

    Recommends
    Neutral Outlook
    No opinion of CEO
  8.  

    General Manager

    • Comp & Benefits
    • Work/Life Balance
    • Senior Management
    • Culture & Values
    • Career Opportunities
    Current Employee - Managing Partner/General Manager in Fort Worth, TX (US)
    Current Employee - Managing Partner/General Manager in Fort Worth, TX (US)

    I have been working at Brinker full-time (more than 10 years)

    Pros

    Money was great after many years with the company. great leadership training

    Cons

    Expectations of performance outcomes were unattainable. It was always stated it was as simple as serving burgers and beer but that was 30 years ago. The dynamics of the company became very complex with entirely too many plates spinning at one time

    Advice to ManagementAdvice

    very stressful physically and mentally. Very difficult to balance quality of life

    Doesn't Recommend
    Neutral Outlook
    Approves of CEO
  9.  

    Great Coworkers, but rude customers.

    • Comp & Benefits
    • Work/Life Balance
    • Culture & Values
    • Career Opportunities
    Current Employee - Server/Wait Staff in Grand Rapids, MI (US)
    Current Employee - Server/Wait Staff in Grand Rapids, MI (US)

    I have been working at Brinker part-time (more than an year)

    Pros

    -Coworkers make the job fun
    -Almost like a family with the other workers
    -50% off on days you work and 25% off the days you don't
    -Decent money being made if you work for it
    -Flexible hours, and others are always eager to pick up shifts you don't want or can't have
    -New Management already better than previous GM

    Cons

    -Customers are often rude
    -treated like a servant and not a server
    -felt like a punching bag for customers who had a bad day
    -Rarely acknowledged for what we did right, and always acknowledged for what we did wrong.
    -On some occasions, you may walk out of a lunch shift with $8 dollars for two hours of work.

    Recommends
    Neutral Outlook
  10.  

    It's no longer the company Norman Brinker envisioned.

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

    I worked at Brinker full-time (more than 10 years)

    Pros

    The Chili's and Maggiano's brands are strong and solid within the restaurant industry. Work hard and play hard are still part of the culture. Most everyone there is top-notch to work with. Community involvement is encouraged.

    Cons

    Team building and relationships, although "encouraged" are not always that easy unless you are "accepted" into the clique that runs your restaurant, brand or department. Benefit programs are expensive compared to other companies.

    Advice to ManagementAdvice

    The "in" people are not always the best in the business. You've let a lot of star players go to the benefit of your competitors.

    Recommends
    Positive Outlook
    Approves of CEO
  11.  

    People company first with a huge emphasis on living the company culture

    • Comp & Benefits
    • Work/Life Balance
    • Senior Management
    • Culture & Values
    • Career Opportunities
    Current Employee - Anonymous Employee in Dallas, TX (US)
    Current Employee - Anonymous Employee in Dallas, TX (US)

    I have been working at Brinker full-time (less than an year)

    Pros

    Discounts at company-owned restaurants, great office location, work-life balance

    Cons

    Lack of onboarding and formal training for new employees

    Advice to ManagementAdvice

    Work on hiring practices and improve selectivity

    Recommends
    Neutral Outlook
    Approves of CEO

Brinker Photos

Brinker has fun company-wide meetings. This was circus themed, with senior leadership dressed as clowns.
Todd Wilbur filmed the show Top Secret Recipe on Brinker campus.
Chili

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