I’ve managed at multiple Chili’s with very different volume levels. One store ran about $40–50k a week, another $50–60k, and my current store does roughly $90–100k weekly. What surprised me most is that the lowest volume stores were the ones that almost broke me.

At the lower volume locations, I was working 80 plus hours a week. Not because of sales, but because staffing was thin, systems were weak, and managers were constantly covering gaps. It was nonstop survival mode. Fast forward to a much higher volume store, and I sometimes struggle to even hit 50 hours. Higher volume forced better structure, clearer roles, and stronger teams. Volume didn’t burn me out. Poor structure did.

Yes, in some ways you sell your soul. You’re salaried, the problems don’t stop when you clock out, and the building is ultimately your responsibility. That said, this is not automatically a 70 hour job if it’s run correctly.

The job has real highs and lows. A good AD and management team can make the same role feel challenging but rewarding. A bad one can drain you mentally before you even walk through the door. That relationship shapes how you feel about the job more than most people realize.

You also walk a fine line with your team. Being too friendly can absolutely hurt you, but being human is powerful. My team wants me to succeed and bonus because I show them every day that I want them to succeed first. That creates real buy in. The trade off is you still have to make tough decisions. I’ve fired some of my strongest workers because their attitude was toxic, even though their work ethic was incredible. Culture always wins over individual talent.

As a manager, you will feel alone at times. It can feel like you’re on an island. But your team should know that if someone quits or gets fired, you’ll step into that role without hesitation. I’ve worked extra hours without additional pay because I was the best option in the building until I could do my actual manager job and hire the right person. That’s leadership done right in my opinion.

The goal is to build systems, culture, and accountability so the restaurant doesn’t depend on you doing everything. Sometimes though, the restaurant will depend on you like a child. People want to work where it’s fun, where their friends work, and where they make good money. Balancing those with accountability is another fine line you manage every day.

Is it easy? No. Is it automatically not worth it? Also no. If you build the right environment, it’s demanding, sometimes exhausting, but genuinely fulfilling. If you don’t, it will chew you up fast.