Ruby Tuesday Interview Questions & Tips


Applying for an Interview

Responsible for staffing nearly 800 restaurants nationwide, Ruby Tuesday maintains a workforce of more than 40,000 employees by interviewing and hiring new workers on a consistent basis. Prospective team members and managers must apply for jobs online and await contact from restaurant hiring personnel regarding the scheduling of interviews. Applicants choosing to take initiative and stop by local restaurants in-person between peak lunch and dinner hours often earn the chance to speak with a hiring manager directly. Candidates opting to contact hiring managers by phone a week or two after applying also frequently enjoy increased interview consideration.

One-on-One or Group Interviews

Depending on the position and volume of applicants, job interviews may assume several forms. The most common interview format involves a 1:1 question-and-answer session. Group interviews sometimes prove necessary for filling entry-level Ruby Tuesday jobs, while managerial candidates may encounter a panel of interviewers during the hiring process. Prepare for interviews by asking which format to expect when scheduling the session, going over professional achievements and skills to highlight at the meeting, and researching important aspects of the restaurant chain, such as the menu and company history. Attend the interview on time and dressed up in attire that reflects the level of the position desired.

Questions to Prepare For

Ruby Tuesday interview questions for entry-level applicants mainly center on previous work experiences, necessary job skills, and reasons for seeking employment with the casual-dining restaurant chain. In addition to explaining why they want to work at the restaurant or what they like about the company, interviewees regularly field questions like:

  • "How would you make sure a customer received impeccable service?"
  • "What did you enjoy most about working at other restaurants?"
Interviewers also frequently ask prospective team members to describe how they dealt with a stressful situation or ethical dilemma in the past. Applicants often have to validate their interpersonal and sales skills by pretending to sell an item from the menu, as well. Entry-level job seekers generally only need to go through a single interview to complete the hiring process.

Interviews for Management Positions

Managerial candidates, on the other hand, may have to interview multiple times with different combinations of general managers, district managers, and human resources officials. Hiring personnel typically use the interview process to extensively examine the previous restaurant experience of aspiring managers and the ways in which former jobs prepared applicants for the current career opportunity. Interviewees tend to face relatively broad, open-ended questions like:

  • "How do you ensure a positive guest experience 100% of the time?"
  • "What steps would you take to make sure sales goals are met each month?"
Candidates may also have to answer behavioral interview questions about handling specific restaurant situations and observe a work shift as part of the Ruby Tuesday hiring process for prospective managers.

Ruby Tuesday Pantry Chef Interview Video

Video Transcript

Interviewer: Please describe your job title and primary duties.

Ruby Tuesday Pantry Chef: Job title would be pantry chef. So the duties was to check temperatures of the refrigerators, make sure that the food is coming out on time. Make sure that you clean your fryers and you plate the appetizers, accordingly to the chart. What else? Preparation of veggies, you come in, you would do things like chop, you would chop meats, you would chop veggies. What else? Prepare your stations, stock up. I’m talking like everyone knows what these things are, but basically it was a position where we did basic appetizers and salads. So you prepare the salads, you get all your things for the salads out together and change the station, I’ll clean, I’ll sanitize everything and change the sanitized buckets every two hours. That’s about it.

Interviewer: What was the work environment like?

Ruby Tuesday Pantry Chef: Tight. I’m big fellow but it’s sort of like a galley kitchen. So it’s a little long, but it’s compact and like skinny. So your stations will be in front of you and then your refrigerators will be behind you [inaudible] So you maybe have like three or four feet to work with. But the environment as in people, awesome. They always had great attitudes. The management was good, training was awesome, the cooks would help. So it was a pretty good environment. We never had real altercations or heated arguments in the kitchen. It was all fun.

Interviewer: What was your favorite part about working there?

Ruby Tuesday Pantry Chef: Favorite part? Lunch breaks, our lunch was awesome because we had a comprehensive salad bar, like 88 items. So we was creating new things every day and we had pastas on the salad bar, a whole bunch of things. The training was awesome. Unlike those, the create, I mean, the creative things you could do with new plates, like they would bring new things to the menu and then you would add your own little flair to it and if they loved it, then they put it on the menu and put your name on it.

Interviewer: Please describe the application and interview process.

Ruby Tuesday Pantry Chef: It was really quick, they called me back within two or three days. Came in for the interview, the first interview was just basic references. Where did you work? Have you done this before? Do you have any training? What’s your best strengths and qualities? And then the second interview was really more about recipes, like do you know your recipes? Do you know the temps and things like that, and then it was hands on like second interview, it was maybe 40 minutes of interview and then I’m right in the kitchen. It was that quick.

Interviewer: What questions did the interviewer ask during the job interview?

Ruby Tuesday Pantry Chef: Specifics, yes. Meats, they want to make sure you know your meat temps. Pork, chicken, fish, you need to know it, beef, you got to know your temperatures. Steak rare or blue comes out about 130 degrees Fahrenheit, and they will want you to know if, I don’t know if it’s a big deal because I passed it but that’s one question I remember for sure.

Interviewer: How were you notified that you received the job?

Ruby Tuesday Pantry Chef: They offered me the job on the spot, from what I heard a few other people not long at all, two days maximum. Right into your outfits, into your uniform, and we in the kitchen. Training days, you may have like four training days and then you’re in your position. You’re working a station by yourself.

Interviewer: What set you apart from other candidates?

Ruby Tuesday Pantry Chef: Energy. I bring it. I’m ready to work. Put me in the kitchen, I’m ready to go. I’ve got a passion for cooking, I love it.

Interviewer: What other advice would you give to a job seeker looking to gain employment?

Ruby Tuesday Pantry Chef: Come with a great attitude, leave everything here at the door. Your problems at home, job stress, things from the day before, leave it at the door and just come in fresh every day. To get the job, just speak firmly, be assertive. Experience, have a little bit of experience, you don’t want to go in just brand new.

Ruby Tuesday Prep Cook Interview Video

Video Transcript

Interviewer: Please describe your job title and primary duties.
Ruby Tuesday Prep Cook: My job title was prep cook, so I pretty much come in the morning and make all the salads for the salad bar, or I would portion out food for the line cooks to use, weigh it out. That was pretty much it, and just keep it clean.

Interviewer: What was the work environment like?
Ruby Tuesday Prep Cook: I really enjoyed the work environment there because it was in the back of the restaurant. It was kind of like a family and friends atmosphere. Sometimes you hate them, but most of the time you love them. So, I enjoyed it. It was good.

Interviewer: What was your favorite part about working there?
Ruby Tuesday Prep Cook: Getting to know all of these people that were my age. When you get along with these people, you get to know them really well, and it’s very efficient.

Interviewer: How would you describe the application and interview process?
Ruby Tuesday Prep Cook: Traditional. I applied, put in an application, and they called me for an interview with a group of other people, and I think we went through some safety videos and stuff like that. And that’s about it.

Interviewer: What questions did the interviewer ask during the job interview?
Ruby Tuesday Prep Cook: Just traditional questions. What kind of experience you have in the restaurant industry. More specific was the type of work – “Would you be willing to maybe put in extra hours unexpectedly in that type of job?” It might be a little difficult to get time off. They frequently need everyone there.

Interviewer: What set you apart from other candidates?
Ruby Tuesday Prep Cook: I’ve worked in a lot of restaurants. I had a lot of experience, and my references were pretty good. Again, you just have to be outgoing, you have to be confident, and that’s it.

Interviewer: What other advice would you give to a job seeker looking to gain employment?
Ruby Tuesday Prep Cook: Come across as really enthusiastic. If you put in an application and don’t hear from them, call them back. Follow up and be proactive, and follow up on it.

More Ruby Tuesday Interview Videos:

Comments

  • Dany says:

    They asked me “what kind of service do you expect from waiters?” & “why would you be a good waiter?”

  • rachael says:

    i was asked what was my favorite resturant and why.. Also I was asked what i expect in a waitress and customer service

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