restaurant manager

cook

assistant restaurant manager

assistant general manager

general manager

Ruby Tuesday

~~~Management~~~

 Now, let me start off by saying that recent management has been , sad. Ever have an employer that you wonder how in the world do they still have their position, cause i did. At Ruby Tuesdays theirs 2 managers on average their at a time,if not 1 or 3 managers, and they do their job acceptable. I personally never had a problem with  the 2 manager's. The other female manager, lets call her the "bad one" , is a different story and the reason that her literal unspoken nickname when shes around(and said when shes not around) is because by just about all employees but other managers shes unkind and speaks at you, not to you. 
She speaks at you and always expects you to listen, never talking to you she just Talks At YOU. Unplesent, unkind, power hungry; words that more then descibe this unkind women. Just about every employee that gets Talked At and not talked to always ends about the same. They bite their lip, she walks away, she gets insulted by about every employee about how she was, quietly of course (we need the job of course). Again never would have a problem if like the Other managers she would talk to u. How ""bad one" ever became and stayed Head Manager is beyond me(and every other employee but the other managers). Within the time shes been at Ruby Tuesdays Thomasville, about 3-4 people quit. ive spoken to 2 of those people who quit and they say the same thing, "I cant stand the "bad one". She never talks to you and if your lucky enough she does, be amazed because shes just hiding the fact that shes, unkind and unpleasant. I mean, i even gave her a chance despite what everyone said, 3 weeks later im saying the same thing, "I cant stand that "bad one". One time ,dont know if the other managers know this,because their was a rush and people seated she ran the DishWashing machine Without any of the cleaning solution and let people use those plates and silverware for dining. I was expected RT to close for the day, like its supposed to, but no. I was like yes early day off, but no.....lets cut corners, who cares if people get sick. Thats how it seemed that day and I NEVER let my family eat their after that  fk that.

~~~Now on to the FOOD~~
The food their was actually good. I ate 3 different occasions their and food was nice but no one knows i personally made sure my silverware and plate where acceptable by my standerds. Ribs were good, chicken was good, 3rd time i dont even remember what i ate but it was acceptable.


~~~The Staff~~~
--Cooks do their job, slack rarely. (and i mean RARELY) 

--Salad Bar Prepares do their job good, no complaints

--Dishwasher does their job good

--Bartender does his/her job great, they both good)

--Bussers do their job good

thoroughly


~~~Hardest part~~~
hardest part was putting up with the unkind and corrupt female boss i had to deal with. Nothing ever makes her happy; if i go to slow she complains im not fast enough, so i speed and sacrifice a little cleanliness. Few tables later thats not acceptable. I go to fast so i slow down but still have a good speed. I am thorough and decently quick, knocking out a few tables in a few minutes, but then im too slow. So i need to speed up. Rinse and repeat that cycle for my entire stay at Ruby Tuesdays. I dont mean to be the bad guy or to down talk a manager, but she deserves it, i wont reveal the name but if u ever go to Thomasville's Ruby Tuesdays....chances are you can point her out after chilling their for about an hour or 2. Your literally bound to hear her being mean to someone. Dont get me wrong, bosses have to sometimes, but every boss i had talked problems out with me. Not wants to say whats wrong, how i can fix it, and doesnt want to hear a peep out of you while she talks at you. She, not the job, was the hardest part. My favorite manager, the original big guy, biggest mistake was hiring on such a corrupt women to run the place. I feel bad for all the employees and people she serves. I pray no one gets sick from her way of doing things. Cause if you cut corners once, youll do it again. This reason, this corruption, i had to literally see and hear and shut my mouth so i can make a paycheck. Few months later i quit, but the papers probably said she fired me. She likes her power position and i dont expect her to be truthful about anything.

~~~~most enjoyable part of the job~~~~
I enjoyed majority of the people and the environment, loved all the bosses but one. Respected everyone but just one person, but still showed respect to that one. I essentially loved my job, would have stayed months more cause the people were very nice and enjoyable. Even got a good sweat going on a usual day. I honestly just like helping people in general, especially when their respectable to me so ill show respect back.

~~what i value~~
 I highly value respect, loyalty, and  people just  being good people.


~~~~typical day of work~~~~
put simply; clearing off tables, taking piling up dishes at party tables, and helping out anyone when i have the extra time and im ahead.

I worked at Ruby Tuesday for over 2 years and loved it. I ended up moving and looking for another job because me and my partner was working at the same place and thought I would look at other places to expand my experience. While employed with RT I enjoyed everyday, expecially weekends. Lunch and Dinner always was BOOMING. Being close to Fort. Campbell, KY 9 out of 10 of our guests were military. I started out hosting for at least a year before I actually became a server and started working on the Salad Bar. I also did Togo's on days they needed one and didn't have one and I was available. Being a host I was the first person the guest seen and got to talk to, so being positive and respectful was a must. I wanted everyone to feel welcomed. First impression on staff would start with me at the door, so for me to start out hosting, that was a learning process for me from the beginning. To learn how to approach people and there needs prior to having them take a seat. Sometimes, even though I was only siting them, they would be not so nice because they had a long day at work or perhaps the husband and wife was in a argument on the way there I always seemed to catch the end of that. So I had to just smile and take them to where they needed to go. At the time everything was "written down'' by sections and servers. So it was harder to keep track but it was by far easy when you got the hang of it, now they have computers to keep track and tell them where to seat next, etc. I enjoyed meeting new people and greeting the door to see our returning guests. I would sometimes have a partner (host/hostess) depending on day of week etc. Our Managers were awesome, never ever did I have an issue with them or anything that had to do with something they wasn't doing as they should have. They had weekly/daily meetings with each other was always on the same page with one another and kept it clean and calm with the staff. We had a dress code that EVERYONE stood by, and the management made sure of that. I feel that I didn't have an issue with the dress code because if everyone looked the same and obeyed by the rules that doesn't make me any different. One thing I really enjoyed about the management is that they all were understanding, if you had an issue with work or personal issue they would listen and help out as much as they could. They wouldn't judge you on a mistake they would just make sure you would fix it and make sure it's correct next time type of thing. The most enjoyable part of my job was knowing what I was doing because I was trained by the best, everyone was trained the same so everyone did everything the same not 10 different ways. The staff was friendly, the managers were pretty awesome and the environment was always welcoming. Family friendly, and weekends or week nights the bar area always stayed full!! Everyone was always happy and just seemed to be a happy place to be (to work). The hardest part of the job would have been the long days and nights when we would be busy it could be a little tiring but nothing I couldn't handle. At the time I was responsible for restroom cleaning, restroom checks (every 1hr) and most important I was responsible for silver wear. That was the worst, sometimes I would spend an hour or two rolling after my shift was over. That would take a toll on my tiredness, I would always get the job done. Never complained at the time, just did my job. I started working on the salad bar and serving were there was other things to do etc. etc. My co-workers were awesome as well, they was always giving a helping hand and never did you ever have a struggle because everyone was always willing to help one another. At the end of the day the place was a great place to work for, I don't know how it is these days as a work environment because I haven't been employed there in some years but the place has up graded a lot and still has a really nice out look from inside out and dress code, etc.

I started out as a host, my first couple of months were fine, although it was my first job. It wasn't until I moved to the back of house jobs, Garden bar and prep, that I realized. This job sucks. During my garden bar time, I was on my own, trying to restock and keep backups all while trying to keep the hall I was working in clean so i don't trip on anything. The most problems came when I moved into prep. For the same pay of doing the garden bar. I had to arrive early and clean. Which wasn't much of a problem. Restaurants require cleaning. And my front of house staff felt they didn't need to clean after their shifts. The problems came when management wouldn't schedule a garden bar person for that day, and require me to do both jobs at the same time. So after cleaning and setting up dish/garden bar. (Which was part of the prep job. So I had no problem with that) so from ~10:30 to 4. I would he in a rush trying to ensure the garden bar is stocked, while I'm stuck in the back trying to manage cutting and preparing food with my two small tables and limited space. While having to keep an eye on dish (a third job that I wasn't getting paid to do) as we only scheduled a dish person for night shifts. So on those days I'd be running around trying to make sure everything in the back is working all while being paid for the once job I'm clocked in as. (And during that time I was only hired for under a year so when I asked my manager for a raise he said they'd laugh at the request since I wasn't there long enough)
On the days I'd be working as prep and a garden bar person was hired, we would be cramped together on our two table area. My biggest problem during these shifts would be managers over my shoulder trying to get me out as soon as possible to save hours. 
I was fairly good at prep, and would be out around 11:45-12:45.  Depending in the day and how much needed done. Which would massively impact my paycheck. Causing slower weeks, when less food would need prepped. I'd be lucky to work 10 hours. And the extended shifts I'd be exhausted but have a bigger paycheck, but still wasn't worth all the extra jobs I had to do during the time.

My largest problem was recently, which I began my college classes. Ranging from 8-5. Filling all my back of house jobs. So I talked to my GM about becoming a server, so I can continue working. I went though one day of training. A week. And slowly but surely, my shifts became more, and more spread apart. Until there was multiple weeks between my shifts. Recently when I graduated. I heard from other employees that management had forgotten I worked there, although i came in frequently for lunch during my classes.

In all. Management will do all they can to take advantage of you. Asking you to pull extra shifts when someone just happened to forget they had a shift. 
Being front of house in my restaurant was/is much easier then being back of house. As the worse I could he asked to do is taking extra tables. Which is fine, as it's part of the job.

7 years of time I spent there off and on and since covid the hill kept declining with the final point being the year I decided I would not be fancy and be blunt about It.

Ruby Tuesday is not worth working at If you want stable hours, since they can not keep workers for the back 90% because they either 

A. Overwhelm them with work 
or 
B. Starve them for hours. 
There is no in between.

Ruby Tuesday will not keep promises to management staff but expect them to bend over backwards to keep the store afloat. Which is why their is a large management turn over rate. 

Ruby Tuesday does not think about how things are set up or business busy hours and expect you to gain maximum profit at minimum workers. Which has caused customers to leave because of the 30 min wait period.

This is just the upper upper mamangment stuff as for as the main building goes.

People will not get their work done and will be pass to the next shift. This is sometimes normal but when someone in the morning comes into tons of unclean items including stuff cooks and salad bar needs It falls on them to clean It.  For dishwashers this also means when you come in at 5 (Yeah they only have a night washer for some reason) You will more then likely be swamped because no one will keep up with It cause salad bar usually leaves around 2 or 3 If they ain't doubling.

Half the cooks are nice and half got a chip on their shoulder with a god complex. This becomes annoying really fast. Most the cooks are not cross trained so they are never gonna leave the cook area to help If things get rough or you lack a dish washer. Heck most will complain If they have to move over from one cook area to the other.

You will end up with a lot of people not doing their job or letting things pile up to the point It becomes a problem so you will have to go out of your own way to deal with It. 

You end up with a lot of food either being spoiled from the truck or running out before the end of the week for your salad bar. Which depending on the day can go from not a big deal to heck on earth.

The overall problem is as of now inside wise is no teamwork and leaning on the few people willing to put in the work to carry everything. thinking one person should cover 2 shifts at once is none sense. And this comes down to no one being trained for everything but one job and only one job and the few who are cross trained are brunt out to be saviors of a dying chain. While also being starved for hours because of micromanagement to make sure they don't break over a set amount. 

It aint worth the hassle. Was years ago where you could get a raise, but now. They burn thou people with good reason.

Heed my warning, don't work there. It is rumored to be closing down soon anyways. We will see If this is true or not in the coming years.



I absolutely loved working for and with Ruby Tuesday's. I was a bartender there for almost a year at two different locations. The people i worked with were just as great. The atmosphere is warm and welcoming and the food was really good. 

It's my humble opinion that they have it down and together, they just don't know it. The company was fairly recently bought by an investment company and they've made some changes up top from what I've gathered from a few different managers. 

I will note here, I worked for two stores that both were closed with no notice to employees. The first time was a complete blindside - but the second time i saw coming after knowing what to look for and having been with the company for a bit.

With that said, they've been "trimming the fat" so to speak - getting rid of stores that aren't seriously bringing in profit that might be subject to a lot of upkeep related costs. I assume this was the case with my store at least. 

We were actually up in sales when they closed out store. However, our building needed serious renovation and I think that cost would've offset the profits. I will also note that a couple years prior to this, this store wasn't profiting as much.

The company itself has been making changes to it's marketing strategies, as I don't believe they actually invested in this prior to the acquisition.They're headed in the right direction I believe.

However, again I will stress that we weren't really given much notice in regards to the restaurant closing. We were offered transfer positions if we wished, and we were offered severance checks the first time. I actually was offered another position elsewhere before the second store's closing - but assume they followed the same procedure.


I've spoken with HR personally about 2 or 3 times on different occasions and I can confidently say, they are fantastic. They stand by their employees and believe in doing the right thing. The company's ethos is also quite admirable. 


After working for Rubys for almost a year, at least 25 hours a week, 35 or more towards the end. I can say it's a great place to work, the culture is great. The managers were great. I consider my past coworkers friends, and they were very good people. I would recommend working here, however I'd also recommend keeping the "big picture in mind"

Ruby Tuesday is an ever evolving company that changes policies and procedures frequently. The advantage to that management style is that it often makes life better for the guest and for the employee. The disadvantage is that it sometimes does not feel to be well thought out for the guest and for the employee. I am grateful for my 6 years with this company. It was not always joyful but there were always new people coming in and out providing opportunities to make ones own joy! One of the best aspects of the job was the longevity of the employees, providing opportunity for teamwork to become a major factor in the aforementioned longevity.  On a particularly busy shift being a part of a group that welcomed new employees, providing them with the opportunity to work together to get all guests satisfied, was the high point of my job. I had never worked in a restaurant before so I value the experience although it is not one I want to do again! As for a typical day, as a host I would begin with ensuring that all tables were ready for the next shift. That was not my job but I wanted to make sure the guests were well served as they entered the restaurant. I would check for reservations, make sure the correct menus were ready and prepare my area for a busy shift. Guests would arrive and be greeted at the door with menus in hand and a welcoming smile and greet, many would be welcomed by name.  They would be ushered to their table while mentioning specials of the day or the lovely aroma of food from a table we were passing. There was continual communication with the servers as to availability and if they had needs I could help with. This continued throughout the shift until the end at which time the closing check list began.  Set-up was done for the next shift, inspecting children's items, the host stand for the next host, the restrooms for everyone and then I went home. My Fitbit showed that for each shift I would walk about 5,000 steps.  I was then ready for the next day.

I worked 2 jobs and went to school. My biggest issue was not the hours or difficulty of working all weekend long. The biggest problem I had was that both businesses would allow their managers to ignore availability on holidays even though they knew very well that most of their workers have other jobs because they don't want to give full time hours.  My other job required its managers to be more hands on with scheduling as there was an actual scheduling manager, but at Ruby Tuesday you are required to get someone else to cover your shift as it is your job to do so. So while my managers will spend 2 or 3 hours just sitting at the bar doing nothing I am expected to work my entire shift, and stay longer if need be, then also find time in my hour(if that) break between jobs to find someone to cover me for the shift they forced me into without asking first. Then my particular manager had the audacity to attempt to guilt trip me into working the double!

 If you are going to work here do not expect to work here long without immediately wanting to quit.  What I will see with new people a lot is this exact process; they come in and like the $10/hr compensation(which Ruby Tueday caps them at of course).  They'll talk about their two jobs and how they are juggling the two jobs, then all of a sudden there is a ton of their shifts available on Hot Schedules, and by the second day of not being there they no longer work there and I am then covering for their hours. The main reason I don't have to worry about losing my job or most of my hours is because of people quitting so often that I am genuinely one of the most reliable people they have for my particular position.

Working at Ruby Tuesday was a lot of fun and I learned a lot throughout my time there.  A typical day at work consisted of me greeting customers, seating them, and helping my fellow coworkers with whatever I could if I had the time.  Everyone was friendly and I got along with all of them, including my managers. Working there gave me a better idea of the kind of worker I am.  I typically don't like to stand around and do nothing if I've finished all my work or I don't have anything to do.  I always did what I could to keep myself busy, whether that meant helping my coworkers clean their tables or offering them my assistance when they were busy and needed a hand, finding something to clean, and looking out for customers who may have any questions or need of assistance as well.  Through this, I learned better customer service by interacting with a variety of different people and their problems and questions, and I learned how to work well with other coworkers.  The management was strict when they needed to be and professionally did what needed to be done if the customers were not satisfied or if the employees were not doing what they were supposed to be doing.  However, they were easy to get along with and a joy to work under.  The hardest part of the job would have to be dealing with dissatisfied customers, but even then, it was good experience learning how to handle these situations calmly and to the best of my ability.  The most enjoyable part was working with everyone and being able to be helpful to my coworkers when they needed it.  Overall my experience with Ruby Tuesday was an amazing one, a grew close to the people there and even the regulars that would show up to the restaurant and I'm glad I was able to be a part of that experience.

I loved the people I worked with every day, but the management structure was terrible. I was hired on as a Manager, and given six weeks of "training" which included videos and tests done on a computer. My hands-on training was self-guided because the restaurant where I was trained had no Chef, and the GM was hardly there (scheduled vacations and being called on to work other stores). I basically trained myself following a binder. Once trained, I was moved to three different stores in six months, and it became clear the shuffling was to protect an upper-level manager who was incapable of doing his job. After suffering a back injury (non-work related), I was told to keep my GM and DSM "in the loop" about my private medical condition, which was fine, until I realized they had fired me without telling me. I found this out because my doctor called to tell me my insurance had been cancelled *a week before my scheduled surgery*. When I called HR to ask about this, I couldn't get a straight answer, and had to call four separate upper-level managers to find out I had, in fact, been terminated and not told. AFTER the termination, but before I knew about it, I had spoken to several members of management and HR regarding private details of my medical condition under the assumption (i.e. they told me) they were still holding my position. I will never even set foot in a RT again, nor would I suggest anyone work there. The ONLY goal is the numbers...they don't have to be honest or real, just make them look good. Don't worry about doing your job correctly, just make sure you make your manager look good.

If you are looking for a slow-paced job with low hours and biased managers, then this is the place to be. Working for this company has had its ups and downs, but ultimately it has driven me away from it. When I began working here, I was happy with the hours and I was able to get comfortable rather quickly. Making friends was a breeze and people seemed understanding. There were different managers at the time as well that I got along with better than the current managers. Slowly over time there became less hours available due to an increase of employees. I started to notice a lot of bias and favoritism within the system. Gossiping, like most other jobs, became very apparent. Nobody worked as a team and servers constantly complain, despite it changing nothing. Customers are sometimes rude, complain often (though sometimes rightfully), and/or leave bad tips for the servers regardless of their performance. The interior is old and out-dated with need of renovation, or at the very least, a great cleaning. A typical day during the week is pretty slow to moderately paced, where weekends were a but busier. As for the worst and best parts of working here go, I would say that the best part about it all was the few friends I made here. The worst part, however, is the managers' desire to hire people constantly, leaving me with little to no hours despite requesting more. I would not recommend someone to work here unless they were completely desperate for employment.

Top Job Titles	Average Salary
Restaurant manager 5 salaries reported	$50,000 per year
Cook 94 salaries reported	$15.91 per hour
Assistant restaurant manager 264 salaries reported	$58,098 per year
Assistant general manager 368 salaries reported	$57,925 per year
General manager 206 salaries reported	$69,672 per year

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