PASSION BEGINS WITH THE HEART

The little things are the big things in our kitchens. Each of our menu items are made insmall batches to ensure the premium freshness of our flavors. Our on-premise butchershop allows our team to hand carve and grind (daily) to ensure the peak freshness andpremium flavor of our beef and bison. Our food doesn’t come in frozen and is nevermicrowaved; we don’t even own one!

Primary Objective:The Manager, under the leadership of the Proprietor, is responsible for the assistance ofthe overall operation of the restaurant. Core responsibilities include supporting theProprietor in team performance, guest satisfaction, increased sales and profitability,while actively ensuring the restaurant meets financial and operating goals.

Core Responsibilities:

Peopleo Recruitment and Retentiono Training and Developmento Supervision and Leadership

Saleso Sales Growtho Guest Serviceo Quality of Operations

Profitso Profitabilityo Financial Reporting

REQUIREMENTS

3 years as a Chef, Culinary Manager or Kitchen Manager

Polished casual, upscale or fine dining experience (preferred)

Experience working in a scratch kitchen (preferred)

Stable job history

Food cost, labor cost, waste management

High School or equivalent

Culinary degree (preferred)

Essential Physical Requirements:

Withstand temperatures of 30 degrees to 100 degrees Fahrenheit.

Moves throughout the restaurant for extended periods of time (up to 10-12 hoursa day).

Lifts and carries items weighing up to 75 lbs. for distances of up to 10 ft.

If you’re an inspirational leader who enjoys working in a chef-driven restaurantcommitted to a precise kitchen (no compromises, no short-cuts, no matter what) with acommitment to sustainability, you and Ted’s could be a perfect combination. We inviteyou to become part of the team by applying today!

Ted’s Montana Grill is proud to be an Equal Opportunity employer.