Horn & Cantle General Manager

Lone Mountain Ranch (LMR), situated on 148 acres in beautiful Big Sky, Montana, was first homesteaded in 1915 and has long been recognized as one of the premier guest ranch resorts in the country. The property consists of 30 rooms located within 24 unique cabins as well as the Horn & Cantle Restaurant and Saloon, the Ranch Hall, the Outpost, equestrian facilities, event venues and meeting spaces. A National Geographic Unique Lodge of the World, LMR is listed on the National Registry of the Historic Places, a member of the Dude Rancher’s Association, and once voted the #1 Nordic Ski Resort in North America by Cross Country Skier Magazine, LMR offers authentic luxury accommodations, genuine Montana cuisine, exceptional service, and a stunning array of outdoor recreational pursuits. Combine these attributes with proximity to Yellowstone National Park, Big Sky Resort, as well as Bozeman Airport, and we believe the LMR guest experience is unlike any other in the American West.

LMR VISION

Lone Mountain Ranch is a destination where guests disconnect from the world, while connecting with others through unforgettable adventures in a natural setting. Moments are crafted through discovery, exceptional people, fun activities, and a breathtaking environment.

SUMMARY

The Horn & Cantle General Manager is a visionary hospitality leader dedicated to curating an exceptional dining experience while upholding the restaurant’s culture, service standards, and commitment to excellence. This individual will bring extensive expertise in food, beverage, and hospitality, ensuring that every guest interaction reflects warmth, precision, and an extraordinary culinary and beverage program. Reporting directly to the Director of Food & Beverage, the General Manager will lead by example, mentoring and inspiring a high-performing team across Front of House (FOH), Back of House (BOH), and event operations. They will foster a culture of attentiveness, teamwork, and continuous growth while also overseeing financial strategy, budget management, and operational performance to drive long-term success. 

The ideal candidate is a seasoned hospitality professional with a visionary approach to guest service, blending operational expertise, leadership, and an unwavering commitment to excellence. A natural leader and brand ambassador, they will set high standards, cultivate an inclusive and service-driven team, and guide with authenticity and care. Passionate about crafting meaningful experiences, they will instill a culture where both guests and employees feel valued, supported, and inspired. With a deep appreciation for the Ranch’s legacy, this individual will recognize that small acts of care create lasting impacts, ensuring that the spirit of hospitality remains as timeless and welcoming as the Ranch itself. 

ESSENTIAL DUTIES & RESPONSIBILITIES

• Provide strategic leadership and operational oversight of Horn & Cantle, ensuring seamless service, staff development, cost control, and adherence to quality and safety standards.
• Lead and inspire a high-performing team, fostering a culture of professionalism, hospitality, and continuous growth while collaborating with the Director of Food & Beverage and Human Resources to attract and retain top talent.
• Maintain an impeccable dining environment, proactively addressing or delegating tasks to uphold cleanliness, ambiance, and functionality.
• Engage with guests throughout their experience, ensuring personalized service, addressing concerns with professionalism, and fostering lasting relationships.
• Set and uphold service and presentation standards, ensuring all dining areas, bars, and event spaces operate seamlessly and meet the highest expectations.
• Partner closely with front- and back-of-house teams to optimize operational flow, resolve service challenges, and enhance overall efficiency.
• Collaborate with the Food & Beverage Director and Culinary Director on menu development, food presentation, and quality control.
• Oversee scheduling and training of dining and event staff, cultivating a team that delivers exceptional hospitality with consistency.
• Work with the Events Coordinator to execute special events flawlessly, ensuring seamless service and an outstanding guest experience.
• Manage food and beverage inventory with a focus on cost efficiency, sustainability, and product quality.
• Conduct performance assessments, recognizing achievements and identifying opportunities for growth and development.
• Ensure all food and beverage staff maintain a polished, professional appearance and adhere to uniform and grooming standards.
• Maintain in-depth knowledge of the Ranch property, guest services, and the Big Sky area, equipping staff to provide informed recommendations.
• Build and sustain positive relationships with guests, team members, community partners, and stakeholders, consistently demonstrating warmth, professionalism, and a commitment to hospitality.
• Uphold operational policies, health and safety regulations, sanitation protocols, and loss prevention strategies in collaboration with the Human Resources Director.

QUALIFICATIONS

• Minimum of 5 to 8 years of leadership experience in fine dining, luxury hospitality, or an equivalent high-service environment.
• Strong ability to build, mentor, and lead a high-performing team while fostering a positive and service-oriented work culture.
• Proven track record of delivering exceptional guest experiences, anticipating needs, and maintaining impeccable service standards.
• Expertise in financial management, including P&L analysis, budgeting, labor cost control, and revenue optimization.
• Comprehensive understanding of restaurant operations, including front- and back-of-house coordination, event execution, and beverage program oversight.
• Strong working knowledge of food safety regulations, liquor licensing laws, and labor compliance standards.
• Ability to adapt to dynamic situations, solve problems proactively, and maintain composure in high-pressure environments.
• Proficiency in restaurant management software, reservation systems, and Microsoft Office Suite.
• Degree in Business, Hospitality, or a related field preferred, or equivalent professional experience.

WORK ENVIRONMENT & PHYSICAL REQUIREMENTS

• Fast-paced, guest-facing environment requiring frequent multi-tasking and quick decision-making.
• Requires a constant presence on the floor during service hours, engaging with guests, staff, and operations.
• Regularly moves throughout the restaurant, bar, and event spaces, with frequent standing, walking, and occasional stair use.
• Must be able to lift and carry up to 25 lbs occasionally (e.g., cases of wine, small equipment, or supplies).
• Requires flexibility in schedule, including evenings, weekends, and holidays, to align with business needs.
• May involve working in varying temperature conditions, including indoor dining spaces, outdoor patios, and kitchen-adjacent areas.
• Occasional administrative work in an office setting, requiring use of a computer, phone, and other standard office equipment.
• Must be able to communicate clearly and effectively in a bustling, often high-noise environment.
• Adaptability to changing priorities and the ability to handle high-pressure situations with professionalism and composure.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time or without notice.