Proprietor (General Manager)

About the Role

The Proprietor, under the leadership of the Director of Operations, is responsible for the overall operation of the restaurant. Core responsibilities include performance, guest satisfaction, increased sales and profitability, while actively ensuring the restaurant meets financial and operating goals. At Ted’s Montana Grill, Proprietors are empowered to make a difference and lead their business without a buy-in requirement.

Ted’s Montana Grill takes great pride in ensuring all guests receive a warm and memorable experience, leaving them feeling better than when they came in. From unique touches like a bowl of half sours to our two-dollar bills, we empower each team member to deliver "Big Sky Moments" in ways that are natural and effortless.

Our restaurants represent classic saloons of the 19th century, where cattlemen and land barons found relaxation after a hard day’s work. We are committed to sustainability, leaving a better world for future generations through local sourcing, eco-friendly choices like paper straws and Boraxo soap, and sustainable kitchen operations.

Responsibilities

People

• Accountable for ensuring team members effortlessly deliver "Big Sky Moments" to every guest while managers deliver the same to team members.
• Set clear expectations through direction, honest feedback, praise, performance improvement, and career development.
• Recruitment and retention of team members.
• Training and development of staff.
• Supervision and leadership of the restaurant team.

Sales

• Function with an ownership mentality as an active member of the community.
• Maintain the quality and consistency guests crave, with no compromises or shortcuts.
• Drive sales growth and uphold guest service standards.
• Ensure operational excellence in partnership with the Culinary Manager/Chef and FOH Manager.

Profits

• Set the annual budget and manage the live P&L statement weekly.
• Uphold all standards of operational excellence to ensure profitability.
• Manage financial reporting and business acumen, including scheduling, ordering, and inventory.

Requirements

• 5+ years as a General Manager, Managing Partner, or Assistant General Manager.
• Experience in polished casual, upscale, or fine dining (preferred).
• Proven track record of sustainable operational results with a solid job history.
• Strong business acumen, including managing a P&L, scheduling, and inventory/ordering.
• Enjoys hands-on leadership in a scratch kitchen restaurant.

Essential Physical Requirements

• Ability to withstand temperatures of 30 degrees to 100 degrees Fahrenheit.
• Moves throughout the restaurant for extended periods (up to 10-12 hours per day).
• Lifts and carries items weighing up to 75 lbs. for distances of up to 10 ft.