Management Careers

Live your life. Love your job. At BBQ Masters, the path is clear. Good performance leads to security and prosperity.

"BBQ Masters is big enough to succeed and small enough to care."

It's not just a slogan at BBQ Masters Our staff does balance work with living their personal lives. Join BBQ Masters and become part of a team that is supportive, understanding and working toward common goals.

Ideal Restaurant Manager Candidates

  • Must be able to work any shift on any day.
  • Must have the stamina and ability to work 50 hours per week.
  • Must also be able to occasionally work more than a 60-hour work week.
  • Must have two (2) years' experience as a manager at a full-service, premium-casual restaurant with a full service bar.

Among the benefits for which our managers are eligible:

  • Medical and Dental Insurance
  • Life and Accidental Death and Dismemberment Insurance
  • Long Term Disability Insurance
  • Complimentary food and non-alcoholic beverages for the manager and three guests and much more

Our managers have potential. We look first to our current management team to fill general manager, area director and home office positions.

In addition, we regularly review and identify current managers who display the characteristics to become general managers for BBQ Masters and enroll them in our GM Career Development Plan to help further develop them to become our next general managers.

Our general managers are eligible to participate in our "Five Year Plan," which is an additional bonus program designed to reward excellence in performance over a longer period of time.

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General Purpose: "Cook"

The Cook performs a variety of duties in the preparation of various foods products.

Essential (Primary) Functions for: "Cook":

The primary responsibility of the Cook is to provide the highest quality of service to customers at all times.

Other responsibilities include following recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments.

This food preparation will include operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and
shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.

In addition, the Cook may be expected to taste products, read menus, estimate food requirements, check production, and keep records in order to accurately plan production requirements and requisition supplies and equipment.

Additionally, the Cook may select recipes per menu cycle, prepare bakery items, receive, inventory, move and lift foodstuffs and supplies and prepare meals for customers requiring special diets.

The Cook will clean and sanitize work stations and equipment and must follow all Sodexho, client and regulatory rules and procedures.

The supervisor may assign other duties as needed including supervising and training other cooks and kitchen employees.

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Job Duties and Tasks for: "Dishwasher"

  • Clean and prepare various foods for cooking or serving.
  • Load or unload trucks that deliver or pick up food and supplies.
  • Receive and store supplies.
  • Set up banquet tables.
  • Stock supplies such as food and utensils in serving stations, cupboards, refrigerators, and salad bars.
  • Transfer supplies and equipment between storage and work areas, by hand or using hand truck

Job Activities for: "Dishwasher"

  • Handling and Moving Objects -- Using hands and arms in handling, installing, positioning, and moving materials, and manipulating things.
  • Performing General Physical Activities -- Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials.
  • Getting Information -- Observing, receiving, and otherwise obtaining information from all relevant sources.
  • Monitor Processes, Materials, or Surroundings -- Monitoring and reviewing information from materials, events, or the environment, to detect or assess problems.
  • Controlling Machines and Processes -- Using either control mechanisms or direct physical activity to operate machines or processes (not including computers or vehicles).
  • Performing for or Working Directly with the Public -- Performing for people or dealing directly with the public. This includes serving customers in restaurants and stores, and receiving clients or guests.

Abilities Needed for: "Dishwasher"

  • Information Ordering -- The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).
  • Trunk Strength -- The ability to use your abdominal and lower back muscles to support part of the body repeatedly or continuously over time without 'giving out' or fatiguing.
  • Manual Dexterity -- The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.
  • Wrist-Finger Speed -- The ability to make fast, simple, repeated movements of the fingers, hands, and wrists.
  • Extent Flexibility -- The ability to bend, stretch, twist, or reach with your body, arms, and/or legs.
  • Static Strength -- The ability to exert maximum muscle force to lift, push, pull, or carry objects.

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Concessions Job Overview

Barbeque Masters is always interviewing for talented and hardworking individuals that want to join our team in the areas of Concessions.

Our team members earn a competitive hourly rate with opportunities for a pay increase twice per year. The environment is fast paced, but fun and the food is amazing! (Ask about our free employee meals!) Many promotions happen from within the organization, so join us now and start your career with Barbeque Masters Company.

Click the below button link to download our application. You can submit your finished application by email to


Hospitality Sales Specialist

All the best dishes start with the finest ingredients!

At BBQ Masters, our recipe includes providing quality products and services, customer-focused strategies, and exceptional associates committed to service excellence!
Hungry for a career? Craving Opportunity?

Join Performance Food Group and become a key ingredient in our recipe for success!

We are currently expanding our growing hospitality segment and are looking for a goal oriented self starter that can operate in a fast paced selling environment.

The Hospitality Sales Specialist will establish, maintain and increase sales with customers in the hotel and lodging industry. This includes pantry, in-room coffee, limited service breakfast and other amenities.

Essential Job Functions for: "Hospitality Sales Specialist"

  • Use product knowledge and analytical skills to effectively target/prospect customers to increase sales and profitability.
  • Call upon and engage prospective properties, attain 100% of sales quota by closing new accounts.
  • Utilize territory management to efficiently identify and call on customers.
  • Build and effectively maintain relationships with key franchise owners, regional operators and brand owners.
  • Work with inside sales representative to cultivate and support customer relationships and ensure seamless hand-off of account management responsibilities.
  • Submit sales reports and other required data via
  • Develop customer base and establish Vistar as service provider across multiple product lines in hospitality segment.


  • High school education or equivalent work experience. Bachelor's degree or related business studies is preferred.
  • Strong verbal, written, and interpersonal communication skills required. Must be able to work independently to meet deadlines and manage multiple tasks, adjusting priorities as necessary. Travel up to 75%. Performance Foodservice is an equal opportunity employer, dedicated to a policy of non-discrimination in employment on any basis including race, color, age, sex, religion, national origin, the presence of mental, physical, or sensory disability, sexual orientation, or any other basis prohibited by federal or state law.


Education/Training:?High school education or equivalent work experience. Bachelor's degree or related business studies is preferred. Strong verbal, written, and interpersonal communication skills required. Must be able to work independently to meet deadlines and manage multiple tasks, adjusting priorities as necessary. Travel up to 75%.

Click the below button link to download our application. You can submit your finished application by email to


Catering Job Overview

A catering manager is responsible for the overall operation of a catering facility. This involves not only running the catering facility during an event, but also handling all the preparation before the event and after as well. A catering manager should work closely with clients to ensure their event is a success, and follow up with the client to get feedback after the event itself as well. Catering managers not only manage client relations but also maintain employee and vendor relations to run a successful catering facility.

Event Planning

The catering manager is responsible for assisting in the planning of events for clients. Some aspects of planning can include helping the client find other service providers such as disc jockeys, limousine companies, photographers, videographers and wedding planners. A catering manager should develop a list of other professionals in these fields and provide them as referrals to clients. The catering manager should offer to either provide this list or to book these service providers for the client.

Customer Service

The catering manager should be available to clients at all times during their events. He should be out on the floor where he is easily visible. The back of the house, which is the kitchen area, should be managed by a kitchen manager or the chef of the catering facility during the actual event. The catering manager should ask the client for a central contact during the event. He should check in with that person periodically during the event. If the staff falls behind serving food for the client, the catering manager should help the service staff on the floor.


The catering manager is responsible for the appearance of the catering hall before and during the event. She should work with clients to determine how many people are attending each event and what type of seating the client would like. The catering manager should then design a room layout for the client that meets the client's seating needs and any entertainment needs, such as having a dance floor available or setting up equipment for audio visual presentations during the event. If the client has special requests for decorations, the catering manager may need to contact outside vendors to help supply equipment. One example of this would be if the client is hosting a casino night and needs to have casino table games set up at the catering facility.

Menu Planning

The catering manager should work with both his chef and the client to choose a proper menu. The manager should have a list of the foods that his kitchen can create for the client along with the pricing. He should have the chef attend the menu planning meeting with the client in case the client has any special requests that may not be on the standard menu, or in case the client wants to have input from the chef on food suggestions. The catering manager should prepare examples of common menus for a client before the meeting and arrange to offer samples of the food at menu planning meetings.


The catering manager is responsible for the daily operations of her catering facility. This means that the position must train and schedule staff to work events. The catering manager must make sure he or she has enough staff to work an event and match the personality of the staff to the personality of the client. Some waiters and waitresses can interact with the client more effectively for specific types of events and this should be a consideration when scheduling. Some staff members work better maintaining a buffet table and others that excel at table service. The catering manager should know the skills of his or her staff and use that to help with selecting the event staff for each event.

Vendor Relations

The catering manager is responsible for ordering the food for the restuarant. The position should keep in constant contact with his vendors. These vendors do not include only food providers but also other services, such as linens and equipment suppliers. The catering manager is responsible for comparing the prices of different suppliers and making sure he is getting the best service for the money. He or she should attend catering fairs from time to time to meet new vendors and keep up to date on the latest food and cooking supply trends.

Salary Range

New catering managers can expect a salary of roughly $30,000 to start. Catering managers with 10 years of experience tend to make about $50,000. And with 20 or more years of experience, catering managers can make $55,000. These are just averages, however, and pay scales can fluctuate greatly depending on a number of factors, including market, company, company demographic and experience.

Click the below button link to download our application. You can submit your finished application by email to

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