BBQ Kitchen Lead — Assistant Manager, Fast-Paced Ops

Mark’s Feed Store; Kentucky; On-site; USD 42,000 - 64,000; Full time

Benefits offered by this job

Medical & Vision

Bonus Potential

Company Chaplain

Life Insurance

Disability

Direct Deposit

Referral Bonus

401k Matching

Vacation

Job summary

Mark's Feed Store is seeking an Assistant Manager to oversee daily operations, lead a front- and back-of-house team, and ensure top-notch guest experiences. This role emphasizes strong leadership, team development, and hands-on problem solving in a fast-paced restaurant.

Applicants should bring 1–2 years of supervisory restaurant experience, a hospitality mindset, and the ability to drive results while maintaining quality and safety standards.

Qualifications

• Leadership skills to rally a team and keep work fun.
• Hospitality mindset prioritizes guest experience.
• Ability to thrive in a fast-paced restaurant environment.
• Problem-solver who addresses challenges promptly.
• BBQ enthusiast or willingness to represent Mark's in-town BBQ.

Responsibilities

• Lead and motivate the restaurant team to meet performance goals and uphold high service standards.
• Support hiring, training, and development of staff; ensure policy and safety compliance.
• Monitor performance, provide feedback, coaching or corrective actions as needed.
• Step in to manage shifts and provide hands-on leadership daily.
• Oversee day-to-day operations, ensuring smooth service and quality.
• Assist in managing budgets, inventory, and cost controls to hit profitability.
• Ensure food safety, sanitation, and safety compliance across the restaurant.

Skills

Leadership skills

Hospitality mindset

Cool under pressure

Problem-solver

BBQ enthusiast

Job description

Mark's Feed Store is seeking an Assistant Manager to oversee daily operations, lead a front- and back-of-house team, and ensure top-notch guest experiences. This role emphasizes strong leadership, team development, and hands-on problem solving in a fast-paced restaurant.

Applicants should bring 1–2 years of supervisory restaurant experience, a hospitality mindset, and the ability to drive results while maintaining quality and safety standards.