Armstrong Barbecue does Texas-style barbecue properly. Offset smoking, low and slow, 12+ hours per brisket. Smashville brings authentic Nashville hot chicken culture to Australia - not just "spicy chicken" but the actual tradition of heat progression and customer education.

Both brands run from our production kitchen in Geelong. We've got experienced staff, proper equipment, and infrastructure to dominate Victoria's catering market. What we need is the right person running our food truck and building the catering side of the business.

WHAT THIS JOB ACTUALLY IS

You're not just "managing a food truck." You're building a catering business. The food truck is how you deliver it.

About 50% of your time is hands-on at events - cooking, serving, talking to customers, representing the brands. The other 50% is building relationships with event planners, following up leads, booking catering jobs, and growing revenue.

If you're excited about building something where your effort directly impacts your income (80% of your bonus is tied to revenue growth), keep reading.

WHAT YOU'LL DO

Build the Catering Business - This is the main game. Every event is an opportunity to generate catering leads. You'll build relationships with corporate clients, event planners, and venue managers. Follow up with customers who showed interest. Convert conversations into bookings. Network at events and think strategically about opportunities.

Run Food Truck Operations - Work ON the food truck at events across Victoria. Cook and serve. Talk to customers authentically. Educate people about what makes our brands different. Manage busy service periods. Drive the truck to events (MR licence required). Ensure food quality is consistently excellent.

Lead Your Team - You'll have 2-4 casual staff working events with you. Recruit and train them properly. Build a capable team so you're not doing everything yourself. Coach them, hold them accountable, develop them.

Maintain Standards - The truck needs to look immaculate. Food safety needs to be perfect. Equipment needs to be organised and ready. How you achieve that is up to you - we care about outcomes, not micromanaging your methods.

Manage the Business Side - Keep inventory accurate. Manage operational budget. Track and report financial performance. Document processes so they're repeatable.

WHO YOU NEED TO BE

Experience & Skills:

- 2+ years managing food service operations (food trucks, catering, restaurants, events)

- MR licence or willing to get it immediately (we'll support you)

- Proven track record maintaining quality while growing business

- You've recruited, trained, and led teams before

- You understand P&L, budgets, and cost management

- Based in Geelong or genuinely willing to relocate

Personality & Approach:

- You naturally spot business opportunities and act on them

- You're comfortable being hands-on (cooking, serving, cleaning, loading equipment)

- You see a problem and fix it without needing to be told

- You build systems, not just work harder

- You want performance-based pay

- You're fine with evenings and weekends (that's when events happen)

Things That Would Make You Stand Out:

- Food truck or mobile catering experience

- Relationships in Victoria's events/catering scene

- Proven business development or sales background

- Knowledge of barbecue or American food culture

MONEY & HOW YOU EARN IT

Base Salary: $85,000 - $95,000 depending on experience

Performance Bonus: Up to $25,000 per year

Total Package: $85,000 - $120,000

Bonus Breakdown:

80% = Financial Performance (up to $20,000) - Revenue growth, catering bookings, new client acquisition, repeat business, cost management, profitability

10% = Operational Excellence (up to $2,500) - Food safety compliance, truck/equipment maintenance, inventory accuracy, systems

10% = Customer Experience (up to $2,500) - Customer satisfaction, client retention, professional service, reviews

Why This Structure: A clean truck and perfect food safety are non-negotiable baseline expectations. The business succeeds based on whether you can generate catering revenue and build client relationships. That's why 80% of your bonus comes from financial performance.

YOUR FIRST 90 DAYS (PROBATIONARY PERIOD)

Days 1-30: Learn both brands inside and out. Get up to speed on products, processes, and standards. Shadow events. Establish maintenance standards. Build relationships with kitchen team.

Days 31-60: Run events independently. Start actively pursuing catering opportunities. Document your systems. Maintain standards consistently.

Days 61-90: Full autonomy. Converting event customers into catering leads. Training team members. Providing business development ideas.

At 90 days we'll review and determine permanent position status.

THE REALITY OF THE JOB

Schedule: You manage your own schedule. Events are primarily evenings and weekends. Public holidays and peak seasons included. Usually 38-45 hours per week.

Physical Requirements: Standing 4-8 hours at events. Hot kitchen environment. Lifting equipment up to 20kg. Loading/unloading. Working in all weather. Driving across Victoria.

It's Not Easy: High standards required. You work when others are off. Physically demanding. You're accountable for results.

But If You're Right For It: Real autonomy. Building something meaningful. Income reflects performance. Working with quality brands. Proper support. Actual growth opportunity.

WHY THIS ROLE MATTERS

Most food truck jobs are just operational work with fixed pay and limited growth. This role is different because you're building something. The catering business grows based on your effort and ability. Your income grows with it. You have real autonomy. You're supported with a production kitchen, experienced staff, proper equipment, and infrastructure. There's a real growth path as the business scales.

WHAT WE ACTUALLY VALUE

Take ownership. See problems, fix them. Represent the brands properly - every customer interaction matters. Maintain standards even when tired or busy. Communicate directly - problems, mistakes, needs. Train people properly. Think about the business and connect daily work to business outcomes.

BEFORE YOU APPLY

We expect candidates who've done their homework.

Required research:

1. Visit our websites and social media (Armstrong Barbecue and Smashville)

2. Understand what makes Texas-style barbecue different (offset smoking, low and slow, cuts, process)

3. Learn about Nashville hot chicken culture (heat progression, tradition)

4. Research OUR brands specifically - read reviews, look at Instagram, understand our positioning

Come to interviews ready to discuss what Armstrong Barbecue and Smashville are actually about, how they're different from competitors, what you'd focus on in your first 30-60-90 days, and your specific approach to building the catering business.

We will test your brand knowledge. Generic applications from people who clearly haven't researched the brands will be rejected immediately.

HOW TO APPLY

Email: [email protected]

Subject: Catering & Food Truck Manager

Include:

1. Your resume - Highlight food service management, business development, team leadership, revenue growth, operational improvements

2. Video introduction (2-3 minutes) - STRONGLY PREFERRED

Tell us: Why Armstrong Barbecue and Smashville specifically? What do you know about Texas BBQ and Nashville hot chicken? Tell us about something you built or significantly improved (specific example with results). Why you're right for this specific opportunity.

No video? Write a detailed cover letter (1-2 pages) answering these same questions.

3. One concrete example - Something specific you built, improved, or achieved that you're proud of.

INTERVIEW PROCESS

Stage 1: Application screening

Stage 2: Phone interview

Stage 3: In-person interview + facility tour

Stage 4: Paid practical assessment (3-4 hours)

Stage 5: Final discussion with leadership

FINAL THOUGHTS

We're looking for someone who reads this and thinks "This is what I've been looking for." Someone who gets equally excited about landing a corporate catering contract and perfecting the service flow during a 300-person rush. Someone who treats the business like it's theirs even when it's not.

If that sounds like you, we want to hear from you.

Questions? [email protected]

Applications close: Friday 14th November

Start date: ASAP for the right candidate

Armstrong Barbecue | Smashville - Authentic Food Done Right!

We make hiring decisions based on capability, cultural fit, and drive to succeed. We welcome applications from people of all backgrounds and experiences.