Assistant Manager Tony Sacco's Coal Oven Pizza 201 Florence Avenue, Granger, IN 46530
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View distance
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Any schedule considered
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Full-time, Part-time
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Any experience welcomed
Job Description
As the Assistant Manager, you'll have a lot of face time with guests and employees. You'll act as quality control, ensuring customer satisfaction by properly training employees and adhering to company policies. You'll oversee service, take the lead resolving issues, and cover when the Manager is off duty or working on other projects.
Responsibilities
- Assist in managing business segments of restaurant operations - including staffing and service
- Assist in optimizing profit and controlling costs with the use of P&L statements
- Train new employees and supervise current employees to consistently provide exemplary service and achieve operational excellence
- Maintain a healthy and safe environment for guests and staff alike by adhering to safety and sanitation standards
- Schedule maintenance as needed
- Report to all meetings
About this location
About Tony Sacco's Coal Oven Pizza
Located in Toscana Park in Granger, IN
Tony Sacco’s was started in Estero, Florida by three friends from Michigan: Chuck Senatore, George Kurajian and Tony Sacco. Their mission was to bring back the original taste and quality of pizza the way it was made when the first pizzerias were opened in the early 1900′s. This required the use of a coal burning oven, homemade sauce and dough, and fresh, hand-cut toppings.
By combining their years of restaurant experience and using old family recipes, they have claimed success! Everything we serve is prepared fresh daily. We have NO FREEZERS, FRYERS, GRILLS or MICROWAVE OVENS. Everything we make is made fresh to order and baked in our coal oven.
When making a pizza, there is no substitute for using the best ingredients. At Tony Sacco’s we start with freshly made dough and the finest quality cheeses and toppings. But the real secret is drawing out all the flavors by going back to where it began – the coal oven. The coal oven was the mainstay of the early pizza restaurants in New York and the Northeast and is experiencing a resurgence thanks to Tony Sacco’s Coal Oven Pizza.
Capable of temperatures of 1000° or more, the intense heat of the coal oven creates a pizza with a subtle, smoky flavor, a crispy crust and golden brown cheese. In the words of a true pizza aficionado, “it’s a pie that would bring your Italian grandmother to tears.”
Tony Sacco’s was started in Estero, Florida by three friends from Michigan: Chuck Senatore, George Kurajian and Tony Sacco. Their mission was to bring back the original taste and quality of pizza the way it was made when the first pizzerias were opened in the early 1900′s. This required the use of a coal burning oven, homemade sauce and dough, and fresh, hand-cut toppings.
By combining their years of restaurant experience and using old family recipes, they have claimed success! Everything we serve is prepared fresh daily. We have NO FREEZERS, FRYERS, GRILLS or MICROWAVE OVENS. Everything we make is made fresh to order and baked in our coal oven.
When making a pizza, there is no substitute for using the best ingredients. At Tony Sacco’s we start with freshly made dough and the finest quality cheeses and toppings. But the real secret is drawing out all the flavors by going back to where it began – the coal oven. The coal oven was the mainstay of the early pizza restaurants in New York and the Northeast and is experiencing a resurgence thanks to Tony Sacco’s Coal Oven Pizza.
Capable of temperatures of 1000° or more, the intense heat of the coal oven creates a pizza with a subtle, smoky flavor, a crispy crust and golden brown cheese. In the words of a true pizza aficionado, “it’s a pie that would bring your Italian grandmother to tears.”
