Manager Snappy Tomato Pizza 643 Stevenson Rd, Erlanger, KY 41018
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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 manager, you'll be responsible for overseeing daily operations of the restaurant. You should prioritize outstanding guest service and will be responsible for sourcing, hiring and developing team members. You'll be expected to provide a safe work environment and ensure all standards and procedures are followed.
About this location
About Snappy Tomato Pizza
Taste The Snappy Difference...With fresh, made-from-scratch dough every day at every Snappy location.
You can’t get more fresh dough than making it daily at each location. That’s right, every Snappy Tomato Pizza restaurant comes equipped with a 60-quart mixer that is used up to 12 times a day at some Snappy’s. We can’t find a better way to serve pizzas made from fresh-baked dough than to bake it in the same facility that it is mixed and proofed—within hours of when our special high-protein flour was poured into the mixer to begin the process. Yes, it is labor intensive, and we could find easier ways of handling our dough, like trucking it in from faraway facilities, but we refuse to compromise quality and freshness. There are many other critical steps that we take to ensure that our dough maintains the highest levels of quality. Without giving away all of our secrets, all we can say is that water quality, temperatures, yeast and corn oils, and proofing procedures are carefully calculated and maintained within certain levels in order to produce that great tasting Snappy crust you know and love.
You can’t get more fresh dough than making it daily at each location. That’s right, every Snappy Tomato Pizza restaurant comes equipped with a 60-quart mixer that is used up to 12 times a day at some Snappy’s. We can’t find a better way to serve pizzas made from fresh-baked dough than to bake it in the same facility that it is mixed and proofed—within hours of when our special high-protein flour was poured into the mixer to begin the process. Yes, it is labor intensive, and we could find easier ways of handling our dough, like trucking it in from faraway facilities, but we refuse to compromise quality and freshness. There are many other critical steps that we take to ensure that our dough maintains the highest levels of quality. Without giving away all of our secrets, all we can say is that water quality, temperatures, yeast and corn oils, and proofing procedures are carefully calculated and maintained within certain levels in order to produce that great tasting Snappy crust you know and love.
