Overview
Berbere is a contemporary celebration of a beautiful pizzeria. Today there are 5 restaurants in Italy and 1 in London, now brothers, Salvatore and Matteo along with their friend Emma King are opening their second London pizzeria. We’re looking for an exceptional Assistant General Manger or Assistant Manager to lead the restaurant. Someone who can help us achieve our ambition; to be leading, highest quality pizzeria brand in London. Known for the most delicious and innovative pizza, served with care in a beautiful and fun environment. The role will be responsible for driving the success of the restaurant in every way; delivering high brand standards, creating and motivating the team, delivering all financial targets.
You will need to:
• Meet all financial targets – Hit sales and profit targets, carefully manage labour, food and variables costs to achieve budget.
• Develop the training plan and tools, then train the team, so that they know their stuff.
• Recruit a fabulous team that meets our team profile.
• Develop, coach and support the team to deliver excellent standards.
• Manage performance standards in line with company Human Resources procedures.
• Build a strong team, making sure we’re creating the next leaders for future company growth.
• Hold the team accountable for serving our customers with the speed and quality specified.
• Hold the team accountable for performing in-line with our culture expectations.
• Maintain all Health and Safety checks to ensure that all Company standards are met.
• Ensure that all equipment is in working order and all company guidelines are adhered to.
We are looking for someone who:
• Has a strong track record in restaurant management.
• Is warm, honest and passionate.
• Has exceptionally high standards with excellent attention to detail.
• Is organised and priority driven.
• Will bring joy and energy to the restaurant.
• Will be respectful with the team, customers, suppliers and community.
• Is hungry to learn and eager to share what you know with the team and customers.
• Is presentable and looks ready to work.
• Adores great food.
• Is commercially and financially astute, with full P and L understanding.
Some background
Matteo and Salvatore set out to redefine pizza, in a way that was respectful of tradition but not shackled by it. They used ancient stoneground flours, slowly fermented with mother Yeast. It created a base that was light on the inside and crunchy on the outside. Something that didn’t make you feel like falling asleep after lunch. They cooked the base, cut it into 8 and then Topped each slice. That way the ingredients weren’t massacred in 300 degree heat, each mouthful had the perfect amount of Topping and the pizzas were ready to share.
They found producers who were respectful of the environment, their customers and employees. As such many of the suppliers are local, small, slow food approved, biodynamic or organic.