Deputy General Manager - $29/hr

Essential Duties and Responsibilities

• Regular and consistent attendance
• Upholding and administering all Regal policies and brand standards
• Maintain cash management policies and procedures
• Risk management (employee/guest safety, loss prevention, proper handling of food and alcohol, emergency situations, and accident reporting)
• Food safety rules, laws, protocols, and standards
• Health Department rules and regulations
• Prompt reporting of accidents, incidents, and business interruptions
• Hiring, training, developing, mentoring, supervising, counseling, scheduling, and terminating employees
• Staff training in specific positions including server, box office, food runner, and bartender
• Kitchen staff training in specific positions and cross-training
• Alcohol certification and training
• Administering required paperwork and upholding company policies
• Projection and sound technology maintenance
• Facilities cleaning and maintenance
• Schedule and oversee necessary maintenance and repairs on kitchen appliances
• Optimize profits through strict cost controls
• Maintain strict inventory controls for food and beverage supplies, janitorial supplies, and projection bulbs
• Create schedules for staff to control labor costs
• Complete daily theatre and kitchen logs
• Ensure consistent preparation and serving of food and beverages
• Handle guest relations, marketing, and promotions
• Count, deposit, and reconcile receipts
• Measure and assemble ingredients for menu items
• Rotate stock items and restock kitchen for subsequent shifts
• Ensure food prep area and kitchen are cleaned and sanitized
• Handle lost and found items according to Regal policy
• Manage and supervise employees
• Interface effectively with customers, the public, and co-workers
• Set a standard of professionalism and lead by example

Qualifications

• Proven experience with PC platforms and knowledge of basic office programs
• Operate copiers and other office equipment
• Devise and access different filing systems
• Maintain attention to detail
• Use tools and equipment with dexterity
• Identify problems, gather relevant data, and note possible causes of problems
• Evaluate relevant information, recognize alternatives, and implement solutions
• Take action beyond what is necessarily called for
• Perform under pressure and/or opposition
• Reasoning ability: perform calculations with speed and accuracy, and identify and correct errors
• Math ability: possess good public speaking skills
• Language ability: effective communication in both oral and written form with employees, vendors, corporate staff, etc.
• Education/Experience: Degree in Business and/or equivalent, two years management or supervisory position with experience in restaurant or VIP/luxury theatre concept, and experience in high volume hospitality environment