Deputy General Manager (Starting at $27.36 an hour)

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 and adherence to Health Department rules and regulations
• Prompt reporting of accidents, incidents, and business interruptions
• Hiring, training, developing, mentoring, supervising, counseling, scheduling, and terminating employees
• Training staff in specific positions including server, box office, food runner, and bartender; cross-training as needed
• Training kitchen staff in specific positions and cross-training as needed
• Ensuring required alcohol certification and training are current where applicable
• Administering all required paperwork and upholding all company policies
• Maintaining projection and sound technology for impeccable sight and sound experience
• Scheduling and overseeing necessary maintenance and repairs on kitchen appliances
• Supervising theatre maintenance including the interior, building, and grounds where applicable
• Maintaining strict cost controls, including payroll, cost of goods, and other supplies
• Maintaining accurate inventory controls for food and beverage supplies, janitorial supplies, and projection bulbs
• Creating schedules for staff to ensure staffing levels meet demand while controlling labor costs
• Completing daily theatre inspections and corrective actions if applicable
• Completing daily kitchen logs (cooling & reheating, food temperatures, refrigerator/freezer temperatures and sanitizer solution)
• Ensuring guest satisfaction – smile, greet, and thank all guests
• Taking prompt, appropriate action to turn dissatisfied guests into repeat guests
• Guest relations, marketing, and promotions of feature film engagements, efficient scheduling of movie show times, and timely delivery of show times to all proper channels
• Counting, depositing, and reconciling all receipts taken in during a business day
• Measuring and assembling ingredients for menu items
• Rotating stock items as per established procedures
• Restocking kitchen for subsequent shifts
• Maintaining a “clean as you go” approach throughout shift
• Maintaining excellent personal hygiene
• Handling lost and found items in accordance with Regal policy
• Abiding by all federal and state laws regarding breaks and/or meal periods
• Completed or in the process of completing the management certification program
• Obtained food handlers card where applicable
• Obtained ServSafe Food Manager Certification
• Reviewing and understanding the Regal Operations Manual

Qualifications

• Proven experience with PC platforms and knowledge of basic office programs including e-mail, word processing, and spreadsheets
• Operate copiers and other office equipment, devise and access different filing systems, and maintain attention to detail
• Use tools and equipment with dexterity, and perform mechanical tasks as necessary
• Identify problems, gather relevant data, and note possible causes of problems
• Evaluate relevant information, recognize alternatives, reach conclusions based on evidence, and implement solutions
• Take action beyond what is necessarily called for and perform tasks with a minimal amount of supervision
• 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
• Effective communication in both oral and written form with employees, vendors, corporate staff, etc.
• Listening effectively, responding clearly, and ability to explain information to others
• 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