Deputy General Manager

Deputy General Manager

Essential duties and responsibilities include the following. Other duties as assigned. Regular and consistent attendance. Must be of legal age to sell and / or serve alcohol per state and / or local laws. Upholding and administering all Regal policies and brand standards as outlined in the Regal Operations Manual and corporate directives. Ensure all cash management policies and procedures are adhered to always. Monitor risk management as it pertains to the theatre (employee / guest safety, loss prevention, proper handling of food and alcohol, emergency situations, and the proper handling, reporting, and investigating of accidents). Comply with all food safety rules, laws, protocols, and standards. Adhere and maintain all Health Department rules and regulations. Responsible for prompt reporting of accidents, incidents, and business interruptions per operating protocols. Hiring, training, developing, mentoring, supervising, counseling, scheduling, and terminating (after conferring with the Human Resources Manager) of any employee. Train staff in specific positions including server, box office, food runner, and bartender; cross-train as needed. Train kitchen staff in specific positions and cross-train as needed. Ensure required alcohol certification and training are current where applicable. Properly administering all required paperwork and upholding all company policies. Maintain projection and sound technology to ensure impeccable sight and sound experience for guests. Must have working knowledge of all systems in booth and projection technology, including maintenance, programming, TMS operation and all related projection skills. Ensure facilities are cleaned and maintained consistent with Regal standards every day. Direct kitchen and bar maintenance and sanitation program. Ensure proper use of all equipment. Schedule and oversee necessary maintenance and repairs on kitchen appliances by performing minor repairs and obtaining qualified personnel for larger maintenance projects. Supervise theatre maintenance including the interior, building and grounds where applicable by performing minor repairs and obtaining qualified personnel for larger maintenance projects. Optimize profits by maintaining strict cost controls, including but not limited to payroll, cost of goods and other supplies required for daily operations. Maintain strict inventory controls for all food and beverage supplies, janitorial supplies, and projection bulbs. Order supplies, food, alcohol, and ingredients based on rapidly shifting demand to ensure no out-of-stock products. Control inventory, shortages, and spoilage levels and investigate inconsistencies. Conduct full monthly / quarterly inventories. Create schedules for staff to ensure staffing levels meet the demand while controlling labor costs. Responsible for completion of daily theatre inspections and subsequent corrective actions if applicable. Responsible for completion of daily kitchen logs (cooling & reheating, food temperatures, refrigerator / freezer temperatures and sanitizer solution). Ensure that all food and beverage items are consistently prepared and served per Regal's recipes, portioning, cooking and serving standards. Ensuring guest satisfaction smile, greet, and thank all guests. Take prompt, appropriate action to turn dissatisfied guests into repeat guests. Responsible for guest relations, marketing and promotions of feature film engagements, efficient scheduling of movie show times and the timely delivery of show times to all proper channels. Respond personally to guest questions and complaints. Counting, depositing, and reconciling all receipts taken in during a business day. Receipts include cash, credit cards, coupons, gift cards, checks, discount tickets, and any other form of payment or accountability deemed applicable by Regal. Keep updated on recipe changes. Measure and assemble ingredients for menu items. Ensure that all food and beverage items are consistently prepared and served per Regal's recipes, portioning, cooking and serving standards. Expedite food from the kitchen. Collaborate with the managers and cooks to prepare meals. Properly store food items at appropriate temperatures. Knowledge and compliance with all food safety rules, laws, protocols, and standards. Adhere and maintain all Health Department rules and regulations. Rotate stock items as per established procedures. Restock kitchen for subsequent shifts. Ensure that the food prep area and kitchen are cleaned and sanitized at the end of your shift. Maintain a "clean as you go" approach throughout shift. Knowledge and compliance of dress code. Maintain excellent personal hygiene. Ensure lost and found items are handled in accordance with Regal policy. Abide by all federal and state laws regarding breaks and / or meal periods. Completed or in the process of completing the management certification program. Must be SDS trained. Obtain food handlers card where applicable. Obtain ServSafe Food Manager Certification. Review and understand the Regal Operations Manual. Required to read and understand training materials that will cover subjects such as sexual harassment and discrimination. While performing the duties of this job the employee is frequently required to stand for extended periods of time; work quickly; walk; sit; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl. The employee is regularly required to lift up to 60 lbs. The vision requirements include : close vision, distance vision, peripheral vision, depth perception and ability to adjust focus. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Directly supervises an unspecified number of employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, training and coaching of employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints; and resolving problems. Interface effectively with customers, the public, and co-workers, and exhibit sensitivity to the feelings of others. Establish goals, budget time, and set priorities to achieve desired objectives. Continually set a standard of professionalism for others to follow and instill leadership traits in subordinate employees. Proven experience with PC platforms and knowledge of basic office programs including but not limited to 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. Perform calculations with speed and accuracy, and identify and correct errors. Possess good public speaking skills. Effectively communicate in both oral and written form with employees, vendors, corporate staff, etc. Listen effectively, respond clearly and directly, and ability to explain information to others. Degree in Business and / or equivalent, two years management or supervisory position with experience in restaurant or VIP / luxury theatre concept. Experience in high volume hospitality environment.