Regal Elmwood Center in Buffalo NY - Deputy General Manager Starting at $25 per hour

Regal Theatres•Buffalo, NY

5d•Onsite

About The Position

The Deputy General Manager is responsible for upholding and administering all Regal policies and brand standards, ensuring cash management policies and procedures are adhered to, and monitoring risk management within the theatre. This role involves ensuring compliance with food safety regulations, managing staff through hiring, training, and supervision, and maintaining the theatre's technology and facilities. The Deputy General Manager also optimizes profits through cost controls, inventory management, and staff scheduling, while ensuring guest satisfaction and handling guest relations, marketing, and promotions. Responsibilities include financial reconciliation, food preparation oversight, and maintaining a clean and safe work environment.

Requirements

Must be of legal age to sell and/or serve alcohol per state and/or local laws.
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.
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.
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.
Perform calculations with speed and accuracy, and identify and correct errors.
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.
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.
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.
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.
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.
Occasionally climb or balance and stoop, kneel, crouch, or crawl.
Regularly lift up to 60 lbs.
Close vision, distance vision, peripheral vision, depth perception and ability to adjust focus.

Nice To Haves

Experience in restaurant or VIP/luxury theatre concept.

Responsibilities

Upholding and administering all Regal policies and brand standards.
Ensuring all cash management policies and procedures are adhered to.
Monitoring risk management as it pertains to the theatre (employee/guest safety, loss prevention, proper handling of food and alcohol, emergency situations, and accident reporting).
Complying with all food safety rules, laws, protocols, and standards, and maintaining Health Department rules and regulations.
Promptly reporting accidents, incidents, and business interruptions.
Hiring, training, developing, mentoring, supervising, counseling, scheduling, and terminating employees (after conferring with HR).
Training staff in specific positions including server, box office, food runner, bartender, and kitchen staff, and cross-training as needed.
Ensuring required alcohol certification and training are current.
Administering all required paperwork and upholding company policies.
Maintaining projection and sound technology for an impeccable guest experience.
Ensuring facilities are cleaned and maintained consistent with Regal standards.
Directing kitchen and bar maintenance and sanitation programs.
Supervising theatre maintenance, including interior, building, and grounds.
Optimizing profits by maintaining strict cost controls (payroll, cost of goods, supplies).
Maintaining strict inventory controls for all supplies (food, beverage, janitorial, projection bulbs).
Ordering supplies, food, alcohol, and ingredients based on demand.
Controlling inventory, shortages, and spoilage levels and investigating inconsistencies.
Conducting full monthly/quarterly inventories.
Creating staff schedules to meet demand while controlling labor costs.
Completing daily theatre inspections and subsequent corrective actions.
Completing daily kitchen logs (cooling & reheating, food temperatures, refrigerator/freezer temperatures, sanitizer solution).
Ensuring food and beverage items are consistently prepared and served per Regal’s recipes, portioning, cooking, and serving standards.
Ensuring guest satisfaction by smiling, greeting, and thanking all guests, and taking prompt action to resolve dissatisfaction.
Managing guest relations, marketing, and promotions.
Responding personally to guest questions and complaints.
Counting, depositing, and reconciling all receipts (cash, credit cards, coupons, gift cards, checks, etc.).
Keeping updated on recipe changes.
Measuring and assembling ingredients for menu items.
Expediting food from the kitchen.
Collaborating with managers and cooks to prepare meals.
Properly storing food items at appropriate temperatures.
Rotating stock items as per established procedures.
Restocking kitchen for subsequent shifts.
Maintaining a “clean as you go” approach throughout the shift.
Maintaining knowledge and compliance of dress code and personal hygiene.
Handling lost and found items in accordance with Regal policy.
Abiding by all federal and state laws regarding breaks and meal periods.