Deputy General Manager, Full Time with Benefits.

Regal•Nashville, TN

About The Position

The Deputy General Manager oversees theatre operations, staff, guest relations, food and beverage service, cash handling, inventory, facilities, and compliance with Regal policies and applicable laws. The role supports a safe, clean, well-maintained theatre and ensures guests receive a consistent experience. It includes supervising and developing employees; coordinating staffing, training, and schedules; monitoring operating costs and inventory; managing food preparation and kitchen sanitation; maintaining projection and sound systems; and addressing guest questions and complaints. The position also requires completing operational paperwork, inspections, logs, cash reconciliation, and required training and certifications. The role is full-time with benefits.

Requirements

Degree in Business or equivalent.
Two years of experience in a management or supervisory position.
Experience in a restaurant or VIP/luxury theatre concept.
Experience in a high-volume hospitality environment.
Must be of legal age to sell and/or serve alcohol under applicable state or local laws.
Complete legally required state or local alcohol training and obtain the required certificate; complete Regal Responsible Beverage Server training.
Complete or be in the process of completing the management certification program.
Must be SDS trained.
Obtain a food handlers card where applicable.
Obtain ServSafe Food Manager Certification.
Read and understand the Regal Operations Manual and required training materials, including materials covering sexual harassment and discrimination.
Proven experience with PC platforms and basic office programs, including email, word processing, and spreadsheets.
Ability to operate copiers and other office equipment, devise and access filing systems, and maintain attention to detail.
Ability to use tools and equipment with dexterity and perform mechanical tasks as necessary.
Ability to identify problems, gather relevant data, evaluate information and alternatives, draw evidence-based conclusions, and implement solutions.
Ability to perform tasks with minimal supervision and under pressure or opposition.
Ability to perform calculations with speed and accuracy and identify and correct errors.
Good public speaking skills and effective oral and written communication skills.
Ability to establish goals, budget time, set priorities, demonstrate professionalism, and instill leadership traits in subordinate employees.
Ability to stand for extended periods, work quickly, walk, sit, use hands to handle or feel, reach, and talk or hear; occasionally climb or balance and stoop, kneel, crouch, or crawl; regularly lift up to 60 pounds.
Vision sufficient for close, distance, and peripheral vision, depth perception, and adjustment of focus.
Ability to perform the essential functions of the job, with reasonable accommodations where applicable.

Responsibilities

Attend work regularly and consistently.
Uphold and administer Regal policies, brand standards, and corporate directives.
Ensure compliance with cash-management policies and procedures; count, deposit, and reconcile all receipts and forms of payment.
Monitor theatre risk management, including employee and guest safety, loss prevention, food and alcohol handling, emergency situations, and accident reporting and investigation.
Comply with food safety laws, protocols, and standards and maintain Health Department compliance.
Promptly report accidents, incidents, and business interruptions according to operating protocols.
Hire, train, develop, mentor, supervise, counsel, schedule, and terminate employees after conferring with the Human Resources Manager.
Train and cross-train staff in service, box office, food running, bartending, and kitchen positions; ensure applicable alcohol training and certification remain current.
Complete required paperwork and uphold company policies; review the Regal Operations Manual and required training materials.
Maintain projection and sound technology, including booth systems, programming, TMS operation, maintenance, and related projection skills.
Ensure facilities are cleaned and maintained to Regal standards; direct kitchen and bar maintenance and sanitation.
Ensure proper use of equipment, perform minor repairs, and arrange qualified personnel for larger repairs to kitchen appliances, theatre interiors, buildings, and grounds as applicable.
Optimize profits through cost controls, including payroll, cost of goods, and operating supplies.
Maintain inventory controls for food and beverage, janitorial supplies, and projection bulbs; investigate shortages, spoilage, and inconsistencies; conduct monthly or quarterly inventories.
Order supplies, food, alcohol, and ingredients in response to changing demand and prevent out-of-stock products.
Create staff schedules that meet demand while controlling labor costs.
Complete daily theatre inspections and corrective actions, as applicable.
Complete daily kitchen logs, including cooling and reheating, food temperatures, refrigerator and freezer temperatures, and sanitizer solution.
Ensure food and beverage items are prepared and served according to Regal recipes, portions, cooking, and serving standards; keep current on recipe changes.
Promote guest satisfaction by greeting and thanking guests, responding to questions and complaints, and taking appropriate action to resolve dissatisfaction.
Manage guest relations, marketing and promotions for film engagements, movie showtime scheduling, and timely distribution of showtimes to appropriate channels.
Measure and assemble ingredients, expedite food, collaborate with managers and cooks to prepare meals, store food at appropriate temperatures, rotate stock, and restock the kitchen for subsequent shifts.
Clean and sanitize food preparation areas and the kitchen at the end of shifts and maintain a clean-as-you-go approach.
Handle lost-and-found items according to Regal policy; follow dress code and personal hygiene requirements; comply with federal and state break and meal-period laws.
Complete or be in the process of completing the management certification program; complete SDS training, obtain a food handler card where applicable, obtain ServSafe Food Manager Certification, and complete required responsible beverage server training.
Interface effectively with customers, the public, coworkers, vendors, and corporate staff; communicate clearly, listen effectively, and demonstrate professionalism and leadership.
Set goals, manage time, prioritize work, solve problems using relevant information, act with minimal supervision, and perform under pressure.
Perform calculations accurately and identify and correct errors.
Use PC platforms, basic office programs, copiers, other office equipment, filing systems, tools, and equipment; perform mechanical tasks as necessary.
Directly supervise an unspecified number of employees, including interviewing, hiring, coaching, assigning and directing work, appraising performance, rewarding and disciplining employees, addressing complaints, and resolving problems.