Deputy General Manager - $29/hr

Regal•Dublin, CA

13d•Onsite

About The Position

The Deputy General Manager is responsible for upholding and administering all Regal policies and brand standards, ensuring adherence to cash management and risk management protocols. This role involves overseeing employee safety, loss prevention, and proper handling of food and alcohol. The Deputy General Manager must comply with all food safety rules and regulations, and promptly report any accidents or incidents. A key aspect of the role is managing staff, including hiring, training, developing, mentoring, supervising, counseling, scheduling, and terminating employees. The position also requires maintaining projection and sound technology, ensuring facilities are cleaned and maintained, and directing kitchen and bar maintenance. Financial responsibilities include optimizing profits through strict cost controls, maintaining inventory controls for all supplies, ordering necessary items, and controlling inventory shortages and spoilage. The Deputy General Manager is also responsible for staff scheduling to meet demand while controlling labor costs, conducting daily theatre inspections, and ensuring daily kitchen logs are completed. Ensuring guest satisfaction, handling guest relations, marketing, promotions, and responding to guest complaints are also critical functions. The role involves counting, depositing, and reconciling all receipts, and maintaining updated knowledge of recipes and menu items. The Deputy General Manager must also ensure food and beverage items are prepared and served according to standards, expedite food, collaborate with kitchen staff, properly store food, and maintain a clean and sanitized work environment. Adherence to dress code, personal hygiene, and handling of lost and found items are also required, along with compliance with laws regarding breaks and meal periods.

Requirements

Must be of legal age to sell and/or serve alcohol per state and/or local laws
Must have working knowledge of all systems in booth and projection technology, including maintenance, programming, TMS operation and all related projection skills
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.
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.
Assigned duties will include the selling/serving of alcohol and it is your responsibility to complete any legally required state or local training and obtain the required certificate.
In addition, you must complete the Regal Responsible Beverage Server training on Regal Online University.
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.

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 the proper handling, reporting, and investigating of accidents)
Complying with all food safety rules, laws, protocols, and standards
Adhering to and maintaining all Health Department rules and regulations
Promptly reporting of accidents, incidents, and business interruptions per operating protocols
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 to ensure impeccable sight and sound experience for guests
Ensuring facilities are cleaned and maintained consistent with Regal standards every day
Directing kitchen and bar maintenance and sanitation program
Ensuring proper use of all equipment
Scheduling and overseeing necessary maintenance and repairs on kitchen appliances and theatre facilities
Optimizing profits by maintaining strict cost controls, including payroll, cost of goods, and other supplies
Maintaining strict inventory controls for all food and beverage supplies, janitorial supplies, and projection bulbs
Ordering supplies, food, alcohol, and ingredients based on rapidly shifting demand
Controlling inventory, shortages, and spoilage levels and investigating inconsistencies
Conducting full monthly/quarterly inventories
Creating schedules for staff to ensure staffing levels meet the demand while controlling labor costs
Completing daily theatre inspections and subsequent corrective actions
Completing daily kitchen logs (cooling & reheating, food temperatures, refrigerator/freezer temperatures and sanitizer solution)
Ensuring 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
Taking prompt, appropriate action to turn dissatisfied guests into repeat guests
Managing 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
Responding personally to guest questions and complaints
Counting, depositing, and reconciling all receipts taken in during a business day
Measuring and assembling ingredients for menu items
Expediting food from the kitchen
Collaborating with the managers and cooks to prepare meals
Properly storing food items at at appropriate temperatures
Rotating stock items as per established procedures
Restocking kitchen for subsequent shifts
Ensuring that the food prep area and kitchen are cleaned and sanitized at the end of your shift
Maintaining a “clean as you go” approach throughout shift
Handling lost and found items in accordance with Regal policy
Abiding by all federal and state laws regarding breaks and/or meal periods