Deputy General Manager - $22 per Hour

Regal Theatres•Boone, NC

11h•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 and guest safety, loss prevention, proper handling of food and alcohol, and emergency situations. The Deputy General Manager must comply with all food safety rules and Health Department regulations, and is responsible for prompt reporting of accidents and incidents. This position also involves training staff in various roles, maintaining projection and sound technology, and supervising theatre maintenance, including kitchen appliances and facilities. A key aspect of the role is optimizing profits through strict cost controls on payroll, cost of goods, and supplies, while maintaining accurate inventory controls and ordering supplies based on demand. The Deputy General Manager is responsible for staff scheduling to meet demand and control labor costs, conducting daily theatre inspections, and ensuring all food and beverage items are prepared and served according to company standards. Guest satisfaction is paramount, requiring prompt and appropriate action to address guest concerns and complaints. The role also includes managing guest relations, marketing, promotions, and efficient scheduling of show times. Responsibilities extend to counting, depositing, and reconciling all daily receipts, and ensuring food and beverage items are prepared and served consistently per company recipes and standards. The Deputy General Manager must also maintain a clean and sanitary work environment, adhere to dress code and hygiene standards, and handle lost and found items according to policy. Compliance with federal and state laws regarding breaks and meal periods is required.

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.
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.
Occasionally required to climb or balance and stoop, kneel, crouch, or crawl.
Regularly required to lift up to 60 lbs.
Vision requirements include: close vision, distance vision, peripheral vision, depth perception and ability to adjust focus.
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.
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.

Nice To Haves

Minor repairs on kitchen appliances.
Minor repairs on theatre interior, building and grounds.

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, and adhering to 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 (after conferring with the Human Resources Manager).
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.
Properly 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.
Supervising theatre maintenance including the interior, building and grounds where applicable.
Optimizing profits by maintaining strict cost controls, including but not limited to payroll, cost of goods and other supplies required for daily operations.
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 to ensure no out-of-stock products.
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 if applicable.
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. Take 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 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.
Knowledge and compliance of dress code.
Maintaining excellent personal hygiene.
Ensuring lost and found items are handled in accordance with Regal policy.
Abiding by all federal and state laws regarding breaks and/or meal periods.
Directly supervises an unspecified number of employees.
Carrying out supervisory responsibilities in accordance with the organization's policies and applicable laws.
Planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints; and resolving problems.
Interfacing effectively with customers, the public, and co-workers, and exhibiting sensitivity to the feelings of others.
Establishing goals, budgeting time, and setting priorities to achieve desired objectives.
Setting a standard of professionalism for others to follow and instilling leadership traits in subordinate employees.