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

Regal•Buffalo, NY

6d•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 is also responsible for hiring, training, developing, mentoring, supervising, counseling, scheduling, and terminating employees. They will train staff in various positions, including server, box office, food runner, and bartender, as well as kitchen staff. Maintaining projection and sound technology to ensure an impeccable guest experience is crucial, as is ensuring facilities are cleaned and maintained consistently. The role involves optimizing profits through strict cost controls, maintaining inventory controls for various supplies, ordering supplies based on demand, and conducting regular inventories. Creating staff schedules to meet demand while controlling labor costs, completing daily theatre inspections and kitchen logs, and ensuring consistent food and beverage preparation are key responsibilities. Guest satisfaction is paramount, requiring prompt and appropriate action to address guest concerns and complaints. The Deputy General Manager is also responsible for guest relations, marketing, promotions, scheduling show times, and reconciling all receipts. This role requires knowledge of food safety rules, proper food storage, and maintaining a clean work environment. Compliance with dress code, personal hygiene, and handling lost and found items according to policy are also expected. The position requires adherence to federal and state laws regarding breaks and meal periods, completion of management certification programs, SDS training, obtaining a food handler's card, and ServSafe Food Manager Certification. A thorough understanding of the Regal Operations Manual and training materials on topics such as sexual harassment and discrimination is required.

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.
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.
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.
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.

Responsibilities

Regular and consistent attendance
Upholding and administering all Regal policies and brand standards
Ensure all cash management policies and procedures are adhered to
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
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
Supervise theatre maintenance including the interior, building and grounds
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.
Keep updated on recipe changes
Measure and assemble ingredients for menu items
Expedite food from the kitchen
Collaborate with the managers and cooks to prepare meals
Properly store food items at appropriate temperatures
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