Deputy General Manager - $24/hr

Regal Theatres•Taylorsville, UT

9d•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, risk management, and food safety protocols. This role involves supervising staff, managing operations, optimizing profits through cost controls, maintaining inventory, and ensuring guest satisfaction. The Deputy General Manager also plays a key role in marketing, promotions, and responding to guest feedback. This position requires a strong understanding of theatre operations, including projection and sound technology, as well as kitchen and bar maintenance.

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.
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.
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.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.

Nice To Haves

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 accident reporting).
Complying with all food safety rules, laws, protocols, and standards, and maintaining Health Department rules and regulations.
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, bartender, and kitchen staff; cross-training as needed.
Ensuring required alcohol certification and training are current.
Administering all required paperwork and upholding all company policies.
Maintaining projection and sound technology for an impeccable guest experience.
Ensuring facilities are cleaned and maintained consistent with Regal standards daily.
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 all food and beverage items are consistently prepared and served per Regal’s recipes, portioning, cooking, and serving standards.
Ensuring guest satisfaction by greeting, assisting, and promptly addressing any issues.
Managing guest relations, marketing, and promotions of feature film engagements.
Responding personally to guest questions and complaints.
Counting, depositing, and reconciling all daily receipts (cash, credit cards, coupons, 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 and restocking kitchen for subsequent shifts.
Maintaining a “clean as you go” approach throughout the shift.
Handling lost and found items in accordance with Regal policy.
Abiding by all federal and state laws regarding breaks and meal periods.