Deputy General Manager - $28.29/hour

Regal Theatres•Denver, CO

1d•$28•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 policies, and monitoring risk management related to the theatre, including employee/guest safety, loss prevention, and proper handling of food and alcohol. This role also involves ensuring compliance with all food safety rules and regulations, prompt reporting of incidents, and managing the hiring, training, development, and supervision of employees. The Deputy General Manager is responsible for maintaining projection and sound technology, overseeing kitchen and bar maintenance and sanitation, supervising theatre maintenance, and optimizing profits through strict cost and inventory controls for food, beverage, janitorial supplies, and projection bulbs. They will also create staff schedules, complete daily theatre inspections and kitchen logs, ensure consistent food and beverage preparation and service, and manage guest relations, marketing, and promotions. Additionally, this role involves expediting food, collaborating with kitchen staff, properly storing food, and maintaining a clean and hygienic work environment. The Deputy General Manager must also handle guest complaints, reconcile receipts, and stay updated on recipe changes. This position requires the ability to sell and serve alcohol, complete required training, and understand the Regal Operations Manual.

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.
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.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
The requirements listed below are representative of the knowledge, skill, and/or ability required.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

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.
Promptly reporting of accidents, incidents, and business interruptions.
Hiring, training, developing, mentoring, supervising, counseling, scheduling, and terminating employees (after conferring with HR).
Training staff in specific positions including server, box office, food runner, bartender, and kitchen staff, and cross-training as needed.
Ensuring required alcohol certification and training are current.
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.
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 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 by smiling, greeting, and thanking all guests, and 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 timely delivery of show times.
Responding personally to guest questions and complaints.
Counting, depositing, and reconciling all receipts taken in during a business day.
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 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.
Maintaining knowledge and compliance of dress code and 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.
Completing or being in the process of completing the management certification program.
Being SDS trained.
Obtaining food handlers card where applicable.
Obtaining ServSafe Food Manager Certification.
Reviewing and understanding the Regal Operations Manual.
Reading and understanding training materials that will cover subjects such as sexual harassment and discrimination.
Directly supervising an unspecified number of employees.
Carrying out supervisory responsibilities in accordance with the organization's policies and applicable laws.
Interviewing, hiring, training, and coaching employees.
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.
Operating copiers and other office equipment, devising and accessing different filing systems and maintaining attention to detail.
Using tools and equipment with dexterity, and performing mechanical tasks as necessary.
Identifying problems, gathering relevant data, and noting possible causes of problems.
Evaluating relevant information, recognizing alternatives, reaching conclusions based on evidence, and implementing solutions.
Taking action beyond what is necessarily called for and performing tasks with a minimal amount of supervision.
Performing under pressure and/or opposition.
Performing calculations with speed and accuracy, and identifying and correcting errors.
Possessing good public speaking skills.
Effectively communicating in both oral and written form with employees, vendors, corporate staff, etc.
Listening effectively, responding clearly and directly, and ability to explain information to others.
Completing any legally required state or local training and obtaining the required certificate for selling/serving alcohol.
Completing the Regal Responsible Beverage Server training on Regal Online University.