Hourly Deputy GM (Starting @ $25/hour plus Benefits)

Regal•Key West, FL

5h•Onsite

About The Position

The Deputy General Manager (DGM) is responsible for overseeing daily operations, ensuring adherence to company policies and brand standards, managing staff, and optimizing profitability. This role involves a wide range of duties including cash management, risk management, employee supervision, training, facility maintenance, inventory control, and guest relations. The DGM must maintain high standards of service, safety, and operational efficiency.

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.
Proven experience with PC platforms and knowledge of basic office programs including 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.
Complete any legally required state or local training and obtain the required certificate for selling/serving alcohol.
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.
Regular and consistent attendance.
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.

Nice To Haves

Minor repairs on kitchen appliances.
Minor repairs on theatre maintenance, 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, including employee/guest safety, loss prevention, and emergency situations.
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 HR).
Training staff in specific positions including server, box office, food runner, bartender, and kitchen staff.
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.
Directing kitchen and bar maintenance and sanitation programs.
Ensuring proper use of all equipment and overseeing necessary maintenance and repairs.
Optimizing profits through strict cost controls (payroll, cost of goods, supplies).
Maintaining strict inventory controls for all supplies and ordering as needed.
Controlling inventory, shortages, and spoilage levels.
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, etc.).
Ensuring consistent preparation and service of food and beverage items per standards.
Ensuring guest satisfaction by greeting, thanking, and responding to guest needs.
Managing guest relations, marketing, promotions, scheduling of show times, and timely delivery of show times.
Responding personally to guest questions and complaints.
Counting, depositing, and reconciling all receipts.
Keeping updated on recipe changes, measuring and assembling ingredients, and expediting food.
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 work environment.
Handling lost and found items in accordance with policy.
Abiding by all federal and state laws regarding breaks and meal periods.
Completing or being in the process of completing the management certification program.
Being SDS trained and obtaining food handler's card and ServSafe Food Manager Certification.
Reviewing and understanding the Regal Operations Manual and training materials.