Regal Cinebarre West Town Mall - Deputy General Manager - $24.50

Regal•Knoxville, TN

2d•Onsite

About The Position

The Deputy General Manager is responsible for upholding and administering all Regal policies and brand standards, ensuring cash management and risk management protocols are followed. This role involves overseeing employee safety, loss prevention, and proper handling of food and alcohol. The Deputy General Manager is also responsible for hiring, training, developing, and supervising staff, ensuring compliance with all food safety regulations and maintaining projection and sound technology. Additionally, this position focuses on optimizing profits through strict cost controls, managing inventory, ordering supplies, and creating staff schedules to meet demand while controlling labor costs. Guest satisfaction, relations, marketing, and promotions are key aspects of this role, as is the accurate reconciliation of all financial transactions. The Deputy General Manager must also ensure the facility is clean and maintained to Regal standards, and that all food and beverage items are prepared and served consistently.

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
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
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
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
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

Nice To Haves

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.

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
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
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
Directing kitchen and bar maintenance and sanitation program
Ensuring proper use of all equipment
Scheduling and overseeing necessary maintenance and repairs on kitchen appliances and theatre facilities
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 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 – smile, greet, and thank all guests
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
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 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
Handling lost and found items in accordance with Regal policy
Abiding by all federal and state laws regarding breaks and/or meal periods