Deputy General Manager - $24/hr

Regal•Taylorsville, UT

10d•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 supervising all aspects of theatre operations, including employee management, training, facility maintenance, inventory control, and guest satisfaction. The Deputy General Manager must also ensure compliance with all food safety and alcohol service regulations, and maintain projection and sound technology to provide an excellent guest experience.

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
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
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
Complete the Regal Responsible Beverage Server training on Regal Online University
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.

Nice To Haves

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.

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
Hiring, training, developing, mentoring, supervising, counseling, scheduling, and terminating employees
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
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 payroll, cost of goods and other supplies
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
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
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
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
Knowledge and compliance with all food safety rules, laws, protocols, and standards
Adhere and maintain all Health Department rules and regulations
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
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