Deputy General Manager - $29/hr

Regal Theatres•Dublin, CA

13d•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 compliance with all food safety rules and Health Department regulations, prompt reporting of incidents, and managing the hiring, training, development, and supervision of employees. The Deputy General Manager also oversees the maintenance of projection and sound technology, ensures the cleanliness and sanitation of facilities, and manages kitchen and bar operations. A key aspect of the role is optimizing profits through strict cost controls, maintaining inventory, and creating staff schedules to meet demand while managing labor costs. Guest satisfaction is paramount, requiring prompt and appropriate action to address guest concerns and complaints. The position also involves managing daily operations, including cash handling, reconciliation of receipts, and ensuring consistent preparation and service of food and beverage items according to Regal's standards. The Deputy General Manager must also stay updated on recipe changes, collaborate with kitchen staff, and ensure proper food storage and rotation.

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.
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.
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.
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.

Nice To Haves

Regular and consistent attendance

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/investigation).
Complying with all food safety rules, laws, protocols, and standards, and maintaining 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 (after conferring with HR).
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 where applicable.
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.
Ensuring proper use of all equipment and supervising theatre maintenance.
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.
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).
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. 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 to all proper channels.
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.
Knowledge and compliance with all food safety rules, laws, protocols, and standards.
Adhering and maintaining all Health Department rules and regulations.
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.
Knowledge and compliance of dress code.
Maintaining 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.
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.