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

Regal•Key West, FL

27d•Onsite

About The Position

The Deputy General Manager (GM) is responsible for overseeing daily operations, ensuring guest satisfaction, managing staff, and maintaining financial controls. This role requires open availability and involves responsibilities ranging from cash management and risk mitigation to staff training, facility maintenance, and inventory control. The Deputy GM must uphold company policies, brand standards, and ensure a high-quality guest experience. This position also involves direct supervision of employees and requires strong leadership, communication, and problem-solving skills.

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.
Must be SDS trained.
Obtain food handlers card where applicable.
Obtain ServSafe Food Manager Certification.
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

Completed or in the process of completing the management certification program.

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 proper handling of food and alcohol.
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 (server, box office, food runner, bartender, kitchen staff) and cross-training as needed.
Ensuring required alcohol certification and training are current.
Administering all required paperwork and upholding 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.
Supervising theatre maintenance, including interior, building, and grounds.
Optimizing profits through strict cost controls (payroll, cost of goods, supplies).
Maintaining strict inventory controls for all supplies (food, beverage, janitorial, projection bulbs).
Ordering supplies, food, alcohol, and ingredients based on demand.
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, refrigerator/freezer temperatures, sanitizer solution).
Ensuring food and beverage items are consistently prepared and served per Regal’s recipes and standards.
Ensuring guest satisfaction by greeting, thanking, and responding to guest needs.
Managing guest relations, marketing, and promotions.
Responding personally to guest questions and complaints.
Counting, depositing, and reconciling all receipts.
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 and restocking the kitchen.
Maintaining a clean and sanitized food prep area and kitchen.
Maintaining a “clean as you go” approach.
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.
Obtaining food handler’s card and ServSafe Food Manager Certification where applicable.
Reviewing and understanding the Regal Operations Manual.
Reading and understanding training materials on topics such as sexual harassment and discrimination.