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

Regal Theatres•Key West, FL

13d•Onsite

About The Position

This role is for an Hourly Deputy General Manager starting at $25/hour plus benefits. The position involves upholding Regal policies and brand standards, managing cash and risk, ensuring compliance with food safety and health regulations, and overseeing staff. The Deputy GM is responsible for hiring, training, and supervising employees, maintaining projection and sound technology, managing kitchen and theatre maintenance, controlling costs and inventory, and ensuring guest satisfaction. This role also involves guest relations, marketing, and handling financial transactions. The Deputy GM must be knowledgeable about food preparation, safety standards, and responsible alcohol service. The position requires strong leadership, problem-solving, and communication skills, along with proficiency in computer applications and basic math.

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.
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.
Ability to perform under pressure and/or opposition.
Ability to perform calculations with speed and accuracy, and identify and correct errors.
Ability to communicate effectively in both oral and written form with employees, vendors, corporate staff, etc.
Ability to listen effectively, respond clearly and directly, and ability to explain information to others.
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.

Nice To Haves

Performing minor repairs and obtaining qualified personnel for larger maintenance projects on kitchen appliances.
Performing minor repairs and obtaining qualified personnel for larger maintenance projects on theatre facilities.

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 including server, box office, food runner, bartender, and 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 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 programs.
Supervising theatre maintenance, including interior, building, and grounds.
Optimizing profits by maintaining strict cost controls (payroll, cost of goods, supplies).
Maintaining strict inventory controls for all food, beverage, 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 by greeting, thanking, and promptly addressing any issues.
Managing guest relations, marketing, and promotions.
Responding personally to guest questions and complaints.
Counting, depositing, and reconciling all receipts (cash, credit cards, coupons, etc.).
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 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 the shift.
Maintaining a “clean as you go” approach throughout the shift.
Maintaining knowledge and compliance of dress code and personal hygiene.
Handling lost and found items in accordance with Regal policy.
Abiding by all federal and state laws regarding breaks and meal periods.
Directly supervising an unspecified number of employees, carrying out responsibilities including interviewing, hiring, training, coaching, planning, assigning, directing work, appraising performance, rewarding, disciplining, addressing complaints, and resolving problems.
Interfacing effectively with customers, the public, and co-workers, and exhibiting sensitivity to the feelings of others.
Establishing goals, budgeting time, and setting priorities to achieve desired objectives.
Setting a standard of professionalism and instilling leadership traits in subordinate employees.
Identifying problems, gathering relevant data, and noting possible causes.
Evaluating relevant information, recognizing alternatives, reaching conclusions based on evidence, and implementing solutions.
Taking initiative beyond what is necessarily called for and performing tasks with minimal supervision.
Performing under pressure and/or opposition.
Performing calculations with speed and accuracy, and identifying and correcting errors.
Possessing good public speaking skills.
Effectively communicating in both oral and written form with employees, vendors, corporate staff, etc.
Listening effectively, responding clearly and directly, and ability to explain information to others.
Completing any legally required state or local training and obtaining the required certificate for selling/serving alcohol.
Completing the Regal Responsible Beverage Server training on Regal Online University.