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

Regal Theatres•Key West, FL

26d•Onsite

About The Position

The Deputy General Manager (GM) is responsible for overseeing all aspects of theatre operations, including staff management, customer service, financial controls, and facility maintenance. This role requires open availability and involves upholding company policies, ensuring guest satisfaction, and optimizing profitability. The Deputy GM will also be involved in hiring, training, and supervising theatre staff, as well as managing inventory and supplies.

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.
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.
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.
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.
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.
Supervisory Responsibilities:
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.
Personal Skills:
Computer Skills:
Reasoning Ability:
Math Ability:
Language Ability:

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 by maintaining 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 and investigating inconsistencies.
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 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.
Maintaining a “clean as you go” approach throughout the shift.
Handling lost and found items in accordance with Regal 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.
Obtaining food handler's card where applicable.
Obtaining ServSafe Food Manager Certification.
Reviewing and understanding the Regal Operations Manual.
Reading and understanding training materials on subjects such as sexual harassment and discrimination.
Directly supervising an unspecified number of employees.
Carrying out supervisory responsibilities in accordance with the organization's policies and applicable laws.
Performing tasks with a minimal amount of supervision.
Performing under pressure and/or opposition.
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.