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About the Role

This role involves overseeing daily theatre operations, ensuring adherence to company policies, managing staff, maintaining facilities, and optimizing profitability through cost controls and inventory management. It also includes ensuring guest satisfaction and managing all aspects of financial transactions.

Responsibilities

• Maintain regular and consistent attendance.
• Uphold and administer all company policies and brand standards.
• Ensure adherence to all cash management policies and procedures.
• Monitor risk management, including employee/guest safety, loss prevention, and proper handling of food and alcohol.
• Comply with all food safety rules, laws, protocols, and standards, and maintain Health Department rules and regulations.
• Promptly report accidents, incidents, and business interruptions.
• Hire, train, develop, mentor, supervise, counsel, schedule, and terminate employees (in consultation with HR).
• 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.
• Administer all required paperwork and uphold all company policies.
• Maintain projection and sound technology for an optimal guest experience.
• Ensure facilities are cleaned and maintained to company standards daily.
• Direct kitchen and bar maintenance and sanitation programs.
• Ensure proper use of all equipment.
• Schedule and oversee necessary maintenance and repairs on kitchen appliances and theatre facilities.
• Optimize profits by maintaining strict cost controls on payroll, cost of goods, and supplies.
• Maintain strict inventory controls for food, beverage, janitorial supplies, and projection bulbs.
• Order supplies, food, alcohol, and ingredients based on demand to prevent stockouts.
• Control inventory, shortages, and spoilage levels and investigate inconsistencies.
• Conduct full monthly/quarterly inventories.
• Create staff schedules to meet demand while controlling labor costs.
• Complete daily theatre inspections and implement corrective actions.
• Complete daily kitchen logs, including cooling & reheating, food temperatures, and sanitizer solution.
• Ensure food and beverage items are consistently prepared and served per company standards.
• Ensure guest satisfaction by greeting, smiling, and thanking all guests.
• Take action to turn dissatisfied guests into repeat guests.
• Manage guest relations, marketing, and promotions.
• Respond personally to guest questions and complaints.
• Count, deposit, and reconcile all daily receipts, including various payment forms.
• Keep updated on recipe changes.
• Measure and assemble ingredients for menu items.
• Expedite food from the kitchen.
• Collaborate with managers and cooks to prepare meals.
• Properly store food items at appropriate temperatures.
• Rotate stock items as per established procedures.
• Restock kitchen for subsequent shifts.
• Ensure the food prep area and kitchen are cleaned and sanitized at the end of the shift.
• Maintain a “clean as you go” approach throughout the shift.
• Adhere to dress code and maintain excellent personal hygiene.
• Handle lost and found items in accordance with company policy.
• Abide by all federal and state laws regarding breaks and meal periods.

Requirements

• Must be of legal age to sell and/or serve alcohol per state and/or local laws.
• 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 covering 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.
• Degree in Business and/or equivalent.
• Two years management or supervisory position with experience in restaurant or VIP/luxury theatre concept.
• Experience in a high volume hospitality environment.
• 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.
• 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.
• Perform calculations with speed and accuracy, and identify and correct errors.
• 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.
• 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.
• 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.
• 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.

Skills

• Projection and sound technology knowledge
• Working knowledge of all systems in booth and projection technology, including maintenance, programming, TMS operation and all related projection skills
• Food safety knowledge
• Alcohol service knowledge
• Public speaking
• Oral and written communication
• Effective listening
• Mathematical calculation
• Problem identification and solving
• PC platform proficiency
• Basic office programs (e-mail, word processing, spreadsheets)
• Office equipment operation
• Filing systems management
• Attention to detail
• Tool and equipment dexterity
• Mechanical task performance
• Customer service
• Interpersonal skills
• Goal setting
• Time management
• Prioritization
• Professionalism
• Leadership
• Supervisory skills
• Interviewing
• Training
• Coaching
• Performance appraisal
• Conflict resolution

Location

• Onsite

Work Type

• Full-time

Experience Level

• Management
• Supervisory

Education Level

• Degree in Business or equivalent
• Management certification program completion

Salary/Compensations

• [ENTER HOURLY RATE HERE]

Benefits

• Medical and prescription coverage with company contribution
• Life insurance
• Disability insurance
• Dental insurance
• Vision insurance
• Supplemental Life insurance options
• Accident insurance
• Critical Illness insurance
• Hospital Indemnity insurance
• Vacation time
• Sick leave
• Free movie passes
• Discounted concessions
• 401(k) retirement plan with company match (eligibility requirements apply)

About the Company

• Regal is a company that operates theatres and has specific operational manuals and corporate directives.

Equal Opportunity

• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• The noise level in the environment is moderate, but at times levels do increase.
• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.