Manager, Restaurant​/Food Service

Summary

The Manager provides leadership and direction to theater and restaurant crew operations to ensure that all team members are guest-focused, team-focused, and contribute to enhancing the overall Emagine guest experience.

• Greet and educate guests about concession items, movies, rating systems, and theater directions so guests feel welcomed, well informed, and are able to choose from a variety of options.
• Manage and oversee employees in crew operations ensuring they provide outstanding customer service by consistently going above and beyond to ensure guests enjoy their Emagine experience.
• Respond to guest comments while educating and empowering other employees to maintain a high level of guest satisfaction and quality.
• Manage day‑to‑day theater operations to ensure efficiency and profitability standards are maintained.
• Manage the closing process, balancing drawers and verifying nightly deposits to aid in closing procedures.
• Oversee and deploy the scheduling of crew members to ensure appropriate staffing levels for optimum service of guests.
• Monitor employee breaks and other minor restrictions per state law to ensure legal compliance.
• Aide in human resource functions, ensuring recruitment, selection, orientation, training, scheduling, and performance management meet or exceed company criteria.
• Ensure proper security procedures are in place to protect employees, guests, and company assets.
• Control costs by reviewing portion control and quantities of preparation; minimize waste and ensure high quality of preparation.
• Prepare and complete action plans; implement production, productivity, quality, and customer‑service standards.
• Meet financial objectives by forecasting requirements, preparing an annual budget, and scheduling expenditures.
• Collaborate in menu planning by consulting with chefs to ensure items are well executed for all guests.
• Estimate food costs and profits and adjust menus accordingly.
• Enforce safety, sanitary practices and maintenance to ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances; all health inspections meet required state standards.

Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

• Free movies
• Earned sick and safe time
• 401(k) matching
• Dental insurance
• Employee discounts
• Health insurance
• Paid time off
• Vision insurance

Two‑year degree in Hospitality Management or related field preferred. Two to three years of management experience in a theater or restaurant environment.

Strong Microsoft Office skills.

Must regularly stand, walk, use hands to finger, handle, or feel; reach with hands and arms and talk or hear. Frequently required to stoop, kneel, crouch, or crawl and taste or smell. Occasionally required to sit and climb or balance. Must regularly lift and/or move up to 50 pounds. Specific vision abilities include close and distance vision and ability to adjust focus.

Work hours could be over 50 hours a week.

The noise level is usually very loud.

Mid‑Senior level

Full‑time

Other

Entertainment