Summary

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

ESSENTIAL DUTIES AND RESPONSIBILITIES:

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 that they are providing outstanding customer service by consistently going above and beyond to ensure all guests enjoy their Emagine experience.
Respond to guest comments while educating and empowering other employees to act in similar capacity to maintain a high level of guest satisfaction and quality.
Manage and oversee day to day operations of the theater to ensure efficiency and profitability standards are being maintained.
Manage the closing process with balancing drawers and verifying nightly deposits to aid in nightly closing processes.
Oversee and deploy the scheduling of crew members to ensure the appropriate staffing levels are occurring to provide optimum servicing levels for Emagine guests.
Manage the monitoring of employee breaks and other minor restrictions per State Law so all legalities and rules are effectively abided by.
Aide in the management of the human resource function ensuring recruitment, selection, orientation, training, scheduling and performance management functions meet or exceed the company established criteria.
Ensure that proper security procedures are in place to protect employees, guests and company assets.
Control costs by reviewing portion control and quantities of preparation; minimizing waste and ensuring high quality of preparation.
Prepare and complete action plans; implementing production, productivity, quality, and customer-service standards.
Meet financial objectives by forecasting requirements, preparing an annual budget and scheduling expenditures.
Collaborates 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.