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The Materials Manager is responsible for executing purchasing and inventory management activities for the entire $40M+ in spend for the Business Unit, with a focus on best practice processes and achieving an optimal supply chain relative to metrics of Quality, Cost, and Delivery as determined by the Business Unit.
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Key goals for the Master Planner are safety, on time delivery, forecast accuracy, inventory management, and productivity. Assists in executing action plans and problem-solving activities to support team in meeting or exceeding performance for on time delivery targets and inventory management goals.
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Monitor risk management as it pertains to the theatre (employee/guest safety, loss prevention, proper handling of food and alcohol, emergency situations, and the proper handling, reporting, and investigating of accidents.
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Train staff in specific positions including server, box office, food runner, and bartender; cross-train as needed. Responsible for guest relations, marketing and promotions of feature film engagements, efficient scheduling of movie show times and the timely delivery of show times to all proper channels.
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Obtain ServSafe Food Manager Certification. Degree in Business and/or equivalent, two years management or supervisory position with experience in restaurant or VIP/luxury theatre concept.
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Maintain accurate inventory controls for all food and beverage supplies, janitorial supplies. Maintain strict inventory controls for all food and beverage supplies, janitorial supplies, and projection bulbs.
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Order supplies, food, alcohol, and ingredients based on rapidly shifting demand to ensure no out-of-stock products. Responsible for completion of daily kitchen logs (cooling & reheating, food temperatures, refrigerator/freezer temperatures and sanitizer solution.
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Ensure all cash management policies and procedures are adhered to always. Ensure that all food and beverage items are consistently prepared and served per Regal’s recipes, portioning, cooking and serving standards.
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Knowledge and compliance with all food safety rules, laws, protocols, and standards. Ensure that the food prep area and kitchen are cleaned and sanitized at the end of your shift. Comply with all food safety rules, laws, protocols, and standards.
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Completed or in the process of completing the management certification program. Expedite food from the kitchen. Properly store food items at appropriate temperatures. Obtain food handlers card where applicable.
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With the site leadership team, lead the business management cadence (Daily/Weekly/Monthly) that drives Safety, Quality, Delivery, Cost and Growth performance throughout the organization.
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In addition, you must complete the Regal Responsible Beverage Server training on Regal Online University. Receipts include cash, credit cards, coupons, gift cards, checks, discount tickets, and any other form of payment or accountability deemed applicable by Regal.
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