-Manage staff, preparing work schedules and assigning specific roles and duties.-Review financial statements, sales and activity reports, and other performance data to measure productivity and goal achievement and to determine areas needing cost reduction and program improvement.-Prepare operational reports to ensure accuracy and efficiency, this includes POS system financials, talent ledgers, tip reports, profit and loss spreadsheets, and ticket rebates. -Make weekly bank deposits, safe counts and verify all petty cash expenditures.-Maintain all food and beverage inventories, and keep inventory records. -Determine staffing requirements, which includes interviewing, hiring and training new employees. -Work as bartender, cook, server, box office attendant and/or security when needed.-Review and pay talent contracts, including travel, bonuses and rider specifications.-Coordinate with radio stations, websites and magazines for promotional opportunities and product marketing.-Run stand-up comedy shows, including all lighting, sound and scheduling. -Keep informed of current entertainment trends and deals.-Oversee environmental management program, addressing issues such as recycling, conservation and waste management. -Monitor compliance with health and fire regulations regarding food preparation and serving.

-Ensure minutes are taken during official meetings, documenting all motions, people present and reports.-Make certain the board’s actions are in line with legal requirements and the organization’s bylaws.-Analyze internal processes and implement policy changes to improve operations.-Develop records management program for filing and retrieval of records.-Review reports and confer with management about format, purpose and potential problems and improvements.

-Interviewed and hired staff, and oversaw staff training.-Arranged for equipment maintenance and repairs, and coordinated a variety of services such as waste removal and pest control.-Coordinated deliveries to other restaurants.-Handled all shipping and receiving.-Monitored food preparation methods, portion sizes, and presentation of food to ensure it was prepared and presented in acceptable manner.-Planned menus and food utilization based on nutritional value, popularity and cost.-Reviewed all menus and recipes to determine labor and overhead costs.