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Venue Operations Manager Jobs in Iowa (NOW HIRING)

Hard Rock Hotel & Casino

Sous Chef

Sioux City, IA · On-site

$49K - $66K/yr

Hire, train, motivate, evaluate, and manage staff to ensure that team members receive adequate ... in a multi venue operation, or through completion of culinary arts degree or recognized ...

i9 Sports

Site Manager

Clive, IA · On-site

$15 - $21/hr

Manage/supervise part-time staff members and volunteer coaches ... Supervise the overall operation of a venue including programs operating on schedule * Demonstrate ...

Churchill Downs Incorporated

Sous Chef

Sioux City, IA · On-site

$49K - $66K/yr

Hire, train, motivate, evaluate, and manage staff to ensure that team members receive adequate ... in a multi venue operation, or through completion of culinary arts degree or recognized ...

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All JobsVenue Operations JobsVenue Operations Manager JobsVenue Operations Manager Jobs in Iowa

Venue Operations Manager information

See Iowa salary details

$29.1K

$59.6K

$111.3K

How much do venue operations manager jobs pay per year?

As of Aug 17, 2026, the average yearly pay for venue operations manager in Iowa is $59,602.00, according to ZipRecruiter salary data. Most workers in this role earn between $38,500.00 and $72,800.00 per year, depending on experience, location, and employer.

What is a venue operations manager?

Venue Operations Managers are responsible for overseeing the daily operations of event venues such as stadiums, theaters, or conference centers. Their duties typically include managing staff, coordinating event logistics, ensuring safety and compliance, and maintaining the facility. They work closely with event organizers, vendors, and security teams to ensure events run smoothly. Strong organizational, leadership, and problem-solving skills are essential for this role.

What skills and qualifications are needed to thrive as a venue operations manager?

To thrive as a Venue Operations Manager, you need strong organizational abilities, leadership skills, and experience in facility management, often supported by a degree in hospitality, business, or a related field. Familiarity with venue management software, scheduling systems, and compliance with health and safety regulations is typically required. Excellent problem-solving, communication, and customer service skills help you effectively lead teams and ensure smooth event execution. These competencies are crucial for maintaining operational efficiency, guest satisfaction, and the overall success of venue events.

What are common challenges a venue operations manager faces during large-scale events, and how can they address them?

Venue Operations Managers often encounter challenges such as coordinating multiple vendors, ensuring smooth crowd flow, and responding to unforeseen issues like technical malfunctions or safety concerns during large-scale events. Effective communication, detailed pre-event planning, and having contingency protocols in place are key strategies for managing these challenges. Building strong relationships with staff and vendors, conducting thorough walkthroughs, and maintaining flexibility help ensure events run smoothly and safely for all attendees.

What is the difference between Venue Operations Manager vs Event Coordinator?

AspectVenue Operations ManagerEvent Coordinator
Primary FocusOversees daily venue operations, maintenance, staff management, and safety protocolsPlans, organizes, and executes specific events at the venue
CredentialsExperience in facility management, certifications in safety or operationsEvent planning experience, certifications in event management or hospitality
Work EnvironmentVenue management offices, operational areas, staff supervisionEvent sites, client meetings, vendor coordination
Industry UsageHotels, stadiums, convention centers, entertainment venuesWeddings, conferences, festivals, corporate events

The Venue Operations Manager focuses on the overall management and safety of the venue, ensuring smooth daily operations. In contrast, the Event Coordinator handles the planning and execution of individual events within the venue. Both roles require strong organizational skills, but their responsibilities and daily tasks differ significantly.

What are popular job titles related to Venue Operations Manager jobs in Iowa?

For Venue Operations Manager jobs in Iowa, the most frequently searched job titles are:

What job categories do people searching Venue Operations Manager jobs in Iowa look for?

The top searched job categories for Venue Operations Manager jobs in Iowa are:

What cities in Iowa are hiring for Venue Operations Manager jobs?

Cities in Iowa with the most Venue Operations Manager job openings:

Venue Operations Manager jobs near you
Infographic showing various Venue Operations Manager job openings in Iowa as of August 2026, with employment types broken down into 90% Full Time, and 10% Part Time. Highlights an 100% In-person job distribution, with an average salary of $59,602 per year, or $28.7 per hour.

Sous Chef

Hard Rock Hotel & Casino

Sioux City, IA • On-site

$49K - $66K/yr

Full-time

Re-posted 11 days ago

Job description

Hard Rock Hotel & Casino Sioux City is an award-winning gaming destination with more than 675 slot machines, live table game action, first-class amenities, and heart-pounding entertainment. The property’s Hard Rock Hotel is a AAA Four Diamond rated hotel; a distinction which only five percent of the more than 28,000 properties approved by AAA achieve. Complementing the hotel and casino are three bars and two restaurants including Fuel American Grill and Main + Abbey, a AAA Three Diamond rated restaurant. Putting the ‘Rock’ in ‘Hard Rock’, guests are invited to experience the legends of music by exploring Hard Rock’s expansive memorabilia collection with iconic pieces from SLASH to Johnny Cash!

JOB SUMMARY

The incumbent in this position is responsible for directing the preparation and ordering of all foods during assigned shift, ensuring that all foods are of the highest quality and that all operations are efficient and effective.

ESSENTIAL DUTIES AND RESPONSIBILITIES
  • Maintain department objectives, standards, guidelines, and budget to ensure proper management of department.
  • Monitor and evaluate food purchasing, staffing, food production and food inventory to control food and labor costs and waste, ensuring adherence to budget.
  • Hire, train, motivate, evaluate, and manage staff to ensure that team members receive adequate guidance and resources to accomplish established objectives.
  • Monitor and evaluate food preparation by observing cooking techniques and tasting results to ensure food quality and consistency according to standards.
  • Inspect restaurant kitchen areas and makes decisions for necessary corrective actions to maintain company and health department standards and avoid risk for citation and bad press.
  • Work with Restaurant Chef to analyze food costs and forecast business trends to make recommendations for revision of menu prices that will most appropriately meet company goals.
  • Perform other related duties as may be assigned.
REQUIRED SKILLS AND ABILITIES

Must have own tools. Knowledge of and ability to prepare stocks, soups and mother sauces.

Complete understanding of all operations of the kitchen, kitchen equipment and sanitation. Demonstrated organizational skills, budgeting experience, and full understanding of financial reports. Previous supervisory experience. These skills and abilities are typically acquired through a minimum of ten years progressive experience in a multi venue operation, or through completion of culinary arts degree or recognized apprenticeship and 6 years progressive experience in a multi venue operation.

PHYSICAL REQUIREMENTS & WORKING CONDITIONS

Must have ability to:

  • Perform duties and operate equipment in a working environment that is subject to varying levels of cold, heat, and noise.
  • Incumbents are at times subjected to hazards such as burns, and the dangers associated with heavy duty cutlery.
  • Operate kitchen equipment and utilize tools including, but not limited to, slicer, steamer, deep fryer, ovens, broiler, grill, mixer, kettle, and flat top, choppers, and knives.
  • Communicate effectively with all levels of team members.
  • Observe and direct actions of subordinates and to inspect any areas for which responsible.
  • Read, write, speak, and understand English in order to read and develop recipes and communicate with other team members and guests.
  • Review and comprehend all necessary documentation.
  • Effectively and efficiently move around kitchen and restaurant areas.
  • Work physical in nature and requires physical mobility, including but not limited to bending, stooping, kneeling, standing, carrying, climbing, walking long distances, reaching, and twisting. These actions are also required to monitor food preparation and inspect restaurant kitchen areas.
  • Prepare all varieties of meat including veal, pork, beef, lamb, poultry, game, and seafood.
  • Organize and prioritize work and meet deadlines.
  • Always conduct oneself in a manner that reflects a positive professional image.

All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or disability.

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