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VenuWorks of Cedar Rapids is seeking immediately a full time professional for the position of Director of Food and Beverage. This position will manage a multi-million dollar food and beverage operation across four entertainment venues including the Alliant Energy PowerHouse Arena, the historic Paramount Theatre, the outdoor McGrath Amphitheatre, and daily operations at the ImOn Ice Arena. This position will lead several full time managers and over one hundred part-time workers in offering first class/ high-volume concessions, bar services and catering during events held at these venues. Financial management of the operation, product and inventory management, menu development and safety standards will all be key responsibilities for this role.

Candidate will be a self-starter, organized and detail oriented, able to use financial tools to determine financial profitability of events, and most importantly be able to manage and lead a large staff in the delivery of these services.

Benefits, 401K retirement plan and insurance offered. Salary will be based upon work experience and education.


Include the following. Other duties may be assigned.
  1. Staff Management: Interview, hire, train, evaluate and supervise food and beverage employees including non-profit groups; schedule staff for daily operations and for events across all four venues, assign specific roles and direct work; address staff complaints and resolve problems. Maximize staff productivity while minimizing labor costs to achieve and improve upon budgeting guidelines.
  2. Financial Management: In conjunction with staff, perform after-event reconciliation of food and beverage sales to inventory. Oversee and monitor appropriate handling of receipts and deposits; tabulate receipts and balance accounts; compile and submit required sales reports, financial reporting and inventory to the Finance Department and corporate on a monthly basis.
  3. Product Management: Order, assure timely delivery and maintain inventory of all food and beverage needs of the facilities; maximize product availability, minimize waste to control food costs and to achieve and improve upon budgeting guidelines.
  4. Menu Development: Create, establish and plan menus for all concession stands, catering menus, and backstage catering. Set price points for menu items that consider cost of goods, labor to prepare and packaging with a profit point that meets VenuWorks expectations. Standardize menu’s and offerings across venues so that the VenuWorks brand will equate to a quality food and cocktail experience regardless of location.
  5. Quality and Safety: Determine, develop, and implement policies, procedures and training to ensure food service handling, service and sanitation standards meet or exceed all local, state and/or Federal guidelines at all times. Inspect facilities in each of the venues for cleanliness and professional appearance. Develop specific training for staff in order to present a professional and high-quality experience for customers ordering from VenuWorks concessions stands.


  1. Work with the Executive Director to establish and achieve predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.
  2. Meet formally with full time managers on a weekly basis to review and approve determine operations, logistics, product orders, staffing levels and opportunities or challenges for events. Assign full time managers and support staff to specific events as necessary and according to individual allocations. Set goals and margins for Manager’s to achieve daily and during events.
  3. Manage and schedule a large part time staff roster. Administer payroll. Develop new training, employee rewards, recognition and other staff retention programs.
  4. Manage the inventory of permanent and portable concessions equipment and point-of-sale equipment. Coordinate with F&B staff for logistics of using equipment in multiple venues, sometimes in the same day. Schedule staff and rent transportation when needed to deliver equipment off-site and set it up for events. Work closely with the events and operations departments to coordinate placement of portables, tents, refrigerated trucks and other equipment needed. Develop the furniture layout and staff movements in portable concessions areas as needed.
  5. Ensure consistent presentation of foods and beverages. Implement recipe cards for all food items prepared in the facility including item ingredients, target product costs and preparation methods to include HAACP guidelines.
  6. Regularly review and evaluate the customer satisfaction of menus, food quality, and banquet services. Adjust menus and services to compete with changing market demands; ensure they are implemented in a timely manner.
  7. Seek out and implement new concessions service concepts, portables and menu items to offer patrons new experiences annually. Develop drink specials and other themed menu items to stimulate sales during specific events.
  8. Develop strategies for runners to deliver product between the warehouse and concession stands on an event-by-event basis in each venue.
  9. Recruit food trucks and work out payment plans for vending at the McGrath Amphitheatre. Recruit and work with outside caterers to provide backstage catering for events at other venues as needed.
  10. Work with tour merchandisers and event planners as needed to supply staff for the sale of consigned cloth and recording merchandise offered at events.
  11. Create and nurture an environment that emphasizes motivation, empowerment, teamwork, and a passion for providing quality service. While being readily available & approachable for all team members.
  12. Take proactive approaches when dealing with guest concerns. Follow property specific second effort and recovery plan. Always extend professionalism and courtesy to guests.
  13. Direct staff in the proper maintenance and cleaning of kitchen and concessions equipment and develop a capital plan for the replacement of old or worn items including but not limited to ice machines, IRP carts, warmers, steamers, grills, ovens, etc.
  14. Evaluate and improve the backstage artist hospitality program to improve the experience for visiting tour managers, promoter reps and artists. Coordinate the moving of equipment, setting up, decorating and display of food and beverage to create a unique and memorable experience.
  15. Assist the Executive Director in the preparation of the annual budget, monthly and year-end reforecasting and other analytical spreadsheets as requested or needed.
  16. Perform other duties, functions and special projects as assigned by the Executive Director and corporate staff of VenuWorks.


The Director of Food and Beverage is responsible for the overall direction, coordination, and evaluation of the full and part time staff in the Food and Beverage department. Carries out supervisory responsibilities in accordance with VenuWorks policies and applicable laws. Responsible for interviewing, hiring and training employees; planning, assigning and directing work; appraising performance, rewarding, disciplining in accordance with Human Resources, addressing complaints and resolving problem.


To perform this job successfully, an individual must be able to perform each of the following essential duties satisfactorily. The requirements listed are representative of the knowledge, skills, and/or abilities required. A demonstrated ability to follow directions and complete assigned tasks with a minimum amount of instruction and supervision is essential. Ability to organize work flow and meet established deadlines.

Work hours and schedule are generally Monday – Friday 9:00am to 5:30pm but will vary according to event schedules and the needs of the department, and may include holidays, evenings and weekends. Attendance at large events in order to guarantee efficient and quality operations will be required.

This position requires skill in meeting and/or exceeding the expectations, being articulate with well-developed communication skills and personal poise. This position requires excellent teamwork skills, working cooperatively with others in the accomplishment of joint tasks and common objectives. Contributes to a positive work environment, fosters collaboration and provides a tangible contribution.


  1. Bachelor’s Degree and/or minimum two years of formal culinary/quantity food service management training or commensurate experience.
  2. Minimum two years culinary management experience in a similar high-volume food service operation with similar duties and responsibilities.


  1. Applicants must possess a current valid driver’s license and a vehicle that can be accessed for work purposes and a current working home telephone with a number that can be accessed by building management personnel for business contact purposes.
  2. Current certifications and licenses required by local, state, and/or Federal guidelines for food production management.
  3. Ability to be ServSafe certified through the National Restaurant Association.


Candidates should send a cover letter, resume, references and salary history to:

Sean Meloy, Human Resources
Alliant Energy PowerHouse
370 First Avenue NE
Cedar Rapids, IA 52401

Resumes will be accepted up to July 2, 2021 or until the position is filled. VenuWorks is a private management company specializing in management of public assembly facilities. VenuWorks is an Equal Opportunity Employer and a Drug Free Workplace.
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