Table 1Transition record

bartendertohead waiter/head waitress

A bartender already meets 16% of what the head waiter/head waitress role asks for. The move turns on 30 required skills not yet in the profile.

From bartender

16%

Overlap1

To head waiter/head waitress

8 Skills carried over

30 Required, not held

86.6 Difficulty2

adjacent 0–30

moderate 30–55

substantial 55–75

career change 75–100

this move, 86.6

This move: 86.6 of 100 · career change

1 Share of the head waiter/head waitress role’s weighted skill requirement already met by the bartender profile. Required skills count in full, supplementary skills at 0.35. Directional: the figure for the reverse move differs. 2 Combines what is missing with how specialised it is, so a gap of general skills scores easier than the same number of narrow ones.

Table 2

Table 2 · What you already bring

Of the 8 skills that carry over, these are the ones fewest other occupations ask for. A head waiter/head waitress role needs them, and most people applying for one will not have them already. This is the part of a bartender background worth leading with.

Skill the target role also needs Area

already held execute opening and closing procedures communication, collaboration and creativity
already held educate customers on tea varieties communication, collaboration and creativity
already held sparkling wines engineering, manufacturing and construction
already held apply foreign languages in hospitality communication, collaboration and creativity
already held educate customers on coffee varieties communication, collaboration and creativity
already held process payments management skills

All 8 carried skills, including the 5 the head waiter/head waitress role treats as required.

Table 3

Table 3 · What you would need to learn

The 37 missing skills fall into 7 areas of the ESCO skill hierarchy, numbered below in the order worth working in: the areas carrying the most required skills come first, and inside each one the required skills sit above the supplementary ones.

Skill to acquire Tier

01 communication, collaboration and creativity 9 required

required, not held brief staff on daily menu required
required, not held advise guests on menus for special events required
required, not held maintain relationship with customers required
required, not held plan menus required
required, not held assist clients with special needs required
required, not held coach employees required
required, not held handle customer complaints required
required, not held maximise sales revenues required
required, not held train employees required

02 information skills 6 required, 3 supplementary

required, not held check prices on the menu required
required, not held check dining room cleanliness required
required, not held control of expenses required
required, not held measure customer feedback required
required, not held monitor billing procedures required
required, not held monitor work for special events required

optional, not held monitor check-out point optional
optional, not held monitor stock level optional
optional, not held process reservations optional

03 assisting and caring 6 required, 2 supplementary

required, not held assist VIP guests required
required, not held inspect table settings required
required, not held prepare tableware required
required, not held supervise food quality required
required, not held greet guests required
required, not held manage health and safety standards required

optional, not held use resource-efficient technologies in hospitality optional
optional, not held handle surveillance equipment optional

04 management skills 6 required

required, not held manage restaurant service required
required, not held manage stock rotation required
required, not held monitor customer service required
required, not held plan shifts of employees required
required, not held recruit employees required
required, not held supervise the work of staff on different shifts required

05 handling and moving 2 required, 1 supplementary

required, not held attend to detail regarding food and beverages required
required, not held store kitchen supplies required

optional, not held ensure maintenance of kitchen equipment optional

06 business, administration and law 1 required

required, not held quality assurance methodologies required

1 further area in the appendix

Table 4

Table 4 · Where to start

The 3 entries a head waiter/head waitress role is least likely to hire without. The ordering is computed from the skill data, not from what pays.

Each entry opens a course search for that skill. Career Overlap earns nothing from these links.

Appendix

Appendix · The rest of the record

All 8 skills that carry over

Skill Type

already held apply foreign languages in hospitality skill
already held execute opening and closing procedures skill
already held identify customer's needs skill
already held maintain customer service skill
already held process payments skill
already held educate customers on coffee varieties skill
already held educate customers on tea varieties skill
already held sparkling wines knowledge

The 1 learning area not shown above

Skill to acquire Tier

07 information and communication technologies (icts) 1 supplementary

optional, not held food waste monitoring systems optional

7 supplementary skills, helpful but not required

Skill to acquire Tier

optional, not held food waste monitoring systems optional
optional, not held monitor check-out point optional
optional, not held monitor stock level optional
optional, not held use resource-efficient technologies in hospitality optional
optional, not held ensure maintenance of kitchen equipment optional
optional, not held handle surveillance equipment optional
optional, not held process reservations optional

30 held skills the head waiter/head waitress role does not ask for

Skill Type

not needed by the target role assemble cocktail garnishes skill
not needed by the target role change kegs skill
not needed by the target role clean beer pipes skill
not needed by the target role clear the bar at closing time skill
not needed by the target role compile drinks menu skill
not needed by the target role compile drinks price lists skill
not needed by the target role comply with food safety and hygiene skill
not needed by the target role create decorative food displays skill
not needed by the target role detect drug abuse skill
not needed by the target role devise special promotions skill
not needed by the target role display spirits skill
not needed by the target role enforce alcohol drinking laws skill
not needed by the target role handle bar equipment skill
not needed by the target role handle gas cylinders skill
not needed by the target role handle glassware skill
not needed by the target role handover the service area skill
not needed by the target role local area tourism industry knowledge
not needed by the target role maintain bar cleanliness skill
not needed by the target role prepare fruit ingredients for use in beverages skill
not needed by the target role prepare garnish for drinks skill
not needed by the target role prepare hot drinks skill
not needed by the target role prepare mixed beverages skill
not needed by the target role present drinks menu skill
not needed by the target role serve beers skill
not needed by the target role serve beverages skill
not needed by the target role serve wines skill
not needed by the target role setup the bar area skill
not needed by the target role stock the bar skill
not needed by the target role take food and beverage orders from customers skill
not needed by the target role upsell products skill

2 gaps that are knowledge rather than practice

Knowledge gaps usually close through study. Practical skill gaps usually need something you can point at.

Skill to acquire Tier

required, not held quality assurance methodologies required
optional, not held food waste monitoring systems optional

Index

Other moves recorded from bartender

Full index of moves from bartender

Note

How this record was compiled

Both occupations are taken from ESCO, which lists the skills and knowledge each occupation is expected to have and marks every one required or optional. Nothing here is a prediction about hiring, and nothing here knows that a particular employer wants a particular certificate. Treat Table 3 as a starting point for your own research rather than a syllabus. The full method states what these figures can and cannot tell you.