head sommeliertohead waiter/head waitress
A head sommelier already meets 26% of what the head waiter/head waitress role asks for. The move turns on 26 required skills not yet in the profile.
This move: 79.5 of 100 · career change
1 Share of the head waiter/head waitress role’s weighted skill requirement already met by the head sommelier 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 · What you already bring
Of the 12 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 head sommelier background worth leading with.
- already held prepare tableware assisting and caring
- already held sparkling wines engineering, manufacturing and construction
- already held apply foreign languages in hospitality communication, collaboration and creativity
- already held manage stock rotation management skills
- already held ensure maintenance of kitchen equipment handling and moving
- already held monitor work for special events information skills
All 12 carried skills, including the 9 the head waiter/head waitress role treats as required.
Table 3 · What you would need to learn
The 33 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.
- required, not held brief staff on daily menu required
- required, not held advise guests on menus for special events required
- required, not held identify customer's needs 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 execute opening and closing procedures required
- required, not held handle customer complaints required
- required, not held maximise sales revenues required
- optional, not held educate customers on coffee varieties optional
- optional, not held educate customers on tea varieties optional
- 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
- optional, not held monitor check-out point optional
- optional, not held monitor stock level optional
- optional, not held process reservations optional
- required, not held assist VIP guests required
- required, not held inspect table settings 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
- required, not held manage restaurant service required
- required, not held monitor customer service required
- required, not held process payments required
- required, not held supervise the work of staff on different shifts required
- required, not held attend to detail regarding food and beverages required
- required, not held store kitchen supplies required
- required, not held quality assurance methodologies required
1 further area in the appendix
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.
- 01 brief staff on daily menu skill · occupation specific
- 02 check prices on the menu skill · occupation specific
- 03 advise guests on menus for special events skill · sector specific
Each entry opens a course search for that skill. Career Overlap earns nothing from these links.
Appendix · The rest of the record
All 12 skills that carry over
- already held apply foreign languages in hospitality skill
- already held coach employees skill
- already held maintain customer service skill
- already held manage stock rotation skill
- already held monitor work for special events skill
- already held plan shifts of employees skill
- already held prepare tableware skill
- already held recruit employees skill
- already held train employees skill
- already held ensure maintenance of kitchen equipment skill
- already held handle surveillance equipment skill
- already held sparkling wines knowledge
The 1 learning area not shown above
- optional, not held food waste monitoring systems optional
7 supplementary skills, helpful but not required
- optional, not held educate customers on coffee varieties optional
- optional, not held educate customers on tea varieties optional
- 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 process reservations optional
16 held skills the head waiter/head waitress role does not ask for
- not needed by the target role assist customers skill
- not needed by the target role check wine quality skill
- not needed by the target role compile wine lists skill
- not needed by the target role comply with food safety and hygiene skill
- not needed by the target role manage medium term objectives skill
- not needed by the target role order supplies skill
- not needed by the target role organise wine cellar skill
- not needed by the target role prepare alcoholic beverages skill
- not needed by the target role procure hospitality products skill
- not needed by the target role recommend wines skill
- not needed by the target role select glassware for serving skill
- not needed by the target role serve wines skill
- not needed by the target role types of wine knowledge
- not needed by the target role upsell products skill
- not needed by the target role wine characteristics knowledge
- not needed by the target role wine related sciences knowledge
2 gaps that are knowledge rather than practice
Knowledge gaps usually close through study. Practical skill gaps usually need something you can point at.
- required, not held quality assurance methodologies required
- optional, not held food waste monitoring systems optional
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.