Table 1Transition record

head waiter/head waitresstorestaurant manager

A head waiter/head waitress already meets 47% of what the restaurant manager role asks for. The move turns on 17 required skills not yet in the profile.

From head waiter/head waitress

47%

Overlap1

To restaurant manager

22 Skills carried over

17 Required, not held

62.1 Difficulty2

adjacent 0–30

moderate 30–55

substantial 55–75

career change 75–100

this move, 62.1

This move: 62.1 of 100 · substantial

1 Share of the restaurant manager role’s weighted skill requirement already met by the head waiter/head waitress 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 22 skills that carry over, these are the ones fewest other occupations ask for. A restaurant manager role needs them, and most people applying for one will not have them already. This is the part of a head waiter/head waitress background worth leading with.

Skill the target role also needs Area

already held manage restaurant service management skills
already held inspect table settings assisting and caring
already held prepare tableware assisting and caring
already held manage stock rotation management skills
already held supervise the work of staff on different shifts management skills
already held apply foreign languages in hospitality communication, collaboration and creativity

All 22 carried skills, including the 19 the restaurant manager role treats as required.

Table 3

Table 3 · What you would need to learn

The 32 missing skills fall into 8 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 management skills 5 required, 3 supplementary

required, not held arrange special events required
required, not held develop food waste reduction strategies required
required, not held devise special promotions required
required, not held identify suppliers required
required, not held manage staff required

optional, not held develop working procedures optional
optional, not held evaluate employees optional
optional, not held manage budgets optional

02 communication, collaboration and creativity 4 required, 4 supplementary

required, not held train staff to reduce food waste required
required, not held develop inclusive communication material required
required, not held ensure infrastructure accessibility required
required, not held order supplies required

optional, not held compile wine lists optional
optional, not held create decorative food displays optional
optional, not held create event-specific menus optional
optional, not held think creatively about food and beverages optional

03 information skills 3 required, 5 supplementary

required, not held set prices of menu items required
required, not held design indicators for food waste reduction required
required, not held monitor financial accounts required

optional, not held keep up with eating out trends optional
optional, not held monitor sugar uniformity optional
optional, not held monitor the process of wine production optional
optional, not held conduct research on food waste prevention optional
optional, not held seek innovation in current practices optional

04 assisting and caring 3 required, 1 supplementary

required, not held ensure portion control required
required, not held comply with food safety and hygiene required
required, not held manage the customer experience required

optional, not held enforce alcohol drinking laws optional

05 information and communication technologies (icts) 1 required

required, not held hazard analysis and critical control points required

06 services 1 required

required, not held waste management required

2 further areas in the appendix

Table 4

Table 4 · Where to start

The 3 entries a restaurant manager 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 22 skills that carry over

Skill Type

already held control of expenses skill
already held ensure maintenance of kitchen equipment skill
already held handle customer complaints skill
already held identify customer's needs skill
already held maintain customer service skill
already held manage health and safety standards skill
already held manage restaurant service skill
already held manage stock rotation skill
already held maximise sales revenues skill
already held monitor customer service skill
already held monitor work for special events skill
already held plan menus skill
already held prepare tableware skill
already held quality assurance methodologies knowledge
already held recruit employees skill
already held supervise food quality skill
already held supervise the work of staff on different shifts skill
already held train employees skill
already held use resource-efficient technologies in hospitality skill
already held apply foreign languages in hospitality skill
already held food waste monitoring systems knowledge
already held inspect table settings skill

The 2 learning areas not shown above

Skill to acquire Tier

07 engineering, manufacturing and construction 1 supplementary

optional, not held energy conservation optional

08 handling and moving 1 supplementary

optional, not held mould chocolate optional

15 supplementary skills, helpful but not required

Skill to acquire Tier

optional, not held compile wine lists optional
optional, not held create decorative food displays optional
optional, not held create event-specific menus optional
optional, not held keep up with eating out trends optional
optional, not held monitor sugar uniformity optional
optional, not held monitor the process of wine production optional
optional, not held mould chocolate optional
optional, not held think creatively about food and beverages optional
optional, not held conduct research on food waste prevention optional
optional, not held develop working procedures optional
optional, not held energy conservation optional
optional, not held enforce alcohol drinking laws optional
optional, not held evaluate employees optional
optional, not held manage budgets optional
optional, not held seek innovation in current practices optional

23 held skills the restaurant manager role does not ask for

Skill Type

not needed by the target role advise guests on menus for special events skill
not needed by the target role assist VIP guests skill
not needed by the target role assist clients with special needs skill
not needed by the target role attend to detail regarding food and beverages skill
not needed by the target role brief staff on daily menu skill
not needed by the target role check dining room cleanliness skill
not needed by the target role check prices on the menu skill
not needed by the target role coach employees skill
not needed by the target role educate customers on coffee varieties skill
not needed by the target role educate customers on tea varieties skill
not needed by the target role execute opening and closing procedures skill
not needed by the target role greet guests skill
not needed by the target role handle surveillance equipment skill
not needed by the target role maintain relationship with customers skill
not needed by the target role measure customer feedback skill
not needed by the target role monitor billing procedures skill
not needed by the target role monitor check-out point skill
not needed by the target role monitor stock level skill
not needed by the target role plan shifts of employees skill
not needed by the target role process payments skill
not needed by the target role process reservations skill
not needed by the target role sparkling wines knowledge
not needed by the target role store kitchen supplies skill

3 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 hazard analysis and critical control points required
required, not held waste management required
optional, not held energy conservation optional

Index

Other moves recorded from head waiter/head waitress

Full index of moves from head waiter/head waitress

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.