Career Overlap Transition record Edition 1 · ESCO v1.2.1
Table 1Transition record

venue directortohead sommelier

A venue director already meets 37% of what the head sommelier role asks for. The move turns on 16 required skills not yet in the profile.

From venue director
37%
Overlap1
To head sommelier
11 Skills carried over
16 Required, not held
66 Difficulty2
Career overlap Distant match

37%

Learning distance Substantial retraining

66/ 100

1 Share of the head sommelier role’s weighted skill requirement already met by the venue director 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.

Why

Why this move works

A head sommelier role treats 9 of its required skills as things a venue director already does. These are the ones it depends on most.

  • compile wine lists
  • comply with food safety and hygiene
  • ensure maintenance of kitchen equipment
  • maintain customer service
  • manage stock rotation
  • monitor work for special events

What stands in the way is 16 required skills the profile does not yet cover. Table 3 groups them; Table 4 says which to take first.

Table 2

Table 2 · What you already bring

Of the 11 skills that carry over, these are the ones fewest other occupations ask for. A head sommelier role needs them, and most people applying for one will not have them already. This is the part of a venue director background worth leading with.

Skill the target role also needs Area
  • already held compile wine lists communication, collaboration and creativity
  • already held prepare tableware assisting and caring
  • already held manage stock rotation management skills
  • already held apply foreign languages in hospitality communication, collaboration and creativity
  • already held ensure maintenance of kitchen equipment handling and moving
  • already held monitor work for special events information skills

All 11 carried skills, including the 9 the head sommelier role treats as required.

Table 3

Table 3 · What you would need to learn

The 17 missing skills fall into 5 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 assisting and caring 4 required, 1 supplementary
  • required, not held assist customers required
  • required, not held prepare alcoholic beverages required
  • required, not held select glassware for serving required
  • required, not held serve wines required
  • optional, not held handle surveillance equipment optional
02 communication, collaboration and creativity 4 required
  • required, not held procure hospitality products required
  • required, not held recommend wines required
  • required, not held coach employees required
  • required, not held upsell products required
03 engineering, manufacturing and construction 4 required
  • required, not held sparkling wines required
  • required, not held wine characteristics required
  • required, not held wine related sciences required
  • required, not held types of wine required
04 management skills 3 required
  • required, not held organise wine cellar required
  • required, not held manage medium term objectives required
  • required, not held plan shifts of employees required
05 information skills 1 required
  • required, not held check wine quality required
Table 4

Table 4 · Where to start

The 3 entries a head sommelier 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 11 skills that carry over
Skill Type
  • already held compile wine lists skill
  • already held comply with food safety and hygiene skill
  • already held ensure maintenance of kitchen equipment skill
  • already held maintain customer service skill
  • already held manage stock rotation skill
  • already held monitor work for special events skill
  • already held order supplies skill
  • already held recruit employees skill
  • already held train employees skill
  • already held apply foreign languages in hospitality skill
  • already held prepare tableware skill
1 supplementary skills, helpful but not required
Skill to acquire Tier
  • optional, not held handle surveillance equipment optional
25 held skills the head sommelier role does not ask for
Skill Type
  • not needed by the target role arrange special events skill
  • not needed by the target role contribute to the programmer's reflection process skill
  • not needed by the target role control of expenses skill
  • not needed by the target role create decorative food displays skill
  • not needed by the target role devise special promotions skill
  • not needed by the target role ensure infrastructure accessibility skill
  • not needed by the target role ensure portion control skill
  • not needed by the target role evaluate events skill
  • not needed by the target role handle customer complaints skill
  • not needed by the target role handle glassware skill
  • not needed by the target role hazard analysis and critical control points knowledge
  • not needed by the target role identify customer's needs skill
  • not needed by the target role inspect table settings skill
  • not needed by the target role manage budgets skill
  • not needed by the target role manage restaurant service skill
  • not needed by the target role maximise sales revenues skill
  • not needed by the target role organise cultural events skill
  • not needed by the target role oversee the design of touristic publications skill
  • not needed by the target role oversee the printing of touristic publications skill
  • not needed by the target role plan menus skill
  • not needed by the target role quality assurance methodologies knowledge
  • not needed by the target role seek innovation in current practices skill
  • not needed by the target role supervise crew skill
  • not needed by the target role supervise the work of staff on different shifts skill
  • not needed by the target role think creatively about food and beverages skill
4 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 sparkling wines required
  • required, not held wine characteristics required
  • required, not held wine related sciences required
  • required, not held types of wine required
Index

Other moves recorded from venue director

Full index of moves from venue director

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.