venue directortohead waiter/head waitress
A venue director already meets 42% of what the head waiter/head waitress role asks for. The move turns on 19 required skills not yet in the profile.
42%
66.8/ 100
1 Share of the head waiter/head waitress 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 this move works
A head waiter/head waitress role treats 16 of its required skills as things a venue director already does. These are the ones it depends on most.
- apply foreign languages in hospitality
- control of expenses
- handle customer complaints
- identify customer's needs
- inspect table settings
- maintain customer service
What stands in the way is 19 required skills the profile does not yet cover. Table 3 groups them; Table 4 says which to take first.
Table 2 · What you already bring
Of the 17 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 venue director background worth leading with.
- already held inspect table settings assisting and caring
- already held manage restaurant service management skills
- already held prepare tableware assisting and caring
- already held apply foreign languages in hospitality communication, collaboration and creativity
- already held manage stock rotation management skills
- already held supervise the work of staff on different shifts management skills
All 17 carried skills, including the 16 the head waiter/head waitress role treats as required.
Table 3 · What you would need to learn
The 28 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 maintain relationship with customers required
- required, not held assist clients with special needs required
- required, not held coach employees required
- required, not held execute opening and closing procedures 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 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 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
- required, not held monitor customer service required
- required, not held plan shifts of employees required
- required, not held process payments required
- required, not held attend to detail regarding food and beverages required
- required, not held store kitchen supplies required
- optional, not held sparkling wines optional
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 17 skills that carry over
- already held apply foreign languages in hospitality skill
- already held control of expenses skill
- already held handle customer complaints skill
- already held identify customer's needs skill
- already held inspect table settings skill
- already held maintain customer service skill
- already held manage restaurant service skill
- already held manage stock rotation skill
- already held maximise sales revenues 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 the work of staff on different shifts skill
- already held train employees skill
- already held ensure maintenance of kitchen equipment skill
The 1 learning area not shown above
- optional, not held food waste monitoring systems optional
9 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 sparkling wines optional
- optional, not held use resource-efficient technologies in hospitality optional
- optional, not held handle surveillance equipment optional
- optional, not held process reservations optional
19 held skills the head waiter/head waitress role does not ask for
- not needed by the target role arrange special events 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 contribute to the programmer's reflection process 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 glassware skill
- not needed by the target role hazard analysis and critical control points knowledge
- not needed by the target role manage budgets skill
- not needed by the target role order supplies 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 seek innovation in current practices skill
- not needed by the target role supervise crew skill
- not needed by the target role think creatively about food and beverages 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.
- optional, not held food waste monitoring systems optional
- optional, not held sparkling wines 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.