venue directortosommelier
A venue director already meets 33% of what the sommelier role asks for. The move turns on 11 required skills not yet in the profile.
33%
64/ 100
1 Share of the 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 this move works
A sommelier role treats 5 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
- maintain customer service
- order supplies
- train employees
What stands in the way is 11 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 6 skills that carry over, these are the ones fewest other occupations ask for. A 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.
- already held compile wine lists communication, collaboration and creativity
- already held apply foreign languages in hospitality communication, collaboration and creativity
- already held comply with food safety and hygiene assisting and caring
- already held maintain customer service communication, collaboration and creativity
- already held order supplies communication, collaboration and creativity
- already held train employees communication, collaboration and creativity
All 6 carried skills, including the 5 the sommelier role treats as required.
Table 3 · What you would need to learn
The 11 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.
- required, not held assist customers required
- required, not held decant wines required
- required, not held prepare alcoholic beverages required
- required, not held select glassware for serving required
- required, not held serve wines required
- required, not held recommend wines required
- required, not held upsell products required
- required, not held sparkling wines required
- required, not held wine characteristics required
- required, not held check wine quality required
- required, not held organise wine cellar required
Table 4 · Where to start
The 3 entries a sommelier role is least likely to hire without. The ordering is computed from the skill data, not from what pays.
- 01 assist customers skill · sector specific
- 02 check wine quality skill · sector specific
- 03 decant wines 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 6 skills that carry over
- already held compile wine lists skill
- already held comply with food safety and hygiene skill
- already held maintain customer service skill
- already held order supplies skill
- already held train employees skill
- already held apply foreign languages in hospitality skill
0 supplementary skills, helpful but not required
30 held skills the sommelier role does not ask for
- 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 maintenance of kitchen equipment 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 manage stock rotation skill
- not needed by the target role maximise sales revenues skill
- not needed by the target role monitor work for special events 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 prepare tableware skill
- not needed by the target role quality assurance methodologies knowledge
- not needed by the target role recruit employees 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 supervise the work of staff on different shifts 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.
- required, not held sparkling wines required
- required, not held wine characteristics required
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.