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

head sommeliertovenue director

A head sommelier already meets 28% of what the venue director role asks for. The move turns on 22 required skills not yet in the profile.

From head sommelier
28%
Overlap1
To venue director
11 Skills carried over
22 Required, not held
74.7 Difficulty2
adjacent 0–30
moderate 30–55
substantial 55–75
career change 75–100
this move, 74.7

This move: 74.7 of 100 · substantial

1 Share of the venue director 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

Table 2 · What you already bring

Of the 11 skills that carry over, these are the ones fewest other occupations ask for. A venue director 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.

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 8 the venue director role treats as required.

Table 3

Table 3 · What you would need to learn

The 25 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.

Skill to acquire Tier
01 management skills 7 required, 2 supplementary
  • required, not held manage restaurant service required
  • required, not held oversee the printing of touristic publications required
  • required, not held arrange special events required
  • required, not held devise special promotions required
  • required, not held oversee the design of touristic publications required
  • required, not held supervise crew required
  • required, not held supervise the work of staff on different shifts required
  • optional, not held organise cultural events optional
  • optional, not held manage budgets optional
02 communication, collaboration and creativity 7 required, 1 supplementary
  • required, not held create decorative food displays required
  • required, not held identify customer's needs required
  • required, not held plan menus required
  • required, not held think creatively about food and beverages required
  • required, not held ensure infrastructure accessibility required
  • required, not held handle customer complaints required
  • required, not held maximise sales revenues required
  • optional, not held contribute to the programmer's reflection process optional
03 information skills 3 required
  • required, not held control of expenses required
  • required, not held evaluate events required
  • required, not held seek innovation in current practices required
04 assisting and caring 2 required
  • required, not held ensure portion control required
  • required, not held inspect table settings required
05 business, administration and law 1 required
  • required, not held quality assurance methodologies required
06 handling and moving 1 required
  • required, not held handle glassware required

1 further area in the appendix

Table 4

Table 4 · Where to start

The 3 entries a venue director 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 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 order supplies skill
  • already held prepare tableware skill
  • already held recruit employees skill
  • already held train employees skill
  • already held apply foreign languages in hospitality skill
  • already held compile wine lists skill
  • already held monitor work for special events skill
The 1 learning area not shown above
Skill to acquire Tier
07 information and communication technologies (icts) 1 required
  • required, not held hazard analysis and critical control points required
3 supplementary skills, helpful but not required
Skill to acquire Tier
  • optional, not held contribute to the programmer's reflection process optional
  • optional, not held organise cultural events optional
  • optional, not held manage budgets optional
17 held skills the venue director role does not ask for
Skill Type
  • 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 coach employees skill
  • not needed by the target role handle surveillance equipment skill
  • not needed by the target role manage medium term objectives skill
  • not needed by the target role organise wine cellar skill
  • not needed by the target role plan shifts of employees 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 sparkling wines knowledge
  • 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.

Skill to acquire Tier
  • required, not held hazard analysis and critical control points required
  • required, not held quality assurance methodologies required
Index

Other moves recorded from head sommelier

Full index of moves from head sommelier

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.