head waiter/head waitresstovenue director
A head waiter/head waitress already meets 49% of what the venue director role asks for. The move turns on 15 required skills not yet in the profile.
49%
57.1/ 100
1 Share of the venue director 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.
Why this move works
A venue director role treats 15 of its required skills as things a head waiter/head waitress already does. These are the ones it depends on most.
- control of expenses
- ensure maintenance of kitchen equipment
- handle customer complaints
- identify customer's needs
- inspect table settings
- maintain customer service
What stands in the way is 15 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 venue director 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.
- already held inspect table settings assisting and caring
- already held manage restaurant service management skills
- 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 17 carried skills, including the 15 the venue director role treats as required.
Table 3 · What you would need to learn
The 19 missing skills fall into 6 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 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
- optional, not held organise cultural events optional
- optional, not held manage budgets optional
- required, not held create decorative food displays required
- required, not held think creatively about food and beverages required
- required, not held ensure infrastructure accessibility required
- required, not held order supplies required
- optional, not held compile wine lists optional
- optional, not held contribute to the programmer's reflection process optional
- required, not held ensure portion control required
- required, not held comply with food safety and hygiene required
- required, not held evaluate events required
- required, not held seek innovation in current practices required
- required, not held handle glassware required
- required, not held hazard analysis and critical control points required
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.
- 01 create decorative food displays skill · sector specific
- 02 ensure portion control skill · sector specific
- 03 oversee the printing of touristic publications 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 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 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 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 apply foreign languages in hospitality skill
- already held monitor work for special events skill
4 supplementary skills, helpful but not required
- optional, not held compile wine lists optional
- optional, not held contribute to the programmer's reflection process optional
- optional, not held organise cultural events optional
- optional, not held manage budgets optional
28 held skills the venue director role does not ask for
- 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 food waste monitoring systems knowledge
- 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 manage health and safety standards 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 customer service 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
- not needed by the target role supervise food quality skill
- not needed by the target role use resource-efficient technologies in hospitality skill
1 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 hazard analysis and critical control points required
Other moves recorded from head waiter/head waitress
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.