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.
This move: 66 of 100 · substantial
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.
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.
- 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 · 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.
- 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
- 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
- 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
- required, not held organise wine cellar required
- required, not held manage medium term objectives required
- required, not held plan shifts of employees required
- required, not held check wine quality required
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.
- 01 assist customers skill · sector specific
- 02 check wine quality skill · sector specific
- 03 organise wine cellar 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 11 skills that carry over
- 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
- optional, not held handle surveillance equipment optional
25 held skills the head 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 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.
- 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
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.