Table 1Transition record

venue directortorestaurant manager

A venue director already meets 58% of what the restaurant manager role asks for. The move turns on 14 required skills not yet in the profile.

From venue director

58%

Overlap1

To restaurant manager

29 Skills carried over

14 Required, not held

53.2 Difficulty2

adjacent 0–30

moderate 30–55

substantial 55–75

career change 75–100

this move, 53.2

This move: 53.2 of 100 · moderate

1 Share of the restaurant manager 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

Table 2 · What you already bring

Of the 29 skills that carry over, these are the ones fewest other occupations ask for. A restaurant manager 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.

Skill the target role also needs Area

already held ensure portion control assisting and caring
already held hazard analysis and critical control points information and communication technologies (icts)
already held manage restaurant service management skills
already held compile wine lists communication, collaboration and creativity
already held inspect table settings assisting and caring
already held prepare tableware assisting and caring

All 29 carried skills, including the 22 the restaurant manager role treats as required.

Table 3

Table 3 · What you would need to learn

The 25 missing skills fall into 8 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 4 required, 2 supplementary

required, not held develop food waste reduction strategies required
required, not held identify suppliers required
required, not held manage staff required
required, not held monitor customer service required

optional, not held develop working procedures optional
optional, not held evaluate employees optional

02 assisting and caring 4 required, 1 supplementary

required, not held supervise food quality required
required, not held use resource-efficient technologies in hospitality required
required, not held manage health and safety standards required
required, not held manage the customer experience required

optional, not held enforce alcohol drinking laws optional

03 information skills 3 required, 4 supplementary

required, not held set prices of menu items required
required, not held design indicators for food waste reduction required
required, not held monitor financial accounts required

optional, not held keep up with eating out trends optional
optional, not held monitor sugar uniformity optional
optional, not held monitor the process of wine production optional
optional, not held conduct research on food waste prevention optional

04 communication, collaboration and creativity 2 required, 1 supplementary

required, not held train staff to reduce food waste required
required, not held develop inclusive communication material required

optional, not held create event-specific menus optional

05 services 1 required

required, not held waste management required

06 engineering, manufacturing and construction 1 supplementary

optional, not held energy conservation optional

2 further areas in the appendix

Table 4

Table 4 · Where to start

The 3 entries a restaurant manager 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 29 skills that carry over

Skill Type

already held arrange special events skill
already held comply with food safety and hygiene skill
already held control of expenses skill
already held devise special promotions skill
already held ensure infrastructure accessibility skill
already held ensure maintenance of kitchen equipment skill
already held ensure portion control skill
already held handle customer complaints skill
already held hazard analysis and critical control points knowledge
already held identify customer's needs 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 order supplies 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 compile wine lists skill
already held create decorative food displays skill
already held inspect table settings skill
already held manage budgets skill
already held seek innovation in current practices skill
already held think creatively about food and beverages skill

The 2 learning areas not shown above

Skill to acquire Tier

07 handling and moving 1 supplementary

optional, not held mould chocolate optional

08 information and communication technologies (icts) 1 supplementary

optional, not held food waste monitoring systems optional

11 supplementary skills, helpful but not required

Skill to acquire Tier

optional, not held create event-specific menus optional
optional, not held food waste monitoring systems optional
optional, not held keep up with eating out trends optional
optional, not held monitor sugar uniformity optional
optional, not held monitor the process of wine production optional
optional, not held mould chocolate optional
optional, not held conduct research on food waste prevention optional
optional, not held develop working procedures optional
optional, not held energy conservation optional
optional, not held enforce alcohol drinking laws optional
optional, not held evaluate employees optional

7 held skills the restaurant manager role does not ask for

Skill Type

not needed by the target role contribute to the programmer's reflection process 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 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 supervise crew skill

3 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 waste management required
optional, not held food waste monitoring systems optional
optional, not held energy conservation optional

Index

Other moves recorded from venue director

Full index of moves from venue director

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.