waiter/waitresstohead waiter/head waitress
A waiter/waitress already meets 35% of what the head waiter/head waitress role asks for. The move turns on 23 required skills not yet in the profile.
This move: 72.1 of 100 · substantial
1 Share of the head waiter/head waitress role’s weighted skill requirement already met by the waiter/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.
Table 2 · What you already bring
Of the 16 skills that carry over, these are the ones fewest other occupations ask for. A head waiter/head waitress role needs them, and most people applying for one will not have them already. This is the part of a waiter/waitress background worth leading with.
- already held attend to detail regarding food and beverages handling and moving
- already held check dining room cleanliness information skills
- already held assist VIP guests assisting and caring
- already held advise guests on menus for special events communication, collaboration and creativity
- already held educate customers on tea varieties communication, collaboration and creativity
- already held sparkling wines engineering, manufacturing and construction
All 16 carried skills, including the 12 the head waiter/head waitress role treats as required.
Table 3 · What you would need to learn
The 29 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.
- required, not held brief staff on daily menu required
- required, not held plan menus required
- required, not held coach employees required
- required, not held execute opening and closing procedures required
- required, not held handle customer complaints required
- required, not held maximise sales revenues required
- required, not held train employees required
- required, not held manage restaurant service required
- required, not held manage stock rotation required
- required, not held monitor customer service required
- required, not held plan shifts of employees required
- required, not held recruit employees required
- required, not held supervise the work of staff on different shifts required
- required, not held inspect table settings required
- required, not held prepare tableware required
- required, not held greet guests required
- required, not held manage health and safety standards required
- optional, not held use resource-efficient technologies in hospitality optional
- optional, not held handle surveillance equipment optional
- required, not held check prices on the menu required
- required, not held control of expenses required
- required, not held monitor billing procedures required
- required, not held monitor work for special events required
- optional, not held monitor check-out point optional
- optional, not held monitor stock level optional
- required, not held store kitchen supplies required
- optional, not held ensure maintenance of kitchen equipment optional
- required, not held quality assurance methodologies required
1 further area in the appendix
Table 4 · Where to start
The 3 entries a head waiter/head waitress role is least likely to hire without. The ordering is computed from the skill data, not from what pays.
- 01 brief staff on daily menu skill · occupation specific
- 02 check prices on the menu skill · occupation specific
- 03 inspect table settings 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 16 skills that carry over
- already held advise guests on menus for special events skill
- already held apply foreign languages in hospitality skill
- already held assist VIP guests skill
- already held assist clients with special needs skill
- already held attend to detail regarding food and beverages skill
- already held check dining room cleanliness skill
- already held identify customer's needs skill
- already held maintain customer service skill
- already held maintain relationship with customers skill
- already held measure customer feedback skill
- already held process payments skill
- already held supervise food quality skill
- already held educate customers on coffee varieties skill
- already held educate customers on tea varieties skill
- already held process reservations skill
- already held sparkling wines knowledge
The 1 learning area not shown above
- optional, not held food waste monitoring systems optional
6 supplementary skills, helpful but not required
- optional, not held food waste monitoring systems optional
- optional, not held monitor check-out point optional
- optional, not held monitor stock level optional
- optional, not held use resource-efficient technologies in hospitality optional
- optional, not held ensure maintenance of kitchen equipment optional
- optional, not held handle surveillance equipment optional
27 held skills the head waiter/head waitress role does not ask for
- not needed by the target role alcoholic beverage products knowledge
- not needed by the target role arrange tables skill
- not needed by the target role assist customers skill
- not needed by the target role clean surfaces skill
- not needed by the target role comply with food safety and hygiene skill
- not needed by the target role decant wines skill
- not needed by the target role detect drug abuse skill
- not needed by the target role dietary regimes knowledge
- not needed by the target role food and beverages on the menu knowledge
- not needed by the target role laws regulating serving alcoholic drinks knowledge
- not needed by the target role local area tourism industry knowledge
- not needed by the target role maintain incident reporting records skill
- not needed by the target role maintain personal hygiene standards skill
- not needed by the target role prepare alcoholic beverages skill
- not needed by the target role prepare flambeed dishes skill
- not needed by the target role prepare hot drinks skill
- not needed by the target role prepare service trolleys skill
- not needed by the target role prepare the restaurant for service skill
- not needed by the target role present menus skill
- not needed by the target role recommend wines skill
- not needed by the target role serve beverages skill
- not needed by the target role serve food in table service skill
- not needed by the target role serve wines skill
- not needed by the target role take food and beverage orders from customers skill
- not needed by the target role use food cutting tools skill
- not needed by the target role welcome restaurant guests skill
- not needed by the target role work in a hospitality team 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 quality assurance methodologies required
- optional, not held food waste monitoring systems optional
Other moves recorded from waiter/waitress
- restaurant host/restaurant hostess 72% covered · adjacent
- sommelier 51% covered · moderate
- quick service restaurant crew member 46% covered · moderate
- hotel concierge 44% covered · moderate
- barista 40% covered · substantial
- club host/club hostess 40% covered · substantial
- bartender 38% covered · substantial
- hotel butler 36% covered · substantial
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.