Profession venue director
Venue directors plan and manage conference, banqueting and venue operations in a hospitality establishment to reflect clients' needs. They are responsible for promotional events, conferences, seminars, exhibitions, business events, social events and venues.
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- Enterprising / Conventional
- Hazard analysis and critical control points
The field of hazard analysis in order to ensure maximal safety conditions.
- Quality assurance methodologies
Quality assurance principles, standard requirements, and the set of processes and activities used for measuring, controlling and ensuring the quality of products and processes.
- Manage restaurant service
Oversee the entire process of running the restaurant establishment such as managing employees and the mise-en-place.
- Order supplies
Command products from relevant suppliers to get convenient and profitable products to purchase.
- Ensure regular maintenance of kitchen equipment
Guarantee coordination and supervision of cleaning and maintenance of kitchen equipment.
- Handle glassware
Utilise glassware by polishing, cleaning and storing it properly.
- Evaluate events
Evaluate the success of recently organised events, making recommendations to improve future events.
- Train employees
Lead and guide employees through a process in which they are taught the necessary skills for the perspective job. Organise activities aimed at introducing the work and systems or improving the performance of individuals and groups in organisational settings.
- Recruit employees
Hire new employees by scoping the job role, advertising, performing interviews and selecting staff in line with company policy and legislation.
- Oversee the printing of touristic publications
Manage the printing of marketing publications and materials for the promotion of tourism-related products.
- Think creatively about food and beverages
Generate innovative and creative ideas to come up with new recipes, preparations of food and beverages and new ways to present the products.
- Supervise crew
Supervise and observe the behaviour of employees.
- Inspect table settings
Control table settings in order to ensure a correct table setup, including cutlery and glassware.
- Maintain customer service
Keep the highest possible customer service and make sure that the customer service is at all times performed in a professional way. Help customers or participants feel at ease and support special requirements.
- Oversee the design of touristic publications
Monitor the design of marketing publications and materials for the promotion of tourism-related products.
- Control of expenses
Monitoring and maintaining effective cost controls, in regards to efficiencies, waste, overtime and staffing. Assessing excesses and strives for efficiency and productivity.
- Ensure portion control
Guarantee appropriate serving sizes in line with the style of the menu, customer expectations and cost considerations.
- Maximise sales revenues
Increase possible sales volumes and avoid losses through cross-selling, upselling or promotion of additional services.
- Arrange special events
Organise the necessary preparations for catering at special events such as conferences, large parties or banquets.
- Create decorative food displays
Design decorative food displays by determining how food is presented in the most attractive way and realising food displays in order to maximise revenue.
- Supervise the work of staff on different shifts
Oversee the activities of the employees working in shifts in order to ensure continuous operations.
- Comply with food safety and hygiene
Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.
- Manage stock rotation
Oversee stock levels, paying attention to expiry dates to diminish stock loss.
- Handle customer complaints
Administer complaints and negative feedback from customers in order to address concerns and where applicable provide a quick service recovery.
- Plan menus
Organise menus taking into account the nature and style of the establishment, client feedback, cost and the seasonality of ingredients.
- Devise special promotions
Plan and invent promotion activities to stimulate sales
- Ensure tableware is ready for use
Guarantee that plates, cutlery and glassware are clean, polished and in good condition.
- Identify customer's needs
Use appropriate questions and active listening in order to identify customer expectations, desires and requirements according to product and services.
- Seek innovation in current practices
Search for improvements and present innovative solutions, creativity and alternative thinking to develop new technologies, methods or ideas for and answers to work-related problems.