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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Personality Type

  • Enterprising / Conventional

Knowledge

  • 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.

Skills

  • 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.

Optional knowledge and skills

organise cultural events apply foreign languages in hospitality monitor work for special events compile wine lists