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.

Personality Type

• Enterprising / Conventional

Related professions entertainment, leisure

• Artistic and cultural associate professionals, all other
• Astrologer, fortune-teller or related worker
• Clown, acrobat, magician, hypnotist
• Companion or valet
• Conference or event organiser
• Cultural centre manager
• Entertainer
• Host or hostess
• Leisure park manager
• Recreation centre manager
• Recreation program worker for children
• Recreation program worker for leisure, vacation

Knowledge

• 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.

• Hazard analysis and critical control points

  The field of hazard analysis in order to ensure maximal safety conditions.

Skills

• Oversee the design of touristic publications

  Monitor the design of marketing publications and materials for the promotion of tourism-related products.

• Ensure portion control

  Guarantee appropriate serving sizes in line with the style of the menu, customer expectations and cost considerations.

• Plan menus

  Organise menus taking into account the nature and style of the establishment, client feedback, cost and the seasonality of ingredients.

• Ensure regular maintenance of kitchen equipment

  Guarantee coordination and supervision of cleaning and maintenance of kitchen equipment.

• 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.

• Ensure tableware is ready for use

  Guarantee that plates, cutlery and glassware are clean, polished and in good condition.

• Devise special promotions

  Develop promotion activities to stimulate sales.

• Handle glassware

  Utilise glassware by polishing, cleaning and storing it properly.

• Order supplies

  Command products from relevant suppliers to get convenient and profitable products to purchase.

• Supervise crew

  Supervise and observe the behaviour of employees.

• Oversee the printing of touristic publications

  Manage the printing of marketing publications and materials for the promotion of tourism-related products.

• 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.

• Evaluate events

  Evaluate the success of recently organised events, making recommendations to improve future events.

• Manage stock rotation

  Oversee stock levels, paying attention to expiry dates to diminish stock loss.

• Arrange special events

  Organise the necessary preparations for catering at special events such as conferences, large parties or banquets.

• Supervise the work of staff on different shifts

  Oversee the activities of the employees working in shifts in order to ensure continuous operations.

• Inspect table settings

  Control table settings in order to ensure a correct table setup, including cutlery and glassware.

• 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.

• 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.

• Maximise sales revenues

  Increase possible sales volumes and avoid losses through cross-selling, upselling or promotion of additional services.

• Comply with food safety and hygiene

  Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.

• Manage restaurant service

  Oversee the entire process of running the restaurant establishment such as managing employees and the mise-en-place.

• Handle customer complaints

  Administer complaints and negative feedback from customers in order to address concerns and where applicable provide a quick service recovery.

• 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.

• 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.

• Recruit employees

  Hire new employees by scoping the job role, advertising, performing interviews and selecting staff in line with company policy and legislation.

Optional knowledge and skills

Source: Sisyphus ODB