hazard analysis and critical control points
The field of hazard analysis in order to ensure maximal safety conditions.
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.
Competences and skills
36 ESCO relationsEssential knowledge 2 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
0 competencesNo competences in this bucket.
Cross-sector
2 competencesquality 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.
Essential skills and competences 28 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
9 competencescreate 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.
ensure portion control
Guarantee appropriate serving sizes in line with the style of the menu, customer expectations and cost considerations.
identify customer's needs
Use appropriate questions and active listening in order to identify customer expectations, desires and requirements according to product and services.
inspect table settings
Control table settings in order to ensure a correct table setup, including cutlery and glassware.
manage restaurant service
Oversee the entire process of running the restaurant establishment such as managing employees and the mise-en-place.
oversee the printing of touristic publications
Manage the printing of marketing publications and materials for the promotion of tourism-related products.
plan menus
Organise menus taking into account the nature and style of the establishment, client feedback, cost and the seasonality of ingredients.
prepare tableware
Guarantee that plates, cutlery and glassware are clean, polished and in good condition.
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.
Cross-sector
19 competencesarrange special events
Organise the necessary preparations for catering at special events such as conferences, large parties or banquets.
comply with food safety and hygiene
Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.
control of expenses
Monitor and maintain effective cost controls, in regards to efficiencies, waste, overtime and staffing. Assessing excesses and strives for efficiency and productivity.
devise special promotions
Plan and invent promotion activities to stimulate sales
ensure infrastructure accessibility
Consult designers, builders, and people with disabilities to determine how best to provide accessible infrastructure.
ensure maintenance of kitchen equipment
Guarantee coordination and supervision of cleaning and maintenance of kitchen equipment.
evaluate events
Evaluate the success of recently organised events, making recommendations to improve future events.
handle customer complaints
Administer complaints and negative feedback from customers in order to address concerns and where applicable provide a quick service recovery.
handle glassware
Utilise glassware by polishing, cleaning and storing it properly.
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.
- Scope note
- Might include keeping the customers informed about the current status of their orders or waiting times.
manage stock rotation
Oversee stock levels, paying attention to expiry dates to diminish stock loss.
maximise sales revenues
Increase possible sales volumes and avoid losses through cross-selling, upselling or promotion of additional services.
order supplies
Command products from relevant suppliers to get convenient and profitable products to purchase.
oversee the design of touristic publications
Monitor the design of marketing publications and materials for the promotion of tourism-related products.
recruit employees
Hire new employees by scoping the job role, advertising, performing interviews and selecting staff in line with company policy and legislation.
- Scope note
- It may include recruiting volunteers.
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.
supervise crew
Supervise and observe the behaviour of employees.
supervise the work of staff on different shifts
Oversee the activities of the employees working in shifts in order to ensure continuous operations.
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.
Optional skills and competences 6 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
3 competencescompile wine lists
Create and update wine lists ensuring it complements the food menu and brand characteristics
contribute to the programmer's reflection process
Discuss previous seasons and projects in order to link them to to artistic trends, styles, etc. Help programmers and direction describe their artistic vision for the institution, programming season, venue, institution or project. Help reformulate and articulate their artistic intent. Identify influences and references, sources of inspiration, and the tone of the season. Suggest references to the work of choreographers, dancers, visual artists, filmmakers, performing artists, composers and sound designers, and suggest potential resource persons.
organise cultural events
Arrange events in cooperation with local stakeholders which promote local culture and heritage.
Cross-sector
3 competencesapply foreign languages in hospitality
Use the mastery of foreign languages orally or written in the hospitality sector in order to communicate with colleagues, customers or guests.
manage budgets
Plan, monitor, report on the budget and prepare set production budgets.
monitor work for special events
Oversee activities during special events taking into account specific objectives, schedule, timetable, agenda, cultural limitations, account rules and legislation.