Obrii Consulting
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Venue director

Code 3332.2.1

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.

Essential skills

Knowledge

  • hazard analysis and critical control points

Skills and competences

  • ensure portion control
  • ensure maintenance of kitchen equipment
  • recruit employees
  • create decorative food displays
  • devise special promotions
  • order supplies
  • inspect table settings
  • manage stock rotation
  • identify customer's needs
  • seek innovation in current practices
  • handle glassware
  • maintain customer service
  • maximise sales revenues
  • comply with food safety and hygiene
  • arrange special events
  • think creatively about food and beverages
  • plan menus
  • prepare tableware
  • ensure infrastructure accessibility
  • oversee the design of touristic publications
  • oversee the printing of touristic publications

Transversal competences

  • train employees
  • control of expenses
  • evaluate events
  • manage restaurant service
  • handle customer complaints
  • quality assurance methodologies
  • supervise crew
  • supervise the work of staff on different shifts

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What to assess for this role

Technical knowledge can be verified with tests and references. What never shows up on a CV are the transversal competences, and they explain most failed hires. Before closing, it pays to measure them with a standardised battery.

See psychometric assessment

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Sources

This service uses the ESCO classification of the European Commission and the Mapha Taxonomy developed by OTIC SOFOFA (CC BY 4.0), in an adapted version. Group codes come from the ILO's ISCO-08. See sources and licences