---
name: venue-director
description: "Occupational skill for the role 'venue director' (also: catering manager, event manager, venue manager, party manager, banquet manager, conferencing manager). Use when the user asks for typical venue director work such as: Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.; Investigate and resolve complaints regarding food quality, service, or accommodations.; Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity."
---

# 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.

## Core workflow

1. Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
2. Investigate and resolve complaints regarding food quality, service, or accommodations.
3. Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
4. Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
5. Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
6. Schedule staff hours and assign duties.
7. Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
8. Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.

## How to use this skill

- Read `references/profile.md` for the occupation profile and scope.
- Consult `references/tasks.md` for the full task and activity inventory.
- Check `references/skills.md` for essential vs. optional competences.
- Check `references/tools.md` for the software commonly used in this role.

## Key competences (essential)

- arrange special events
- comply with food safety and hygiene
- control of expenses
- create decorative food displays
- devise special promotions
- ensure infrastructure accessibility
- ensure maintenance of kitchen equipment
- ensure portion control
- evaluate events
- handle customer complaints
- handle glassware
- hazard analysis and critical control points
- identify customer's needs
- inspect table settings
- maintain customer service

## Hot technologies

- Intuit QuickBooks
- Microsoft Outlook
- Microsoft Office software
- Microsoft PowerPoint
- Microsoft Project
- Microsoft Excel
- Facebook
- Google Docs
- Microsoft Word

---
*Sources: ESCO v1.2.1 (http://data.europa.eu/esco/occupation/be54b8da-bc71-40f0-b150-45c5e0769375), O*NET 30.3 (11-9051.00). See manifest.json for licensing/attribution.*
