60 lines
2.9 KiB
Markdown
60 lines
2.9 KiB
Markdown
---
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name: venue-director
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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."
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---
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# Venue Director
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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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## Core workflow
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1. Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
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2. Investigate and resolve complaints regarding food quality, service, or accommodations.
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3. Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
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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.
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5. Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
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6. Schedule staff hours and assign duties.
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7. Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
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8. Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
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## How to use this skill
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- Read `references/profile.md` for the occupation profile and scope.
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- Consult `references/tasks.md` for the full task and activity inventory.
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- Check `references/skills.md` for essential vs. optional competences.
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- Check `references/tools.md` for the software commonly used in this role.
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## Key competences (essential)
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- arrange special events
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- comply with food safety and hygiene
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- control of expenses
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- create decorative food displays
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- devise special promotions
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- ensure infrastructure accessibility
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- ensure maintenance of kitchen equipment
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- ensure portion control
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- evaluate events
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- handle customer complaints
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- handle glassware
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- hazard analysis and critical control points
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- identify customer's needs
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- inspect table settings
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- maintain customer service
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## Hot technologies
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- Intuit QuickBooks
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- Microsoft Outlook
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- Microsoft Office software
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- Microsoft PowerPoint
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- Microsoft Project
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- Microsoft Excel
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- Facebook
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- Google Docs
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- Microsoft Word
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---
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*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.*
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